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.