Wicked Flavory

Wicked Flavory http://www.wickedflavory.com/ An exploration of organic, local, fair, and flavory food in New England. en-us Copyright 2013 Sun, 07 Sep 2008 15:02:16 -0500 http://www.sixapart.com/movabletype/ http://www.rssboard.org/rss-specification Growing Challenge: Garden evolution

I took this photo right after one of our big snowstorms, pre-garden. To make room for the raised bed, we pulled up the nearly-dead rhododendron, moved the holly bush (lower right corner, next to the tree) to another location in the yard, and then moved the other bushy bush where the holly was previously.

I took this photo right after Haven and our neighbor John constructed the raised bed, right around Memorial Day weekend:

And I took this one just a few minutes ago. Up at the top of the bed you can see the sprawling leaves of a cucumber plant. Sadly, this one didn't generate any edible cukes, though a couple of plants located in another spot gave us plenty. Right next to it is a potted mini eggplant, but our resident squirrels got to the eggplants before they were ready for human consumption. The mass of green at the top of the bed is a bunch of different chilis: jalapenos, habaneros, hungarian wax, and cherry. Below that we've got some carrots and swiss chard, and earlier in the summer we also had arugula and several different types of lettuce. The yellow flowers around the perimeter are marigolds, a natural pest repellent we were told, but we didn't realize when we planted them that they were GIANT marigolds -- about 2 feet tall! -- and they've kind of taken over the garden at this point!

We also have a couple of other planters with tomatoes, and these plants have produced some of the most delicious tomato specimens I've ever had. Check out these gorgeous yellow and purple heirlooms -- yum! And the juicy, sweet cherry toms have become a staple in my morning eggs. From on-the-plant to in-my-stomach in less than 15 minutes! This is eating locally at its best.

]]> http://www.wickedflavory.com/2008/09/growing-challenge-garden-evolu.html http://www.wickedflavory.com/2008/09/growing-challenge-garden-evolu.html fruit & veg gardening cucumbers peppers tomatoes Sun, 07 Sep 2008 15:02:16 -0500 Outstanding in Allandale Farm's Field we signed up for Outstanding in the Field's Boston dinner. The purpose of this event? To "celebrate food at the source." Last night, all the waiting was finally over!

The event was hosted by Allandale Farm, which is wedged between suburban Brookline homes, a golf course, a cemetery, and a school. It's Boston's last working farm and has been family owned since the French and Indian wars. (In addition to regular farming operations, Allandale farm has a seasonal retail store and a kid's summer program. Check 'em out.)

Arriving at the farm was a strange experience. One minute we were stressed out by Boston rush hour traffic, and the next minute we were standing here:

Immediately, we could see that the Outstanding in the Field (OITF) program is aptly named: All of the guests were out standing in one of Allandale's many fields.

Fortunately, there was plenty of food and wine to keep us entertained as we stood in the field. The folks from Island Creek Oysters shucked some freshly caught bivalves, while folks from Harvest restaurant in Harvard Square served goat cheese, herb, and tomato canapes...

and a bevy of pickled fruit and vegetables. (The jalapenos were crazy hot and the peaches were savory -- not sweet!)

After the appetizers, OITF's founder Jim Denevan (pictured) gave us a brief history of the program and then Jim and John, two of Allandale's farmers, gave us a tour of the farm. (You'll notice a couple of people holding plates in the photo below -- apparently this called The Tradition of the Plates. From an OITF email: "We find that this is a wonderful way for each guest to contribute something of their own to the community meal and to create a unique setting for the dining experience.")

After the tour, it was off to a long dining table, set of course in the middle of a field, where we discovered the evening's menu.

The watercress, fig, goat cheese, and pine nut salad was fabulous!

The blur below is Mary Dumont, chef at Harvest, working furiously to finish plating wild striped bass (the last of the season), grilled romaine, braised radish, zucchini, leeks, and orange saffron beurre blanc.

