Winter Menu Week 15 Apr. 14th 2008
Winter Menu Week 15
Soup
A. Hearty minestrone
B. White bean stew with kale and chorizo
Baked Goodness
A. Baked herbed flatbread
B. Cheddar rosemary scones
Pasta/Grain
A. Quinoa with soy glazed ginger and garlic sweet potatoes
B. Angel hair with caramelized fennel and onion in a cream sauce with
fresh herbs
Veggie
A. Potato cheddar and herb quiche with Flying Pig Farm smoked ham
B. Sauteed greens and herbed goat cheese wrapped in phylo
Meat dish
A. Spicy southern style meat loaf with Hawthorne Valley Farm beef
B. Slow cooked organic chicken paprikash
Side
A. Honey roasted butternut squash
B. Herb roasted potatoes
Dessert
A. Apple pear pie with hazelnut and oat crumble top
B. Molassas cookies
Cheese Please!!
Cato Corner Farm Vivace
Vivace is a young raw cows’ milk cheese reminiscent of provolone. Sprightly and sharp with beautiful eyes (you know, like the Swiss cheese kind of eyes) which occur naturally as gases are produced within the cheese as it is aging. It has a squeaky and firm texture and a bright golden paste that shows off the herds’ rich diet of pasture.
Nettle Meadow Kunik (pasteurized goats’ milk with Jersey cream) Warrensburg, NY
Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and fresh Jersey cream. It ranges from earthy, grassy and slightly firm to supple and unctuous and pungent. Kunik is delightful at any state of ripeness, and deserves a much-coveted place in your belly.
Hook’s Cheese Company Original Blue (pasteurized cows’ milk) Mineral Point, WI
Original Blue is made by Tony and Julie Hook and aged for over a year; yielding a cheese that is intense, fudgy, and peppery. It’s your grandpa’s blue cheese...sharp and fermenty and bold. Made from the milk of cows from family farms all over the Mineral Point area, the Hooks have been supporting their local dairymen since 1976. A classic American blue, ideal for salads, crostini, or atop a juicy burger!
This menu was archived on: Monday, April 14, 2008
Winter Menu Week 14 Apr. 7th 2008
Winter Menu Week 14
Soup
A. Chunky lentil soup with butternut squash
B. Celery root and potato soup
Baked Goodness
A. Lemon poppy seed bread
B. Oatmeal maple walnut scones
Pasta/Grain
A. Farro and greens salad with shallot, lemon and fresh herbs
B. Wild Mushrooms and shallots atop black rice with chives
Veggie
A. Caramelized fennel and herbed ricotta frittata
B. Parsnip puree with roasted root veggies
Meat dish
A. Lemon thyme roasted chicken
B. Pan roasted Flying Pig Farms pork chops with country mustard sauce
Side
A. Creamy red cabbage and carrot coleslaw with fresh herbs
B. Oven roasted beets with horseradish creme fraiche and fresh herbs
Dessert
A. Lemon tart
B. End of winter citrus marmalade (goes great with Bayley Hazen Blue
cheese and a little sea salt!)
Cheese Please!!
Beltane Farms Chevre
What began as a tiny goat farm making a few cheeses to sell at farmers’ markets has bloomed into a full-fledged dairy, and become the second full-time job of Paul Trubey, a hospice worker. The mixed herd of Alpine, La Mancha, and Nubian goats provides top quality milk which is transformed into fresh chevre and other aged cheeses. Beltane’s fresh chevre is mild and spreadable, with a smooth, creamy mouthfeel and just the right amount of tang.
Jasper Hill Farm Bayley Hazen Blue (raw cows’ milk) Greensboro, VT
This blue is so good it’s almost obscene. Almost. Named after the Bayley Hazen road, built by George Washington to launch a Canadian invasion way back when, it is creamy and chocolaty and salty, oh my. The craftsmanship executed by the families Kehler up at Jasper Hill is laudable, and lucky for us, edible too. Kinda makes you thankful we ever had a reason to fight with Canada.
Meadow Creek Dairy Grayson (raw cows’ milk) Galax, VA
Rick and Helen Feete present Grayson! A delicious washed rind cheese in a delicious square format. The Feetes are traditionalists when it comes to raising their herd, only making cheese when the cows are on pasture, from April to October. The result: an intense, beefy cheese whose straw-colored paste reflects all the goodness of the Virginia mountain grass the cows are munching on. When extremely ripe, Grayson can achieve the consistency of buttercream frosting… an eating opportunity not to be missed!
Taylor Farm Maple Smoked Gouda (raw cows’ milk) Londonderry, VT
This mild and creamy cheese is a delight to snack on. The sweetness and rustic smoke flavors evoke slices of simmering and yummy bacon! Made by Jonathan and Kate Wright, Taylor Farm Maple Smoked Gouda is the product of totally natural and sustainable farming practices. The cows are grazed rotationally, and their land is fertilized using completely natural methods, meaning you are putting some of that rugged Vermont goodness right back into your tummy.
