Blossom's Blog

June 08, 2011

Going South

Dear Laloo-

We seem to have missed spring here in Petaluma. We’ve had nothing but rain, rain, rain. Despite the weather we have managed to kick off our farmers market stands. I tasted some doughnut peaches the other day at the Petaluma Market. And oh sweet Mary – the first cherries of the season made me weak in the knees. Sure makes you appreciate all the hard work our farmer friends do.

In fact, around here we appreciate them so much that we have launched a project that will help sustain the lives and livelihoods, not only of these farmers but, their children and future generations. Our goat wranglers, Douglas Gayeton and Laura Howard, spent lots of time around the gopher holes here at Rumplefarm talking about the fragile state of our environment. As farmers themselves, this issue has always played a pivotal role in their lives.  

We decided to take action by starting a project that would help grow this conversation to create real change. The Lexicon of Sustainability  project began with Douglas photographing the leading practitioners of sustainability in food and farming. Now we’re producing short films and a traveling show are about to be unveiled this summer.  And, now we’ve been granted a fellowship with United States Artists!

The first photo series from the project are on display in the Google cafeterias where, by the way, Googlers and guests can enjoy the art with some Laloo’s!  Now that we have criss crossed the country, the Lexicon project is in the final tour to cover farmers in America… we need to photograph farmers in the South. Here is where I hope all our Laloo’s fans can help. Please visit Unites States Artists at http://www.unitedstatesartists.org/project/the_lexicon_of_sustainability_southern_series .   Come on’ join the conversation!

Love Blossom

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May 31, 2011

Summer Ice Cream Socials and Sunset Magazine Event

Dear Laloo-

Summer is off to a great start! My calendar is jam packed with events, starting with Farmers Markets. We will be selling pints and cones from our stand at THREE markets. That means you can find us at the San Rafael, Petaluma and Jack London Square markets. I think an ice cream cone is the perfect way to top off a little trip to the market!

I am even more excited about the Sunset Magazine Celebration weekend, June 4th and 5th. Think of it as a live magazine.  It’s their annual bash, that is jam packed with exciting cooking demo’s from some of my favorite celebrity chefs, wine tasting, camping and gardening tips galore! There is even going to be a street food (can you say Kogi?!) section this year, not to mention all the great arts and crafts for the “kids”. 

We also have some great contests coming up. Something to keep the “kids” out of trouble. Stay tuned to our Facebook page for the details. You will have a chance to win an ice cream social or a few pints of the world’s best goat’s milk ice cream!

 Love,

Blossom

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April 28, 2011

Goat Festival – All Things Goat

Dear Laloo,

We had such a great time we had at the Goat Festival. All of our goat friends were there and tons of great folks from all over the Bay Area came out to see us. You would not believe the snacks. Good thing there is a back pasture at Rumple Farm. I’ll be doing double laps this week! There were amazing samples and a couple of really fun demo’s. 

Achadihna, Andante, Bodega Yerba Buena Cheese companies were the first to wet my palette. I am totally smitten with the Pacheco families Capricious. I think it would make a fine grilled cheese. Speaking of grilled cheese, the grilled cheese goddess, Laura Werlin, was on hand. She put together a combination that would blow your mind: called The Californian, which has Humboldt Fog, Monterey Jack, chipotle chilies, and almonds on butter-brushed cinnamon raisin bread. Aptly named because it’s full of ingredients for which our state is known for. Bruce Weinstein and Mark Scarbrough of Goat – Milk, Meat, Cheese were sure a hoot! They shared some goat cheese and spinach dumplings, and chevre truffles at the demo. The truffles had a salty element from the goat’s milk. They were all fantastic!

However, I must admit Michael from HappyGoat Carmel really won me over though. He shared something really with me, it was one of the most amazing cupcakes I think I’ve ever had. A brown butter salted cupcake (made with only goat dairy). The dairy ingredients were goat butter (in the batter) and goat butter+goat cream cheese in the frosting. There was a dollop of HappyGoat Vanilla Caramel Sauce in the batter and the top was drizzled with HappyGoat Scotch Caramel Sauce.

