Afternoon snack, farmstead style
One of the few drawbacks of a massive Midwest road trip is that I don’t have a lot of time to cook these days. It’s strange to be surrounded by all these gorgeous ingredients and know that I’m not in my kitchen long enough to make a meal.
But I was so inspired by the Fantome goat cheese in olive oil that I scored at the Dane County Farmers Market in Madison that I cranked up the oven.
I baked a half batch of these biscuits, but without the onions or cheddar. Classic baking powder biscuits, really, cut into two-inch rounds. I topped each biscuit half with some roasted red peppers I had in the fridge, then a dollop of the goat cheese. At first bite I thanked the universe that my husband doesn’t care for goat cheese and I wouldn’t have to share.
Now, about the goat cheese. I have a particular affection for goats, particularly those nurtured by Leslie Cooperband (who learned something about cheesemaking at Fantome) and Judy Schad. I see Leslie and Judy a few times a season at Chicago’s Green City Market, but I hadn’t had Fantome in a long time since they only sell at the Madison farmers market. The two little chevre buttons steeped in olive oil made my heart sing.
I love goats, and I also have deep affection for the women who care for these cheeky, spirited animals and bring us such delicious cheese.
Help fight the good fight
If you agree, I urge you to sign a petition against a road that’s slated to be built through Leslie’s Prairie Fruits Farm in Champaign, Illinois. Every time I believe we’ve learned that our farmland and landscape need to be protected, I see ill-advised development making it harder to, well, to make goat cheese. And all the other artisan foods we love.
If you enjoy this post, please consider subscribing to my newsletter, or my feed. ”Recipe” and photo compliments of Janine MacLachlan, www.RusticKitchen.com. All rights reserved.
Tags: farmersmarket, goatcheese