Page 1

Volume I Issue VII

Country Living In

Bug Off! Your Guide to Garden Pests Beware The Sneaker Frost How You Can Outsmart A Surprise Cold Snap Resurrecting The Colbert Trading Company

June 2013

The Inland Northwest


Tour Heron Pond Farm’s Cheese Making Headquarters

Photo Courtesy of Maris Nyhart

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20 minutes to Spokane Valley, Freeman School District 5 Bed, 3 Bath, 3702 sq.ft. on 9 acres Gorgeous hardwood floors, numerous built-ins Gourmet commercial kitchen, stainless steel appliances Master suite includes French doors & walk-in closets Elegant master bath with Jacuzzi Finished daylight walk-out basement includes wet bar, 2 bedrooms, full bath, pellet stove & wine room Electric forced air, air conditioning Year round in-ground pool & huge pool house 3 stall barn/shop with nearly 5 acres cross fenced Vineyard, lavender, herbs, self misting greenhouse Beautifully landscaped grounds with terrific views

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2 • June 2013

of Spokane Bountiful Life

Dear Readers, Country Living In

The Inland Northwest

CONTENT EDITOR Chandra Logan FOOD EDITOR Ashley Lewan ADVERTISING SALES Jan Ryan Steve Nickeson Helen Boyd-Schwartz PRODUCTION Patrick McHale GRAPHIC DESIGN Kenyon Haskins Deborah Simpson PUBLISHED BY Exchange Publishing 304 W. 3rd Avenue, Spokane Washington 99201 CONTACT DETAILS 509-922-3456 • 1-800-326-2223 Fax: 509-455-7940 MAIL: P.O.Box 427, Spokane, WA 99210 E-MAIL

Our Contributors


Small Farms and Acreage Coordinator WSU/Spokane County Extension


Urban Horticulture Coordinator WSU/Spokane County Extension

Here is the fun fact of the month: goats and sheep can eat weed seeds and digest them fully, unlike other grazing animals that will pass the seeds and fertilize them in the process, which only spreads the weeds further. If you are looking to get a handle on a weed problem and do not have a herd to do the job for you, consider renting a herd! Jim Armstrong goes further into the subject of sheep and goats for weed control and how it has been beneficial on his own farm. Goats are also great for making scrumptious cheese! I visited Lorie Arnold, part owner, general manager and self-proclaimed Cheese Maven of Heron Pond Farm to learn about the process of cheese making. She gave me a tour of the farm, kitchen, and explained the aging process for all the delicious cheeses she makes. I must admit I also had a small ulterior motive behind going to her farm due to my ultimate love of cheese! She sent me home with a sample of her garlic sea salt

chèvre which I ate shamelessly in one sitting. You can try her cheeses as well because she sells them at a few select retail stores in Spokane. Check out the interview for more details! The month of June is also when gardening season really takes off. The last thing you want is for your hard work and time spent to be wasted by garden pests or harsh unseasonal weather. We asked Pat Munts and Tim Kohlhauff to give us their best advice for dealing with these issues and how to prevent any damage to your beautiful growing garden. Thankfully, it can be easier than you think to cope with these nasty events. Plowing Ahead,

Chandra Logan

Content Editor


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June 2013 • 3

Table of Contents

Rebuilding History: The Colbert Trading Co. The Next Chapter for this Nostalgic Country Store.............................. 5 Outsmart Sneaker Frosts Protect Your Plants From Unseasonal Temps ..................................... 6 Hire a Herd: The Natural Weed Eater Using Goats and Sheep for Weed Control .......................................... 8 Bug Off! Your Guide to Conquering Garden Pests in June...............................12 Margherita Pizza Make It From Scratch! Fresh Sauce and Mozzarella ...........................15 Meet the Cheese Maven Lorie Arnold of Heron Pond Farm ...................................................16 ON THE COVER: June’s cover photo was taken by sports photographer Maris Nyhart on one of her visits to Heron Pond Farm. Maris is the niece of farm owner and cheesemaker Lorie Arnold. The leaping goat is one of many on Heron Pond Farm. Get Bountiful Life Magazine before it hits the stands by signing up for a free e-mailed subscription:

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Bountiful Life

Rebuilding History: The Colbert Trading Co.

