"A person's intention affects everything. When I am making cheese I try to have the best of intentions," shares Bruce Gleeman. Husband and wife team, Bruce Gleeman and Amy Rose Dubin, create beautiful small-batch Chimacum Valley Dairy cheese, which you can find weekly at the Port Townsend Saturday Farmers Market.
While Bruce had dabbled in cheesemaking and visited a couple of goat farms, neither he or Amy Rose came from a dairy farming background. Bruce and Amy Rose took a leap of faith when they sold their home in Pennsylvania, bought an Airstream trailer, and traveled across the country with their three-year-old daughter, Esther. Together, they developed a dairy on a piece of raw land in Chimacum. With 25 years of experience as a professional chef, Bruce was ready for something new. Amy Rose was eager to be close to the friends and land she grew to love as an Evergreen State College student in Olympia, WA.
They jumped into farming and cheesemaking with gusto, purchasing their property in 2008, building a home, barn, and outbuildings. The dairy became licensed in 2014. "It's a lifestyle choice," Bruce explains. Their schedule is dictated by the care needs of the herd, the cheesemaking, and the cycles of the seasons. In the Spring and Summer, the herd is milked twice daily. In the Fall and Winter, as milk production naturally reduces, milking tapers off to once daily, a change of pace that is appreciated as more meals can be enjoyed around the family table together.
Healthy goats make for healthy, tasty cheese. The couple has a personal relationship with each goat. Caring for their nutritional needs with a rotating pasture method, as well as with patience and love. "The animals can read moods. Good intentions lead to happy goats," says Bruce. Each doe has her own idiosyncrasies. When they come into the milk parlor Sassafras, for instance, always does a full counter-clockwise turn before settling into the headgate. Others are shy or eager. The goats amble into the milking parlor in the same string every day. They are, most decidedly, creatures of habit.
Bruce brings the same level of intention and care to his cheesemaking as he does goat farming. He crafts unpasteurized goat and cow milk cheese with milk from his home herd as well as raw cow milk purchased from Dungeness Valley Creamery, Sequim. Keeping the cheese processing at a lower temperature allows the cheese to retain its natural nutritional value and enzymes. By hand-cutting the curd and hand-hooping the cheese, the actual chemical protein chains of the milk are less disturbed and therefore retain more structure, resulting in more flavorful cheese. Working with goat and cow milk requires different techniques. With its higher fat content, cow milk is easier to handle. Bruce describes goat cheesemaking as more of an art. It is a delicate process requiring great attention to detail. It is here that Bruce's experience as a chef is especially helpful. Each step in the cheesemaking process is done with precision, from milking, to heating, stirring, inoculating, molding, aging, and brushing each cheese. As a result, there is very little waste and the cheese is unique, flavorful, and rich.
Chimacum Valley Dairy cheese is enjoyed both locally and nationally. Cheesemongers on the East and West Coast tout this hand-crafted cheese earning its reputation both in restaurants and in artisan cheese cases. In addition to finding Chimacum Valley Dairy cheese at the Port Townsend Farmers Market, it is served at local and regional restaurants. In addition to buying your cheese directly from Bruce and Amy Rose at the Port Townsend Farmers Market, you can find Chimacum Valley Dairy cheese at the Chimacum Corner Farmstand, Port Townsend Food Co-op, Pane D'Amore Artisan Bakery, and Nash's Farmstand. You can taste both the cow and goat milk cheeses at the Chimacum Valley Dairy market booth this weekend through December 21.
Saturday, October 12, 9am-2pm, Port Townsend Farmers Market, Tyler St
10am-1:45pm Live music by Jonathan Doyle with Kit Stovepipe and Corinne Adams
Sunday, October 13, 10am-2pm, Chimacum Farmers Market, Chimacum Corner Farmstand
11am-1pm POP Club
11am-2pm music by Meso Tadeo
Saturday, October 19, 9am-2pm Winter Squash Day at the Port Townsend Farmers Market
Squash tasting with Arran Stark
Sunday, October 27 Season Closing and Halloween Chimacum Farmers Market, 10am-2pm, Chimacum Corner Farmstand
Costume contest with prizes
Trick-or-treating with vendors and at the Chimacum Corner Farmstand
Saturday, November 2, Winter Hours start at the Port Townsend Farmers Market, 10am-2pm, Tyler St
Saturday, December 21, Season Closing and Port Townsend Winter Holiday Farmers Market, 10am-2pm, Tyler St and inside the Port Townsend Community Center
From our Vendors
Hopscotch Farm, one of our Port Townsend Wednesday Farmers Market vendors this year, is excited to join the Port Townsend Saturday Farmers Market starting this week! Meghan crafts pickles, relish and preserves from farm-grown produce. She will have Zucchini Pickles, Beet Relish, Aronia Preserves, and more. She will also have lots of potatoes, winter squash, onions, garlic, and greens. You can find Meghan in the middle of the market this week.
