Tomato season is just kicking off here in New England – a sign that we are in the mid to late stages of summer. Technically a fruit, tomatoes are treated as a vegetable for cooking purposes. There exist more than 5,000 varieties globally and we are increasingly seeing heirloom tomatoes available at markets here in New England.
Stilton is one of the most well-known blue cheeses in the world — up there with Roquefort, Gorgonzola and Cabrales. According to current regulations, for a cheese to be called Stilton, it must (among other criteria) be made from pasteurized milk. Stichelton is made with raw, organic milk.
History was my major in college and, when I read about cheeses, it is the history behind them that particularly fascinates me.
One of the questions that we often field on the cheese counter is what the term AOC actually tells us about a given cheese.
In April, I walked into our bakery and saw rhubarb piled high on the work bench, waiting to be added to a strawberry-rhubarb crisp. At the time, the weather had turned spring-like but we were still several weeks away from our own local rhubarb season. Still, that first sight of rhubarb was a lovely indicator that warm weather was on its way.