This menu was archived on: Monday, April 07, 2008
Winter Menu Week 13 Mar. 31st 2008
Winter Menu Week 13
Soup
A. Fennel soup with chive oil
B. Curried sweet potato and apple soup
Baked Goodness
A. Classic sticky buns with walnut and currents
B. Bacon cheddar chive buttermilk biscuits
Pasta/Grain
A. Baked polenta with winter greens and Grafton cheddar
B. Fettuccine with butternut squash and sage puree and Flying Pig Farm
sausage with herbed ricotta
Veggie
A. Wild mushroom and leek quiche
B. Chickpea and vegetable tagine with carrots and curry squash
Meat dish
A. Chili braised pork empanadas with allepo spiced creme fraiche
B. Catskill Merino Farm Lamb patties with parsley sauce
Side
A. Satuee of red cabbage apples and onions
B. Saffron braised rutabaga
Dessert
A. Mexican chocolate bread pudding
B. Orange almond shortbread cookies
Cheese Please!!
Cobb Hill Farm Ascutney Mountain (raw cows’ milk)
Ascutney Mountain (incidentally a cheese and a mountain) hails from an intentional community in Vermont started by Donella H. Meadows, a Harvard PhD in biophysics. What is an intentional community, you may ask? An online encyclopedia defines it as a ‘planned residential community with a much higher degree of social interaction that other communities.’ In the case of Cobb Hill, the community is devoted to sustainable agriculture. The cheese makers, Gail Holmes and Marsha Carmicheal had never set foot in a dairy before moving to Cobb Hill, but took notes from some of the best in the biz, including Peter Dixon, of Westminster Dairy… and learned their craft with astonishing speed. Ascutney is a rich, deep yellow cheese with a pleasant, nutty and lightly sweet flavor.
Nettle Meadow Kunik (pasteurized goats’ milk with Jersey cream) Warrensburg, NY
Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and fresh Jersey cream. It ranges from earthy, grassy and slightly firm to supple and unctuous and pungent. Kunik is delightful at any state of ripeness, and deserves a much-coveted place in your belly.
Woodcock Farm Magic Mountain (raw sheeps’ milk) Weston, VT
Magic Mountain hails from Vermont and is crafted from the milk of Mark and Gari Fischer’s East Fresian sheep. It is an aged, Alpine-style sheep’s milk cheese, made in large wheels typical of the famous Alpine cheeses such as Gruyere and Beaufort. Magic Mountain is aged for over 10 months and is dense and smooth, with a subtle nutty flavor.
This menu was archived on: Monday, March 31, 2008
Winter Menu Week 12 Mar. 24th 2008
Winter Menu Week 12
Soup
A. Butternut squash soup spiced with allepo pepper
B. Creamy fennel and potato chowder
Baked Goodness
A. Cheddar corn muffins
B. Banana walnut bread
Pasta/Grain
A. Black rice with greens and spiced pumpkin seeds
B. Lasagna with Alleva Dairy Fresh Ricotta and winter greens
Veggie
A. Polenta triangles with root vegetable ragout
B. Spanakopita with spicy greens and feta
Meat dish
A. Shelburne Farm’s Shepherd’s Pie with caramelized onions and cheddar smash
B. Maple and black pepper chicken
Side
A. Shaved salad of red cabbage, fennel, carrot, celery root and fresh herbs
B. Roasted garlic mashed potatoes with chives
Dessert
A. Apple pie with crumble top
B. Peanut butter cookies
Cheese Please!!
Cobb Hill Farm Ascutney Mountain (raw cows’ milk)
Ascutney Mountain (incidentally a cheese and a mountain) hails from an intentional community in Vermont started by Donella H. Meadows, a Harvard PhD in biophysics. What is an intentional community, you may ask? An online encyclopedia defines it as a ‘planned residential community with a much higher degree of social interaction that other communities.’ In the case of Cobb Hill, the community is devoted to sustainable agriculture. The cheese makers, Gail Holmes and Marsha Carmicheal had never set foot in a dairy before moving to Cobb Hill, but took notes from some of the best in the biz, including Peter Dixon, of Westminster Dairy… and learned their craft with astonishing speed. Ascutney is a rich, deep yellow cheese with a pleasant, nutty and lightly sweet flavor.
Nettle Meadow Kunik (pasteurized goats’ milk with Jersey cream) Warrensburg, NY
Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and fresh Jersey cream. It ranges from earthy, grassy and slightly firm to supple and unctuous and pungent. Kunik is delightful at any state of ripeness, and deserves a much-coveted place in your belly.
Woodcock Farm Magic Mountain (raw sheeps’ milk) Weston, VT
Magic Mountain hails from Vermont and is crafted from the milk of Mark and Gari Fischer’s East Fresian sheep. It is an aged, Alpine-style sheep’s milk cheese, made in large wheels typical of the famous Alpine cheeses such as Gruyere and Beaufort. Magic Mountain is aged for over 10 months and is dense and smooth, with a subtle nutty flavor.
This menu was archived on: Monday, March 24, 2008
Winter Menu Week 11 Mar. 17th 2008
Winter Menu Week 11
Soup
A. Creamy and simple potato leek soup
B. Hearty split pea soup with or with out Flying Pig Farm smoked ham
Baked Goodness
A. Honeyed apple tea bread
B. Irish soda bread with raisins and caraway
Pasta/Grain
A. Bitter greens sauteed with garlic and crushed red pepper atop spiced lentils
B. Whole wheat chiocciole with arugula walnut pesto and Grana Padano
Veggie
A. Herbed goat cheese tart with fennel and onion
B. Savory kale and wild mushroom bread pudding
Meat dish
A. Hawthorne Valley Farm Irish beef stew
B. Oven roasted Catskill Merino Farm lamb chops with chimichuri
Side
A. Citrus roasted beets with fresh herbs
B. Maple roasted carrots
Dessert
A. Meyer lemon cake with lavender scented buttercream
B. Apple cinnamon compote for ice cream or pancakes
Cheese Please!!
