Wednesday, 30 October 2013

Fog and Raspberry Jam

For about 3 weeks in October we experienced constant fog.


On  the occasional day the sun would peak through and try to burn off the fog



The photos here are on a late afternoon as the sun was heading to bed and managed to shine a bit under the fog cover.


It was a mystical time - all sound is muffled as it is in a snow fall, at times I had to call the goats as we couldn't even see the pens from the house. The cold damp got into everything and let me know, in no uncertain terms, that I was a year older and wiser - and bruised.

We stayed inside and cooked up jam - fogging the windows on the inside of the kitchen as if to taunt the fog outside.

Just spent this Wednesday morning re-cooking some of the raspberry jam - hadn't thickened up enough. Back in the pot with another package of certo and boiled once more will solve the problem.

I did look up how to make my own pectin. Tart/unripe apples and crab apples, cleaned/sliced (skin on) boiled down, strained and the juice becomes your very own liquid pectin. You can test as this point for gel-ablity, cooking the juice more if needed. Then you refrigerate or pressure-can the juice/now liquid pectin for next year's jams. If you didn't want to bother and didn't want to use commercial certo-type products you could probably add a couple apples to the fruit & sugar and cook it in that way as well - depends on the berries or fruit you are jamming. Those "old wives" knew what they were talking about. 

Have a good one,
Jaki A.

Friday, 22 February 2013

Baby goats Feb. 2013

It's been awhile and I am just going to pen a few lines and include some adorable pictures of my baby goats.
This is Gnomewood LMGS Island Honey Vanilla, daughter of Primrose and one of quadruplets! Just Amazing. Mousse is the big guy laying in the background on the right hand side of the photo.










We have had 26 does kid and are taking care of a slew of babies.

 
 
Most are now drinking their milk from a lamb bar (the square bucket) it has nipples and plastic tubes acting like straws - so the babies can eat when they want. Always a bit of a scrum when the buckets first go into the pen.
 
 
 

`As you can see, some are less interested in food and more interested in playing or jumping on each other.
 
 
Little Miss Vanilla is more than happy to get attention.
 
It's been extremely busy but very satisfying so far. Raising up the next generation is lots of work but they are so endearing and such happy little girls. Just love them.
Stay tuned for more blogging.
Jaki
 



Thursday, 24 January 2013

Ideas about growth and sustainability

Everybody has great ideas!

Wow, since we have actually launched the gelato business we have received tons and tons and tons of advice. One of the most common is for us to try to get on Dragon’s Den/ Shark Tank. I haven’t actually watched much more than part of one episode and those people are mean! Couldn’t make me have to go thru that experience. I don’t want to sell part of my company either, not now anyways; I am just getting into the whole ownership thing myself. In addition, I like not having someone tell me what to do. Those are pretty successful people on the programs and you don’t get successful without being able to order people around.

Many people are giving me advice on flavours as well – I think they want their own favoritesJ. However, I just love hearing new ideas for flavours – I can imagine what it would be like and just salivate at the thought. Chocolate with raspberry, chocolate with peanut butter, chocolate with… anything. Shows where my flavour favorites are, doesn’t it.

Growth and distribution are another theme that we are hearing about all the time. My views on expansion and growth are quite different from the majority of folks. I don’t believe that growth, especially at a large scale (province/country/world) is sustainable. The news is rife with statements about “new markets” and growing industries. Does anyone else see where expansion of our society and rampant consumerism has gotten us as a species? Bigger everything has led to a loss of sense of community, a loss of a sense of dependency on friends & neighbours and a huge loss of self-sufficiency for a family, community, town, area and country. If you don’t believe that our country has lost its self-sufficiency, try to shop without buying anything from Asia, never mind just from Canada or just from the U.S.A.

My gelato business isn’t about becoming a national force. It isn’t about having our product in every grocery store. The business is about making a living from our small farm. We have a limited amount of acreage and there are limits to how many animals you can care for (and care for properly, humanely and with love). My business model doesn’t have us hiring staff. Occasionally we will need help but no employees. To me, a successful business doesn’t have to grow and grow and grow. I think we need to reach a level where we are happy with the business and just keep on refining the business and making it better. It will change over time and that is inevitable but not “grow or die”.

I don’t think compound interest on money is right either. When you invest in a business and that business is successful, makes a profit and you get a slice of the profit – great. But compound interest is creating money out of nothing. And doing it over and over. I understand the math and the principles behind the concept – I just completely disagree with doing it. It should be illegal. Compound interest depends on everything growing and increasing and growing – forever. That concept & mind set is wrong. Nothing natural works this way – Nothing. Even nuclear fisson (or fussion/whatever) runs out – nothing is sustainable forever.

If the world economy is an animal, it feeds to grow. Eventually there will not be enough to feed it. The number of people that can survive on the planet will hit its peak and start to drop off. We run out of food or water or medicine or whatever it takes and the population declines and the economy shrinks, and the “unlimited” growth stops and the entire house of cards built over the last 200 years falls apart.

I hope that if we start to change now, and pull back on growth and fill in the gaps that have been created in our communities and become more self sustainable. And become happier as well.

Wednesday, 16 January 2013

A little something to think about..... What if electricity had never been used?


What if we didn’t have/use electricity? What could we use instead? I don’t mean if the power goes out, I mean what if we (as in western society or as a planet) had never used electricity.
 
Let’s not change the parameters of how we live, we still need communication, housing, lights, heat, comfort, machines, food production but how would we get it and what would look different.

How about Brownian motion? It’s everywhere, even in objects that seem to be solid and unmoving. So with some sort of amplifier – I imagine looking like the base of a walk around phone for all the equipment that is plugged in now. Your computer would have a base to amplify the motion of the floor/carpet/desk and that would power it. You could put anything down anywhere and have it work. Overhead lighting would have an amplifier that would attach to the ceiling and take power from the building itself.

So no power lines, no wires or plugs for electrical current. There would be no hydro lines, hydro sub stations, or coal burning power stations. Wouldn’t need nuclear or LNG as well. There would be no power grid. If there was an earthquake you would have to move devices around or set them back up on their bases again and you’d be up and running.

 As technology improved the amplifiers would become smaller and smaller so eventually a table lamp would look just like they look now. You would lay your cell phone on your desk and it would recharge as it lay there.

Cars may be different, probably have an amplifier that moved up and down automatically, so when you were at a stop sign or parked, the amp would descend and touch the ground and recharge. Eventually the amp would be in the tires. You might still need some kind of fuel, maybe gas/diesel, but all the electrical would be Brownian. I don’t know enough about engines to guess if fuel would be necessary at all – perhaps all of the vehicle would run on the amplifier and not other input necessary. Maybe the car would not go as fast or accelerate as quickly but in reality, a car or truck that can go 50 miles per hour (80 kph) can get things done. Its fun to drive fast but isn’t really necessary.

Perhaps some train like device would move most of the cargo that is now transported around by trucks & trailers. A train on rails would be in constant contact with the earth so may even be able to collect more energy.

 Fun to think about – rather stretches the mind in new ways.

Enjoy!
Jaki

Saturday, 12 January 2013

Let me tell you about our Launch at the Comox Valley Farmers Market

Saturday, January 12, 2012 - a day that will be held dear in my memory forever. Well for awhile anyways.

Up bright and early - it is still dark here at 6:30 am. I couldn't eat, didn't sleep well and couldn't even choke down coffee. Nerves - do you think? Yup!

We picked up our trailer with a freezer full of gelato from the Canadian Cultured Dairy Inc plant and headed for Courtenay. It's not much of a drive, maybe 10 minutes tops but as I didn't want to be late, everything seem to be going slowly.

Hooked up with Vickey at the Farmers Market - she is the manager - she had our spot and we set up.

From 9 am to 12 noon we ran our feet off. Thanks, many thanks to Dolina Meaden and Jan Martin for coming out to help us. Kenzie Meaden came in a bit later as well and we could not have done it without them. They gave out samples all morning and we had a ton of samples to give out.

It was WONDEFUL to see the delight and surprise on people's faces when they tasted the gelato and really like it. What a thrill, it is the best feeling.

Sold lots, could barely keep up. Lots of requests for vanilla and chocolate. We will have more flavours once the darling doe goats have their babies and we are back in full production.

Thanks again.
Hugs
Jaki A.

The press release worked!


Arrived at my job this morning and received an email from my business partner Karen – the salient points of my press release (which I emailed to as many information outlets as I could) is on the front page of the business section of the Times-Colonist newspaper. It was announcing our opening on this coming Saturday! WOW – I did the prolonged and intricate happy dance around the office.

            Victoria is the largest city on Vancouver Island and the capital of the province of BC. Therefore, it is really a big deal for our business opening. In addition, it is great exposure for the business itself, the more the name is in the public; the more people will recognize it at the markets. I know for myself that I am much more willing to try something new if I have some knowledge or previous exposure to a product.

            Now it seems more real, which is strange as it never has felt surreal. I can feel myself getting excited and nervous about the launch now – it is Tuesday and we rollout on Saturday. That means I am making lists – it is one of my best methods of coping with stress. I have an active mind and when I flip into high gear, I can barely keep track of what I need to do. Checklists save me from feeling overwhelmed and scattered.

            I have created lists for many big tasks. The one list I depend on and use extensively is the comprehensive checklist I have for showing the goats. The shows are only for a 6-week period, once a year and for that very first show I always feel like I am starting all over again. I have shown the girls for about 8 years, so I have experienced all sorts of problems with forgetting essential items. Some have been extremely embarrassing, some just dumb. To avoid adding more stress to a competitive environment I use my list. After the second show of the season, it is generally all good but I still have a quick look to make sure. Now I am pretty confident I can arrive at a show with white pants, underwear, the correct paperwork etc….

            I must mention the work of Emagination Design and all the help they have been with developing a marketing plan. I was complimented this morning concerning the launch’s marketing and I have to thank Emagination for the plan they provided. I really don’t have a firm understanding of what marketing is, I get that it is getting your businesses name out in the public but it is much more complicated that just that. The logo, the colours, the business cards, the labels, the signage, the social media, the web page, giving out samples, every email – this is all part of marketing. And it’s also how I talk about my product and how I present myself. Dang – it’s practically everything! No more sloughing off to Wal-Mart in dirty jeans, rubber boots and a grubby coat – could meet a customer. Didn’t tend to come to town in “farm clothes” anyways but now I think about it.

            Call me superstitious but ever since Dec. 21st – the end of the long count Mayan calendar – my life seems to have changed. Changes are happening and definitely to the good and positive and healthy. Now it is a new year – 2013 and everything is looking up.