Family of 6 shares labor of love in order to revive a nostalgic north end landmark


he Colbert Trading Company has a long and interesting history that dates all the way back to 1885. In that year the store was originally built as the general store and post office at what is still its present location, 18711 N. Yale Road, Colbert. There was also a hotel and train station in the back of the store. The town of Colbert was at that time called Dragoon. The general store and post office was owned and operated by the Post Master who everyone knew as Mr. Colbert. Mr. Colbert was so well liked in the community that the residents decided to rename the town after him, and it still carries that name today. The store has always remained a nostalgic landmark within the community, many residents having ridden their bikes there as kids for the special treat of penny candies on long summer days. The store itself has been under possession of several different owners over the years. Some rumors still circulate about them; one being that a previous owner’s daughter married Bing Crosby’s brother

Originally named Dragoon, the community liked the postmaster so much they decided to rename the town Colbert after him. Bob. The property was bought by Ron and Mary Jensen, along with their four sons, Ryan 22, Trey 14, Bo 13 and Uriah 8, about two years ago. Ron has been giving the building a complete remodel inside and out, doing improvements on the foundation, windows, electrical, plumbing, siding, and so much more. Ron calls it a labor of love as he designed and built all of the remodel construction himself in hopes

of bringing something special to the Colbert community. He and Mary dreamed of rebuilding a place where everyone can gather and have fun, from kids to grandparents. The remodel is not quite completed, but he plans to open the store at the end of June. Upon opening, The Colbert Trading Co. will have scooped ice cream and shakes, take and bake pizza, and everything you could find in a convenience store. There

is about an acre of open space out back where he plans to host a farmer’s market. There will be booths set up with all kinds of produce, arts and crafts, food and occasionally live music. If you would like to have a booth at The Colbert Trading Co. Farmer’s Market you can contact Ron Jensen at 916-548-7163 for more information. -Chandra Logan Bountiful Life Content Editor

Old Fashioned Ice Cream Shakes • Soda Fountain • Espresso

Take & Bake Pizza

The Jensen Family: Uriah, Trey, Ron, Mary & Bo. (Ryan not pictured)

Country Living in the Inland Northwest

18711 N. Yale Rd, Colbert, WA Just Past Cat Tales June 2013 • 5

Outsmart a Sneaker Frost! By Pat Munts


ne of the realities of gardening in the Inland Northwest is that we never really escape the potential of a sneaker frost or a string of unseasonably cold days in the summer. Frosts can happen in any month of the year and gardeners need to be ready for them. Even in the Spokane area, low places like the Latah Creek Valley and the lower slopes of the Five Mile and Orchard Bluff prairies can get caught when cold air sinks down from higher elevations. There are some simple things gardeners can do to be ready for those sneaker frosts and extend their growing season in the spring or fall to boot. On the frost protection end of things, the simplest method of protecting tender plants from the cold is to plant at the right time for your garden. Traditionally our last frost date in Spokane is May 15th and our first frost date in the fall is September

6 â&#x20AC;˘ June 2013

15th. Areas north of Spokane can have last and first frost dates at least a week later or earlier. Traditionally the folk reasoning in Spokane is to not plant before the snow is off Mica Peak to the southeast of town. This usually means planting warm season crops around Memorial Day to the first week of June. For most light sneaker frosts, the best thing to have on hand are some buckets, cardboard boxes, old blankets or sheets staged in the garden where itâ&#x20AC;&#x2122;s easy to put them on even by flashlight. Plan to remove them in the morning as the days can get warm enough to cook covered plants easily. Plants in raised beds will withstand a light frost more readily than those planted in the ground. The soil in raised beds is warmer and the bed might be high enough to be above a thin layer of frosty air.

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Raised beds can also be covered with floating row cover supported on ž inch white poly pipe hoops at planting time and then left on through June. Floating row cover sold as Remay or Agribon is a spun polyester fabric that allows in air, light and water and raises the temperature inside enough to keep frosts away. Because it can be left on during the day, it also warms the plants enough to get them growing faster even when June ends up being cold and cloudy. By the end of June it usually warms up enough that the row cover can be rolled back, as well as rolled back down over the plants in early September to keep the late summer heat in and protect the plants from the first frosts of fall.

your tomatoes, peppers, cucumber and squash. Not only will you protect them from the frosts, the hoop houses can keep the night temperature up and improve pollination rates, particularly on tomatoes and peppers that need a string of 55-degree nights to set fruit. The hoop houses can be built of heavy poly pipe and dimension lumber and covered with ultraviolet stable greenhouse plastic. The sides can be designed to roll up during the day for ventilation and to allow bees and other pollinators to reach the blossoms. The plastic would probably need to be removed for the winter because of snow loads. u

