Posted by kurtwood on January 30th, 2012
I will be out doing readings for the paperback edition of Growing a Farmer. Do come down and join me if you can. Wednesday February 1st at 7:00 at Elliott Bay Books Friday February 10th at 6:00 at Vashon Book Shop. Wednesday February 15th at 6:30 at Book Larder
Posted by kurtwood on December 9th, 2011
It is a beautiful morning here on the farm; briskly cold, dry and quite cloudy. But the cows are happy, eating their morning hay while I snap their picture. Off to the make-room to work on Dinah’s Cheese. Thankfully it is a toasty 72′ in there.
Posted by kurtwood on May 20th, 2011
I find that I have been misunderstood. Wouldn’t be such a bad thing except that I fancy myself a writer. The whole point of writing is to communicate thoughts clearly. If I am unable to convey ideas properly, then I should just go back to the barn and muck out the stalls and be done… Read more »
Posted by kurtwood on April 7th, 2011
I finally feel as though I am back at the farm after setting aside three months to work on selling my book Growing a Farmer. I flew out to New York City to appear on the Martha Stewart show on March 1st, then headed down to San Francisco to speak at a few book stores… Read more »
Posted by kurtwood on January 21st, 2011
My book — Growing a Farmer has been officially released by WW Norton. It has been quite a month, seeing a copy of the book for the first time last month and now traveling around talking about the book. The book launch party was this past Monday and was a great success. Two hundred and… Read more »
Posted by kurtwood on September 8th, 2010
I just got this email. I love it. It made me smile. Made me realize that it is a small world and oftentimes a difficult world and that little bits of glee help so very much at times.I used to work at the Heinen’s on Route 306. I loaded groceries into cars. It was a… Read more »
Posted by kurtwood on August 21st, 2010
This past Tuesday I was in the city. Seattle, that is. I needed to leave the Island for an appointment, even though it was the height of summer and I am loathe to leave my sunny spot of a farm. As I had a few minutes to kill, I walked over to the Frye Art… Read more »
Posted by kurtwood on August 3rd, 2010
It has been a dry summer even if it hasn’t been particularly sunny and hot. The pastures have dried up and the grass growing is slowly down. As I have eleven cows that need to be fed daily, I have stepped in and begun to feed them hay, to save the remaining pastures from over… Read more »
Posted by kurtwood on July 26th, 2010
It is hard for me at times to keep from looking at ever more grander farms. This morning I found this gem advertised on the New York Times.:http://bddw.com/STONE_BARNS/barns_00.htmlThis is an extraordinary property: 147 acres near New Paltz with stone barns and a beautiful old farmhouse. I could live there, raise a larger herd of cows… Read more »
Posted by kurtwood on July 22nd, 2010
I love the internet. Really I do. I could expound on the ways that I use it at every hour of the day. I panic if I don’t have my iPhone on me at all times. I love the connection to the world.But then, I get a glimpse of our former ways and I revel… Read more »
Kurtwood Farms is my bit of ground, located on Vashon Island, a short boat ride from Seattle. Just thirteen acres in size, the farm is home to a dozen Jersey cows, three hogs, a couple of farm dogs, a couple of dozen laying hens and myself.
Primarily, this farm is all about the cheese that I produce from the milk of those fine cows. Available now is Dinah’s Cheese a luscious, soft, buttery Camembert-style cheese. Aging in the new underground cave is Francesca’s Cheese, a twelve month aged Italian-style, nine pound hard cheese.
Kurt Timmermeister was born in 1962 in the heart of Seattle, no where near farm country. Anticipating working in foreign service, he graduated from the American College in Paris with a degree in International Affairs. While in Paris he realized his love of food and restaurants far surpassed his affinity for government work and he returned to Seattle to begin a career in food service.