It is ‘break up’ time in Dawson City. Break up as in the river, not as in divorce!
The ice is breaking up, the rivers are not crossable and my milk supply is on the other side of the Klondike River.
In anticipation, I froze 12 gallons of milk in advance. Throughout the winter, they easily remained frozen on our verandah. However, Spring has now arrived and the great outdoor deep freeze is no more. Twelve gallons of milk would take up too much room in the freezer so I have been trying to keep them frozen in an ever-shrinking snow bank – the last of the winter snow around our house.
Unlike my children, Sadie, the family dog, desperately wishes she had been included in the local diet this year.
We found out the hard way that she was lactose intolerant, after letting her lap up some whey — a by product of yogurt and cheese making. Sadie loved it, but was quickly cut off when her intestines revolted. She steals whatever bit of local food she can get her paws on. Rock hard sourdough bread, that my family can’t chew, is better than dog biscuits according to Sadie. If you accidentally drop a carrot on the floor, you had better be quick to pick it up before Sadie devours it.
Recently Sadie struck it rich when she realized she could chew the caps of the milk jugs in the snow bank!
It’s something Dawson City hasn’t seen since the 1930’s — local dairy products for sale. Klondike Valley Creamery, a dairy farm in Rock Creek, on the far side of the Klondike River, has been raising the first dairy cows the region has seen in almost 80 years. And now the Creamery’s first dairy products have just arrived on grocery store shelves in Dawson.
Products for sale at the Dawson City General Store include a delicious onion-and-dill cheese spread and, for those with a sweet tooth, Mocha Labneh — the nutella of dairy products. Each container is labelled with the names of the cows who donated their milk for the cause!
The Creamery is planning to have more local Dawson dairy products after this year’s river break-up.
Pelly River Ranch is the the oldest, continuously working farm in the Yukon territory, located 10 kilometres up the Pelly River from its confluence with the Yukon River. Dale and Sue Bradley are the second generation of Bradleys to run the Pelly River Ranch, and the Bradley family are the fifth in a series of owners dating as far back as 1901, when Edward Menard bought 20 acres on the Pelly River and brought in farmer George Grenier as his partner. The farm changed owners through the years until 1954 when Dale Bradley’s uncles Hugh and Dick Bradley bought the place from the Wilkenson family.
Like their family before them, Dale and Sue and their son Ken run a mixed farm, which means they engage in several agricultural practices. They raise chickens and beef cattle, mostly Hereford and Angus, have a big vegetable garden, and they raise hay to feed their cattle. The Bradleys sell their eggs, chickens and beef to customers in Dawson, Faro and especially Whitehorse. In addition, they supply local markets with a range of root vegetables like potatoes, carrots, rutabaga and parsnips.
Pelly River Ranch mantains a herd of about 50 cattle, which they feed with their farm grown hay as well as fresh forage, from grasses to rose leaves to young fireweed, a feed that gives the beef a wild, natural flavour that Bradley appreciates.
In the year 2000, the Yukon Agriculture Branch presented the Bradley family with the “Farmer of the Century Award” for their nearly 50 years of agricultural work at the Pelly River Ranch.
In this episode of Yu-kon Grow It, Sandi Coleman interviews Brian Lendrum and Susan Ross, who have been goat farming outside of Whitehorse for decades and producing delicious goat cheese.
Pioneers in the dairy business around Whitehorse, Lendrum and his wife found that their area around Lake Laberge had perfect conditions for raising goats, with rolling hills and lots of different vegetation for the goats to enjoy. On a regular basis, they would produce about 30 litres of milk a day, which translates to around 3 to 4 kg of cheese. Every week, they would take around 10 kg of their freshly made goat cheese to the local market, and sometimes sell out within the hour. They also experimented with goat milk yoghurt and sold bottled goat milk.