For gardeners in areas north of Spokane, it might be best to consider building permanent six to eight-foot high hoop houses to grow

Country Living in the Inland Northwest

June 2013 â&#x20AC;˘ 7

Hire a Herd: The Natural Weed Eater By Jim Armstrong


hen we first got the idea of running sheep on our property, ing. I should re-state that. The sheep don’t eat just the grass in the purpose was for them to eat the grass in the pastures the pastures. In fact, they prefer leafy plants like weeds over the so we didn’t have to spend so much time on the tractor mow- grass. About the only thing they won’t eat is mullein. Fortunately

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for us, mullein is not much of an issue on our property but knapweed is getting to be a real problem. The good news is the sheep seem to relish a bit of fresh knapweed, heading straight for it whenever we move them to a new pasture. Dalmatian toadflax is like candy to them and even dandelions seem to be a favorite treat. We werenâ&#x20AC;&#x2122;t the first to figure this out and certainly not the first to look at the voracious appetites of our sheep as a potential revenue source. While I may move my sheep to the neighbors field for a couple of days to eat their weeds, I donâ&#x20AC;&#x2122;t consider this to be any kind of financial enterprise, but rather a means to stretch my grazing season just a little bit longer on both ends, saving me money on the purchase of winter feed. When I mention a potential revenue source, I need to qualify that a bit. There are some people who have figured out the logistics of moving livestock from one area to another while keeping costs to a minimum. Some are actually making a profit using their goats as weed eaters. Many of them, like me, look at it as expanding our pastures. As with any business venture, before you start dreaming about buying some sheep or goats and shopping

them out to the neighbors to eat weeds, there are several things to consider. Of course the first one is transporting the animals to wherever the weeds are, and then containing them in a new location and directing their appetites toward the intended plant materials. Obviously a short walk to the neighborâ&#x20AC;&#x2122;s field next door is a relatively easy task. Transporting much further could mean loading the animals into appropriate trailers and moving them. Once on site, containment can be in the form of whatever fences a new site may have or the use of portable fencing that travels with the animals. Most people find that sheep are easier to contain than goats. Never having had goats and relying on anecdotal evidence only, I canâ&#x20AC;&#x2122;t speak to that. But if they are any more difficult to fence than sheep, I am not really up to the challenge. Most folks doing this use solar powered electric net fencing. It is portable and relatively easy to set up. My wife and I can usually string out 328 lineal feet of the stuff inside of 20 minutes on fairly flat terrain with good soil. Steep, rocky ground can make the process rather problematic. One of the three escapes we had with our sheep last year was while using the electric

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net fencing as a corridor from one pasture to herd until the end of 2014. The Bureau of the next, about 150’ away. The ground was Land Management, US Forest Service and very rocky and hard, making it difficult to put National Park Service are also using goats for the fence in the ground. One 30’ section of it noxious weed control, especially in environsimply fell over and the sheep calmly walked mentally sensitive areas where toxic chemiover it, starting what turned out to be an cals cannot be applied. There are many prihour long rodeo worthy of a Funniest Home vate companies; most of them small farming operations Videos prize Chicago’s O’Hare Airport just anthat have trying to get nounced plans to use a herd of goats e x p a n d e d them contained again. and sheep to control weeds on the more their business model remote areas of the airport. Many muto include nicipalities renting out their livestock for noxious weed and businesses have been using the services control. of sheep and goats to control weeds for many Sheep and goats can provide a valuable seryears. Several parks departments across the country have contracted for animal weed con- vice by controlling weeds without the use of trol for largely unimproved natural areas and toxic chemicals and in areas where mechaniChicago’s O’Hare Airport just announced cal control is impossible. As ruminants, the plans to use a herd of goats and sheep to con- weed seeds they ingest are fully digested and trol weeds on the more remote areas of the are not re-distributed in their manure which airport. Citing the advantages of not having also makes for fantastic fertilizer and comto use toxic chemicals and the animals abil- post. If you think this may be a solution to ity to get into areas that cannot be mowed your weed problems, check out the ads in this mechanically, the O’Hare Airport Board has publication and you can contact me at jimsigned a contract for the animals and a shep- Happy weeding! u

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June 2013 • 11

Bug Off!

Your Guide to Conquering Garden Pests in June By Tim Kohlhauff une is here and our gardens are growing. Unfortunately, with garden plants come garden pests. Now might be a good time to take a look at some common garden problems and how we can solve them.


