04/26/2024
Daffodils, Dandelion Salad, and Making Up for a Mistake
(A reflection from Ruth)
All I ever want for my birthday is a bouquet of daffodils and giant bag of dandelions—they make the perfect lyonnaise salad. Just on time for my birthday this week, the dandelions have arrived in the ditch in front of the dairy, and the sun has come out. It is a treat.
This also signals that spring is finally here, which means that markets start back up in a couple of weeks. I am starting to feel optimistic.
Thank heavens. That was a long confusing winter for me and, I think, for much of the world. So for the next year, I am going to try to concentrate on what I can control and worry less about all the other things. It isn’t that I don’t care—perhaps I care too much—I just think I am old enough now that maybe I should just do what I actually can do and not try and save the world.
This balance between control and letting go also shapes my approach to cheesemaking right now. At least in principle. If we are truly trying to work in a natural cycle—which seems to me to be the right thing to do—then we should let our sheep dry off for 6 months before dropping lambs in the spring. Thankfully, we’ve found a new sheep farmer that does just this, which means our sheep milk is just starting to run now. It’s not the most efficient way by modern standards, but it has a sensibility to it.
We have been taught to expect things whenever we want them. But for my money—and here’s where it all comes back around—the best thing about birthdays or seasons or anything really great is the anticipation. For me, life without anticipation is so bland; it isn’t about self-deprivation, it’s about patience and waiting and how wonderful everything can be if it’s at the right time and place.
Part of what makes me so excited about market season are the people. I love the accountability that markets bring—I get to watch as you try something new, hear about your favourites, and—inevitably—your not-favourites. I have many many women who I love at my markets, and on a recent Saturday, I heard from some of those women I trust most. Sophie—who at two years has the best palette I have ever met—didn’t finish the fresco I gave her. Instead, she handed it to her mom. This was confusing because Sophie loves our cheese. And then Rebecca texted from Wychwood market saying “Oh my god I am serving Adrian Clarkson—how cool is that?! And also she says the fresco is barny. But I think that means she likes it.” On the drive home, I grilled Suzie, as lovely as she is loyal. Was the fresco okay? If not, what on earth happened? And how do we fix it? Those are the best rides of all; Daniel and I use to spend the whole drive trying to figure out how to be better cheesemakers. The good news: we figured out the issue, and we fixed it. So I want to thank the women who trusted us enough to say something.
Now, all that to say, we know we sold about 100 sh*tty frescos about a month ago. They won’t hurt you, they just didn’t taste very good. And we are so sorry. So, we ask that if you are one of those people who bought one, please let us know this week at market and we will just hand you a fresco. No questions asked. We only ask your forgiveness!
Wishing you all a wonderful weekend, and all the joys of anticipation.
Fondly,
Ruth
