The Cheese Lady
June 20, 2006
Letter #16

At the Market Thursday and Saturday
8 until at least 1:00


Nate, The Cheese Lady, John, Elle, Sarah and Todd
The family is growing.

Look at that big ol' grin on my face!

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Greetings to all.
I think we've started out the Summer of 2006
smashingly.  The weather has been extraordinary.
It is good to see all the faces from last summer.
I appreciate all of you who've kept in touch
by email or otherwise.  Thank you.
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It takes a while each year for me to adjust to the market.
And the market schedule and needs.
There are always new items.  Most noteworthy,
SPICES, RICES &  'SHROOMS.
But also more items that go with or enhance cheeses.
If you haven't tried the Jimtown olive items, do.
I love the artichoke one best.
And jams.
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CHEESE
This week LEMON STILTON.
The Michigan strawberries are at the market!!!
I liken Lemon Stilton to a rich cheesecake
and serve a little piece of it on the side.

Lemon Stilton is a white young stilton-style cheese
without the bluing.  Blended with  the cheese is lemon citron.
The taste is creamy and citrusy.
It really compliments fresh fruit...
What could be easier or more beautiful
or more delicious for dessert???
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I know the fresh tomatoes are beginning to come in
but remember that I have sun-dried tomatoes, too.

What do you do with them? There are some wonderful ways to use dried tomatoes.  Remember, once dried, tomatoes take on a completely different texture and flavor from their ripe counterparts. They become rich tasting, intensely tomato flavored, and raisin-like in texture.
Use kitchen shears to snip them into pieces and drop into soups, stews and casseroles.  Use as a topping for homemade pizza too.
Enhance your flavored olive oil by adding pieces of 4 tablespoons of dried tomatoes to  1/2 cup of virgin olive oil, 1/2 cup feta cheese chunks and add l tablespoon chopped fresh parsley, basil or oregano or combination. Serve with toasted or grilled bread chunks. Serve at room temperature and refrigerate leftovers for 2 to 3 days.
Makes a great appetizer.
                          
Rehydrate tomatoes by covering with warm water. Allow them to set at room temperature for 30 minutes. Drain and add to a tossed salad.
Save the liquid or add to cooked vegetables.
Add dried pieces to cooked vegetables during the last 5 minutes of cooking.
Try adding them to green beans, cabbage or green peas.
from The Green Line, University of Illinois extension

SUN-DRIED TOMATO DIP
This dip is great with crudités or crackers, on sandwiches, or with cold meats.

Active time: 15 min Start to finish: 20 min
1/4 cup drained oil-packed sun-dried tomatoes
2 tablespoons chopped drained bottled roasted red peppers (1 oz)
1/2 cup walnuts (1 3/4 oz), toasted
1 teaspoon finely chopped shallot
1 1/2 tablespoons red-wine vinegar
2 tablespoons water
1/4 cup olive oil

Purée all ingredients except oil in a food processor. 

With motor running, add oil in a slow stream, blending until incorporated. 
Makes about 1 cup.

Gourmet
The Last Touch
May 2004
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See you at the Muskegon Market

Kathleen