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“Mom, I'm Bored, There Is Nothing to Do”

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Tuesday July 4, 2006

By Brian Bauer

     As the rains continue and school vacations begin to drag, mothers all over Addison County begin to hear the refrain “Mom, I'm Bored, There Is Nothing to Do”. Well, let's drop back a little bit and come at this from a positive angle.

We often hear about the demise of the multi-generational families living and working together in America. We are very fortunate, here in Vermont, because we still have extended families on our farms. One such family lives in Whiting, on a 330 acre farm. This is the Crawford Farm. As with many Vermont farms, this had been a dairy operation, in the not too distant past. But times change, and the Crawford's became intrigued with producing a “value added” product. While delivering their Ayrshire milk to some cheese makers, they had an opportunity to talk about cheese production with people who had first-hand knowledge. It opened up a whole new area of discussion for extended Crawford family, which consisted of three generations plus spouses and the soon to be cheese maker. These discussions had their highs and lows but over time things where worked out. The three siblings Jim, Cindy, and Sherry plus cheese maker Maria Trumpler make up the core of Crawford Family Farm, LLC. Jim runs the Farm operation; Cindy takes care of the heifers and the breeding; Maria is the cheese maker extraordinaire; and, Sherry is the glue and is the person to go to if help in any area is needed. The rest of the extended family from 7 year old Dacy to spouses and grandparents plays the vital role of  providing practical know how, vision, plus psychological and physical support.

The Crawfords raise Ayrshire cattle on their farm. This breed has its roots in Scotland.The milk of these cows is distinctive for its butterfat's minute globules; yielding a cheese that is smooth, creamy, and uniquely sweet. Within an hour of milking, cheese making begins in a kettle-shaped vat. The 3 pound wheels are made in small batches by hand. The wheels are allowed to age in the Crawford's “cave” for 2 months before the true result of their labor is known. This cheese is better known as Vermont Ayr. I had a chance to taste some of a newly aged wheel. I found that it had a bit of a Cheddar taste and was sweet, a very nice combination to my way of thinking. This cheese can be found as far north as the Shelburne Farmers' Market and as far south as Brandon. I even spied some at the orchard on Quarry road in Middlebury.

Well, you say, what has this to do with my bored kids. While speaking with the Crawfords, I had indicated that I had done some research into cheese making. I let them know that I had found on the Internet a site called the “Mozzarella Cheese Laboratory”, basically a way to make cheese in your kitchen. I mentioned that I thought that this might be of interest to kids 7 through 11, or so. Well there sat Dacy, as quite as a mouse. This was Cindy's 7 year old daughter. I was told that she had recently taken part in the whole cheese making process and she was still smiling. I was quite impressed. So here is my plan for the mothers out there looking for a great activity:

A. Start a conversation at home with 2 questions:

    1. What is cheese?    2. Where does it come from?

B. Take a trip to the Middlebury Farmers' Market and have the kids talk with Maria Trumpler, the Crawford Farm cheese maker. Have them learn about why acid and rennet are necessary in the cheese making process. Have them ask about the “succession” of molds which creates the rind and how cheese making may have begun.

C. Buy some of the Vermont Ayr and experiment with different recipes using it. Try some on broccoli. How about macaroni and cheese, I understand that the Crawford's have their own secret recipe (see below). Also, how about on a pizza? American Flatbread has tested the Vermont Ayr, on pizza, to everyone's delight.

D. Next head for the Internet. Look for cheese making recipes. I would try to find the “Mozzarella Cheese Laboratory”. It appears to be a simple, straightforward approach to providing a great learning experience, a solution to boredom, and the ending is something to the kids and you can enjoy it. You just can not do much better  than that. ***Just for our Valley Voice readers Sherry Crawford is willing to share The Crawford Three Cheese Macaroni Recipe:

    a. Heat oven to 350 degrees and grease a casserole dish

    b. Cook 1lb. macaroni (penne, elbows, gemelli, twists) in boiling water to al dente and drain well

    c. While pasta is cooking, heat 2 T Olive Oil and 3 T butter in a large saucepan over medium heat. Add half chopped Scallion and 2 cloves of minced Garlic and sauté for 2 minutes. Add half cup of Flour  and mix with a whisk. Reduce heat and slowly add 5 cups of milk while mixing constantly with whisk. Add a pinch of Nutmeg, salt and pepper. Cook over a low heat, stirring constantly until the sauce thickens and begins to bubble.

    d. Remove from heat and stir in 5 cups of cheese (3 cups Vermont Ayr plus a 2 cup mixture of 2 other cheeses…. seconds are often available from cheese makers)

    e. Add cooked Macaroni and gently combine

    f. Transfer to casserole dish

    g. Melt 2 T butter in saucepan and toss in 1.5 cups  of bread crumbs to toast gently. Add a final cup  of cheese to crumbs then spread over the casserole.

    h. Bake 30 minutes

    i.  Enjoy

Just remember the old saying…….   “When boredom strikes, head for the Cheese”

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