Tomatoes love heat, and chevre loves tomatoes
Posted 8/12/2010 9:11pm by Leslie Cooperband or Wes Jarrell.
This is our summer for tomatoes. Big fat "Paul Robeson" blacks, rose colored brandywines, tart yellow and green "green zebras" and our favorite for drying, the "juliette.' Juliette is an little roma heirloom variety that is prized for its rich tomato flavor upon drying. This is the variety we use for our "heirloom tomato" chevre. Our food dryer was going full steam this week in preparation for chopping and blending the dried juliettes into our fresh chevre. We're happy to let you know that we will be bringing this "tomato-esque" chevre to the farmers' markets this Saturday. We'll be attending FOUR farmers' markets this Saturday, August 14th: Urbana, Bloomington, Chicago's Green City Market and Oak Park.
We'll also be bringing our regular repertoire of chevre: plain, herbs de Provence and cracked black peppercorn. For those of you who acquired a taste for our sheep milk feta, no worries; we'll have more for you to crumble on a fresh tomato salad.
We also have plenty of Angel Food and Little Bloom on the Prairie as well as Moonglo.
Depending on how clean the u-pickers did on our peaches and blackberries tonight, we should be bringing more peaches and blackberries to the Urbana and Bloomington Farmers' Markets.
If you can't beat the heat, eat some cheese and fruit.
We'll also be bringing our regular repertoire of chevre: plain, herbs de Provence and cracked black peppercorn. For those of you who acquired a taste for our sheep milk feta, no worries; we'll have more for you to crumble on a fresh tomato salad.
We also have plenty of Angel Food and Little Bloom on the Prairie as well as Moonglo.
Depending on how clean the u-pickers did on our peaches and blackberries tonight, we should be bringing more peaches and blackberries to the Urbana and Bloomington Farmers' Markets.
If you can't beat the heat, eat some cheese and fruit.
