Back in October I went out to interview the Jensen family at Golden Glen Creamery for the Nov/Dec issue of Grow Northwest magazine. You can read the original article here, but I thought it would be fun to post some of the other photos I took.
The Jensens don’t actually own the creamery any more, but the family is still very much involved in running the place. All the folks I talked to were exceedingly proud of their milk, the quality of their cheese, and their rather snazzy cheese room. When Vic opened the door and let me peek in, a vast waft of garlic hit me in the face from the fresh wheels of dill-garlic cheese resting on the racks. If you’ve ever had that stuff as fresh cheese curds, you may agree with me that it’s one of the more addictive dairy products out there. I also got a glimpse of the aging room, which happened to be a trailer parked behind the farm store.
I did not get to meet any cows. I was informed that they were off being milked (something they spend quite a bit of their day at). No cheese samples, either. But I got to have a large dog lean against my legs while I took notes, and the view from the farm was nice.
I used my trip out to the dairy as an excuse to drive around on the Skagit flats at dawn and take pictures of the autumn fields in the morning mist.
(There are, by the way, calendars of my photographs for sale over at Qoop. Just thought I’d mention it.)
. I knew I wanted to try a pizza with a leek-based sauce (I’m on a leek kick right now), but I wanted spiced lamb on it as well. In the end, it wasn’t quite like any of the source recipes, becoming something quite perfect all on its own: a melange of braised leeks tossed with hot pepper and tamarind-spiced lamb, layered with mozzarella and adorned with small ripe tomatoes, all resting on a chewy part-whole-wheat crust.