            Still lots of work to do – the launch is just the beginning of the work of the actual business itself. We have to continue producing the product we have and get ready for a new cycle of births in the dairy. I hope that we will still be shipping some milk to Salt Spring Island Cheese but that will depend on what they need. The first flavor I want to produce when the ladies are milking again is our Island Honey Vanilla – it is such a light, clean flavour. We will start visiting restaurants and expanding our customer base after the does have kidded too. Plan to attend a farmers’ market in Victoria in the spring as well.

             I am just thrilled, happy, and excited. Hope you are having a good day as well.

Thursday, 3 January 2013

JANUARY 12, 2013 - We Are Open for BUSINESS!!!!!!!


 

 
 

Press Release:

Two local Fanny Bay women, Karen Fouracre & Jaki Ayton, are pleased to announce they will be launching LegatoGelato – artisan gelato made with their own goat milk from their licensed dairy in Fanny Bay on January 12, 2013 at the Comox Valley Farmers Market.

“Our milk is tested monthly to ensure quality and is the best in B.C.,” stated Ms. Ayton proudly and she has the documentation to prove it. “Then we add local organic eggs, local sea salt, organic cornstarch, and organic sugar. The gelato is mixed and pasteurized at Canadian Cultured Dairy Inc. in Royston which is the home of Tree Island Yogurt.” LegatoGelato has less fat and more flavour, and is made from local &/or organic ingredients.

 “Next we add our secret recipe coulis (made with fresh, in season fruit, organic sugar, organic lemon juice, and cooked to perfection). We sell it in pints, single servings and a half-gallon size. We have a website with all our information as well and you can also order online!” continues Karen Fouracre “The website is:  www.LegatoGelato.ca.”

The Saturday Comox Valley Farmers Market is at the Native Son’s Hall on Cliffe Ave, from 9 to noon. Karen and Jaki are excited to have you come out and try some samples & take some LegatoGelato home.
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Sunday, 16 December 2012

Triying to Find Balance


Finding Balance
          How do I balance my personal life & interests, my job and my businesses? With farming, it seems like the business of farming is my personal life. It is a lifestyle choice and that’s fine with me. But I do have an absolute passion for colour pencil painting, yes – art work done with colour pencils is called painting, as is art done with pastels, air brush and a number of other media. I love the sketching, inking, and colouring my work. Have been doing cards as they are small and I can complete them in a few hours but since about March I haven’t had any time for even those. Miss it but starting a business takes priority.
          I have a full time job, 7.5 hours a day and about 50 minutes in commuting (25 minutes each way). We milk in the evening at around 7:30 pm and that can take upwards of 2 hours. Milking in the evening also includes chores of feed hay to all the goats; the bucks, the dry stock (babies and yearlings) and the milking does. Every pen needs water, the chickens need to be locked up if they are roaming around and the dogs are fed. So it’s not just milking.

          There is also the paperwork in running the dairy and the new paperwork for the gelato business. Then there is the bookkeeping, which I seem to be behind on. But I am managing to get the HST/GST refund paperwork in – getting money back from the government is pretty motivating. That’s why I like doing my taxes; it’s the challenge of figuring out how to get as much back as I legally can.
          I really like to sleep as well. Some people seem to be able to function effectively on 6 hours sleep or less but not me. If I don’t get a good 7+ hours, I am not a happy camper. Lack of sleep and menopause makes me into an extremely cranky person and isn’t conductive to good public relations – I have to bite my tongue & just shut my mouth, a lot.
Pouring concrete in during our lovely Hot Summer! I love watching other people work :)
 
          Weekends are getting work done around the farm, daylight needs to be taken advantage of. Fall is a good time of year as it’s more putting everything to bed and battening down the hatches for the winter storms. This fall (2012) has been exceptionally dry and sunny and I am amazed at how much stuff has crept outside. In our west coast climate, we generally have rain a couple times a week but this fall there has been no rain for 90+ days – amazing! Today’s Oct. 11/12 (ohh 10/11/12 – cool numbers) and there is a gentle mist of rain falling.
          I am coming to the realization that I am going to have to get up earlier in the morning, get to bed on time, & not read in bed. That will give me a bit more time to get some paperwork done.
          I also think I will have to leave some things undone as well. The hard part will be deciding what is and isn’t a priority and being flexible to change as time goes on. Not sure how I will go about it, I probably will just mull over the possibilities for a bit and then make some decisions.
          Everyday brings new challenges and new decisions to make – keeps life interesting.

Naive or just Stupid?


             I guess I am somewhat of a Pollyanna, overall. I always seem to expect the best of people and events. I figure most of life will have a happy ending. I seem to be able to find the silver lining in most clouds.

              I am always surprised when a person I know turns out to be “bad”. I have no illusions that people are perfect and don’t expect them to be anything more than just a person. So what is a “bad” person? It’s not a liar, everybody lies or exaggerates at some time to boost their ego or make him or herself, or their family look better. Or they lie to avoid something unpleasant or uncomfortable – I get that; self-preservation is a very strong drive and in the big picture, not important. And it isn’t necessarily when someone breaks the law or commits a sin (as in the 7 deadlies) or even breaks a commandment (they are just guidelines to me).

              It’s when people lie or misrepresent with the objective of tricking someone or hurting another person – on purpose. It just strikes me as wrong, and a waste of time & energy. They are bound to be found out and then there will be a mess.

              I had thought the business world ran differently. Perhaps it’s because I am somewhat new to business. Maybe lying and cheating it is just the normal way of doing business, I can’t say for certain but I don’t like it. I am very uncomfortable with bullying as well, I still have a hard time standing against it, but I just hate to see it.