Barick Obama Lazy Lady Farm (pasteurized cows’ milk. Westfield, VT)
A noble square of delicious cows’ milk cheese inspired by the famous
senator from Illinois. Barick looks like the French Pont L’Eveque, and
shares with it it’s beefy buttery flavor. The delicate pungency of the
washed rind is nuanced with notes of green apples and fresh wet straw.
Grafton Classic 2 Year Cheddar Grafton Village Cheese (raw cows’ milk. Grafton, VT)
Grafton is the quintessential Vermont cheddar. Established in 1892,
this, friends, is a cheese with staying power. They have a whole town
up there named after the cheese plant, for pete’s sake. The two-year
Classic is just the right amount of sharp and creamy. It tickles your
tongue without the sting of some super sharp cheddars. Made from raw
milk culled from family farms across southern Vermont.
Kunik Nettle Meadow Farm (pasteurized goats’ milk with Jersey cream. Warrensburg, NY)
Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and
fresh Jersey cream. It ranges from earthy, grassy and slightly firm to
supple and unctuous and pungent. Kunik is delightful at any state of
ripeness, and deserves a much-coveted place in your belly.
Timberdoodle Woodcock Farm (raw cows’ milk. Weston, VT)
Long before there were Labradoodles, there were Timberdoodles! (Just
another way of saying woodcock.) This cheese is luscious and dense,
with a creamy, peanut-buttery paste that will drive you bananas.
Timberdoodle is washed with brine as it ages, giving it that special
pungent funk that we all know and love. Though Timberdoodle is made
year-round, the composition of the cheese changes as different milks
come in and out of season. During the summer months, it is made from
pure sheeps’ milk, while in the late fall it switches to a combination
of sheep and cows’ milk. Throughout the winter when all the sheep are
dry (i.e. pregnant and not producing milk), it is made with pure cows’
milk.
This menu was archived on: Monday, March 17, 2008
Winter Menu Week 10 Mar. 10th 2008
Winter Menu Week 10
Soup
A. Rich onion soup
B. Creamy carrot cumin soup with spiced toasted pumpkin seeds
Baked Goodness
A. Apple morning muffins
B. Gruyere scones
Pasta/Grain
A. Curry squash ravioli with sage walnut pesto
B. Garlic and thyme creamy polenta with Grafton cheddar and scallions
Veggie
A. Sweet potato and leek frittata with herbed fresh goat cheese
B. Ragout of broccoli rabe, white beans and wild mushrooms
Meat dish
A. Braised rabbit with whole grain mustard sauce
B. Lamb chops with fresh herb gremolata
Side
A. Buttery mashed parsnips
B. Fennel carrot and cabbage slaw
Dessert
A. Tangy sweet glazed lemon cookies
B. Homemade apple cobbler
Cheese Please!!
Barick Obama Lazy Lady Farm (pasteurized cows’ milk. Westfield, VT)
A noble square of delicious cows’ milk cheese inspired by the famous
senator from Illinois. Barick looks like the French Pont L’Eveque, and
shares with it it’s beefy buttery flavor. The delicate pungency of the
washed rind is nuanced with notes of green apples and fresh wet straw.
Grafton Classic 2 Year Cheddar Grafton Village Cheese (raw cows’ milk. Grafton, VT)
Grafton is the quintessential Vermont cheddar. Established in 1892,
this, friends, is a cheese with staying power. They have a whole town
up there named after the cheese plant, for pete’s sake. The two-year
Classic is just the right amount of sharp and creamy. It tickles your
tongue without the sting of some super sharp cheddars. Made from raw
milk culled from family farms across southern Vermont.
Kunik Nettle Meadow Farm (pasteurized goats’ milk with Jersey cream. Warrensburg, NY)
Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and
fresh Jersey cream. It ranges from earthy, grassy and slightly firm to
supple and unctuous and pungent. Kunik is delightful at any state of
ripeness, and deserves a much-coveted place in your belly.
Timberdoodle Woodcock Farm (raw cows’ milk. Weston, VT)
Long before there were Labradoodles, there were Timberdoodles! (Just
another way of saying woodcock.) This cheese is luscious and dense,
with a creamy, peanut-buttery paste that will drive you bananas.
Timberdoodle is washed with brine as it ages, giving it that special
pungent funk that we all know and love. Though Timberdoodle is made
year-round, the composition of the cheese changes as different milks
come in and out of season. During the summer months, it is made from
pure sheeps’ milk, while in the late fall it switches to a combination
of sheep and cows’ milk. Throughout the winter when all the sheep are
dry (i.e. pregnant and not producing milk), it is made with pure cows’
milk.
This menu was archived on: Monday, March 10, 2008
Winter Menu Week 9 Mar. 3rd 2008
Winter Menu Week 9
Soup
A. White bean stew with bacon and kale
B. Creamy celery root soup with herbed croutons
Baked Goodness
A. Cheddar and chive buttermilk biscuits
B. Maple almond cream scones
Pasta/Grain
A. Quinoa with roasted root veggies and fresh herbs
B. Spicy hoppin’ John with black-eyed peas and brown rice
Veggie
A. Three caramelized onion and herb quiche
B. Shredded potato cakes with leeks and Ouray from Saxelby Cheesemongers
Meat dish
A. Pan roasted chicken with lemon, capers and thyme
B. Cider and spice braised pork butt
Side
A. Brown butter creamed winter greens
B. Savory ginger sweet potato puree
Dessert
A. Brown sugar cookies
B. Apple cheddar rosemary galette
Cheese Please!!
