Even though I have been making weekly goat milk yogurt for many years, this new adventure into artisanal cheese making has taken me deeper into the creative process. First of all there are many different kinds of cheeses depending on temperature, time, season, kind of milk, etc. As my first entry into this process, I wanted to keep it simple. Even with that initial guideline, I realized very quickly that are many variables that make what we call ‘cheese’ have its special taste and texture. After a few mishaps of the cheese not coagulating or my goats not having enough milk because of a virus, I quickly began to get the hang of it. The regular rhythms are very soothing. Stir the evening milk with starter and vegetable rennet and let sit overnight. First thing in the early morning, with the sun peeking through, ladle the formed curds into the molds. Let the whey continue to drain for 2 days in the warmth of the kitchen and/or the fresh summer air (covered with cheese cloth). At this point it can be refrigerated at 55-57 F for one day to one month.

The smell, taste, and texture of raw milk cheese has no equal to the pasteurized versions. I have been experimenting with many different kinds of additions to my raw cheeses. Here are some of my favorites: Chives + Garlic; Dulse; Wild Herbs; Garlic Scape; Purslane; Fennel Seed; Nigella Seeds; Ash; Fresh Feta; and of course Plain, aged 3 weeks at 55F with a gentle rind to contrast with the smooth inside.

The by-product of cheese making is the whey. The raw milk whey has a delicious sweet-sourness to it and this has provided the best nourishment and fertilizer for all my fruit trees. I have had the biggest and best figs and peaches this year. We will see how it affects the plums, apricots, kiwis and all the berries by next year.

Enjoy the photos of my cheeses from my kitchen this summer.

For more inspiration and practical applications of cheese making in your kitchen, visit our resources page for cheesemaking.

When I’m aware of seasonal rhythms, I can more easily align with the deeper wisdom that exists within. Winter always gives way to Spring. We can trust the seasons and their perfect sense of timing. But when we find ourselves in a transitional moment in our own lives, how do we trust? What do we trust?

Transitions are in-between times; they are periods of waiting. Most of us find it so uncomfortable to wait that we are usually ready to jump right into the next thing. Old job to new job. Old relationship to new relationship. My work consists of supporting and guiding people through this “trepidatious terrain,” as I like to call it. Whether a personal or professional change, I always urge people to take a pause. This pause can have tremendous power in your life because it gives you time for awareness and reflection. Where have you been and where are you going? What do you need to take with you, and what do you need to leave behind?

Transitions are subtle, and change rarely happens overnight. Instead, transitional moments are composed of layers that unravel as quietly and steadily as night merges into dawn. Instead of fearing or avoiding life’s powerful transitions, we can adopt an attitude of trust and surrender to a larger sense of time. We are not in control, but we can create the most supportive, fertile ground to nourish our ongoing change and growth.

When seeds are planted in rich fertile soil, they first make roots that steadily reach down into the earth. Roots must grow first because they provide the strength to hold up the plant as well as to absorb the nutrients to eventually grow the stem, sprouts, and green leaves.

How can we apply this profound wisdom to our own lives? Spring is approaching within us. How fertile is our soil? Which seeds have been sown? Where are our roots growing? Are we paying attention to our own inner rhythms and nourishing our growth so that we can burst forth in the new spring green?

When a seed is first planted, the root growth isn’t visible to the eye. The root is growing in the deep darkness of the soil. How do we know? Because eventually, once the root has taken hold, a green sprout will break through the soil.

Seeds offer us a metaphor for our own lives. Take advantage of this seasonal transition to till the soil of your life. Make it free of weeds and rocks. Fertilize it with extra nutrients and the compost of what no longer serves you. Nourish and water well, and support the tender growths until they are strong and steady. Have patience. In its own time, the spring sunshine will surely melt the winter snow and provide the necessary conditions for the new seedlings to grow into their full potential.

• 2 medium onions, diced
• 18–20 stalks asparagus (tough bottoms of the stalk discarded), chopped
• 1/2 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil
• Mineral Broth or water
• 4–6 cloves garlic, minced
• 2 potatoes, peeled and cubed
• black pepper to taste
• chopped fresh dill or chives for garnish

In a medium soup pot, sauté the onions, asparagus, garlic, and sea salt in olive oil for 3–4 minutes. Add the potatoes and enough broth or water to completely cover the vegetables. Bring to a boil, cover, reduce the heat and simmer for 30–35 minutes or until the vegetables are soft.
Purée the soup in a blender or directly in the pot with an immersion blender.

Season with black pepper. Garnish with fresh dill or chives.

• 1 cup coarsely grated daikon radish
• 1 cup coarsely grated carrot
• 1/2 cup sunflower sprouts (clover, broccoli, or alfalfa sprouts may be substituted)
• 1–2 lemons or limes, juiced
• sea salt to taste

Combine all ingredients and toss gently.

• 4 sweet potatoes, cut into 1/2 inch wide strips (french-fry cut)
• 2–3 tablespoons extra-virgin olive oil
• Fresh or dried rosemary (optional)
• Sea salt or dulse sprinkles to taste

Preheat oven to 450 F. Arrange the potatoes one layer thick on a cookie sheet. Drizzle with olive oil and sprinkle with sea salt and rosemary. Mix well.

Bake, stirring occasionally, for 30–40 minutes, or until cooked through and slightly golden.

• 1 package dried arame (1.76-ounces)
• 1 large or 1-1/2 small sweet red pepper, cut into thin strips
• 6 scallions, finely chopped
• 3 tablespoons toasted sesame oil
• 2 tablespoons lemon juice
• 2 tablespoons Bragg
• 1 tablespoon unhulled sesame seeds, toasted

Soak arame in a medium-size bowl with just enough cold water to cover for 20 to 30 minutes. Drain the liquid (save the water for your plants). Add the remaining ingredients and toss gently.

This salad keeps well refrigerated for a few days.

• 1 medium onion, finely chopped
• 2 cloves garlic, peeled
• 1/2 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil
• 1 medium white potato, peeled and cubed
• 6–8 cups Mineral Broth or water
• 2 bunches spinach or two 6-ounce packages of baby spinach
• black pepper to taste

In a soup pot over medium heat, sauté the onion, garlic, and sea salt in olive oil for 3–4 minutes until the onions are translucent. Add the potatoes and broth or water. Bring to a boil, cover, reduce heat and simmer for 10–15 minutes or until the potatoes are tender. Stir in the spinach, cover, and continue simmering until the spinach wilts but is still a vibrant green. Add black pepper to taste. Purée the soup in a blender or directly in the pot with an immersion blender.

• 1 7.5-ounce can wild salmon
• 1/4 cup fresh-squeezed lemon or lime juice
• 1/4 cup diced celery
• 2–3 scallions, cut into thin rings
• 2 tablespoons minced herbs, such as basil, parsley, or cilantro
• sea salt and black pepper to taste
• 1/2 cup chopped spinach or arugula

Drain the salmon and place in a medium bowl. Using the back of a fork, mix the salmon well. Add the remaining ingredients and mix thoroughly.