On Sunday night, I was over the proverbial moon to attend a cheese-making class followed by a decadent meal centered around cheese. Cheese is one of my favorite food groups, and Shona’s Food Company never disappoints. Plus, it was a chance to spend time with some lovely ladies. But what struck me most is how the experience embodied the sense of community.
Photo by Gwen Turner
Shona had it exactly right when she called the second course a Community Salad. It included deviled duck eggs from Star & Sparrow, micro greens from Hog Frog Farm (where Bryon works), greens and garlic scapes from Newaukum Valley Farm (not too far from us), edible flowers from Shona’s garden, and sheep’s milk feta from Black Sheep Creamery (co-owner Brad taught us how to make mozzarella before we ate). My friend Heidi provided Boistfort Valley Farm basil for the tomato puff pastry in the first course. The whole meal was a glorious celebration of cheese and local ingredients.
Of course, that was no surprise. Whenever I go to Shona’s to drop off eggs or to grab myself a sweet treat, she has a white board listing the specials. Her neat writing proudly calls out the local farms providing the ingredients. She also promotes the market and farmers on social media. And for this small farmer just getting a foot in the door at places, it’s a real thrill to see our products being highlighted.
The connections go even deeper. My friend Gwen placed the winning bid for the cheese class/dinner in an auction benefiting the Community Farmers Market of Chehalis. I’m currently on the farmers market board, and I met Gwen back in 2019 at the market’s harvest dinner and auction, which Heidi (one of the first neighbors we met) had invited us to attend. Afterwards, Bryon and I were inspired to join the local Grange—a community organization focused in part on farming—and we met Lori and Alissa. Luckily, we developed strong ties during our short time in the Boistfort Valley before Covid struck. Our friendship grew through virtual campfires and eventually in-person gatherings.
I later began working with Heidi on her farm. Heidi was selling Shona berries and mentioned my duck eggs, which is how I ended up selling duck and later chicken eggs to Shona. Heidi also helped me get my eggs into Flourish, a delightful cafe in Centralia. And it was while working the Boistfort Valley Farm booth at the farmers market that I met Jordan from Hop Frog Farm. Following him on Instagram alerted me to the fact he needed help on the farm, so I encouraged Bryon to call him.
The auction dinner was a beautiful example of community and connections coming full circle. After we shaped our mozzarella into imperfect circles, we sat around the table oooing and ahhing over each course and enjoying the wine pairings that Gwen’s mom Cathy provided (with help from someone whose name I knew from my wine blogging days). We learned more from Brad about the cheese we were devouring and laughed at Shona’s cheesy jokes. We smiled as Gwen and Lori took pictures. We discussed Alissa’s upcoming surgery and what help she might need. Someone reminded me not to forget my jar of sheep’s milk whey and suggested I bake something with it for our next campfire. We left with full bellies, and I, for one, with a fuller heart.
Photos by Gwen Turner