East Dorset Consider Bardwell Farm (raw cows’ milk. West Pawlet, VT)
Can you say asparagus? Dorset is an incredibly talented shape-shifter of a cheese, melding a myriad of different sensory experiences into each tiny morsel you chew. Earth, root vegetables, minerals and wet stones are all things that come to mind as the smooth paste melts in your mouth. Dorset is fashioned in the style of a simple Alpine tomme, and has a pliant, elastic texture and a golden ochre paste.
Maytag Blue Maytag Dairy (raw cows’ milk. Newton, IA)
Mr. Maytag, the appliance mogul, discovered the joys of noble European blues, namely Roquefort, during a trip to Europe in the early 1900’s. When he got back to Iowa, he sought to replicate this delicious cheese, alla Americana. Taking a scientific approach, he teamed up with Iowa State University and created Maytag Blue, a true American original. Still made from raw milk entirely by hand, this cheese is fruity, buttermilky and packs a tangy punch. Great for burgers… isn’t it time you had a barbeque?
Winnemere Jasper Hill Farm (raw cows’ milk. Greensboro, VT)
In the words of Mateo Kehler, the cheese maker at Jasper Hill Farm, this cheese is terroir cubed. Why, you ask? Well, for starters, the cheese is made from the milk of the Ayrshire cows that roam the idyllic pastures of Jasper Hill Farm, eating up all the sunshine infused goodness of the grass. Second, Winnemere is washed in beer that is brewed at the farm by a brewmaster friend of the Kehler families. Thirdly, the beer is a lambic, meaning it is fermented with wild yeasts. The yeasts used to start the fermentation are culled from spores found in the cheese cellars at Jasper Hill, making it one heck of an interesting cheese. Winnemere is then bound in spruce bark, and when aged takes on a rich thick pungent flavor with pine needle and woodsy undertones.
Ascutney Mountain Cobb Hill Farm (raw cows’ milk. Hartland, VT)
Ascutney Mountain (incidentally a cheese and a mountain) hails from an intentional community in Vermont started by Donella H. Meadows, a Harvard PhD in biophysics. What is an intentional community, you may ask? An online encyclopedia defines it as a ‘planned residential community with a much higher degree of social interaction that other communities.’ In the case of Cobb Hill, the community is devoted to sustainable agriculture. The cheese makers, Gail Holmes and Marsha Carmicheal had never set foot in a dairy before moving to Cobb Hill, but took notes from some of the best in the biz, including Peter Dixon, of Westminster Dairy… and learned their craft with astonishing speed. Ascutney is a rich, deep yellow cheese with a pleasant, nutty and lightly sweet flavor.
This menu was archived on: Monday, March 03, 2008
Winter Menu Week 8 Feb. 25th 2008
Winter Menu Week 8
Soup
A. Curried sweet potato soup
B. Hearty spilt pea soup with or without Flying Pig Farm smoked ham
Baked Goodness
A. Whole grain coffee crumb cake
B. Flakey buttermilk biscuits
Pasta/Grain
A. Aromatic brown rice with spicy cabbage sauté
B. Thyme and garlic creamy polenta topped with mushrooms and chives
Veggie
A. Potato cheddar and herb quiche
B. Sweet potato gnocchi with grated Sprout Creek Farm Ouray (raw cows’ milk cheese!)
Meat dish
A. Red wine braised Bison Ranch short ribs
B. Maple brined Flying Pig Farm pork chops
Side
A. Honey roasted winter squash
B. Saffron braised rutabaga
Dessert
A. Glazed honey cake
B. Peach lavender jam filled shortbread thumbprint cookies
Cheese Please!!
Blue Paradise Hook’s Cheese Company (pasteurized cows’ milk. Mineral Point, WI)
A divine double cream blue from the capable hands of cheese maker Tony Hook. Blue Paradise is the kind of blue you’d like to be stranded with on a desert island, rich and thick with a lingering taste of fermented fruit. Flavors of sweet prunes and spicy dark cracked pepper color the veins of this incomparable cheese.
Maple Smoked Gouda Taylor Farm (raw cows’ milk. Londonderry, VT)
This mild and creamy cheese is a delight to snack on. The sweetness and rustic smoke flavors evoke slices of simmering and yummy bacon! Made by Jonathan and Kate Wright, Taylor Farm Maple Smoked Gouda is the product of totally natural and sustainable farming practices. The cows are grazed rotationally, and their land is fertilized using completely natural methods, meaning you are putting some of that rugged Vermont goodness right back into your tummy.
O’ My Heart Lazy Lady Farm (pasteurized cows’ milk. Westfield, VT)
Could it be that this cheese is a cautionary tale against overconsumption? Surely, if you ate too many of these little buggers, you would be a likely candidate for a coronary. Or is it just an ode to the fatty buttery goodness of organic cows’ milk from the Northern climes of Vermont? Either way, this mold-ripened disc of double cream cows’ milk is a winner. At just four ounces, it is the perfect cheese to tote along with you to a dinner party, and pairs equally well with viscous white wines as well as bolder reds.