LaughinGnome Pottery will not be at the market this Saturday. Instead, they are having their annual Misfit Sale from 10am to 3pm at their shop, 2009 4th St, Suite B, Port Townsend. They have been collecting misfits for the past year to provide you a great selection on this one special day of the year. LaughinGnome is offering up to 75% off retail prices on misfits. If you can't find the right misfit, you can take 10% off our retail products on Saturday only! Visit their studio behind Jiffy Lube and Habitat for Humanity at the roundabout, 2009 4th Street this Saturday. enjoy some seven-layer dip!
About the Music
Clarinetist, saxophonist, composer, and arranger, Jonathan Doyle, will perform at the Saturday market this week, bringing over twenty years of experience with American roots music, particularly early jazz, jug band, and country blues. Living in Port Townsend, Doyle often hits the road and he frequently visits Chicago and Austin. After a brief stint with the Asylum Street Spankers, he joined the vibrant traditional jazz, swing, and western swing scene in Central Texas, performing with well-established acts such as Willie Nelson and Asleep at the Wheel and his own project, The Jonathan Doyle Quintet/Swingtet.
This Saturday, Doyle will be joined by Kit Stovepipe, who has received broad acclaim for his work with a wide spectrum of jug and string band music, with acts including the Crow Quil Night Owls and Baby Gramps. Kit’s approaches to country blues, ragtime, stomps, and breakdowns from the pre-war jazz repertoire have the ability to transport audiences to another place and time.
Also performing on Saturday will be Corinne Elysse Adams, who has training in traditional Japanese folk music, American folk traditions, Balkan singing, and Irish fiddle. Corinne’s songwriting is influenced by her work as a poet and storyteller. Here in Port Townsend, Adams often accompanies local singer-songwriter Abakis and performs traditional Japanese and Irish music. Corinne and Jonathan sometimes perform as Oto Maru, which mixes beautiful vintage sounds from the 1920s and ‘30s to create a unique style of roots music inspired by traditions from around the world.
Meso Tadeo, a self-described “Beatle-maniac and vintage pop enthusiast” will perform songs from his repertoire at this Sunday’s Chimacum Farmers Market. With a preference for popular love songs, Tadeo honed his approach to music while serenading Berkeley’s 4th St. Shopping District and performing regularly at an Oakland tea shop.
Wording the Land Still Accepting Writing Submissions
The community working land-inspired writing project, Wording the Land, is still accepting submissions through the end of October. This new project connects the art of poetry with the art of farming. You are invited to write and submit poems inspired by your experiences with 'working lands' and local food. Selected poems will be published in a booklet to highlight the connection between language and place, and to celebrate our relationship to local farms. Proceeds from the sales of the poetry booklet will go to benefit JCFM's Gimme5 food access program. Wording the Land is a partnership with the Jefferson County Farmers Markets and Finnriver, with support from the Port Townsend Arts Commission.
Here's How it Works:
Submit a poem focused on the landscape, plants, produce, farmers, etc by the end of October to firstname.lastname@example.org for the chance to be published in the 2019 Wording the Land chapbook. All submissions welcome!
Farm-to-Table Trade Meeting
Farmers, chefs, grocery buyers, registration is open for the Farm-to-Table Trade Meeting hosted by Eat Local First Olympic Peninsula. The Eat Local First (ELF) campaign strengthens Olympic Peninsula farms and producers by engaging the community through education, promotion, and access to build a diverse and vibrant local food economy. The ELF Olympic Peninsula campaign is hosting a Farm-to-Table Trade Meeting on November 18th. This event will serve as an opportunity for producers and growers to connect with buyers across the region who are looking to purchase locally-sourced foods. We will kick off with a panel discussion of best practices from the perspective of an institution, a restaurant, a retailer, and a farmer. The main portion of the meeting will allow buyers and producers to have one-on-one consultations. Then we wrap up the day with a tasting reception featuring local food and beverages!
Date and Time: Monday, November 18th
Location: Fort Worden, USO Building, 200 Battery Way. Port Townsend, Wa
Trade Meeting: 11:30am - 3pm
Tasting Reception: 3pm - 4:30pm
Tickets: $20 before October 26th, $30 after October 26th (pre-registration required)
For more details and to register please visit the ELF Oly Pen website.
See you at the Market on Saturday and Sunday! ~ Amanda Milholland