The long range forecast calls for a “slightly warmer and drier than average June,” which means we’ll have to keep an eye out for drought stressed plants. Fruits and vegetables don’t like to dry out, so check the soil frequently to make sure it’s moist but not too wet or dry. Water regularly instead of letting the soil swing between wet and dry. Even soil moisture will help you avoid a host of problems like blossom end rot on tomatoes and squash, bitter pit on apples or bitter tasting cucumbers. Our fairly mild winter lacked an extended period of deep cold to kill over wintering insects. Aphids appeared by mid-April in warmer areas of our region, so it may be a long, sticky spring. These insects come in different colors from greenish white to purple to black. There may be just a few insects to start, but they multiply quickly. Infested

plants, and anything below them, get covered with sticky honeydew that doesn’t wash off easily. Aphid infestations aren’t usually fatal, but they can make plants look bad, and they are capable of spreading viruses through the landscape. Believe it or not, a strong stream of water may be all you need to handle these pests. The water knocks them off the plant, and if that doesn’t kill them, they usually die before they can climb back up the stem. Lady beetles are voracious aphid eaters, and you can purchase them at many local nurseries. Be aware that they often disperse around a large area, so releasing them in your back yard doesn’t mean they will stay there. Organic controls like insecticidal soap are another solution, just be

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sure to test it on a small section of your plant first. Soap or another organic control called summer oil can burn plant foliage. Don’t let the cure be worse than the pest. If you have been following your fruit tree spray schedule, you should be well on the way to a bumper crop. Fungicides are sprayed early and regularly, to prevent problems like Peach leaf curl, Apple scab, Powdery mildew and Shothole fungus. If you’ve followed the recommended schedule, you should have fewer problems with these diseases. Keep in mind no program is perfect, so you may see some symptoms, but they shouldn’t be serious. If you haven’t applied any of these protective fungicides, you may still get some control by applying now. WSU has free information online about protecting home orchards, or you may call the Master Gardener clinic at 509-477-2181. When applying any chemical, remember to read and follow all the label instructions.

vanced cases the leaves will turn brown and die. Unlike aphids, spider mites can kill annual plants like tomatoes and squash. They may kill whole branches of trees as well, especially if they are planted close together. Spider mites hide on the underside of leaves, and may coat the leaves with webbing. If you suspect you have mites, take a piece of paper into your garden and hold it under a branch or leaf while you shake it gently. If you see small dots moving around on the paper, you probably have spider mites. Just as with aphids, a strong stream of water will help control these pests. They reproduce more quickly than aphids however, so you will need to spray the underside of your plant leaves two to three times

As soon as warm weather hits, spider mites will be out in force. Like aphids, these mites have sucking type mouth parts, and they love to attack drought stressed plants. Some of their favorite targets are vegetables. Conifers, like spruce trees and arborvitae, are a close second. Plants attacked by mites have leaves with a stippled look to them, and in ad-


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a week during very hot weather. If you use a pesticide, read the label to make sure it controls mites. Spider mites are not insects, and so not all insecticides will kill them. Always follow the label instructions. Your best defense against pests is to be in your garden regularly making sure your plants are happy. Sometimes the only difference between a slight problem and a serious one is how soon you catch it, so keep your eyes peeled for unhappy plants. Picking a couple of diseased leaves off an otherwise healthy plant might be all it takes to keep it going through the season.

Aphids secrete honeydew, Always remember that a healthy plant resists a sugar rich sticky liquid, diseases and insects more easily than a stressed when they feed on plant sap plant. You can head off trouble in the garden by making sure they have adequate soil nutrients, watering regularly, and disposing of diseased or dying plant parts away from healthy ones. Mulching your plants will keep the soil from drying out as quickly, which means less watering. Mulch can be compost, bark chips, or pine needles, basically whatever you have that might be low cost, and most importantly, herbicide free. You only need an inch or two of mulch to do the job; in this case, more is not better. Keeping ahead of garden pests in June will pay off in August and September. Healthy plants produce much more than unhealthy ones. Problems in the garden are inevitable, but the trick is to catch them early. Good luck this season and keep growing! u

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Bountiful Life

Fresh Margherita Pizza By Ashley Lewan


arm, summer days can be exhausting and the last thing you want to do is labor over a hot stove. Whip up some easy marinara sauce and simple pizza dough for a Margherita pizza that everyone will love. Directions: 1. Preheat your oven to 375 degrees F. 2. Top pizza dough with a liberal layer of your marinara sauce. 3. Dollop fresh mozzarella over the sauce. Traditionally, the mozzarella dispersed intermittently, revealing the sauce in some places. I like to cover the whole pizza in cheese, because I just love the flavor!

