Tuesday, June 11, 2013
Farmer's Market Bounty
Last weekend I started a new job working for Briar Rose Creamery in their farmers market booth. I really enjoyed being outside, mingling with people and selling goat cheese!
One of the concerns many people had about chèvre was that it was high in fat and calories. I remembered when I did weight watchers I was able to eat goat cheese pretty often without much guilt. So I thought I'd look up the nutrition information. Goat Cheese Nutrition Information This link has nutrition information for 1oz. of fresh goat cheese. The containers we sell have 4 oz of cheese in them. So an entire container of cheese has roughly 400 calories and 24g of protein. I think that's pretty awesome!
After the weekend I went home with a bunch of fresh goat cheese and all sorts of green things. Markets offer lots of great veggies and artisan foods, but sometimes it can be daunting trying to figure out how to cook it in tastey ways. This being my first week with a fridge full of goat cheese I wanted to try cooking with the goat cheese as many ways as I could so I'd have lots of ideas for the market again.
So here are all the things I made.
Fresh beet salad - I julienned about 5 raw small beets and half a red onion with a mandolin slicer. I put a bit of annie's pomegranate dressing over this and then crumbled some plain goat cheese on top. So good!
Steak & Rosemary Peppercorn Chèvre - basically we just grilled some steaks from our New Seasons meat pack. The steaks were still frozen and we didn't season them first so they didn't turn out as well as they could have, but it was still pretty good.
Sautéed Greens - I sautéed some diced red onions and garlic in butter, added the beet greens, chopped up red and yellow swiss chard and threw it in the pan with some olive oil. The greens really took on the garlic flavor. It was quite good. I sprinkled some original chèvre over this too. I got lots of great ideas like this one from friends on Facebook. Thanks friends!
In my lunches I just threw in some lemon dill chèvre and ate it with whole wheat honey pretzel sticks from Trader Joe's one day and with some Delphina's baguette another day.
Goat Cheese Stuffed Mushrooms - In a food processor I put rosemary peppercorn chèvre, beet greens, bread crumbs, red onion, lemon juice, parmesan and a bit of salt. I put these in some mushrooms, sprinkled a bit more bread crumbs and olive oil over the top and baked it at 450 for about 15 minutes. I will definitely make these again! (I had a dried out baguette so I grated it with a cheese grater to make the bread crumbs)
I sprinkled some classic chèvre over the power food salad from Costco. My students were jealous of my pretty salad!
Spinach Chèvre Eggs - I sautéed some chèvre and red onion and poured scrambled eggs over the wilted greens. Then I crumbled the goat cheese into the eggs. Once I did garlic herb and then another time I did chipotle chèvre. Both were really nice!
At the moment Charlotte has happily devoured scrambled eggs with beet greens, garlic herb chèvre, and red onions. She cleaned her plate and demanded more. Now she's working on her second round!