The other thing that really piqued my interest was a discussion about Bill Niman and how he raising goat’s up on his ranch in Bolinas. He has sent out to do for Goats what he did for the pork industry. While, I love my life up here in Petaluma and would never want to see any “kids” end up with a butcher. I understand the value in making goat’s meat into a more mainstream product. Our carbon footprint in comparison, to some larger primal cuts pretty much says it all. Therefore I know if I want to Rocky and Poppy to  in the idyllic place, it really is essential for the American public to start looking at alternate forms of protein.

I sure hope the Goat Festival helped raise awareness about how magnificent we kids are!

Love,

Blossom

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April 12, 2011

3rd Annual Goat Festival and Food & Wine Magazine

 

Dear Laloo,

I was in line at the grocery trying to get my latest fix on Brad and Angelina when I saw you and our very own artist in residence Mr. Goat Wrangler himself, Douglas Gayeton in  Food & Wine magazine!  Nice photo you crazy kids.  And, that shortbread cookie was a nice compliment with our very own Laloo’s vanilla snowflake ice cream.  It was good to see our Sonoma neighbors like Gleason Ranch, Bellwether Farms, Bear Republic Beer and Flying Goat Coffees’ put together some other savory bites + drinks also featured in the article. It sure is nice to see all us artisans getting such great recognition.

And as if that wasn’t exciting enough, don’t forget the third annual goat festival is just around the corner. A festival devoted to the glory of all things goat; cheese, chocolate, soaps and lotions will be available for sampling at the Center for Urban Education for Sustainable Agriculture in the ferry plaza building. Any excuse to visit the ferry building works for me but, this guarantees to be a fun day for all. Check out the link:

And, while I’m doing my bit for PR, might I mention that the aforementioned Goat Wrangler in residence  (Douglas Gayeton) is again in the spotlight in this month’s Cucina Italiana. He traveled all the way back to ITALY this year in search of the best pasta carbonara and Italy’s most respected uovo.  Paolo Parisi feeds his chickens goat’s milk to get the world’s creamiest eggs.   These eggs are what make this carbonara so special that people cross oceans for it. Gratzie mille to my Italian Capri!

Love,

Blossom

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March 24, 2011

Meet Blossom

Meet Blossom, she is our mascot here on Rumple Farm. Blossom is an 5  year old, all black Nubian. People often mistake her for pregnant as she was born with the fat gene. This is of no concern for Blossom. She is as curious, carefree and happy as a goat can be. Her curious nature often keeps her busy rooting around looking for treats or keeping up with chit chat over in the horse stables.

Last spring Blossom gave birth to two kids, Rocky and Poppy, who also live here on the farm. These days she has her hands full as the kids are nearly a year old, and have followed in her mischievous footsteps. They are frequently found sneaking off the farm in search of mint leaves, echinacea and whatever other delicious delights that can be found in our Sonoma neighborhood. We spend hours trying to lure Rocky and Poppy back to the farm each day and spend even more time patching up their escapes routes.

As a mother, Blossom is now deeply concerned about what her kids eat. While she has always been mindful of her diet, because of the fat gene she carries, she is even more mindful now about the food that she and her family eat because she wants Rocky and Poppy to grow up healthy, happy dairy goats. Here on her blog you will read about her musings on health, nutrition, and the environment. She will also keep you updated on happenings with Laloo’s. From the office window, she’s caught wind of an Ice Cream truck fixing to set out this summer, along with some new flavors.

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March 01, 2011

Weighing In on GMO’s, Dessert and Let’s Move

Dear Laloo,

Did you know that on first anniversary of Michelle O’Bama’s “Let’s Move” campaign  the President approved the un-restricted commercial cultivation of genetically modified alfalfa.   Not a very nice present for the Mrs.  I must say.  Maybe we should paint some signs and go to the capital do some protesting (like our Wisconsin cousins) -” Just say no to GMO – we won’t go until you say – get GMO out of my hay!!! ”

Let me tell you why Let’s Move and GMO Free Alfalfa matter.

You are what you eat – physically, genetically, spiritually – it all matters to you.  What you put in your body matters.

