a goat cheese kind of day

taco fixings

This week has been crazy busy, but we did make time to get down to opening day of our local farmer’s market. It was a classic Pacific Northwest Memorial Day weekend, which is to say it rained every. single. day.

rainy day market

Fortunately there were plenty of vendors and customers, and the hardy Prozac Mountain Boys managed to keep the music playing without floating away.

farmer's market opening day

We bought leeks, fingerling potatoes, asparagus, hothouse peppers, and butter, which seemed like a pretty good haul for the season (thank goodness for Hedlin Farms’ greenhouses). Then we checked out Gothberg Farms’ stand. A local goat dairy, they’re newcomers to the Mount Vernon market, and we’re really excited to have them here. I expect we’ll be eating a lot of their cheese in the months to come, but for now we limited ourselves to a tub of fresh ricotta and a block of Queso Blanco.

rolling the crepe


The ricotta blew us away. I mixed it with a little sugar and a drop of vanilla, and we rolled it up in warm eggy crepes with hot blackberry sauce. Incredible stuff, so fresh and milky and with a delightful springy texture. I am so buying this again.

chicken taco

The Queso Blanco was awesome, too. It’s very fresh and milky as well, with a firm texture rather like panir. I hear it’s excellent fried, but we ate it on garlicky chicken tacos with roasted bell peppers and cilantro and it was lovely. I tried marinating a little in a bowl with olive oil, salt and pepper, rather like mozzarella balls, and that was delicious. We also tucked some into quesadillas the next morning with hot sauce and scrambled eggs. The queso didn’t melt so much as warm and soften, but I thought it was a perfect breakfast cheese.

chicken taco

As it happens, Gothberg Farms is having an awesome-sounding farm day and BBQ this Sunday. We can’t be there (I have a pie class to attend), but I strongly urge everyone to go out there and support this place. They do amazing work!

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