Yesterday I had a day I’d been dreaming about for awhile. It was warm out. We were up early. We walked down to the farmers market. I made a point of really taking my time. We got heirloom tomatoes, basil, cherries, white apricots, fava beans, and cucumbers. That night I made fresh mozzarella. We ate it with the tomatoes, cucumbers, and basil, drizzled with olive oil and seasoned with salt and pepper. I have been looking forward to heirloom tomatoes ever since I made my first mozzarella at home. I could make insalata caprese every weekend that tomatoes are in season.
Both ready for waxing and several months of aging.
Stephanie made the Gouda with unhomogenized whole milk, using our new, cylindrical cheese mold. After pressing, it soaked in a brine for a day, and then for the last three weeks it’s been air drying in our cheese cave. Remember the photo I took last weekend of all that raw milk? Well every last drop of it, all seven quarts, went into the one and a half pound Farmhouse Cheddar that I made on the right. It’s been air drying for a week.
I tend not to take pictures of food unless there’s a story or something remarkable about the dish, but if the light is right…
This is the Bagara Baingan curry (thus, “not a dosa“) from Dosa on Valencia, which specializes in South Indian Cuisine. A dosa, I’ve learned, is basically a crepe made from rice and black lentils.
I saw these goose eggs at the Harley Farms Cheese Shop last weekend, and I just couldn’t pass them up. We got a half dozen for $20. Apparently geese lay an egg every three days, and only for a few months out of the year. Which makes sense, because they’re big—between two to three times the size of a chicken egg.
The yolk is humongous.
So far we’ve cooked them up in an omelette and scrambled. One goose egg makes a pretty big omelette. The taste was similar to chicken eggs, maybe a little grassier, with an airy texture