Let’s Move is about making American children fit and healthy and Mrs. Obama knows that the key to this is education and information.  The debate is not about whether to eat dessert or not to eat dessert (Maaaah!)   It’s about knowing the facts and learning how to make better choices when it comes to food; it’s about being an informed consumer instead of a sheep (Baah!).

By teaching children about healthy choices and providing access to better food (and when we talk about “better” food, we also mean food that we know which means labeling and packaging that fully discloses its contents such as growth hormones and GMO’s) we are protecting our future as a nation.  New generations of healthy active kids means American adults who are capable of creativity, innovation, and energetic economic growth rather than being handcuffed by disability, disease and assistance.  Knowing how to eat better is a child’s ticket to a better life and knowing what is in the food they choose is their Constitutional right.*

We have grown into a real small business (which is why you haven’t seen too many posts from me lately – too busy helping Laloo!) and we take our responsibility seriously.  What happens in Washington has a tremendous impact on our little farm and with all our families who milk for us. We hope you will join us in our little efforts to move public policy in the right direction:

http://www.thepetitionsite.com/takeaction/226/964/144/

http://www.nongmoproject.org/consumers/consumer-pledge/

http://www.huffingtonpost.com/2011/02/08/michelle-obama-obesity-_n_820171.html

http://www.huffingtonpost.com/david-wallinga-md/lets-move-our-thinking-on_b_821046.html

Love,

Blossom

*We are watching the commercial speech case against Taco Bell and see how far the courts will go in letting them continue to use the word “beef” in their products !

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July 06, 2010

Goat Milk Ice Cream at the White House!

Dear Laloo,

Goat milk ice cream has come a long way – all the way to the White House! Barack and Michelle Obama hosted their second state dinner May 19, in honor of Mexican President Felipe Calderon and his wife Margarita Zavala. The Obamas and their 200 guests, including Eva Longoria Parker and George Lopez, dressed in their best and dined on fine Mexican cuisine. But dessert was the best part. Guest chef Rick Bayless served a Chocolate-Cajeta Tart with Toasted Homemade Marshmallows, Graham Cracker Crumble and, best of all: Goat Milk Ice Cream!

Sounds like a great dessert, and it sure makes me hungry for Cajeta de Leche, Laloo’s delicious frozen yogurt with a caramel swirl and Texas toffee bits.

It’s an honor to know that one of my heroes, Michelle Obama, was able to enjoy goat milk ice cream! Here on the farm, we’re very impressed with the First Lady’s efforts to combat childhood obesity. Michelle created the Let’s Move campaign to help kids be more active, bring healthier foods to schools, and ensure that healthy, affordable food is available throughout the country.

My favorite part of Let’s Move is the Let’s Move Outside portion, which encourages children to get outside and get moving. Kids need at least 60 minutes of vigorous exercise or play each day, and what better place than outside? Since I spend almost all my time frolicking outside, I can tell you it sure feels great to be out running around in the sunshine. Plus, there are no expensive gym fees – hiking, bike riding, and just playing in your backyard are all fun, free ways to get some outdoor exercise.

So whether you are a kid, have a kid, or just want to act like a kid, listen to Michelle Obama and me, and get moving outside!  Then when you’re tired and you’ve had enough of the heat, treat yourself to bowl of Laloo’s.  Afterall, as O: The Oprah Magazine says, it’s “America’s first guilt free ice cream”!

Cheers!

Blossom

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July 30, 2009

Vermiculture

Dear Laloo,

I peeked inside that mystery box that just arrived on the farm. There must be 1,000 worms in there! Wow. Fun! I think our friends may want the scoop on this worm bin and what it’s all about.

Why worms? Well, for compost of course! But there’s more to it than meets the eye. Vermiculture is the method of breaking down organic waste with the use of worms, most commonly the red worm. They are hermaphrodites, like snails, they each have eggs and sperm but need another worm. The band around the worm is called the citellium, aka egg sack and once pregnant, the egg sack slips off their body – up, over and off the top of their head. The little sac waits like a little yellow cocoon (it looks like a miniature lemon) and then on the big day out of this cocoon up to 20 worms can be hatched.

