Zinfully Delicious

Soulard Farmers Market - Revisited

As summer fades into the sunset and the basil begins to wilt in my garden, let's take another look at the bounties of Soulard Market. After previously doing a post on the market in which I complained about the slim pickin's, I decided to give the market a second look a few weeks ago, this time on a Saturday rather than a Wednesday. What I found was a bustling market w/ farmers and customers galore! What a difference a day makes!!

Here are a few photos from my recent visit...    

Previous visit:

This visit:

                  

              

              

              

              

              

The new fish store at the market that was under construction is now open for business too...

                   

On a farm somewhere in Missouri, a Farmgirl is still managing to squeeze out some nice crops (see her Oct. 14th post) so I guess even now you might find some farm fresh goodies at Soulard Market!

Until next time, some words to ponder: Water separates the people of the world, food unites them... and so does a nice glass of wine, perhaps a hardy zinfandel!!            

Bruno

Kinda Cheesy

        True foodies find fun in some of the strangest places.

Who knew you could raise goats, milk goats & make gourmet cheese without ever leaving the suburbs?  After Alex & David raved about the fun they had at Merryl's cheese making class, I invited, harassed & cajoled six other bored on a Sunday afternoon fellow foodies to join me for some semi-farm like fun.

After introducing ourselves to the primary contributors
of the cheese making process...

We settled down to a two and a half hour
"how to" workshop in Merryl's Kitchen.

   
              It was show and tell, then taste.
   
  We were even allowed to, no, encouraged to cut the cheese...
                        That is the cheese curds
   

During the class we learned to make yogurt, chevre, ricotta,
basic feta and the evolution of bleu & hard cheeses.
We now know more about cow's milk, goats milk and
every other kind of milk than a dairy maiden in Wisconsin.

   Photos & Prose by Duane & The DEW