Blackberry Keep is a small hobby farm situated in the fertile Upper Fraser Valley, over-looking the Fraser River.
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For all those fibre enthusiasts (in case you were not already aware) Fibres West is rapidly approaching. I've posted the information from their site below. www.fibreswest.com
The SIXTH ANNUAL FIBRES WEST will be held on Friday and Saturday, March 21st and 22nd, 2014, 9:30 am-6 pm.
Adult admission $8.00, seniors and students with valid id $6.00, kids 13 and under free. CASH only at door. ATM on site.
Fibres West will be held on the Cloverdale Exhibition Park Grounds, in the SHOW BARN building. Most Classes will be held in Shannon Hall, Alice McKay and the Show Barn. The Cloverdale Exhibition Grounds are located at 6050 176th Street, Surrey, BC, just North of the Cloverdale town centre. Enter the grounds from 176th Street on the West side of the site via 62nd Ave – through the Cloverdale Rodeo Wooden Archway, by the new Cloverdale Recreation Centre.
Free parking on site, wheelchair accessible, refreshments available.
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The snow is coming down again, much to the delight of my dogs and the disappointment of the overwintering hummingbirds. Late winter snow is not completely unheard of for temperate climate western British Columbia but unusual all the same. It is March after all and although I very much want to begin spring prep I am for now contented to instead dream about cheese. Yes, cheese.
Yesterday I attended a cheese making workshop given by award winning Canadian cheese maker Debra Amrein-Boyes, from Farm House Natural Cheese Shop in Agassiz, BC. The workshop was hosted by the Fraser Valley Goat Breeders Association and was well attended, including members from the Alberta chapter. It was great to spend the better part of the day with individuals as passionate about sustainability as myself. If anyone has the opportunity to attend a similar offering, I definitely recommend it.
I had been looking forward to the workshop for months and Debra delivered. It was everything I had hoped for, very informative and interesting. The workshop was hands-on, and we all carried home samples of the days spoils; Chevre, Feta, and Farm House Cheese's signature Kabritt.
Being all too familiar with the selection offered at Farm House Cheese, I was surprised by the inclusion of the Kabritt, and those in attendance have been sworn to secrecy regarding the recipe.
Although I cannot yet roll up my sleeves and begin cheese making on my own as my goats are not yet milking, I am pouring over cheese making supply sites making out my wishlist in between warming up the hummingbird feeder and checking on the ducklings as they hatch. Let the snow fall.