These small creatures serve a fantastic role and are vital to land and they multiply and grow like magic. These hungry critters will chomp right through vegetable scraps, shredded paper, coffee grounds, eggshells, pasta, bread, and even dryer lint making the most nutrient rich compost for your garden.

One pound of worms (about 1,000 worms) can eat up to half a pound of food per day depending on the conditions in the bin. Worms will even remain active in the colder months when a traditional compost pile would lie dormant.

Our worm bin is the product of Jessica Jones’ Compost Happens project. She found a direct correlation between the health of the earth and of humans in the garden and wrote about the positive effects of vermiculture for her Senior Thesis at Summerfield Waldorf School and Farm. Today, along with her father, Jessica makes worm bins.

Worm bins are quite easy to maintain and really fun! Vermiculture a wonderful addition to current composting or a great place to start.

You can learn more about composting and worm bins on Jessica’s site: http://www.freewebs.com/compostlady/

Laloo, the girls and I would like to hear more about what friends of Laloo’s are doing to help sustain the lush green meadows we so love to romp in!

Share your stories and discuss your tips for sustainability on our Facebook page: http://companies.to/laloosgoatsmilkicecream/

Sincerely yours,
Blossom

Read More »

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July 22, 2009

Birth Announcement

Birth Announcement from Laloo’s!

Blossom and Bubble are proud to announce the birth of two sets of twins: Rocky and Poppy and Lassa and Papillion. These kids (Bambini) are all daughters of the great General Vallejo (the Billy) and they are growing up fast and getting into trouble here at Rumplefarm – maaahhhhhh!

Laloo is also pleased to announce another new addition – Bambinis – the world’s first goat’s milk ice cream sandwich!

Italian for kid, these Bambinis are the yummiest, creamiest treat under 100 calories! Give your “inner bambino” some love with these all-natural, extravagantly rich, impossibly low calorie vanilla ice cream sandwiches. Laloo’s® award-winning Vanilla Snowflake ice cream compliments two soft dark chocolate cookies for a creamy single-serve indulgence your body will LOVE!

Last but not least, our newest baby is a Facebook page! View our blog, see our pictures, hear about recent events, and share tips on Laloo’s sustainable lifestyle by interacting with other fans and spreading some ice cream goodness. Be one of our first fans on our official page: http://companies.to/laloosgoatsmilkicecream/

The summer air is all a-buzz as we celebrate all the Bambini! Celebrate with us and come see our photos on Facebook!

Kindly,
Laloo’s Goat’s Milk Ice Cream

Posted by laloo at 2:38 pm | Permalink | Comments (0)
June 18, 2009

Eating in Season

So much to love about June

Dear Laloo,

As you know our field is covered in chamomile and thistle now that June is here. We are very mellowed out from all the nectar in the flowers. I saw that you were feeding the girls your leftover roses; we do love those. And, there’s some ripe bottlebrush down by the garden – if you like, we can come have a go at trimming those for you too.

Speaking of delicious treats – did you know raspberries are in season for just two months in Northern California and that June is one of them? I do hope you take advantage of this and enjoy some of these little red goodies in their tip-top shape.

Fresh red raspberries are dry, plump, and bright at their finest. If they have stems they were picked too soon but once they are picked, they are quite perishable so enjoy them quickly. I am happy to help with that so I have a recipe for you and all of your friends to try.

This Raspberry Coulis would be a delightful addition to your classic flavors – Vanilla Snowflake and Deep Chocolate. Coulis is a thick puree of fruit meaning “drip” in French.

Raspberry Coulis:

  • 1 1/2 cups raspberries (about 6 ounces), or a 10 ounce bag frozen (360 mil)
  • 1/4 to 1/3 cup brown rice syrup (60 – 90 mil), more with frozen berries
  • 1/2 tsp. (2 mil) vanilla

This will make about a cup of a flavorful and decorative under sauce that would be lovely beneath scoops of your ice cream. After this, sprinkle some fresh berries on top for a beautiful summer dessert.

I hope you enjoy this treat as much as the girls have been enjoying theirs. If your friends from other parts of the U.S. are curious about what’s good in their areas, they can drop me a line – blossom@laloos.com and I’ll write about it and throw in a recipe or two!

Love,
Blossom

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