Timberdoodle Woodcock Farm (raw cow and sheeps’ milk. Weston, VT)
Long before there were Labradoodles, there were Timberdoodles! (Just another way of saying woodcock.) This cheese is luscious and dense, with a creamy, peanut-buttery paste that will drive you bananas. Timberdoodle is washed with brine as it ages, giving it that special pungent funk that we all know and love. Though Timberdoodle is made year-round, the composition of the cheese changes as different milks come in and out of season. During the summer months, it is made from pure sheeps’ milk, while in the late fall it switches to a combination of sheep and cows’ milk. Throughout the winter when all the sheep are dry (i.e. pregnant and not producing milk), it is made with pure cows’ milk.
This menu was archived on: Monday, February 25, 2008
Winter Menu Week 7 Feb. 18th 2008
Winter Menu Week 7
Soup
A. Celery root and apple soup
B. Mexican spiced vegetable soup
Baked Goodness
A. Curry squash bread (curry squash is a medium size pumpkin like squash)
B. Hearty whole wheat biscuits with honey glaze or Maldon salt
Pasta/Grain
A. Black rice with soy glazed sweet potatoes, ginger and garlic
B. Whole wheat chiocciole with squash puree and sage
Veggie
A. Roasted beets with blood orange, Bayley Hazen Blue cheese and spiced candied walnuts
B. Buttery cabbage and onions with or without Flying Pig Farm bacon
Meat dish
A. Hawthorne Valley Farm beef empanadas with Aleppo pepper crème fraiche
B. Slow cooked organic chicken paprikash
Side
A. Mustard and coriander roasted potatoes
B. Roasted garlic mashed rutabaga
Dessert
A. Carrot cake with ginger cream cheese frosting
B. Apple spice cake
Cheese Please !!
Lazy Lady Farm O’ My Heart (pasteurized cows’ milk) Westfield, VT
Could it be that this cheese is a cautionary tale against overconsumption? Surely, if you ate too many of these little buggers, you would be a likely candidate for a coronary. Or is it just an ode to the fatty buttery goodness of organic cows’ milk from the Northern climes of Vermont? Either way, this mold-ripened disc of double cream cows’ milk is a winner. At just four ounces, it is the perfect cheese to tote along with you to a dinner party, and pairs equally well with viscous white wines as well as bolder reds.
Twig farm Fuzzy wheel,(raw goats’ milk) Cornwall VT.
Will wonders never cease? Michael Lee and the goats up
at Twig Farm keep coming up with new and tasty cheeses
as the season pass. This little fuzzy buddy is sweet,
green, grassy and as a minerally finish. Unique and
wonderful stuff!
Jasper Hill Farm Bayley Hazen Blue (raw cows’ milk) Greensboro, VT
This blue is so good it’s almost obscene. Almost. Named after the Bayley Hazen road, built by George Washington to launch a Canadian invasion way back when, it is creamy and chocolaty and salty, oh my. The craftsmanship executed by the families Kehler up at Jasper Hill is laudable, and lucky for us, edible too. Kinda makes you thankful we ever had a reason to fight with Canada.
This menu was archived on: Monday, February 18, 2008
Winter Menu Week 6 Feb. 11th 2008
Winter Menu Week 6
Soup
A. Creamy Potato leek soup
B. Celery root soup
Baked Goodness
A. Apple spice morning muffins
B. Cheddar and chive buttermilk biscuits (with or w/o bacon)
Pasta/Grain
A. Whole wheat penne with kale, wild mushrooms and Grana Padano
B. Quinoa cakes with roasted curry squash
Veggie
A. Parsnip puree topped with roasted root vegetables
B. Kale, bacon and hot pepper quiche with Gruyere
Meat dish
A. Southern spiced meatloaf with Hawthorne Valley Farm beef
B. Organic chicken braised with tomatoes and onions
Side
A. Winter slaw of cabbage, carrot, apple and celery root
B. Maple roasted carrots
Dessert
A. Orange almond shortbread cookies
B. Old fashioned sweet potato pie
Cheese Please!!
Sprout Creek Farm Ouray (raw cows’ milk) Poughkeepsie, NY
One bite and this cheese will leave you exclaiming OO-ray! A one of a kind cheese with a flavor that is a hybrid of Cheddar and Parmesan with perhaps a little bit of English Lancashire thrown in the mix to make things interesting. It is bright and tart with a flaky and somewhat granular texture. Accented with sharp and lactic notes and rustic mossy undertones which evoke the damp cellars in which it is aged.
Jasper Hill Farm Bayley Hazen Blue (raw cows’ milk) Greensboro, VT
This blue is so good it’s almost obscene. Almost. Named after the Bayley Hazen road, built by George Washington to launch a Canadian invasion way back when, it is creamy and chocolaty and salty, oh my. The craftsmanship executed by the families Kehler up at Jasper Hill is laudable, and lucky for us, edible too. Kinda makes you thankful we ever had a reason to fight with Canada.
Meadow Creek Dairy Grayson (raw cows’ milk) Galax, VA
Rick and Helen Feete present Grayson! A delicious washed rind cheese in a delicious square format. The Feetes are traditionalists when it comes to raising their herd, only making cheese when the cows are on pasture, from April to October. The result: an intense, beefy cheese whose straw-colored paste reflects all the goodness of the Virginia mountain grass the cows are munching on. When extremely ripe, Grayson can achieve the consistency of buttercream frosting… an eating opportunity not to be missed!
