Tuesday, June 29, 2010

Cheese Tasting with Evergreen Lane Farm & Creamery

In general it can be difficult to refuse a sampling of cheese but when it is an Evergreen Lane chevre it is impossible. This past Saturday the cheese maker, Ms. Halinski debuted her new pleasantly sweet fig and honey chevre cheese with the Summertime community. Simply presented in a paper cup the creamy cheese left your taste buds in a quandary believing they had just had a spoon full of ice cream. The Fig and Honey Chevre is now available at the Market. View more images from the event on our Facebook.

In addition to debuting her new cheese, Ms Halinski used some of the products at the Market to pile up a chevre bruschetta with wild chard, pickled beats and fennel. Bellow you will find the recipe for how to cook and prepare the seasonally perfect snack and in the Market you can find all the ingredients needed to try it yourself at home. Enjoy!

Chevre Bruschetta with Wilted Chard, Pickled Beets, and Fennel
1 baguette
Wilted Chard (see recipe below)
Pickled Beets (see recipe below)
3 quarts Swiss Chard (about a dozen leaves)
2-3 tbsp olive oil
Dash of sea salt, to taste
Remove stems and slice into thin ribbons “chiffonade” style—roll a few leaves at a time together lengthwise and slice. Place ribbons into a tall heavy-bottom pot and toss with 2-3 tbsp of olive oil and a dash of sea salt. Cook on medium heat for a few minutes, just until steaming, stirring gently. Remove from heat, cover, and let sit for 1-2 minutes. Remove from pot to cool. Use at room temperature to assemble bruschetta, or cook ahead of time and store in fridge for later.
1 LB beets
1 medium onion, Vidalia or red
1 cup apple cider vinegar
½ cup water
1/3 cup sugar
Trim stems to ½ inch and wash whole beets to remove soil. Boil whole beets for 15 minutes, let sit for 5. Rinse in cold water and slip skins. Slice boiled beets and set aside in a large bowl. Slice onion in thin rings. Toss onion rings with beets slices. Mix vinegar and water in a saucepan, stir in sugar, and bring to a boil. Immediately pour over beets and onions to cover, cover the bowl with a plate and let sit overnight—refrigerate after everything has cooled to room temperature.
Slice baguette to ½ inch pieces, toast in oven or use fresh. Top with a large spoonful of greens, spread on a tablespoon of fresh chevre then top with beet and onion slices. Garnish with fennel sprigs.

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