Got (RAW) Milk?

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I grew up on whole, raw, unpasteurized, non-homogenized, unaltered milk fresh from our organic pasture-fed herd of Guernsey cows. Now, to be fair, the word “organic” wasn’t thrown around back in those days, but we did not use any herbicides, pesticides, or artificial fertilizer on our pastures, so I think our green meadows qualified.

You could see the cows grazing on fields of clover on misty mornings, the green pasture looking like a painting by John Constable, a little trout stream, with weeping willow trees along its banks, flowing along the northern edge. Early mornings, often before dawn, we’d head out to the barn and milk our 20 cows by hand, the milk splashing with a metallic ring into pails that we then poured into 3 foot high milk cans—the kind you only see in antique stores these days.

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