              I have learned through my life that if a person will screw over one person, they will screw over anyone. They might say “it’s just business”, implying that they don’t behave the same way in their personal life as their business life, but it isn’t true. Or they say they wouldn’t do this or that to their friends but don’t believe it for a second. The worm will turn on you.

              Perhaps I feel this way because when I commit to something, generally I do it. I take the commitment seriously and I expect other people to do the same. Don’t say it if you don’t plan on following through. Many people don’t feel the same way or share the ethic, and it’s disappointing. Perhaps it is me who needs to toughen up – but at what cost?

              To me there are not a lot of things in this life to depend on but you need to be able to depend on your friends. Many of you probably have family you can depend on as well – lucky you, cherish it. I am an only child and my mother is in a care home (dementia of some kind), Dad is dependable but he is getting up there in age. I have many cousins and I know they wouldn’t turn me away if I showed up on their doorsteps, but we aren’t close.

              I think this is another set of skills to learn. If so, I am on it, unwillingly and with my heals dragging but I am on it. Got to learn how to be ruthless and aggressive and demanding – like on the TV programs “Dragon’s Den”/”Shark Tank. I’m smiling to myself as I write this – it’s not really part of who I am and what I consider “right”. It is not in my nature and I can’t see changing that much. So maybe I will learn to keep my eyes open and not to expect too much from others – which I probably can manage.

              Any tips or hints or words of advice would be appreciated.

              I’d love to have some comments.

Friday, 14 December 2012

Goats and genetics




I find genetics absolutely fascinating. What genes are dominant, what traits are recessive, why mixing X with Y sometimes gives you A and sometimes B. How tiny little disturbances in DNA can cause catastrophic failure in the organism. How one gene controls so many different parts of an animal. It is all so interesting.
It is breeding time for my dairy goats (Sept/Oct 2012). We have 4 intact bucks, one (Dean) is too young to breed right now but the other 3; Sultan & Max at 21 months old, and Mousse at 8 months old are ready & eager. Intact boy goats, call bucks, are very precocious and able to breed at about 5 months of age. The only limit to Mousse’s ability to breed is his height. Some does are too tall for him and we use one of the big guys.
My goal for next years’ baby girls (doelings) is for them to be more productive, to produce more milk. All three bucks have very productive dams. Mousse’s dam more so but, as I mentioned, he is not quite tall enough to breed some of the taller does.
All this kids have the same sire.
In goats, milk production is somewhat genetic (~35%), so it’s no guarantee that the daughters will be better milkers than their moms. That is where monitoring production and repeatedly choosing to keep the best milkers comes into play. The colour of my goats, the Toggenburg breed, is also a non-dominate genetic trait. White is the most dominate colour among goats, if you breed almost any colour to white, most of the babies are going to come out white.
A quick aside here. Perhaps you are familiar with Mendel and inheritance “laws”; he was the monk that experimented with peas with both colour and texture. Did you know he faked and forged a bunch of his data? The general principle is sound but genetic inheritance is in  no way as simple as he made it. There is so much more to the way genes interact and the influence of the environment on the resultant offspring.
A good example of that is in cloning. When scientists clone a cow or a dog, the baby is an exact duplicate of the parent. When they clone cats, the colour and pattern of the cat's fur varies – same genetics, different colour. Interesting, isn’t it? I wonder what influences that?
It’s kind of like with human families – same parents and all the kids come out different, even with twins. Though there is a British genetic study, (anonymous of course), showed that 25% of kids in a family have a dad that isn’t the father of the other kids. That could explain some variation, but not in the twins.
The variety of possibilities that result from the mixing of genes during reproduction is just awesome and amazing. Nature, or God’s hand if you prefer, constantly stuns me with its beauty and diversity. We live on an amazing planet – we are so fortunate to be alive in this time of discovery & exploration – from outerspace to the smallest gene, it is all just wonderful!

Saturday, 1 December 2012

Karen's Arachnophobia

Today's offering is by LegatoGelato's other business partner, Karen Fouracre.
Karen has been my best friend since high school - she wanted to add to the blog.
Here's her first posting. Any comments????
Warnimg - there are photos of spiders in this story.
Jaki


I’m Over my Arachnophobia… almost.
 
I use to be very arachnophobic until I started living on a farm.  So I guess that whole “exposure” method has some merit.  It used to be that when I would unexpectedly see a spider up close I would get that whole startle response, gasp of breath, heart rate shoots up spring of fear.  And it WAS irrational. I knew there was no reason to be that afraid of something sitting quietly still, not interested in me and making absolutely no threatening moves.  After about 3 or 4 years living with trees and bushes and outbuildings all over and constantly walking through cobwebs (which I use to have nightmares about) and not finding myself covered in spiders, I slowly got over it.  It just became a hazard of walking around or a really good substitute for a hair net as those webs are amazingly strong.

Going through the raspberry patch, with canes averaging 7 feet tall, it was impossible to come out without some of those teeny tiny spiders lowering themselves from my bangs or the brim of my hat.  Now I just catch the end of their little web with my finger and attach them to something else.

We routinely get a jumping spider living on the walls and ceiling of the kitchen.  His name is Reggie.  He hangs around for a couple of months and then disappears again. I find naming them helps.  Now it’s a pet.  We make sure we shoo him off the stove top if we’re going to use it. (photo off the web) (Hah!)

