All Together Now

 

On a few occasions I’ve been asked, “Mark, I know that you do both fruit and vegetable gardening and home cheeesemaking. Are those two distinctly separate topics, or can they work together?”

Most definitely, yes, they can work together! In fact, if you combine the two just right, you create wonderful foods that can enhance your dining experiences for breakfast, lunch, or dinner. Here are some suggestions.

Salads – You can enhance a salad of homegrown garden greens by sprinkling it with some of your homemade Feta cheese. Or how about using your homemade Blue cheese to create your own Blue cheese dressing to pour on your salad?

Infusing cheese with herbs – When making your own cheese, how about creating something distinctive by mixing some herbs into the curds before putting those curds into your cheese press? Some typical herbed cheeses include Caraway Swiss and Havarti with Dill.

Incorporating vegetables into cheese – The sky is the limit when it comes to making vegetable infused cheeses. How about adding some sun-dried tomatoes to your homemade cream cheese? Or a cheddar cheese infused with finely-chopped onions?

Wine-infused cheeses – At first glance, this sounds off topic. What, you might ask, does making a wine-infused cheese have to do with incorporating fruits and vegetables into cheese? Well, if you grow the grapes yourself, make your own wine, and soak your newly-pressed cheese in the wine for a few weeks, then, in a roundabout way, you are combining fruit and cheese. And if you substitute vodka for the wine you now have infused your cheese with a potato byproduct.

“Gee Mark, I’m not sure about this,” you say. “This sounds rather unusual.” Well, I have a one word answer for you – experiment. Try different combinations of fruits, vegetables, and cheese. After all, that’s how new foods are discovered.

“But what if I create something that looks awful and tastes worse?” Seriously? What if you create something that looks pleasing, tastes even better, and wins Cheese of the Year? Isn’t that worth the risk of maybe creating something awful? And if the worst happens, and your Limburger with Brussels sprouts tastes like the inside of a garbage truck? Then you simply toss it away and try a different combination. No one has to know about it but you.

So go ahead. Experiment with different fruit-cheese-vegetable combinations. And embrace the results – good, bad, or otherwise!

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