![]() ![]() After learning about pond ecology, the dietary preferences of crawfish, and harvesting, guests are ferried to the I-10 Crawfish Cooperative to learn how crawfish are cleaned, graded, distributed, and marketed. (They don’t call ’em mudpuppies for nothing.) Visitors remain dry on a dock while waders-clad farmer Burt Tietje gives his spiel while standing knee-deep in mucky water. From March through May, the Jeff Davis Parish Tourist Commission leads crawfish farm tours to Tietje Crawfish Farm in Roanoke, set on a 65-acre pond about 90 minutes west of Baton Rouge, to showcase the wee crustaceans’ preferred habitat. (John’s Island Green, a chèvre made with garlic and seasonal herbs, and Sweet Sunset, a pineapple-mango goat cheese coated with chili powder, receive rave reviews.)Īlthough some crawfish are caught in local swamps and bayous, far more are raised on freshwater farms deep in Acadiana, the southern region of Louisiana that has historically been home to the Francophone population. Trixie, Edna, Pebbles, and the rest of the caprine gang are now considered to be their family, and the duo offers two-hour farm tours that travelers can book year-round via Airbnb Experiences, inviting them to try their hand at goat milking, to cuddle and bottle-feed the kids, and to sample some of the farm’s primo artisanal soft cheeses. They teamed up in 2017 and took over the Burden Creek Dairy, along with its herd of 30-something goats. Danny Sillivant was a real estate agent turned head herdsmen. ![]() Chris Maher was a chef before he became the cheesemaker-in-chief. This charming Lowcountry goat dairy, located about 25 minutes from downtown Charleston, is a two-man operation-and both of these men were doing something different a few years back.
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