We also have black widow spiders living in the basement. They’ve been there since we moved in 17 years ago.  I have never had a problem with them as they prefer quite out-of-the-way places, they move slowly and are very territorial which means I’m not going to find other spiders in their area.  I always wear gloves when dealing with firewood and am careful lifting things that have been sitting around for a while, which in the basement can mean years.  And we have an arrangement, they can stay in the unfinished side of the basement but if they show up anywhere else in the house I vacuum them up.  And you can tell the second you put your hand in a black widow spider web because it’s about twice as strong as any other web you’ll encounter.  I remove my hand very quickly but by then the spider is already hiding.   I know where to look for them but they’re still hard to find.
 
Now I find if I climb a ladder in the fall when dozens of the fat-bodied, short legged spiders with the brown stripes are making their fantastic webs, and I come nose to back, I can actually admire how pretty they are and how amazing their webs are and not fall off the ladder in my haste to descend.  Think about producing all that silk from their own bodies and then constructing those fantastic patterns.  Or the really optimistic ones that manage to string a web right across the drive way to try to catch the truck.  I don’t even clear the webs out of the milking parlour in the summer now because I’d rather have them catching the dammed flies and mosquitoes and no-seeums.  They do it much better than I do and all we seem to catch with those sticky fly strips is chickens.  It’s darn good goo - removes a lot of feathers when you have to pull them off.

 So I’m almost over my arachnophobia with one very distinct exception.  Wolf spiders.  Now wolf spiders are all leg, fast, sneaky and BIG.  They are all over our area in the fall and like to come in the house.  They crawl up drains and down pipes.   (Note from Jaki: They are called House Spiders)

One evening Mom put Susan and I in the bath together, and we were splashing away. After a while I think we need more water so I turn on the tap and a wolf spider washes out of the spout and into our tub.  Evacuate—evacuate.  Is it any wonder I’m afraid of the dammed things?  How did it get in the faucet when the tub had already been filled?

 When my youngest sister was about 2 years old she was very bad and was sent to her room just across the hall from the kitchen.  She was holding onto the edge of her crib and weeping, she’s always had a theatrical streak, when suddenly the whole tone of her crying changed to something more like terror.  We all go running and frozen in terror, dead center in the bedroom door way as a massive wolf spider.  (I’m not sure if they were all really huge or I just remember them that way.) Anyway, Mom to the rescue with a broom and then Cathy gets a cuddle and allowed out of her chamber of torture.  That evening she gets the “Lil’ Lamb” side of the bib with the picture of the lamb until I can switch it to “Lil’ Stinker” side with the picture of the skunk.
 
Then where was the summer morning at the lake when we’re drying dishes after breakfast and Susan feels a tickle on throat and brushes it and a big wolf spider that has just climbed out of her shirt falls to the floor.  Screaming ensues with some interesting dance steps. 10 min. later the neighbour comes over.  He feels something in his pants and slaps the top of his inner thigh and a big wolf spider falls out the bottom of his jeans.  More interesting dance steps and we learned some new words.

 
My friend and I lived in a rented house for a couple of years that was built into the side of a hill and the wold spiders would be in the sink and tub in the bathroom every morning.  Our cat was in heaven and we’d let her in the bathroom 10 minutes before we went in so she could clear the place out and have her breakfast. 
 
One afternoon in this same house I went into my room and laydown on the bed to read.  I’d been there about 30 seconds when I looked up and right above me on the wall was this huge wolf spider.  I ran screaming from the room.  It must have been 3 inches across the legs (looked like 5 from my angle) and how could I not have seen it before I got on the bed?  Answer, they’re sneaky and it sneakyed up on me. They enjoy jumping out and saying boo.
 
Staying at my parents one summer when they were at the lake, I was in the downstairs bedroom, just off the laundry room where the basement door is.  I’m lying in bed in the evening reading and I feel this weight on my foot.  I look down and this wolf spider has crawled on to the bed.  It’s so big it HAD weight.  I screamed, kicked (you’ll see a trend here), it goes flying I don’t know where.  I sleep upstairs.

Next morning when I walk into the laundry room there are 17, count em, 17 wolf spiders on the walls, floor and ceiling of the laundry room.  I found an old can of Raid in the kitchen cupboard and sprayed everywhere, shut the door and stayed upstairs.  Who really needs a toothbrush anyway? The basement door now has weather stripping. Thanks Dad.

 (plus 15 buddies!!!!)

Then there’s the numerous times when I’ve been trapped standing on the couch because of some wolf spider strolling through the livingroom.  These ones really show off the speed of 8 on the floor.  The ideal way to get rid of a spider is from as far away as possible, but when throwing shoes and newspapers from the couch only gives them an obstacle course you have to resort to Superman leaps to get to the vacuum cleaner. What did people do before this wonderful invention?  And when you finally snake the end up to it and it gets sucked in you still have to live through that horrible clunk as  flies past your hand and up the tube.  I leave the suction on for a few more minutes just to make sure it doesn’t crawl out again.
 
About 3 summers ago, Jaki was away at the fairs so I was trying out her wonderful new mattress.  I was sitting reading and I notice some motion out of the corner of my eye.  I look over and a young (slightly smaller) wolf spider is climbing into bed with me. So that’s why they’re called wolf spiders. Ah ha.  I scream, hit it with my book,  I don’t know where it goes so I flee down the hall while chastising the cats for not having killed it when I saw it climbing the basement stairs earlier in the day and sleep in my bed.  Next morning I have to apologize to the cats because there’s a dead one on the basement stairs too. Never did get to sleep on the new mattress.

