Hello everyone!

This week my dear friend Frank handed me a packaged parcel and told me it was the best. Drugs your thinking, wrong! It was a round of Mt Townsend cheese and it was something. It had a plumy rind with an almost blue hint and a creamy brie interior that was so full of tang and creamy undertones it had me swooning. Not swooning for more, it wasn’t that good. Swooning for my own aging room. Wouldn’t you love to pick up some nice raw milk feta or perhaps a quarter round of ricotta salata when you visit me, or maybe even a creamy cheddar? Oh the possibilities!

We are continuing our promotion on the milk this week! So please come by and get a sample.
This week I brought back my summer garden vegetable spread and its been a huge hit at the weekday markets. Its the original cream cheese with organic carrots and zucchini from Gathering Together Farm with some fresh herbs mixed in. Its a lovely addition to a sandwich or to eat with some raw veggies as a snack. The cream cheese is also on special this week so its a great time to try my recipe below!!

Once in awhile a customer will come along that I just really like. This was the case with one of my customers at Cannon Beach this week when she exclaimed
“Oh my god I would run naked in the street for this!”
She said that after tasting my very delicious creme fraiche which seems to have more than one person in a state of excitement. I’ll wave the sampling fee for you if you would like to try some this weekend :)

I decided I needed to gloss up my image a bit, but instead of going and buying a new lipstick and pair of shoes (which took a lot of self-control) I re-did all my product labels! Or rather Jesse my graphic designer re-did them and I steered him in the right direction. You’ll notice they are more colorful and easier to read and that I state that this product contains dairy. This is not my bad sense of humor, but something the higher ups told me I must have. We are still playing around with the color but there are almost all finished yeah!! They look great thanks to Ceylnn’s wonderful ability to print things.

I simply love the ability to get the most fresh and uniquely handcrafted produce and products at the market. I especially loved it when for lunch I was able to eat bread and butter chips from pickelopolis dipped in his very yummy ketchup. Since he gave all of it to Ginos (which is one of my fav places to eat) I was left with a large ketchup hole. At the Hood River market I was able to pick up some cultured ketchup, which you would think would be right up my alley and some worms for my garden. A very interesting mix :)
The ketchup was nowhere near as good, so I am still left with a hole that I might have to fill with ketchup at Ginos! If your in need of some worms, cheese and some cultured condiments you should definitively check out the Hood River market it has a wide variety of vendors and great music :)

If your at the coast this week you should pick up the Cannon Beach gazette and have a look at the cheese article that JC was mentioned in this week. In an interview with Marc Bates, the cheese guy, he talks about what to look for in fresh and aged cheeses.

Here is my recipe for the week! Its so simple! You will love it
Ingredients:
One bagel- your choice I know there is a HUGE controversy as to what a good bagel is so I am not going to go there
A tub of Jacobs Creamery original or garden veggie spread!
A packet of lox from the Smokery (my Mum and Dad have the blue awning at the markets)
A nice ripe tomato that has never been refrigerated
A walla walla or cippolini onion

Ok this is what you do.
Step 1: Toast the bagel
Step 2: Smear the bagel
Step 3: dress the bagel in lox and perhaps a slice of tomato and onion for taste
Step 3: dont share with anyone!!!

*Jacobs Creamery and The Smokery have a special where if you buy a packet of lox you get a $1 off a large tub of cream cheese, this week would be an excellent week to try some!

Tata
Your always
Cheese Czarina!!!!