Unfortunately, Haven was feeling a bit under the weather, so we had to leave before the dessert: twig farm tomme with marinated olives and membrillo (quince paste) plus sweet corn creme brulee with gingersnap cookies.

]]> http://www.wickedflavory.com/2008/09/outstanding-in-allandale-farms.html http://www.wickedflavory.com/2008/09/outstanding-in-allandale-farms.html Massachusetts events Sat, 06 Sep 2008 11:12:08 -0500 Growing Challenge: DIY raised garden bed I signed up for the Growing Challenge -- but because of my insane travel schedule and lingering cold Boston weather, it's been slow going. Fortunately, the long Memorial Day weekend brought both time at home and warm weather, and so we were finally able to finish our raised garden bed. (Admission: Haven and our downstairs neighbor John did all the heavy lifting.)

Step 1: Buy some wood. We could have purchased prefab raised beds, but the ones we saw online were expensive (between $80 - $150) and we figured this would be pretty easy construction. We bought two untreated 2" x 12"s that were 14' long and had Home Depot cut each one into two pieces, 8' and 5'. We also bought one 2" x 3", had it cut into four 18" pieces, then used a jigsaw at home to shape the lower 6" into a spike. The total cost of the wood was around $35, and Home Depot did the cutting for free.

Step two: Assemble the wood. Haven and John attached everything together with screws. This took about 90 minutes, most of it thinking time.

Step 3: Dig a hole. Our lot was originally zoned for business -- and we've got the dirt to show it. We've found everything from pipes to chunks of asphalt buried below the surface and several seemingly healthy plants have died for no apparent reason. So... we weren't exactly crazy about the idea of eating plants grown in our dirt. To provide as big a buffer as possible between our yard and our veggies, we decided to dig a 6" trench underneath the bed. This was definitely the hardest part -- John and Haven took turns over a few evenings.

Step 4: Get some dirt. We ordered composted soil from Cambridge Bark & Loam, which cost about $125 including delivery. To save on the shoveling, we had them dump most of it right into the bed. (We also had them deliver new mulch for the yard at the same time.)

Step 5: Add a worm. Ok, this step is optional, but we found two FAT worms while we were replanting a couple of bushes to make room for the bed. It only made sense to put them in the garden.

Step 6: Add plants. This is where we're at right now. We've picked out some veggies we like (Boston lettuce, Chinese cabbage, cucumbers, and a bunch of different hot peppers) and have them all ready for transplant. We're coordinating our plantings with our neighbors, though, so we'll get all the plants in the bed one evening this week.

lettuce cabbage.JPG

Step 7: Step back and admire all the hard work!

]]> http://www.wickedflavory.com/2008/05/growing-challenge-our-new-rais.html http://www.wickedflavory.com/2008/05/growing-challenge-our-new-rais.html gardening gardening Mon, 26 May 2008 18:50:25 -0500 Eating locally on the road
Travel can be tough on the old stomach. I've had more crappy airport food and room service meals than I care to recall. But travel can also provide an opportunity to explore local cuisine.

I just got back from a week in the Bahamas, where every restaurant serves some variation of locally caught conch, grouper, or snapper and every bar serves 73 variations of rum drinks, like the Bahama Mama. Earlier in April , I had an amazing meal at Craft restaurant in Los Angeles, where there were plenty of local ingredients on the menu. (Eating locally and seasonally is so damn easy in California.) Before that, I had walleyed pike, Minnesota's state fish, paired with Brussels sprouts at the Minneapolis Westin.

Hopefully the bulk of my travel is behind me for a while... And now that it's May, there's so much seasonal food to be planted, harvested, purchased at farmer's markets, and cooked in all of our favorite warm weather ways. Look out for lots of new Wicked Flavory posts!

