Thanks and Blessings

Well, we know it's been months since we posted, but it was a incredible summer and oh so busy!

First we have to thank all our wonderful Farmers Market customers; your support has kept our fires stoked all season, and your kind words make the long weeks worth all the work. And also thanks to the staff at EarthFare in SouthPark, Ballantyne, and Rock Hill; you guys are the best, and your orders and encouragement have also kept us going. And kind thanks also to Kathleen Purvis, and Marty Minchin at the Charlotte Observer for their sweet stories on our adventure. And, last but not least, thanks to the chefs here in Charlotte for their support, encouragement, honest opinions, and of course orders! We love you guys (you know who you are).....And thanks to Grateful Growers for showing up an hauling away our whey! What a wonderful circle to be part of, one and all.

Now, on to a few updates; Mike, from Rock Hill asked for a few pics of Jack and Meg, our trusty barn monitors, and all around bundles of energy. They are just 1 year old now, and slightly (OK, a lot) larger. Meg, who just visited the vet, clocked in at 70lbs. These two were the runts of the litter, and I'm glad for that.

Jack is the quiet one (until he barks.)

Still just kids, they love to rough house inthe pasture.

And dear sweet Meg keeps us all on our toes.

Next is TRUFFLES! We are experimenting with bittersweet chocolate, goat cheese and coco powder...ooh la la. Soon we'll have them available at the markets!

That's all for now, but now that the really busy season is behind us, we'll post again soon.

Matt L.

Newsworthy

Well, I'm a little late on this one. Quite behind the breaking story, but if you really haven't seen it yet, Bosky Acres was in the paper this past Sunday. You can find the online article here:
http://www.charlotte.com/268/story/648790.html

We also have made our first cheese delivery to Noble's Restaurant today. It made us all a little giddy to think of our cheese being served in such a fine establishment. It's up there next to Ratcliffe On The Green Restaurant, where our cheese has been served for some months. (Still being served, too!)

If that wasn't enough, it even looks like we may be expanding into local Earthfare locations as well.

We are, of course, at the farmers' market in Matthews, Waxhaw, and Charlotte every Saturday.

We've hit a few bumps here and there in the process of getting this business off the ground, but we know one thing for sure: we've got some good cheese on our hands and lots of it. So, come find us, say hi, and try some cheese!

Sling'in Curd

Ahhhh, Spring. Flowers, sunshine... and lots and lots of cheese.


We've been working out tails off down here at the farm. Friday we spent the whole day with cheese... we bagged cheese, hung cheese, and packaged cheese. Then Saturday we sold cheese. And this truly is a family endeavor:

This is during our marathon of cheese on Friday: a five minute break of course results in face-making and general silly-ness.

Hey, you'd be doing jazz-hands too if you'd just finished hanging all that cheese to drain off the whey - sling'in curd, that is.

Yes, the business grinds onward. We're making progress, one batch of cheese at a time. Slow, difficult progress, but progress all the same.

At least we have each other, and our jazz-hands.

SPRING

It's been a quiet Winter. But quiet time is over now. Spring is upon us, ladies and gentlemen.

Yes, you know it is Spring when the baby animals show up. Baby goats, in our case. The warm winds are blowing, milk is flowing again, and the work is piling up. Today consisted of a kind of Spring cleaning: barn mucking. We are cleaning and tidying inside and out. Today, we even planted clover over the earth that was torn up to make room for our construction. (It seemed especially appropriate to plant clover on St. Patty's Day.)

There really is something in the air here. A new season is just getting underway, and it's very exciting. Happy Spring, everyone.

Puppies!

Meet Meg and Jack, the latest additions to the farm. (Jack is on the left, Meg on the right.) They are Great Pyrenees, and are intended to be our barn dogs: dogs to look after the animals, and keep a general eye on things... right now, they are just bundles of untrained energy. However, we love them already.

All is well at Bosky Acres, albeit very, very busy. We're hoping for a quiet holiday before things get even crazier when kidding season hits in the spring, and we start really ramping up on the cheese production. The feedback we have gotten so far has been extremely positive, and sales so far have also been encouraging... Thanks to everyone who has supported us in this journey, and Happy Holidays to everyone! You'll be hearing more from us after the holidays.

P.S.

I can't believe I forgot.
Have you met our saintly friend?

He keeps a weather eye on things round here. Much thanks to the family for sending him along. =)

Oy Vey!

And we thought things were going to get easier... No, making and selling cheese is full-time job. But at least we're no longer dependent of contractors and other construction types. (Nothing against them, really.) But the space is finally ours, and we've even made it through a few weekends at the Farmers' Market (pictures of that to come).

In the meantime...

The milking parlor:

The Cheese Room:

THE CHEESE: