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.