https://ift.tt/3l9IavO Gail Ansley delivered her final batch of homemade Picabo Desert Farms goat yogurt to Atkinson’s Market in Hailey, ID two weeks ago. As usual, each 16-oz unit of rich, creamy goat’s milk yogurt was packaged in a plain plastic container with a simple disclaimer stuck to the lid: “We know this label isn’t Chic, but the Yogurt inside is the best you’ll Eat!” it proudly proclaims . The ingredients: raw goat milk, culture, and sometimes gourmet vanilla bean paste sourced from nearby Boise, or fresh lemon curd, or peach jam. But this chapter is all over: she sold her last goat, a Nigerian dwarf named Kea, the weekend before. Kea was the final remaining animal in Ansley’s hundred-plus goat herd, which she grew and raised over the past six years on her small farm in Richfield, ID. “ And I will cry when I deliver that last yogurt tomorrow, ” Ansley says over the phone, audibly tearing up. “ When we started, my husband had a pickup truck and a camper, that’s wha...
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