Maid-N-Meadows: Full Circle Farming

 Through many dangers, toils and snares,

I have already come;

‘Tis grace that brought me safe thus far,

And grace will lead me home.

         These words describe our journey to this moment and the grace required to continue the dream. There have been many happy tears this week. There has also been a lot of driving, a lot of juggling, and not much sleep. We are exhausted, but feel triumphant!

         

            The shock of this miracle hasn't really worn off. We are still very stunned and awestruck by the support and efforts of the Huff family to mentor and guide us in this very fragile time. Meanwhile, we as a family are trying to integrate what all this means for how we as a family move forward with schooling, hobbies, chores on the home farm, and most importantly, how we spend our time together.

           The week began last Friday when we moved the cows to the Huff family homestead. Since that time we have been milking our cows everyday, sometimes making the three hour round trip commute twice, other times Daniel has simply overnight-ed at the facility.

         Through it all, Daniel feels overwhelmed with a sense of joy. Milking together that first morning before driving another hour to work at the post office, he expressed through tears of joy just how blessed and honored he felt. It has been 7 long years since he milked for himself and that quiet moment with the cows, as the sun began to rise on that frosty morning, was so glorious that words can't really contain the jubilation and awe of the moment.

           Working his other jobs, Daniel has continued to do all the milking. But if that wasn't enough to keep us hopping, the cheese making adds a whole other layer of joy and toil!

Colby curds in the vat!

           Cheese making days can vary in length from six to thirteen hours! That does not include milking! Our set up requires every step to be done manually. From measuring ingredients and stirring the curd for hours, to loading the press and hand cutting and packaging everything we sell, the work is very labor intensive. 

           As Terry Huff explained it, the milk is a living thing and must be treated  with the utmost care and respect. Because it has not been killed through pasteurization, thereby creating a uniformly cookie cutter product, no two days of cheese making will ever be the same. The milk will always reflect the health of the cows, what they are eating, their stage of lactation and even the weather! A good cheese maker must constantly adjust the process and recipe to these realities!

Cheese in the press!

           Within a few weeks, I hope to jump into the mix of things. We still have a few bugs to work out in the milking, and I am not strong enough to lift the 40lb cheese molds! I am nervous about the responsibility, but excited too.

            Thanks to all who have supported us during this time! Grateful too for the efforts of the children to manage so much while we tackle the family logistics!