Commercial milk is produced by first removing the cream, then reintroducing a little of it to make low fat milk, a little more to make whole milk, leaving it out to make skim milk, etc. The Browns do it the opposite (natural) way. What first comes out is red cap milk, what separates from the cream next is blue cap, or lower fat milk. Now meet skinny cousin white cap. This is Billy Ray and Paulas milk with the cream mechanically separated, by a centrifuge. This is as natural a skim milk as youll find. Its in plastic half-gallons (so no deposit) with white lids in the milk cooler. If drinking the Browns milk without the fat seems like an abomination, remember that all of that extra cream will soon be showing up in the cooler as butter. Youll see forelle pears in the store now. Please try them if you get a chance. Theyre an originally German cultivar thats small, sweet, and has a cinnamon-y note. Great to eat out-of-hand, but also really good in salads or paired with cheeses. Matt Britt brought us a ton of tomatoes, Wild Geese Farm in Senatobia has sweet corn and new red potatoes in the store, John Milam is picking purple hulls if you feel like shelling peas, and weve got lots of fresh country eggs in right now. Enjoy your day.
Posted on: Wed, 16 Jul 2014 13:00:01 +0000
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