]]> http://www.wickedflavory.com/2008/05/eating-locally-on-the-road.html http://www.wickedflavory.com/2008/05/eating-locally-on-the-road.html fish Sun, 04 May 2008 14:18:04 -0500 Sparkling water direct from... Somerville?!
At long last, I've found a solution that makes both my brain and my taste buds happy: home made sparkling water made from Somerville's finest tap water (filtered through our fridge). How? With a counter-top device from Soda Club.

We just screw in one of the reusable 1-liter plastic bottles:

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And hit a button that pumps in the CO2:

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We haven't yet exhausted our first CO2 canister, but the Soda Club folks say that one is good for about about 110 1-liter bottles. And the taste? We're picky about our fizzy water, and we really like it. We also got some orange and lemon/lime "natural" flavors to add in, but to be honest, they scare me a little -- so I'm sticking with the plain stuff.

]]> http://www.wickedflavory.com/2008/03/sparkling-water-direct-from-so.html http://www.wickedflavory.com/2008/03/sparkling-water-direct-from-so.html beverages water Mon, 31 Mar 2008 21:29:58 -0500 Pancakes & VT maple syrup Butternut Mountain Farm in Morristown, VT. We picked it up at Whole Foods, but what I really love is heading up to VT and buying it directly from the farm. (If you're keen, the VT Maple Festival is April 25 - 27.)

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Great maple syrup deserves great pancakes -- and I've found the best pancake recipe in (where else?) the Best Recipe cookbook. It's so amazing, you'll never even consider making pancakes from a mix again.

2 cups buttermilk (seriously, this is worth a trip to the store)
2 cups unbleached all-purpose flour (we use 1 cup all-purpose, 1 cup whole wheat)
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 Tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil

Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on the skillet. Cook the pancakes until large bubbles begin to appear, 1 1/2 - 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 1/2 - 2 minutes longer. Serve immediately. Repeat with the remaining batter, using the remaining vegetable oil only if necessary.

We've found that a combo of maple syrup + fruit is the ideal pancake topping. Since fresh berries aren't in season yet, we pop a bag of frozen fruit (like cherries, raspberries, strawberries, or blueberries) out of the freezer when we start mixing and dip them in a bowl of warm water. By the time the first pancakes are browning, the fruit has lost its frost.

]]> http://www.wickedflavory.com/2008/03/pancakes-vt-maple-syrup.html http://www.wickedflavory.com/2008/03/pancakes-vt-maple-syrup.html Vermont bread & grains sweets pancakes syrup Sun, 30 Mar 2008 13:30:22 -0500 Boston "Outstanding in the Field" dinner on September 5 Outstanding in the Field that puts on rather extravagant farm dinners. "Outstanding in the Field events feature a leisurely tour of the hosting farm followed by a five course, farm-style dinner at our long table set in a scenic spot. Dinner is accompanied by a wine paired with each course. Diners are joined at the table by the farmer, food producers, a winemaker and other local artisans associated with the meal."

Many of the dinners are in California, but we New Englanders are fortunate to have one in Boston on September 5, exact farm location TBD. (I'm guessing that the pic below, which I poached from the OitF website, is of the 2007 Boston dinner.)

dinner on the beach.jpg

The price is a whopping $200 per seat -- and while I don't think that it should cost an arm and a leg to "celebrate food at the source" (as the OitF folks put it), my foodie friend assures me that this is one experience worth paying a premium for.

If you want to join us (yes I ponied up the cash), act soon. Eleven of the 27 2008 dinner dates are already sold out.

]]> http://www.wickedflavory.com/2008/03/boston-outstanding-in-the-fiel.html http://www.wickedflavory.com/2008/03/boston-outstanding-in-the-fiel.html Massachusetts events Fri, 21 Mar 2008 22:13:53 -0500 Putney Pasta
Step 1) Pull a package of Putney Pasta's butternut squash and maple syrup ravioli (made in Putney, VT, of course) from your freezer. Cook and drain per the package directions.

Step 2) Melt a tablespoon or so of butter in a pan and throw in some sage. When the butter turns light brown and the sage gets crisp, toss it with the pasta and top with your favorite local cheese. (Ok, I cheated and used some imported Parmigiano Reggiano that I had laying around.)