This menu was archived on: Monday, February 11, 2008
Winter Menu Week 5 Feb. 4th 2008
Winter Menu Week 5
Soup
A. Creamy butternut squash and sage soup
B. Spiced carrot ginger soup
Baked Goodness
A. Yogurt and fresh herb mini loaves
B. Apple cranberry scones
Pasta/Grain
A. Baked polenta with greens and Grafton cheddar
B. Fettuccine with broccoli rabe, anchovies and Pecarino Ramano
Veggie
A. Leek and potato frittata
B. White bean ragout with wild mushrooms
Meat dish
A. Chili braised pork butt with salsa verde
B. Lemon thyme roasted chicken chicken
Side
A. Sauteed kale with smoked paprika
B. Dan Barber’s salt crusted beets with horseradish creme faiche
Dessert
A. Pear Ginger cobbler
B. Honey glazed apple tart
Cheese Please!!
Brovetto Dairy Harpersfield with Ommegang Beer: (pasteurized cows’ milk. Jefferson, NY)
The Omegaang Brewery, located in Cooperstown, New York, is just a stone’s throw (or a short drive) from the Brovetto dairy. Soaked in beer, this cheese is definitely staying true to its German roots… Harpersfield was originally modeled after Tilsit, a famous cheese from Deutschland. Deliciously yeasty with tangy and lactic notes, this cheese is the perfect marriage of two nearly perfect fermented foods.
Consider Bardwell Farm Manchester: (raw goats’ milk. West Pawlet, VT)
Consider Bardwell Farm is the site of the first cheese making coop in Vermont, dating back to 1864. The stream next to the farm used to provide power for the cheese house and also water for the cheese making. Manchester, though a recent innovation (it was just invented this year!) is an amazingly tasty cheese, crafted from the milk of Angela Miller’s Oberhaasli goats. The aroma is that of fresh cut grass and asparagus stalks, and the flavor is deeply mineral and sweet.
Jasper Hill Farm Bartlett Blue: (raw cow’s milk. Greensboro, VT)
Bartlett Blue is a whopping big wheel of juicy blue cheese whose sublime texture and ripe, barnyard flavor will leave you craving another bite! Bartlett Blue is a milled curd cheese, meaning that the curd goes through an intense pressing process before being broken down again into small pieces and then re-pressed (whew!) into it’s drum-like mold. All this extra TLC gives it a fudgy almost gooey consistency with a beautiful balance of tartness and creaminess. Put it all together and what do you get? A little bite of heaven. Aged between 2 and 3 months.
Jasper Hill Farm Constant Bliss: (raw cows’ milk. Greensboro, VT)
The name says it all really. Made from the raw milk of the Kehlers’ Ayrshire cows, this Bliss is no joke. What it is: a creamy and buttery mold-ripened cylinder with a light mushroomy twang. Aged for just 60 days, the barest minimum for raw milk cheese, it is the jailbait of American bloomy rinds.
Three Corner Field Farm Brebis Blanche: (pasteurized sheeps’ milk. Shushan, NY)
Brebis Blanche is a fresh lactic cheese; the milk is allowed to sit out overnight in a cool environment to build up lactic acid the evening before the cheese is made. Much like a fresh crottin in some respects, but with a lighter and fluffier texture. This cheese is sheepy and nutty, with citrus flavors on the finish.
This menu was archived on: Sunday, February 03, 2008
Winter Menu Week 4 Jan. 28th 2008
Winter Menu Week 4
Soup
A. Roasted fennel soup
B. Curried dal
Baked Goodness
A. Honey lavender buttermilk biscuits
B. Cheddar rosemary scones
Pasta/Grain
A. Hoppin’ John, black eyed peas and rice
B. Creamy polenta with scallions and garlic
Veggie
A. Parsnip galette with mustard greens
B. Roasted root veggies with roasted garlic and fresh herbs
Meat dish
A. Hearty beef stew
B. Flying pigs farm mustard sage pork chops
Side
A. Sauteed swiss chard with raisins and slivered almonds
B. Roasted brussels sprouts with caper butter
Dessert
A. Classic rich brownies with or with out walnuts
B. Pear almond torte
Cheese Please!!
Jasper Hill Farm Winnemere: (raw cows’ milk. Greensboro, VT)
In the words of Mateo Kehler, the cheese maker at Jasper Hill Farm, this
cheese is terroir cubed. Why, you ask? Well, for starters, the cheese is made
from the milk of the Ayrshire cows that roam the idyllic pastures of Jasper
Hill Farm, eating up all the sunshine infused goodness of the grass. Second,
Winnemere is washed in beer that is brewed at the farm by a brewmaster
friend of the Kehler families. Thirdly, the beer is a lambic, meaning it is
fermented with wild yeasts. The yeasts used to start the fermentation are
culled from spores found in the cheese cellars at Jasper Hill, making it one
heck of an interesting cheese. Winnemere is then bound in spruce bark, and
when aged takes on a rich thick pungent flavor with pine needle and woodsy
undertones.
Cobb Hill Farm Ascutney Mountain: (raw cows’ milk. Hartland, VT)
Ascutney Mountain (incidentally a cheese and a mountain) hails from an
intentional community in Vermont started by Donella H. Meadows, a
Harvard PhD in biophysics. What is an intentional community, you may ask?
An online encyclopedia defines it as a ‘planned residential community with a
much higher degree of social interaction that other communities.’ In the case
of Cobb Hill, the community is devoted to sustainable agriculture. The cheese
makers, Gail Holmes and Marsha Carmicheal had never set foot in a dairy
before moving to Cobb Hill, but took notes from some of the best in the biz,
including Peter Dixon, of Westminster Dairy… and learned their craft with
astonishing speed. Ascutney is a rich, deep yellow cheese with a pleasant,
nutty and lightly sweet flavor .
