The May PFW Staff Selection was chosen by Richard Sparks. Here's what he has to say about this month's item, Capriole Fresh Goat Cheese:
Having come from Michigan, May marks for me the first solid month of the growing season, or should I say eating season??? Everything from asparagus to rhubarb is ready for picking and serving up fresh. Just coming out of a rather depressing winter, my mouth is watering for those first snow peas, crispy arugula, and my mother’s pan-fried, buttery morel mushrooms.
May also stirs up all kinds of family food memories. My first lessons in using a paring knife came from prepping all that fresh asparagus we put up in the giant chest freezer in our garage. Being a city boy now, I long for those family treks through the woods foraging for morels. I still hold the family record for the largest blacktop found. My brother will hotly contest this claim—whatever! I also remember watching the backyard rhubarb patch grow, awaiting that first pie. Hmmmm, sounds like I need to put a bug in Jane’s (Sugarkist Pies) ear, though I am sure there is some fabulous rhubarb-based concoction in the works—HINT!
Speaking of hints, it must be time for a weekend road trip to visit the family in Michigan. Since the city farmer’s markets don’t really get going until the beginning of June, I just may have to take a cooler and load up from the many farm stands and markets along the way. Do yourselves a favor and head out to your Midwestern homestead, drink up the spring and bring home some May, seasonal favorites for your dinner table.
Can’t make it out of town or need some special ingredients for your favorite springtime recipes, stop by Provenance Food and Wine! We all love to talk about food and the perfect wine for dinner. Share with us your cooking ideas…we promise not to pry Granny’s secret recipe out of you.
Capriole Fresh Goat Cheese logs are 10% off thru the month of May.
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