 
So while I don’t like waking through spider webs and I wouldn’t have a tarantula as a pet, I no longer have that instant fear reaction to spiders any more - except for the wolf spider. I also have 4 cats now.  People think it’s because I like cats.

Monday, 26 November 2012

Information on cow milk and Ice cream.


I have endless respect for the majority of cow-dairy farmers – they work so bloody hard. Every day, milking 3 or 4 times a day. Massive amounts of cow to feed and take care of, huge expenses, only one purchaser (Milk Marketing Board), having to hit a specific quota without having too much or too little milk. Most cow dairies are BIG business with a minimum of $3 million in milk sales a year. I respect the job they do.

          I am also a big fan of milk and milk products. I LOVE our goat milk. I eat butter, cheese, yogurt, cream, and kefir, just about every goat/cow product. I like sheep’s cheese, buffalo cheese, and love trying other sources of cheese.
The 1000L tank at our goat dairy (it's tiny!) We had to have it moved in and then finish the building (April 2011)

          My main concern is what happens to the cow milk once it reaches the dairy processing plant. In preparing and planning for our gelato business, Karen (my business partner) took the Dairy Worker Course from BCIT. It was extremely enlightening.

          For example, when cow milk arrives at the dairy plant it is ripped apart, using huge centrifuges, into its component parts. All the cream is taken out, proteins are removed, and everything is broken out. Then, if the plant needs some 2% milk, they put the components back together, they add some whey, some skim milk, some cream, following a formula, finish with adding Vitamin A & D and the whole batch is homogenized to force it all back together. Nothing very natural about this process.

          Commercial ice cream is a matter of following formulas, not about real food. Say you want to make a high end, 10% butter fat ice cream. The legal requirements in calling a product ice cream means that the end product can have only so much emulsifiers and so much chemical additives, so there is 5 % or so, then the legal minimum of actual “re-made milk”, usually skim so they don’t put anything valuable in it. Add artificial flavourings (which is purchased as boxes of syrup), mix, cook, and cool.

Now the fun part. Using a batch freezer, you can whip in as much or as little air as you desire. Therefore, for a higher end product, you would whip in about 60% air. For a cheap ice cream you whip in 200%+  air which means for every 1 litre of base you will get (at least) 2 liters of ice cream, doubling your saleable product.

LegatoGelato doesn’t alter, rip apart, or modify our milk. We use a bucket milking system that doesn’t run the milk thru miles of plastic pipe. From the udder to the sanitized stainless steel bucket is about 6 inches. The stainless bucket is poured gently through a filter into a sanitized bucket and placed in a tank full of very cold/almost frozen water. Then we take it to the Canadian Cultured Dairy Inc plant, pour the milk from the buckets into the large pasteurizing kettle, mixed with gelato ingredients, pasteurized, and poured into different buckets to cool.

We handle the milk gently as it is a delicate product, and we want to preserve the integrity & qualities of it.

The liquid gelato is poured into our batch freezer, gently churned for 7 minutes with only 30% air added to it. If we didn’t add air, you would not be able to eat it – it would freeze into a solid block. We want to balance the rich flavour with spoonability.

Then the frozen gelato is scooped into the pint or single serving containers, sealed, and placed in the freezers, ready to sell to our discerning customers.

Take 600 eggs......


We are getting closer to launching our wonderful gelato!

          Karen and I spent a few hours after I finished work yesterday (Wed) mixing up part of our recipe in preparation for making our gelato base. Regulations require we make all the coulis and base mixtures at an inspected commercial kitchen – we rent the kitchen at Lush Valley, a community organization in the Comox Valley.

We are going to be making about 300 litres of the white base. The base is our milk, pasteurized at Canadian Cultured Dairy Inc in Royston, with the rest of the ingredients to make it deletectable. Canadian Cultured Dairy Inc. is the home of Tree Island Gourmet Yogurt, and we have our milk pasteurized and make our gelato there as well.
Construction in process at the Canadian Culture Dairy plant


Once the base is blended, pasteurized, and cooled, we mix in our delicious fruit coulis and chocolate sauces. Then into the batch freezer to mix and freeze.
Karen next to our amazing Gelato batch Freezer.
 
          I have always enjoyed cooking but it is a whole new kettle of fish to make a recipe that starts with 600 large organic hens’ eggs. It takes a fair bit of cracking. We are doing about 1 dozen at a time into a bowl, carefully checking for any shell chips, making sure that all the eggs look good and aren’t too old; then they are poured into the Hobart mixer. We weigh out the organic sugar and put that in, layering it on top of our precious organic cornstarch to keep the cornstarch from becoming a big cloud once the mixer starts. The Vancouver Island Sea Salt is added in with the sugar or cornstarch; it is a very small quantity but important for rounding out the flavour.

          This lovely mix looks like the makings of butter tart filling without any raisins – it’s thick, rich and golden (from the lovely eggs and the tawny brown of the organic sugar). It looks good enough to eat. But I restrained myself.

           I love making our gelato. Every step is putting together lovely, yummy ingredients and making something better. The organic sugar is a gorgeous golden brown and flows like sand on the beach. Our organic hens eggs are a warm brown with tiny dark brown specks on most of them, the yolks’ colour is between a brilliant yellow and a ripe orange. The Ironwood Farm blackberries are so dark that they are also indigo going to black, if they weren’t glossy they would disappear. Beaver Meadow’s cranberries range in colour from a slightly pink tinged berry though the red spectrum to a deep, rich ruby red, like jewels.
 
