"United we bargain, divided we beg."

Sunday, April 18, 2010

Aimee's Excellent Snacks

first cheese of the year - chevre.

I didn't really cook at all today - we all just snacked a little here and there all day long. For the first time this year, the preponderance of said snacks were all products of the farm.

Early snack - frozen blueberries with creamy goat-yogurt and honey (honey is not yet a farm-product, but it is from one of my neighbor's farms. Next year, I hope, we will be using our own honey.). To make this snack extra-decadent, I like to drizzle a little tiny bit of thick cream on top, from a local raw-milk dairy. This cream is unbelievable - if you've never had fresh raw cream, you won't believe your mouth. It has no resemblance whatsoever to grocery store cream. I just don't know how to describe it, so I'll leave it at that.

Lunchtime snack - radishes with homemade chevre. I thinned the radishes today and brought in all the little ones to munch on. Also today I made the first "real" cheese of the year. I have made paneer a couple of times, but that doesn't involve rennet and culture, so it isn't quite the same. Today's chevre is very nice, smooth and spreadable and just a little bit tangy. The French eat radishes with butter, and that's a good way to eat them, but not as good as with fresh homemade chevre.

the mint patch - spearmint

Evening snack - tabouli with fresh mint. The mint has come back with a vengeance. Now I have three kinds of mint; spearmint, peppermint, and grapefruit mint. As mint tends to do, it is pretty much taking over the herb garden. I don't care - I love mint. I use about three cups of finely minced mint to one cup of tabouli, and a few tablespoons of olive oil, the juice of two fat lemons, and plenty of fresh ground black pepper. I'd throw in any veggies I had on hand, if I had any. Beets are nice, it makes the tabouli shocking pink.

Really feels like spring when we can start eating like this.


AnyEdge said...

This, to me, is the reason that owning a farm might be worth it. On the other hand, I weeded 1 4'X12' flower bed yesterday and it kicked my ass.

polly's path said...

Sounds great to me! We love to do all-snack days on the weekends.
Would you post your chevre recipe? I have misplaced my cheesemaking journal AND book, and had planned on making some tonight.

Olive said...

Chevre....my favourite cheese !! Now isn't it a pity...I don't have a goat!!
Just as well we have a couple of local, very good Cheesewrights not far from here.

Aimee said...

Olive - I've never heard the word "cheesewright" before but it is orders of magnitude cooler than boring old "cheesemaker." from now onim calling myself a cheesewright.

~Tonia said...

It all sounds good!!