Right now is the perfect moment to embrace the seasonality of cheese. The explosion of spring brings delicious fresh cheeses back to center stage. It’s easy to overlook the fact that our animals produce milk essentially to feed their young, so it follows that fresh sheep or goat milk cheeses are seasonal.
The augmentation of small scale street vendors of late correlates to that warm sun we've been feeling, and is the inspiration for this Mexican style chili-dressed salad, using the winter leaves which are available. It’s vibrant and refreshing, made more substantial with the addition of some sticky and salty Valbreso feta cheese and a chilli kick from mixed spiced nuts.
Somewhat belatedly, we find ourselves in the depths of winter, although I’m still not sure if we’re totally there yet. I’ve been anticipating blizzards and all the challenges they bring with them since, ooh, November, so I wasn’t disappointed when...
They say good things come in small packages, and that's never been more true than this year with a fresh batch of recipes from our friends at the Merchant Park Community Garden
November is a month for remembrance, celebration, and all things orange. Orange is said to stimulate the appetite, somewhat indicative of the time of year with the onset of the colder weather. Socially, orange and black represent Halloween while orange and brown are synonymous with Thanksgiving.
This month I’ve witnessed some spectacular golden, red and orange hues burning against the blue skies, and with them the reality that our summer growing season is ending. Some plants in the garden, as they wilt and decay, beg to be relieved of their last fruits
We are excited to introduce a series of recipes from our friend and fellow cheese-lover Jane McKay at the Merchant Park Community Garden. Each month, we'll feature a delicious recipe that marries our artisan cheeses and the seasonal, local produce...