Voila!

]]> http://www.wickedflavory.com/2008/03/putney-pasta.html http://www.wickedflavory.com/2008/03/putney-pasta.html Vermont bread & grains recipes butternut squash pasta Mon, 17 Mar 2008 23:49:46 -0500 Winter veg coleslaw Jamie at Home, but apparently the show's producers only permit 2 recipes per episode to be posted on foodnetwork.com (dinosaurs) and this one didn't make the cut. Honestly, this dish is so easy that you hardly even need a recipe, but I thought a few words would round out the pictorial.

Get some of these veggies:
Red cabbage
White cabbage
Shallots
Fennel
Beets (yellow, so they don't stain the rest of the veggies)
Turnips
Carrots
Radishes

How much of each? Oh, use your judgment. The idea is to have roughly equal parts of the cabbage and the other veggies. Keep in mind that the slaw will only keep a few days once dressed, so it's probably better to make two smaller batches than to make one huge one.

Put the slicer attachment on your food processor and slice up the red cabbage, white cabbage, shallots, and fennel. Now put the fine grater attachment on and grate the beets, turnips, carrots, and radishes.

Chop some herbs (like chervil, fennel, mint, and/or parsley) and add them to the veggies.

Add plain yogurt (just enough to cover the veggies), salt and pepper to taste, the juice from 1 and half lemons, 4 - 5 tablespoons of olive oil, and a tablespoon or so of whole grain mustard.

Now mix it all up with your clean hands and serve it with, oh, say, some grilled ribs.

I paired some of the leftover slaw with shredded cheddar in a whole wheat pita for lunch the next day. Yum!

]]> http://www.wickedflavory.com/2008/03/winter-veg-coleslaw.html http://www.wickedflavory.com/2008/03/winter-veg-coleslaw.html fruit & veg recipes beets cabbage fennel turnips Sun, 16 Mar 2008 07:24:44 -0500 Update on Crescent Ridge milk first found quarts of Crescent Ridge chocolate milk at the Whole Foods on Prospect Street in Cambridge. Then that store started carrying quarts of 1% (and probably 2% and whole, but we didn't really notice). Now the Whole Foods on River Street in Cambridge is carrying 1/2 gallons of skim, 1%, 2%, and whole mile. Crescent Ridge is taking over Boston!

crescent ridge.jpg

People of Boston, unless you've got a couple of milking cows hanging out around the back of your brownstone, this is the closest you're going to get to local milk.

We were originally excited by the glass bottles, which are recyclable and/or returnable and/or reusable -- but come on, how many flower vases can one household really accommodate?

Good news: Whole Foods is charging $1.50 as a deposit on each bottle, which you get back in the form of a WF coupon when you return it to the store. Now go get your local milk!

]]> http://www.wickedflavory.com/2008/03/update-on-crescent-ridge-milk.html http://www.wickedflavory.com/2008/03/update-on-crescent-ridge-milk.html Massachusetts dairy farms milk Fri, 07 Mar 2008 21:13:03 -0500 Italian Bread and Cabbage Soup with Sage Butter
It's not difficult with the help of Jamie Oliver, host of the new Food Network show Jamie at Home, who cooks up really simple, delicious recipes while confusing US viewers with metric measurements and words like "pukka." His recent show on winter vegetables inspired me to make Italian bread and cabbage soup with sage butter. It was seriously one of best things I've made this winter, and we have enough left over to serve an army. I hope it freezes well!