Twig Farm Aged Goat Tomme: (raw goats’ milk. Cornwall, VT)
Dry and earthy aged goats’ milk cheese from the master fromager at Twig
Farm. Produced in very small quantities, this specially aged wheel has an
ashy grayish rind and a firm and slightly granular paste that tastes of
caramel, salt, and sweet grass.
Dancing Cow Farm Sarabande: (raw cows’ milk. Bridport, VT)
Named after the classic dance, Sarabande does indeed possess a bit of
whimsy. The snappy golden hued paste tastes of sweet buttered popcorn,
while the finishing flavors are more deep and earthy… imagine a beet and a
stalk of asparagus twirling around the room together. Sarabande is made
from grass fed milk, when Stan and Karen Getz’s cows are out grazing on
fresh Vermont pasture. The Getz’s believe so strongly in the idea of pasturing
their animals that they refuse to make cheese on rainy days when the cows
are in the barn. All that flavor comes shining through in the end in the spectacular little washed rind cheese.
This menu was archived on: Sunday, January 27, 2008
Winter Menu Week 3 Jan. 21st 2008
Winter Menu Week 3 2008
Soup
A. Sweet potato and apple potage spiced witth allepo pepper
B. Creamy Broccoli soup
Baked Goodness
A. Cranberry lemon muffins
B. Fluffy cheddar chive biscuits
Pasta/Grain
A. Butternut squash and chickpea tangine
B. Rich black rice with wild mushrooms and fresh herbs
Veggie
A. Braised red cabbage and onions
B. Mushroom and carmelized onion quiche (add smoked ham $5)
Meat dish
A. Organic chicken pot pie with flaky puff pastry
B. Short ribs braised in red wine and spices
Side
A. Brown butter creamed kale
B. Maple and bacon baked beans
Dessert
A. Golden citrus pound cake
B. Molassas cookies
Cheese Please!!
Beltane Farms Chevre: (pasteurized goats’ milk. Lebanon, CT)
What began as a tiny goat farm making a few cheeses to sell at farmers’ markets has bloomed into a full-fledged dairy, and become the second full-time job of Paul Trubey, a hospice worker. The mixed herd of Alpine, La Mancha, and Toggenburg goats provides top quality milk which is transformed into fresh chevre and other aged cheeses. Beltane’s fresh chevre is mild and spreadable, with a smooth, creamy mouthfeel and just the right amount of tang.
Birchrun Hills Farm Birchrun Blue: (raw cows’ milk. Chester Springs, PA)
A little mud pie of cow’s milk blue from Sue Miller and her Holstein cows. A dusty, musty natural rind crusts the outside of the cheese and lends it a truly earthy flavor. The rich, buttery paste is sparsely veined, and the blue appears in little savory bursts. Birchrun Blue packs all the sweetness of a creamy Italian gorgonzola, but isn’t afraid of a little dirt under it’s fingernails.
Cato Corner Farm Brigid’s Abbey: (raw cows’ milk. Colchester, CT)
Named after the Irish patron saint of milkmaids, Brigid’s Abbey is the quintessential Cato Corner cheese. The curd is cooked and lightly pressed giving the cheese a moist and springy texture; and is aged for two to three months. Brigid’s Abbey is mild and milky, with a lovely natural rind that lends it a nutty almost peanut buttery flavor. Good for breakfast, lunch, or dinner; this versatile cheese can hang with just about any kind of cuisine.
Jasper Hill Farm Winnemere: (raw cows’ milk. Greensboro, VT)
In the words of Mateo Kehler, the cheese maker at Jasper Hill Farm, this cheese is terroir cubed. Why, you ask? Well, for starters, the cheese is made from the milk of the Ayrshire cows that roam the idyllic pastures of Jasper Hill Farm, eating up all the sunshine infused goodness of the grass. Second, Winnemere is washed in beer that is brewed at the farm by a brewmaster friend of the Kehler families. Thirdly, the beer is a lambic, meaning it is fermented with wild yeasts. The yeasts used to start the fermentation are culled from spores found in the cheese cellars at Jasper Hill, making it one heck of an interesting cheese. Winnemere is then bound in spruce bark, and when aged takes on a rich thick pungent flavor with pine needle and woodsy undertones.
This menu was archived on: Sunday, January 20, 2008
Winter Menu Week 2 Jan. 14th 2008
Winter Menu Week 2, 2008
Soup
A. Hearty spilt pea with smoked ham
B. Spicy cauliflower soup
Baked Goodness
A. Yogurt and fresh herb loaf
B. Pumpkin spice muffins
Pasta/Grain
A. Whole wheat fettucini with kale, anchovies,bread crumbs and pecorino
B. Tiny aromatic brown rice, roasted kale and sweet potatoes with chili soy
sauce
Veggie
A. Roasted brussels sprouts with crispy shallots
B. Cannellini bean and wilted kale ragout
Meat dish
A. Savory and moist herb roasted chicken
B. Three bean chili with cheddar cornbread
Sides
A. Lemony marinated roast beets
B. Herbed potatoes
C. Buttery mashed parsnips
Dessert
A. Poached spiced pears
B. Walnut and almond apple crisp
Cheese Please!!
