Archive for the ‘Taylor Brothers News’ Category

Busy Spring Weekend!

Tuesday, April 17th, 2012

Cheese for sale!

It was a busy spring weekend for us!

On Saturday, Rob, Liz and I helped celebrate West Lebanon Feed & Supply’s huge Annual Spring Sale.  Rob and I were there to serve up some sugar on snow to benefit Good Beginnings of the Upper Valley  as well as to sample and sell our cheese.  And Liz sampled and sold Garfield’s famous smoked cheese and pepperoni.  Thank you to Curt and Sharon Jacques for including us in your big weekend. 

Sugar on Snow

On Sunday, Rob headed over to the Flavors of the Valley, a local food sampling and buying extravaganza.  People enjoyed samples of our Mill Hollow gouda and Evelyn’s Jack cheeses, as well as our yummy maple roasted peanuts.   The turnout was good – even though we were competing with a gorgeous summer-like day.  Check out this video clip from WCAX TV.  About 38 seconds in, you may recognize a certain Meriden farmer.  (Hi Steve!)

 

Rob Taylor – Media Star!

Thursday, March 22nd, 2012

Rob (right) with friend, Thom Lappin (left) at last summer's 250th Anniversary Celebration

Rob and Taylor Brothers appeared in both the local and regional media on Monday this week.  He made the cover of our local newspaper, The Valley News, and was the featured guest on WGIR AM 610′s morning show.  Who says Mondays are bad!?Valley News logo

The Valley News feature  detailed the shortened sugaring season we’ve experienced.  As the thermometer now routinely reads 80 degrees and the night time temps are well above freezing, Monday was the last day we boiled.  Given the reports of fellow sugarmakers, we’re lucky to be at roughly 50% of last year’s production.  Sometimes spring – or should I say summer? –  comes too early!  But not to worry – keep your syrup orders coming, we can fill them!  (Problem with the link? Valley News Article 19March2012)

Rob’s interview with WGIR AM 601 gave a little bit of fun Taylor Brothers history and addressed the shortened season.  Have a listen!  (Trouble listening?  Click here: WGIR AM 610 – Rob’s Interview 19March2012

 See you this Saturday and Sunday from noon ’til 4pm for our OPEN SUGARHOUSE!  Come enjoy syrup and cheese samples, demonstrations, and meet a friendly calf.

What’s Happening at Taylor Brothers Farm

Thursday, March 15th, 2012
Here’s what’s happening at Taylor Brothers Farm:
 
The red-winged blackbirds, grackles and Canada geese have landed, so I guess spring really is on its way.  As if the steam billowing out of the sugarhouse cupola didn’t already clue me into that fact!
 
Oh, and then there’s the mud.  Lots of deep, slimey mud.  We’re ready for the frost to melt so ALL roads are passable here in town again.
 
 
We’re enjoying a productive sap harvest so far.  Over 700 gallons of pure maple syrup made to date.  And though we like to be outside sans jacket in 65 degree heat with the best of them, mother nature could put the brakes on warming up too fast.  Otherwise, the sap gets ropey (thick and stringy), the trees bud out, and we’re down for the season.  Is three more weeks too much to ask?
 
In other news, New Hampshire Bowl & Board recently featured our cheese at its ”come out and meet” session for it’s community’s political candidates.  We’re also excited up the upcoming Maple Weekend March 24th and 25th.  Be sure to drop by to see us and sample fresh syrup, our artisan cheeses, and some other goodies we have up our sleeve.
 

NH Magazine Features Taylor Brothers

Monday, March 5th, 2012

We are proud to have our maple operation featured in this month’s NH Magazine.  Great job, Rob!

Check out the article and don’t forget to plan on visiting us Saturday, March 24 or Sunday, March 25 for Maple Producers Weekend!

Where’s Winter?

Wednesday, February 15th, 2012

We’re in the midst of experiencing an unusual winter here at the farm.  When we have precipitation, it’s too warm to be snow, or it melts quickly away.  When it’s cold enough for snow, there’s no moisture in sight.  The plows and shovels are lonely!

In my book, if it’s going to be winter, there had better be snow.  Not just because it’s pretty to look at and the kids and animals love to play in it, but it also serves practical purposes as well.  A nice layer insulates the ground, moderating its temperature, preventing the frost from going too deep or melting too quickly.  It also protects the earth from drying winds.  Cold, dry ground brings with it sufficient concern that our maple season will be significantly impacted and sap production will be too early or stunted.  We’re tapping this week and into next . . . let’s hope the weather cooperates.

Our local ski areas have suffered, as well.  Fortunately, the cold has lasted long enough at times for snow making, so all is not lost.  But it has been nothing like the last few seasons – we had more snow than we knew what to do with then.  This year, we’ve missed 3 out of 5 ski program sessions due to lack of snow or poor weather.  People are getting restless!

Regardless of the weather, we’re on task and hopeful for a good crop.  In that vein, mark you calendars:  Saturday and Sunday, March 24 and 25 is Maple Open House Weekend in New Hampshire.  Stop in to see us!

Evelyn’s Expecting!

Friday, February 3rd, 2012

We are pleased to announce that Evelyn, the namesake of our Jack cheese, is expecting a calf some time late summer.  Congratulations, Evelyn!

So why, you may ask, did we name a cheese after Evelyn?  Simply put, she’s a sweetheart.  She’s very friendly, generally first in line to be milked, and engages you when you’re near.  Because of her outgoing personality, Rob quickly developed a special relationship with her.  Each morning as he’s feeding the cows their grain, Evelyn will poke her head out from the side wall of one of the free stalls and ask for a special treat.  Of course, Rob obliges – as he did in these photos taken this past summer.

 Way to go Evelyn!

Mac & Cheese Showdown!

Thursday, January 19th, 2012

This past Saturday, Rob and I traveled to Concord to attend the second annual New Hampshire’s Own Macaroni and Cheese Bake Off.  Each entrant worked hard to produce a macaroni and cheese concoction that might win in one or more of four categories:  NH Made, Traditional, Creative/Exotic and People’s Choice. 

Rob had the lucky of job of judging the entries, so got to tour the room, sampling some really yummy mac & cheese.  It was a tough job, I’m sure!  I was able to set up a table for our farm, and sampled our Evelyn’s Jack cheese that we had aged for about 7 months.   It had sharpened nicely and got rave reviews.  After it has aged, our Jack has a unique bite that many compare to a sharp cheddar.  I’ve used it in my mac & cheese at home and the result is wonderful.  If you’re interested in purchasing some of our aged stock, please contact us.  Right now we have both aged Evelyn’s Jack and Cloverland Colby available.  This past holiday season, we included both on cheese boards and they were a hit. 

Check out The New Hampshire Granite State Dairy Promotion website to see the results and the WINNING RECIPES of the contest.  I can personnally vouch for the Buffalo Chicken and Creamy Mushroom entries – they were delicious!  Congratulations and thank you to all the contestants who entered.  We NH Dairy Farmers appreciate it!

Cindi

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About Taylor Brothers Farm

The Story of Our Farm

In 1970, Steve and Gretchen Taylor started Taylor Farm so that their sons Jim, Bill and Rob - The Taylor Brothers - could grow up as Steve had, on a small New Hampshire farm. Not only was Steve's father, Lawrence, a popular high school History teacher and scholar... Read More