Here's the recipe, which you can also find [sans my comments and photos] over at the Food Network website:

This scrumptious, thick bread soup is about playing up the cabbage family - the king of winter veg. It's layered like lasagna, with grilled bread and cabbage in stock, and as it cooks it plumps up a bit like bread-and-butter pudding. Fontina cheese is available in good supermarkets or cheese shops [I found ours at Whole Foods on River Street in Cambridge], but you can substitute good-quality Cheddar or Gruyere.

bread soup ingredients.jpg

3 quarts good-quality chicken or vegetable stock
1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped [Cavolo nero?? I used a bunch of red kale and the top greens from three yellow beets.]
About 16 slices stale country-style or sourdough bread [I used a large Francese loaf from Iggy's.]
1 clove garlic, unpeeled, cut in 1/2
Olive oil [I completely forgot to use the oil, but with all the bacon fat and cheese, the dish really didn't need it.]
12 to 14 slices pancetta or bacon [I used thick cut bacon, and I'd cut this in half next time or get something thinner.]
1 (4-ounce) can anchovy fillets, in oil [Don't be scared of our little fishy friends!]
3 sprigs fresh rosemary, leaves picked
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan, plus a little for serving
Sea salt and freshly ground black pepper
Couple large knobs butter [A single pat would have been sufficient.]
Small bunch fresh sage, leaves picked

Preheat your oven to 350 degrees F.

Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.

bread soup - step 1.jpg

Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside. [I forgot this part and toasted it all -- it turned out fine.]

Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.

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Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil.

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Repeat this twice, but don't stress if your pan's only big enough to take two layers - that's fine.

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Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. [I ended with a layer of the cabbage and it worked out fine.] Push down on the layers with your hands.

Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.

bread soup - done.jpg

When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo! [Agreed!]

]]> http://www.wickedflavory.com/2008/03/italian-bread-and-cabbage-soup.html http://www.wickedflavory.com/2008/03/italian-bread-and-cabbage-soup.html bread & grains fruit & veg recipes cabbage kale cheese bread Mon, 03 Mar 2008 08:32:59 -0500 Bartlett Blue from Jasper Hill Farm Jasper Hill Farm in Greensboro, Vermont is fast becoming one of our favorite cheese makers. We had some of their Bayley Hazen Blue (a raw milk cheese) and Constant Bliss (a soft cow cheese that tastes more like goat cheese) back in January.

Just the other week, we bought some their Bartlett Blue over at at Formaggio Kitchen in Cambridge. Andy (one of the two brothers that owns Jasper Hill) told me: "Bartlett Blue is a cheese we make seasonally. We make it only in the summer months when the cows are out on pasture. We only make it once a week so it is quite limited in availability."

bartlett blue.jpg

Admittedly, I did have a mild panic attack over eating a summer cheese during February. Fortunately, after about four seconds I realized that Formaggio just stores seasonal cheeses like this in its cheese cellar until the cheese and I are ready to be joined together.

I'm having a bit of trouble remembering exactly what the Bayley Hazen Blue tasted like and how it differs from the Bartlett Blue -- perhaps I'll have to line up a side by side tasting sometime soon -- but I can say with confidence that we greatly enjoyed both!

]]> http://www.wickedflavory.com/2008/03/bartlett-blue-from-jasper-hill.html http://www.wickedflavory.com/2008/03/bartlett-blue-from-jasper-hill.html Vermont dairy farms cheese Sat, 01 Mar 2008 14:32:56 -0500 Growing Challenge: I'm in!

Nearly 100 years ago, citizens of the US, Canada, and the UK planted victory gardens in their yards and on their rooftops in support of their countries' wartime efforts. From Wikipedia: "It was emphasized to home front urbanites and suburbanites that the produce from their gardens would help to lower the price of vegetables needed by the War Department to feed the troops, thus saving money that could be spent elsewhere on the military: 'Our food is fighting', one poster read."

Today, home gardeners are at it again -- but this time, there's a twist.

In his book In Defense of Food, Michael Pollan says that "to reclaim this much control over one's food, to take it back from industry and science, is no small thing; indeed, in our time cooking from scratch and growing any of your own food qualify as subversive acts. And what these acts subvert is nutritionism: the belief that food is foremost about nutrition and nutrition is so complex that only experts and industry can possibly supply it." (My emphasis.)