Jasper Hill Farm Bayley Hazen Blue (raw cows’ milk) Greensboro, VT
This blue is so good it’s almost obscene. Almost. Named after the Bayley Hazen road, built by George Washington to launch a Canadian invasion way back when, it is creamy and chocolaty and salty, oh my. The craftsmanship executed by the families Kehler up at Jasper Hill is laudable, and lucky for us, edible too. Kinda makes you thankful we ever had a reason to fight with Canada.
Cato Corner Farm Brigid’s Abbey
Named after the Irish patron saint of milkmaids, Brigid’s Abbey is the quintessential Cato Corner cheese. The curd is cooked and lightly pressed giving the cheese a moist and springy texture; and is aged for two to three months. Brigid’s Abbey is mild and milky, with a lovely natural rind that lends it a nutty almost peanut buttery flavor. Good for breakfast, lunch, or dinner; this versatile cheese can hang with just about any kind of cuisine.
Pearl (pasteurized goat and cows’ milk cheese) Seal Cove Farm, Lamoine ME
A delighful little droplet of creamy and decadent cheese. These
Pearls are young, tangy and absolutely delicious, from their
near-iridescent rinds down to their fluffy and near-spreadable cores.
This goat and cow mix is a match made in heaven proves to be a match
made in heaven… the buttery sweetness of the cows’ milk is tempered
by the slightly piney musk of the goats’ milk.
Bergerino (raw sheeps’ milk cheese) Northland Sheep Dairy, Marathon NY
If only we could count these little sheep as we were drifting off to
sleep each night… ‘twould make for some wonderful cheesy dreams.
Bergerino is a beautiful, yet strong sheeps’ milk cheese, customarily
aged for over a year. The interior of the cheese is studded with tiny
saline crystalline bits, adding some textural gumption to an already
intensely flavored cheese. Look for extreme sheepy and somewhat
mineral, salty flavors, and watch out for the kick!
This menu was archived on: Sunday, January 13, 2008
Week 24 November 19th 2007
Menu for week 24!
Veggies
Arugula
Mesclun
Carrots
Kale
Leeks
Kohlrabi
Broccoli Raab
Celery Root
Sweet Potatoes
Winter squash
Brussels Sprouts
Rutabaga
Collard Greens
Dressings
A. Lemon vinaigrette
B. Sherry shallot vinaigrette
C. Blue cheese dressing
D. Anchovy rosemary vinaigrette
Rutabaga
A. Rutabaga gratin
B. Roasted root veggies
Celery Root
A. Celery root soup
B. Celery root apple and horseradish slaw
C. Add to your roasted root veggies!
Carrots
A. Glazed carrots with spiced candied hazelnuts
B. Add to your celery root apple slaw
C. Add to roasted root veggies
Kale
A. Kale and mushroom bread pudding with Gruyere
B. Kale with roasted garlic and cranberries
Leeks
A. Potato leek soup
B. Braised leeks
Kohlrabi
Cleaned and sliced with…
A. Spicy bean dip
B. Roasted garlic hummus
Broccoli Raab
A. Sautéed with garlic, olive oil and crushed red pepper
B. Roasted with anchovies and pecorino
Sweet Potatoes
A. Spiced sweet potato puree
B. Savory roasted sweet potatoes with fresh herbs
Winter Squash
A. Squash and apple soup
B. Honey roasted squash
Brussel Sprouts
A. Maple roasted brussel sprouts with walnuts
B. Roasted sprouts with bacon and shallots
Collard Greens
A. Southern style stewed greens
B. Sautéed Collards on creamy grits
Fruit!
Apples
A. Apple goat cheese tart
C. Baked Apples with crumble topping
Cheese Please!
Woodcock Farm Weston Wheel (raw sheeps’ milk. Weston, VT)
$25 per pound
Weston Wheel is one of the best sheeps’ milk cheeses in the country. It is nutty and buttery, and has the smooth semi-firm texture of a Gruyere. Floral and fruity flavors come up throughout the paste of the cheese, ranging from Concord grapes to juicy fermented fruit. The American Cheese Society awarded it first prize for sheeps’ milk cheese in 2003.
Three Corner Field Farm Brebis Blanche (pasteurized sheeps’ milk. Shushan, NY)
$10 per pound
Brebis Blanche is a fresh lactic cheese; the milk is allowed to sit out overnight in a cool environment to build up lactic acid the evening before the cheese is made. Much like a fresh crottin in some respects, but with a lighter and fluffier texture. This cheese is sheepy and nutty, with citrus flavors on the finish.
Meadow Creek Dairy Grayson (raw cows’ milk. Galax, VA)
$20 per pound
Rick and Helen Feete present Grayson! A delicious washed rind cheese in a delicious square format. The Feetes are traditionalists when it comes to raising their herd, only making cheese when the cows are on pasture, from April to October. The result: an intense, beefy cheese whose straw-colored paste reflects all the goodness of the Virginia mountain grass the cows are munching on. When extremely ripe, Grayson can achieve the consistency of buttercream frosting an eating opportunity not to be missed!
Jasper Hill Farm Cabot Clothbound Cheddar (pasteurized cows’ milk. Greensboro, VT)
$23 per pound
The grand champion of the 2006 American Cheese Society cheese awards. This cheese has been dubbed as addictive as narcotics by certain devoted fans. A hefty, beautiful, and rustic wheel, the clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness. Clothbound cheddar evolved as a partnership between Jasper Hill Farm and Cabot Creamery, two of the best dairy enterprises in the Green Mountain State.
This menu was archived on: Tuesday, January 08, 2008
