Local Cheese CSA Accepting Members

Cheese CSA Accepting Members - Dara & Co. - September 2010 - Minnesota

If you love Minnesota cheese, you may be familiar with Shepherd's Way Farms’ award-winning, hand-crafted artisan sheep cheeses, including their popular Friesago, Shepherd’s Hope, and Big Woods Blue cheeses.

In 1994, Steven Read and Jodi Ohlsen Read established Shepherd’s Way Farms in rural Carver County, with their flock of sheep. They relocated the farm to Nerstrand in 2001 as a farmstead cheese dairy. Currently located outside Northfield, Minnesota, Shepherd’s Way Farms is handcrafting cheese on their farm. The cheeses are made in small batches and many are national award-winners.

You have a unique opportunity to access Shepherd’s Way Farms’ cheeses at their best: The Shepherd’s Way Farms is adding 20 additional members to their Cheese Community Supported Agriculture (CSA) program. As members of the CSA, you will receive four-to-six cheeses once a month totaling at least a pound and a half of cheese. Pick-up spots during the week and on weekends are located in Minneapolis, Saint Paul, and Northfield. Total cost is $180 for six months or $320 for twelve months. If you’re already a member of another CSA, you can receive a $10 discount.

Shepherd’s Way has hosted thousands of visitors to the farm, educating and promoting sustainable agriculture, land stewardship, local foods, and breed conservancy. If you’re interested in checking out their operations before signing up, contact them via their website. Sample their cheese and learn more from them at the Mill City Farmer’s Market on most Saturdays from 8 a.m. to 1 p.m. You might even get lucky and get to grab some of their silky and elusive ricotta.

Learn more about the Shepherd’s Way Farms Cheese CSA at shepherdswayfarms.com/ourproducts/csa.

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Adventurous eating. Sustainable living. A year in Minnesota. Daniel Klein's Sustainable-Eats Documentaries

Klein's Sustainable-Eats Documentaries - Dara & Co. - September 2010 - Minnesota

Former chef and film student Daniel Klein has been making interesting videos about his edible experiences around Minnesota. With a background in arts—both film and culinary—he brings an interesting perspective to Minnesota’s edible landscape as he explores the concept of sustainable eating in Minnesota.

Now airing its 24th episode, the video documentary series covers a wide array of all things edible in Minnesota—from fishing and foraging in the Boundary Waters to making cheese at Star Thrower Farm.

As he shadows producers and casts lines into Lake Superior, Klein takes his viewers along on his adventures —sometimes dramatic, sometimes heartwarming, and always thought-provoking.

“The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist Daniel Klein. Taking place over a calendar year in Minneapolis, Minnesota as well as the surrounding food source destinations, Daniel takes the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. Recipes, politics, long winters, urban gardens, ice fishing, blood, hunting and guts... all line the path to the perennial plate.”

Adventurous eating. Sustainable living. A year in Minnesota. See here: theperennialplate.com.

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]