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
I was out to dinner recently where I had whipped chevre for my appetizer. I had never heard of it before! When I got home, I googled it, and discovered that it has been in vogue for awhile and there are a million different ways to prepare it. Apparently, you can serve it at any meal as a sweet treat or a savory dip. In
In May we posted an article about one of Jim Wallace’s advanced cheesemaking workshops in Ashfield, MA. (Jim is our technical advisor.) Dawn travelled over 2000 miles from her farm in Canada to attend it. Dawn loves her farm and she appears to be living in paradise. She calls this picture, “Reason Not to Leave the Farm.” This is the view from her verandah .