Barbara Adams of Meadow Wild Farm in Barnum, Minnesota sent us this recipe. She told us, “You can use any combo of veggies in this tart that you have on hand. I’ve used mushrooms, roasted red peppers, scallions, asparagus, and broccoli at different times. This is a lower fat version of a quiche – no cream and the chevre is lower fat than other cheeses
MeadowWild Farm in Barnum, Minnesota
Barb and Steve Adams of MeadowWild Farm Raising goats in their “retirement” I began communicating via e-mail with Barb Adams when she wrote to us with a question about making Halloumi.* She mentioned that she had attended Jim Wallace’s advanced workshop on Italian Cheeses in October, 2011. She’s from Minnesota (Barnum) and I haven’t interviewed very many cheese makers from there, so, I asked
Feta with Tammy Kimbler
Tammy Kimbler One Tomato, Two Tomato Equals One Great Blog! Tammy Kimbler works as an executive producer at a film studio, by day and, by night, she’s an indomitable food blogger. She grew up in California, and she moved to Minneapolis, Minnesota 11 years ago. When she relocated to the colder climate, her gardening became something of a challenge (to say the least). However, she