Pizza Ingredients:

• Fresh basil

• Simple Pizza Dough

• Fresh, sliced tomatoes (heirloom tomatoes are also especially delicious)

4. Arrange fresh tomato slices in a circular pattern.

• Rustic Marinara Sauce

5. Top with basil.

• Fresh mozzarella

6. Bake between 20-25 minutes.

Rustic Marinara Sauce

Simple Pizza Dough

1. Finely chop tomatoes, paste, parsley, garlic, basil, oregano, salt and pepper. I like to use a food processor. Blend until you reach your desired texture. Personally, I like mine really smooth.

Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. I prefer to use a pizza stone, because it bakes the pizza much more evenly.

2. In a skillet over medium heat, sauté the finely chopped onion in olive oil until translucent. Add the blended tomato sauce and the white wine. Sauce Ingredients: • 2 (14.5 oz) cans fire roasted tomatoes • 1 (6 oz) can of tomato paste

3. Simmer for 30 minutes, stirring occasionally. Cool before topping on your fresh pizza dough.

Dough Ingredients:

• 1 tsp. sea salt

• 3 cups of all-purpose flour

• 1 Tbsp. caster sugar (regular white is okay) • .25 oz package of active dry yeast • 1 cup warm water (approximately 110 • 2 Tbsp. vegetable oil degrees F)

• 4 Tbsp. chopped fresh parsley • 1 clove of minced garlic

Jeremiah Rostberg

• 2 Tbsp. chopped fresh basil

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• 1 Tbsp. chopped fresh oregano • 1 tsp. sea salt

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• 1/2 tsp. ground black pepper

• 6 Tbsp. olive oil


• 1/3 cup finely diced onion • 1/2 cup white wine Country Living in the Inland Northwest

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June 2013 • 15

Meet The Cheese Maven By Chandra Logan


xcitement bubbles up inside me as I drive up to Heron Pond Farm. I’m on my way to meet the Cheese Maven! Lorie Arnold meets me on the front porch, a smile on her face and her hand outstretched. I glimpse at that hand, the one that crafts cheeses of legendary flavor. I soon learn that the farm consists of 20 acres, Large Black Hogs, chickens and a flock of goats that are the heroines of Heron Pond Farm’s cheeses. Behind the house there is a small fish pond that draws osprey, eagles, river otters and herons, the last of which became the namesake. Heron Pond Farm is owned by Lorie Arnold, Shannon Meagher, and Michael and Joan Meagher. “We all do something on the farm,” Lorie explained, “But I manage most of it myself.” A lifelong Spokanite, Lorie used to run a property management company before the farm was in existence. They bought the property about 8 years ago and decided they wanted to keep the land in agricultural use, and started planning out what sort of endeavors to pursue on the land.

16 • June 2013

Bountiful Life

Country Living in the Inland Northwest

June 2013 â&#x20AC;˘ 17



Lorie tailored the farm to her own abilities because at first she planned to do most of the labor alone. “A goat is much smaller than a cow, and something that I can muscle around myself without help. Plus I just fell in love with their faces!” Now they have their hired man, Ian Case, to help out. They started with 4 Nubian goats, and have increased the operation to include 11 does. Lorie chose Nubian goats because they are a good sturdy breed that is good for both dairy and meat. Lorie does not eat her goats, because she raised and bottle fed them. They are more like pets to her and the thought of eating them just doesn’t appeal to her senses, but she understands why other people do eat goats and likes to keep that option open.




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You can find Lorie’s cheeses at Main Market, Rocket Market, and Saunders Cheese Market

The farm also raises Large Black Hogs that they sell by the half or whole. They chose Large Black Hogs because they are a grazing breed rather than a rooting breed, the latter being more common. The pigs will go out to pasture and graze just like the goats do. They keep the goats and pigs on a pasture rotation, and they both eat different foods so everyone can get what they need from the same pasture. Grazing pigs do not create deep ruts in the ground like rooting pigs do, so their pastures stay nice and fertile for all the livestock. They do create wallows in their pens to get down to the mud and stay cool. They were all snoozing together in a muddy corner when I came to visit. I couldn’t help but think that this is the way pigs should be, taking a happy muddy nap all afternoon. Dairy and cheese making has always been the primary purpose for Lorie’s goats rather than meat production like the hogs. This year, however, Heron Pond Farm sold several goats to a buyer in the Philippines. The Bountiful Life

