This week, CSA members can expect the following, with changes as needed:
- green cabbage
- napa cabbage
- swiss chard
- Persian basil (pictured above)
And this week’s cheese:
Invierno – Two Year Aged
Vermont Shepherd (raw sheep and cows’ milk/microbial rennet, Westminster, VT)
This special reserve Invierno is cave aged for over two years to eke even more flavor from the delicious cow and sheeps’ milk used to make it. The texture is dense and firm, not unlike Parmigiano Reggiano, and is studded with crystalline clusters of protein. The cheese is bold, brash, nutty, and fruity with hints of oxidization like you’d find in aged sherry. The finish is salty with a touch of barnyard. All in all the extra aged Invierno packs a delightful wallop that tickles the tastebuds. Aged for a minimum of 24 months.
Fruit is a mystery. Muahahaha!!!