Demonstrations
Making Cheese
Brian Lendrum will demonstrate the process of making fresh cheese: culturing and coagulating the milk, cutting and stirring the curds, draining and pressing the final product.
The Lendrum Ross Farm, on the shore of Lake LeBarge, has the largest herd of dairy goats in the Yukon. They produce four delicious varieties of goat cheese: feta, halloumi, chevre and ricotta. Their cheese sells out weekly at the Thursday evening Fireweed Community Market in Shipyards Park.
As well as cheese, Lendrum Ross Farm sells organic rhubarb, broccoli, cauliflower, cabbage, specialty kales, romaine lettuce, peas, spinach, chard, basil, parsley and homemade pesto. Farm gate sales include goat meat, goat hides with hair, some leather, goat milk and certified organic turkey.
Grilling Meat and Fish
Food prep demo and samples . . .
Cook with a cherished Yukon Chef, Mary El Kerr
Mary-El Kerr has been working in the food industry for 30 years.
She graduated from the 2 year Professional Cooking Programme at S.A.I.T. Southern Alberta Institute of Technology in 1981 where she received training in classical French cuisine by chef instructors from around the world.
Mary-El currently operates a catering business that provides Yukon fare to receptions, dinners and lunches. A twice monthly food column for CBC radio and a cookbook manuscript - that is simmering on the back burner - all keep Mary-El busy
Planet Friendly Cooking
With Suat Tuzlak from Alpine Bakery
Poultry Trailer
The poultry trailer will be on site at this years Wildwood Festival. Purchased by a group of seven farms in 2007, with funding from the Canada-Yukon Agriculture Policy Framework, the equipment allows farmers to process poultry more efficiently on their own farms. It is possible to process 25 – 30 birds per hour with this equipment and an experienced crew of 8 – 10 people.
More information can be found on the Yukon Agriculture web site in their InFarmation Spring 2008 newsletter.