When the coulis are cooking they have an amazing scent that beats ANY perfume hands down. Its fragrance is mouth watering & practically transcendent. I just have to check the taste by spooning out a bit for myself. The coulis are made from berries, organic sugar and organic lemon juice. We use much less sugar than you would use for jam but its still sweet. The lemon juice gives the coulis a brightness that brings out the sharp notes of flavour in the berries themselves.
 
It's a colourful wonderful adventure in taste and texture. Please join us!

 

Some Facts about Gelato


LegatoGelato
          Smooth Taste…Island Pace

Did you know that there are Gelato Universities in Italy and the University of Guelph has offered a one-week course in making ice cream for the last 50+ years? Gelato and Ice Cream have been popular for hundreds of years but it is since the industrial revolution that refrigeration has made it accessible to the general population; the love of the cool, creamy treat has just exploded.

Ice Cream & Gelato are quite different. Gelato, especially our goat milk legatogelato, has much less fat. LegatoGelato has more flavour as well, it is denser and served a bit warmer than ice cream, so you have a blast of flavour in your mouth.

Regular ice cream, especially budget brands have cow milk cream, cow milk (usually powdered), sugar or corn syrup or straight glucose, maybe some sort of egg product, flavour (generally artificial) and binders & emulsifiers. All the ingredients are mixed up into a liquid, pasteurized and then the liquid is put into a batch freezer. The batch freezer stirs and adds air while the liquid is frozen to become ice cream. The more air that is whipped in, the more ice cream you get. So some manufacturers will make 3 cups of ice cream from one cup of their liquid base.

LEGATOGELATO is NOT whipped into a frenzy. LegatoGelato has air slowly incorporated into it but only about 30%, so for a cup of base you will get one and a third cups of legatogelato. This makes the legatogelato significantly denser. We also add lots of flavour, I mix three parts fruit mix to five parts of my base. My legatogelato base has NO artificial binders or emulsifiers. Nothing is in our legatogelato that you wouldn’t find in your own kitchen. It is REAL food made from REAL ingredients to make a wonderful, tasty REAL treat.

I take whole, pure goat milk, from my very own goats, add organic eggs from happy hens, organic cornstarch, organic sugar and some local sea salt, mix it up, cook and then pasteurize it. This is Our Base! It tastes wonderful in the liquid state. The base sits overnight and gets thicker as the organic cornstarch works its magic.

The next day I mix in our flavours. We hand-make our fruit flavours from fresh local fruits and berries. I try to get local organic berries first and then get the local berries if there isn’t enough of the organic kind around. We clean the fruit or berries then cook up with organic sugar and organic lemon juice – that’s it! This yummy mix is frozen & used as the base is ready.

The combined base and fruit mix gets poured into our Gelato Batch Freezer. We have an Italian machine – a Carpiggianni. The machine mixes air into the mix slowly and freezes the mix in about 15 minutes. Then into the containers and down to the freezer.
It’s a very straightforward process.
A clean pure product made from pure foods.
Our LegatoGelato is a real food.

Sunlight on the wet coast


If you have ever lived on in the Pacific Northwest then you probably have experienced the upswing in your mood when you happen to get a sunny day in the winter. We are experiencing the 3rd day of sunshine now and people are happy, singing, & bouncing around the office. It’s an amazing change from last week.

          For those of you who are unfamiliar with a northwest coastal winter, all I can say is heavy gray clouds and daily rain for months. People that grow up here don’t carry umbrellas – we have coats that keep the rain out (hoods attached; of course). And anyways, either it’s not raining hard enough to bother carrying an umbrella or it’s too windy. I think Gor-tex was invented out here.

          The constant grey seems to affect people who have moved here the most. You really can go for 60 to 90 days without seeing the sun, just grey clouds.

          Why do people live here; well it’s a warm wet. You can grow a garden 9 to 10 months a year and with an unheated greenhouse, you can grow plants year round. You don’t have to shovel rain – ever. Rain doesn’t pile up on the roof or buildings and pull off your gutters. You don’t have to worry about your tongue sticking to anything. You don’t need special tires to drive in it. Planes don’t need to be “de-rained”; they fly just fine when they are wet. The moist air is lovely for our skin, and we don’t have to worry about UV damage most of the year. I have a snow shovel but I use it to clean out the garage and dairy, it’s great for shavings and straw. You don’t need to invest in a block heater or a snow blower.

          Unfortunately, thanks to global warming, we are getting snowed on in the winter. And this is not light snow, fluffy snow, granular snow. No, it is heavy, wet snow so it’s like driving on slushy ice. You can’t leave it on the greenhouse or on trees as it breaks everything. You have to wear all your rain gear & warm clothes underneath so you are always too hot outside, and if you don’t – you are soaking wet in minutes. Soggy snow is brutal to shovel, as I have to do to get out to the animals. It fills up goats water dishes and they stand, staring at it – not drinking. Plus they won’t walk in wet snow unless they have to. So yuck, yuck, yuck. AND it seems to be happening every year! The outrage! The horror!

          Okay, it’s not that bad. Snow makes everything very pretty and covers all the mud and garbage. The world looks fresh and new. If it’s cold, below freezing, snow is fine – fluffy and light, you can use a broom to brush off the walk way and a path to the barns. Makes an awesome crunchy noise when you walk on it and it is easy to drive on – behaves like sand or gravel. The animals will play in it, people play in it, and you don’t end up soaking wet. It is easy to stay warm, a couple layers and you are good to go.

