What's on My Plate?

The pages below show the many foods we have discovered, recipes for them, and feasts made with them.

Recipes are not here, just descriptions of the foods themselves.

Fiddlehead Tomme – My Favorite “Spring” Cheese

As the days are starting to get longer, and I see the snow melting all around me, I think spring. When I think of spring, I think of new growth, and I think of spring delicacies such as the Fiddlehead Fern.

Fiddleheads grow in abundance along the Connecticut River during the spring months, and they are an exceptional local treat. I feel like a kid in a candy store, when I can find them fresh. Simply sauté with salt, pepper, garlic, olive oil and a bit of lemon juice and you will be delighted. But this is about cheese, so let’s not get side-tracked!

Yes, my favorite spring cheese is the Fiddlehead Tomme, which was introduced to me by none other than the Foodie Pilgrim himself. We were perusing the Concord Cheese Shop one afternoon, and I was enticed to try the Fiddlehead Tomme. As I sampled the cheese, I instantly thought of the earth, specifically a meadow and mellowness, and just a wonderful feeling of contentment; I wanted to dance in a field of daisies. I was then informed that this amazing breath of fresh air is produced at Boggy Meadow Farm in Walpole, New Hampshire.

The Fiddlehead Tomme is a natural rind cheese made with raw milk, cave-aged for over six months and is semi-hard. The texture is firm and smooth, while the interior is like a paste. The flavors are balanced and grassy and clean. As with most cheeses, the wonderful flavors only intensify as time passes.

I highly recommend this spring delight!

You can order the Fiddlehead Tomme directly from the farm.

hear! hear!

I love having so many fine cheesemakers so near us that we can get seasonal cheeses like the Fiddlehead Tomme and the Winnemere that I wrote about recently. This year I plan to visit more cheesemakers - stay tuned!

Green Beans with Herbs de Provence Bacon and Blue Cheese

Green Beans with Blue Cheese & Herbs de Provence Bacon 2 Servings ½ pound trimmed green beans ½ cup water 4 slices of Herbes de Provence Bacon http://www.igourmet.com/shoppe/Herbes-de-Provence-Uncured-Bacon.asp 1/3 cup of blue Cheese – I used St. Agur creamy and melts easily • Sautee the bacon in a pan – until crisp, but not over done, set aside • Bring the beans and water to a boil • Reduce beans to simmer and cover just until tender, about 3 minutes • Uncover and cook, stirring occasionally until the water has evaporated • Transfer beans to a bowl and toss with the bacon and blue cheese Enjoy!!!!

Sartori Balsamic BellaVitano Cheese

I am sure this cheese has been around for quite some time, but I only recently discovered it at Stop & Shop of all places! http://www.sartoricheese.com/products/reserve-cheese/balsamic-bellavitan... It has a wonderful nutty flavor and adding a few drops of balsamic vinegar to a slice just enhances the taste. I consider it a dessert cheese and it pairs well with a nice glass of Cavit Moscato http://www.cavitcollection.com/html/collection_moscato.asp