Philippine government was looking to purchase healthy goats to integrate with their flocks and bring in some “new blood” to prevent any inbreeding within the isolated chain of islands that make up the nation. All the goats that are kept on the farm rather than sold are used for dairy purposes. Lorie started making cheeses a few years ago and has been perfecting her talent for it ever since. In June of 2010 Heron Pond Farm received their cheese making license, and they started selling their handmade cheeses in retail stores. They have worked hard to market their products locally and today are selling both fresh and aged cheeses to multiple locations. The cheeses Lorie makes are fresh goat cheese, Chèvre, Garlic and Sea Salt Chèvre, Feta, Farmstead Cheddar, Beer Cheddar, Gouda, and a Manchego style cheese called Truffled Tower, because it’s made with black truffles and sea salt. Lorie also makes Parmesan, but only for home use as the process of making Parmesan and the space it would require to be able to age a large amount for retail purposes would be unprofitable, at least at this time. All her cheeses are made in an immaculate stainless steel kitchen within the building that houses the goats’ milking room. That is how you know all her products are super fresh. Each round of cheese is aged at a temperature of 55°F for 30 days or longer in a humidity of 85%. There is a fairly large cooler that controls the temperature and humidity so the cheeses can age properly.

ferent. So she used pineapple instead of lemon, and it was a disaster! The taste and texture was awful, and she ended up feeding it to the chickens, to their delight. On the other side, some of her experimentations have turned out wonderful, one in particular that is made with porcini mushrooms.

Lorie loves to experiment with different cheeses and flavors. One day she decided that because lemon and citrus is such a common ingredient in goat cheeses, she wanted to try an ingredient that was a little dif-

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If you ask Lorie what makes her cheese so good, she’ll tell you, “Good cheese starts with good goats.” Their goats eat good food, come from a line of good livestock, and are well cared for. All the milk they use is absolutely fresh. By law it cannot be more than 48 hours old, but that is an easy rule to follow when your goats and the cheese making kitchen are housed only in opposite ends of the same building. All their cheeses are handmade, and each varies a little from batch to batch. “There must be a little magic in there too,” she added with a wink. The sample of garlic sea salt chèvre she sent home with me made the fact totally clear: Lorie has a special talent for cheese makI couldn’t help but ing.

bred again to be able to produce milk and a kid goat to either add to the flock or to be sold. She recalls the first time the goats had kids. She was surprised to see how fast they get moving after birth. Lorie loves bottle feeding them, watching them grow up, and describes the experience as “truly magical” to be a part of.

Lorie attributes the successes of Heron Pond Farm not only to the great quality of their products, but also the time and planning they put into marketing those products. When they first got started they worked with Pat Munts, the Small Farms and Acreage Coordinator with the WSU Spokane County think that this is the Extension. This allowed them to way pigs should be, taking a happy muddy ask questions and network with several people from WSU Master It wasn’t always easy for her nap all afternoon. Gardeners, The Spokane Conthough. She didn’t grow up around servation District, Main Market, livestock at all and had never milked anything before they got their own goats in 2008. It is a task that and others. Lorie said being involved with the community, word of takes practice and experience. At her first try it took about a half hour mouth, and targeting the right markets has all contributed to the of attempts to milk the doe and she was almost in tears with frustra- farm’s achievements. tion. Now she knows that her first doe was just a difficult one to milk, Heron Pond Farm keeps Lorie busy every day, but it is easy to see as some are easier milkers than others. Today she can milk that same how much she loves the work and the animals. Her operation is a tesgoat in about 7 minutes. Lorie milks the goats every day, and claims tament to the fact that well cared for animals make for higher quality that you can find her doing everything on the farm from birthing baand better tasting products. You can purchase her delightful cheeses bies to making cheese, but not in the same clothes! in Spokane at Main Market, Rocket Market, and Saunders Cheese The goats have babies once a year and then need to be milked every Market in the Flour Mill. u day. They let the does go dry for two months of the year so Lorie can have a little vacation from milking them each morning. Then they are

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Available from the farm, half gallons or whole gallons, or you can call for a list of stores. Also available milk fed pork and grass fed beef, half or whole. Bountiful Life


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June 2013 • 23

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060113 bountifullife  
060113 bountifullife