          However, I digress, as I am prone to do. One item you will notice if you live here is how many people have the SAD lights and use them. SAD is seasonal affective disorder and seems to be a result of the lack of strong sunlight. The lights provide a sunlight substitute and help buoy up people’s mood. Many west coasters travel during the winter, heading to Mexico or Hawaii for bask in the sun for a week or two. We have many snowbirds as well. Many residents flock off down to Arizona for the winter. We also have a bunch of snowbirds flocking in from the Prairie Provinces, to get away from the bitter cold.

          I think it is all in what you are used too. As I said, I grew up here and love it. You also may want to cultivate the attitude of “Growing where you are planted”. It’s not the place that makes you happy, it is you.
Jan 2011 - Happy Christmas eh?

Thursday, 22 November 2012

Choices


I remember going to the grocery store as a kid – a large chain store, probably Safeway, and there were two kinds of apples; red and green. Occasionally there was a yellow apple but only seasonally. There was one kind of orange and iceberg lettuce. Oh yeah, more than one kind of potato as well.

          Now there is a huge selection, I would guess about 10 varieties of apples, four types of oranges, many types of lettuce, and at least three kinds of potatoes. My tired brain almost seizes up with the choices. Does anyone else feel that way?
2011 a good year for Tomatoes

          Anyone been in the yogurt section lately? Holy moly – there must be 40 feet of cooler space and six shelves of yogurt. Pre-biotic, pro-biotic, with fibre, with granola, fat-free, sugar-free, plain, flavoured, stirred, layered, unmixed, soy yogurt, organic (YEAH!) and even (occasionally) goat milk yogurt (YEAH again). If I wanted to buy some, I would stand there, stunned, trying to find the brand I liked. Now, of course, I am eating Tree Island Gourmet Yogurt (www.cultured-dairy.com) when I don’t have any of my own.

          Every part of food sales has diversified with the introduction of produce and products from all over the world. I am truly amazed at the country of origins of the products. I cannot believe how fresh produce from New Zealand, China and South America looks when it arrives at the grocery store.

          I will not buy any foodstuffs that are grown in China. The environmental conditions in most of industrial China are very polluted and the standards are not anywhere close to Canadian standards. Heavy metals are ubiquitous in the soils from all the industrial activity. It’s just not safe. I refrain from buying from Mexico and South America as the standards are practically non-existent and the use of pesticides and herbicides is rampant. Washing the produce doesn’t get the chemicals out of the cellular structure of the plants.

          Local is just much better. It might not be available year round but who really needs fresh strawberries in December? Eating seasonally has been the norm for most of human existence. We have thrived eating this way. I have treats; I eat bananas (organic) and some other imported food. The vanilla beans for our honey-vanilla gelato are from Madagascar – they are organic and fair trade as well.

          It’s all about choices and being informed. Try to find out where your food is from; get local if you can, get organic if you can’t get local.

Are you prepared?


Wow – hasn’t the series of earthquakes on the west coast of British Columbia and the super storm Sandy been a couple of dire warnings for everyone to be prepared.

          BC got off lucky with the earthquakes, not even much local damage, tsunami warnings and advisories were broadcast but the sea rise was less than one meter (a meter is 39 inches) and in most cases only half a meter.

          The affect of Sandy on the east coast of the US and Canada is still being felt as I write this but the worst is over for most places. Eight million people, or more, are out of electricity and it’s getting cold.
Nov. 20, 2011 - snow trying to take down the
green house.

          Have you been out of power for any length of time? One November about 6 or 7 years ago, our power was out for 5 days. As we are on a well, no power means no water but it was raining and sleeting and we were able to collect enough water for the animals. No water means no using the toilets, no showers, no running water.

          It takes days to stop trying to flick on the light switches and to try and get water from the sinks – it is amazing how automatic those actions are and how ingrained into our behavior. It’s hard not to use the toilet as well. Think about it – what would you use instead?

          At the end of 5 days we had a filthy house, tons of laundry piled up and nothing done. With having to boil water we collected from the rain, heating water for dishes, heating water for bathing, bringing in firewood, chopping firewood and taking care of the critters (pre-dairy days, only 5 goats to milk), plus working there was NO time for anything else. Basic tasks took up all the time before and after work.

          We are pretty prepared and the power outage was localized to our area, not in town, which meant gasoline, groceries, take-out, and showers were still available. The people in New Jersey aren’t going to have basic services for a while – it will be tough for them.

          Think about what you need for your animals as you prepare. How will you move them? What will you feed them? How will you keep them under control if you are in an evacuation center with 500 other people?

If you have livestock you need to have pre-arranged alternate locations to move the animals to AND ways to get them there. We have spoken to another local farmer about moving all the goats onto his property if we need to leave because of forest fires. That will be the only disaster that will get us off the farm; we are fairly well set up for anything else.
Babies always need someone to care for them!
 

          Do not expect anybody to come and help you, especially the government. The scariest words in the English language are “I’m from the government and I’m here to help”. I work for the government and that phrase sends chills of dread through me.

 Don’t rely on someone else, take matters into your own hands and don’t expect any help from the outside world. Just look at the natural disasters that have happen over the last few years – Haiti is still a mess, Japan has not mitigated the nuclear problems,  people are still in shelters over 18 months later – and you need to become responsible for you, your family, and your animals. Nothing less will leave you vulnerable to suffering, injury or worse.