Anti-nutritionism is just the start of it... Other home gardeners are picking up the plow to help fight global warming, mediate the risk of terrorist attacks on our food supply, and eliminate the ingestion of pesticides and other toxins.

Growing Challenge.jpg

Several online citizens aren't keeping the dirt to themselves, either -- they've issued a challenge to us all: Plant an organic garden this year. A big garden. A pot of tomatoes. A single basil plant. Anything. Just start sourcing some of your food as locally as you can -- at home.

According to Wikipedia, victory gardens "produced up to 40 percent of all the vegetable produce consumed nationally" during WWI and WWII. With the proliferation of suburban homes since that time, it really makes me wonder what we're capable of now. What kind of impact could this have on our industrial food system?

Want to help me find out?

]]> http://www.wickedflavory.com/2008/02/growing-challenge-im-in.html http://www.wickedflavory.com/2008/02/growing-challenge-im-in.html gardening gardening Sat, 23 Feb 2008 12:09:19 -0500 In Defense of Food could eat, today there are thousands of other edible foodlike substances in the supermarket." These foodlike substances have risen out of food science and what Pollan calls "nutritionism," a food philosophy that pays more attention to the individual parts of food -- you know many them well: cholesterol, fiber, saturated fat, vitamins -- than to the sum of those parts.

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In Part 1 of In Defense of Food, Pollan describes the evolution of nutritionism, while in Part 2 he describes how nutritionism is, counterintuitively, detrimental to our health. "[There] is a global pandemic in the making, but a most unusual one, because it involves no virus or bacteria, no microbe of any kind -- just a way of eating."

It's funny -- although Pollan is obviously horrified by nutritionism, he is not immune from its clutch. At one point, talking about omega-3 fatty acids, he says, "Could it be that the problem with the Western diet is a gross deficiency in this essential nutrient?" But at least he's cognizant of his position, admitting that "the undertow of nutritionism is powerful, and more than once over the past few pages I've felt myself being dragged back under." For those of us who grew up in the age of nutritionism, or really for anyone who has been shopping in supermarkets or watching television since the 1980s, it's hard not to think primarily about the nutrients in our food. I feel like I'm stuck in the nutritionism matrix!

In Part 3, Pollan lays out a set of personal policies to guide readers in their eating choices. This was the part I was really excited about reading -- and the part that Pollan set out to write after leaving his Omnivore's Dilemma readers with some questions about what the heck they should eat on a regular basis. Happily for us, these guidelines are incredibly simple.

Eat Food: E.g., Don't eat anything your great grandmother wouldn't recognize as a food, and Shop the peripheries of the supermarket and stay out of the middle.

Not too much: E.g., Do all your eating at a table (No, a desk is not a table), and Try not to eat alone.

Mostly plants: E.g., Eat well-grown food from healthy soils, and Have a glass of wine with dinner.

While I have to say that I enjoyed reading The Ominvore's Dilemma more, I'm very happy that I read In Defense of Food and got some perspective on a lifetime's worth of food brainwashing.

]]> http://www.wickedflavory.com/2008/02/in-defense-of-food.html http://www.wickedflavory.com/2008/02/in-defense-of-food.html books food philosophy Mon, 18 Feb 2008 20:19:21 -0500 North Stone goat cheese Formaggio Kitchen and picked up some North Stone goat's milk cheese from Twig Farm in West Cornwall, VT. It was wonderfully creamy with a wicked moldy rind that added a nice earthiness.

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Twig Farm cheese maker Michael Lee and marketer Emily Sunderman say about their goats:
"When not in the milking parlor, our goats spend their days and nights out on pasture or browsing on our rocky ledges. We love and respect our goats and treat them as valued employees."

]]> http://www.wickedflavory.com/2008/02/north-stone-goat-cheese.html http://www.wickedflavory.com/2008/02/north-stone-goat-cheese.html Vermont dairy cheese Sat, 16 Feb 2008 19:05:46 -0500