Life on the Farm - April 2017
Over the next week or so, we'll be posting a variety of photos and updates about life on the farm this time of year.
Spring is in the air. Farmers and cows alike are getting restless. The pasture is not quite ready yet for the ladies.
There is not enough grass and fences have to be mended.
That is what Martin is working on here, under Bliss' supervision.
After a coffee, Martin goes to the barn to check up on the ladies and serve them their breakfast between 5:30am and 6am.
Breakfast is a good helping of hay top dressed with a big heap of corn flakes.
Seriously... corn flakes – rolled dry corn.
In order to make good ice cream without all kinds of additives you need eggs. The egg yokes are the emulsifyers and stabilizers.
Mapleton's has its own organic chickens. The eggs go to an organic certified egg grading station - normally on a Wednesday.
After grading they are broken and put into the ice cream mix consisting of Mapleton's own cream, raw cane juice and the eggs.
Then all of these ingredients are mixed together, they are pasteurized and the flavour is added.
For a more detailed description of how we make ice cream you can visit our Making Ice Cream blog series.
Here Martin is as 'Mapleton's CEO' - busy on the phone, dealing with texts and emails to keep things running as smoothly as possible.
And then there are other responsibilities that come up. This time of year, interns are arriving and Martin picks them up at the airport and welcomes them to the farm. Last week, a store in Mississauga ran out of soft serve frozen yogurt so Martin made a special delivery to them.
At the end of the day Martin also likes to spend some time in the kitchen cooking.
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