you say 'cheesy' like it's a bad thing...

[lagilman]

Despite it being unseasonably chill and somewhat damp, the CitySeed farmer's market returned today at Wooster Square (we have several farmers markets in various parts of town, but this is the first to open). All organic, all local, all fabulous.

I have returned triumphant, bearing a sourdough boule and a whole wheat cibbata, a container of sheep feta pesto, a round of fresh goat cheese with chives, a round of aged goat cheese with herbes provence, and a round of aged goat cheese, plain. For me the cheese-hound who also happens to be lactose-intolerant, this is happiness in a bag. Oh, and a packet of (likewise organic, free-range) lamb chops for dinner.

(as one of my co-horts remarked, if there had only been an organic wine producer, we'd be all set.)

Oh, and there was a woman there who made gluten- and nut-free cookies, tea breads, and pies that were extremely good. Gilbert's Goodies, if anyone's interested. I was tempted by the emu eggs, the marinated basil leaves, and the slabs of local-grown pork, but decided to leave something for the rest of the season... (besides, I wasn't ready to drag home a slab of pork on my bike. That was just a bit much.)

And now, cash-poor but satiated, a day of work awaits....

Comments

[jonquil.livejournal.com]

Dude. You have an amazing market. I've never seen emu eggs.

[lagilman]

the goose eggs were more impressive, IMO. But I'm not a huge egg-eater, so I passed (the hen-eggs were actually quite beautiful -- so much prettier than the bland white store-bought ones).

This is actually a very small market, because they don't have a lot of room, but the quality is high -- it appears to be juried (i.e. you can't just buy a space, you have to prove you meet standards), and with the exception of the woman who makes soap, it's all food products. a nice suppliment to the supermarket, but not about to replace it.

[alfreda89.livejournal.com]

You may have all my share of the goat cheese. I'll take the real Swiss Emmenthaler (NO French emmenthaler style, thank you), the Black Diamond cheddar and an extremely creamy gouda.

Also, if I can have a bulb of garlic, some slivered almonds and a wedge of double-creme Brie (and a broiler safe corningware pan) I will give you something magnificent to smear on that bread.

I need a food and wine icon...and a chocolate icon....

[lagilman]

Missed the part about the lactose intolerance, did you?

(I can have cow's milk cheese but it's like playing a particularly nasty lottery, in which my body rolls dice to determine if I already have too much lactose in my system or not....the danger zone is variable.)

[alfreda89.livejournal.com]

Nope. I figure if you can eat goat's cheese, then occasionally you can have a teeny tiny amount of milk as cheese (like moi -- milk and I are not always friends, it must be cooked thoroughly or turned into cheese.)

You get the goat's cheese, I'll take the rest. Works out just fine.

The baked brie you serve to others, silly suri. (You get the goat cheese!)