Ruminations

Oh, come on, you've got to let me get away with it, just this once.

I've been a wayward blogger for quite a while now. I've meant to post an item any number of times, but something consequential or otherwise seemed to pop in my head and there it went.

Also, I've come to the conclusion that it's much easier to write about the beginning of a venture than the early-middle part. In the beginning, there is so much more drama, so many more highs and lows.

But press on we must. There have been lots of great experiences and meaningful observations over the past few months, so in no order, here are a few:

--We have wrapped up our farmers' market season in Minneapolis. The shear number and remarkable diversity of people passing by was always interesting, occasionally hilarious, and, a few times, scary. Sampling and selling directly to the public was worthwhile economically and spiritually, and we look forward to getting back out there when the snow melts in 2011. Alex was a stalwart employee, and Mari pitched in a few times, too, when she could afford a day away from swimming. This allowed me to dash out deliveries during the mid-afternoon lull, saving Alemar Cheese time and money. Some mornings before the market I'd feel a bit listless and perhaps grumble a discouraging word, but without fail I felt energized and enthusiastic by the time we were packing up for the day. We are planning to add a Saturday market next summer: stay tuned.

--The Holidays are just around the corner, and I'm ramping up production to meet expected demand. Additionally, "demo season" has officially begun, and save a rare weekend or two, we'll be out sampling and spreading the good word until Christmas. Recently we've been at Valley Natural Foods in Burnsville, Surdyk's Cheese Shop, Kowalski's Grand Avenue, Mississippi Markets and Grass Roots Gourmet. Look for us at the Grand Opening of the new Linden Hills Co-op (a gorgeous new store) from 3-5 p.m. this Saturday. I'll try to do a better job of announcing our schedule over the coming months.

--Why does it take ten compliments to wash away one criticism? Actually, I'm getting better at dealing with this. My most recent rejoinders to the thankfully rare soul who says she isn't wild about Bent River: "I guess that's why they make a thousand kinds of cheese.", or "I still love you anyway.".

--Lucille's Kitchen Garden Preserves from St. Paul is my new favorite topping for Bent River. The Raspberry Pepper jam, with Bent River on crusty baguette tastes so good. Lots of flavors and textures going on, all of it good.

That's it for now. Thanks for playing along, and I hope our paths cross soon.