These Are the Noshes from My Neighborhood

I was so excited when the Charlottesville farmers' market started up for the season. So far it has inspired me to cook:



goat cheese quiche, with

• chevre from Satyrfield Farm


• tomato from the Farm at Red Hill


• asparagus from the farmers' market


• eggs from the farmers' market


• cream


• a crust made from olive oil, water, flour, and salt

asparagus with hollandaise, made from

• gorgeous, tender, fresh asparagus from the farmer's market


• eggs from the farmers' market


• butter


• lemon juice


• cayenne

a spinach quiche, made with

• spinach from Radical Roots


• eggs from the farmers' market


• andaluz goat's milk cheese from Satyrfield Farm


• "Piedmont" sheep's milk cheese from Everona Dairy


• onion


• garlic


• cream


• a crust made from olive oil, water, flour, and salt

a "tortillaless steak fajita" (is there such a thing as a tortillaless fajita?) made with

• beef from Wolf Creek Farm


• green bell pepper from the Farm at Red Hill


• tomato from the Farm at Red Hill


• spring onions from Satyrfield Farm


• fresh oregano leaves from Brightwood Vineyard and Farm

cock-a-leekie soup (maybe it should technically be hen-a-leekie?) made from

• a stewing chicken from Brightwood Vineyard and Farm


• leeks from Satyrfield Farm


• fresh marjoram from Brightwood Vineyard and Farm


• celery


• carrot


• barley


• bay leaf and perhaps a bit of dried parsley from my spice rack

burgers with tomato, basil, and chevre, made with

• ground beef from Wolf Creek Farm


• tomato from the Farm at Red Hill


• fresh basil leaves from the Farm at Red Hill


• chevre from Satyrfield Farm (stuffed inside the burgers)


• whole wheat rolls from the farmer's market at Whole Foods

(Ingredients listed in boldface are from local sources.)

Yum!