Saturday, April 7, 2012

Easter Farmers´ Market – goat’s cheese or chèvre chaud on spring greens salad


Tulips in the market
The time of the year calls that bunnies, coloured eggs both real and fake, chicken from feathers, clay or cloth, hens of every possible colour, tulips and heaps of greens have conquered the April market.
 
Easter eggs


Onion peel for colouring the eggs, 2 francs a bag


Easter Bunnies

Two new cheese stands have also sprung out of somewhere this spring. In one of them there are lots of interesting goat’s cheeses, however their selling methodology seems a bit uncoordinated with four people behind the counter and only one visibly engaged in direct selling activity. The others are trying to make way past each other bumping into each other from left to right and the other way round with pieces of cheese in their hands. It seems like Brown movement of molecules in slow motion. After waiting in line for 5 minutes without any particular movement on the other side of the counter and listening to one of the sales force talking to himself most of the time and asking pointlessly who was next and doing nothing about the answer I left and turned my steps to another small cheese stand.


I was after some goat’s cheese for my lunch and just as to turn around the bizarreness of the other stand I had disappointedly left behind there was a most beautiful kind of Romanesque young man as friendly as one can imagine and I got exactly what I wanted immediately – the last piece of the round goat’s cheese that I was looking for.
Cicco rosso

Among the things that I could eat anytime are the grilled goat’s cheese bruschettas or grilled slices of bread with melted goat’s cheese on top. On a bed of fresh portulac, rucola or rocket, young cicco rosso and verde leaves mixed salad the chèvre chaud makes my belly smile. A salad dressing made from some orange juice, olive oil, salt and pepper gives the salad and the goat’s cheese the necessary fruity note.
Chèvre chaud - grilled goat´s cheese salad

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