This is a less piquant version of the Taupe Paté posted last week.
⅔ cup soft fresh goat cheese (a.k.a. chèvre)
4 T minced fresh young dandelion (cleaned and spun dry in salad spinner)
1 tsp tamari
2 tsp balsamic vinegar
2 tsp minced chives
Mash all together well with a fork. Serve with bread, crackers or as you would any pate.
This keeps very nicely in fridge for 3 or 4 days.
Mash together with a fork:
⅓ cup minced fresh Dandelion
1 or 2 ripe avocados, peeled, pitted and cubed — enough to make about one cup
1 ½ T. extra-virgin olive oil
2 tsp. fresh lemon juice
1 tsp. light miso
Extra salt optional
We’ll return to Dandelion later in the season, for harvesting and storing notes, and a couple more recipes!
Laurie Goodhart and her husband co-founded and operated two certified organic artisanal goat fromageries, Nettle Meadow in Warrensburg, NY from 1990 to 2005 and Domaine De Courval in Waterville, Quebec from 2006 to 2017. She created and trademarked the multiple award-winning cheese, Kunik.
Goodhart lives in upstate New York and continues her lifelong work as a professional artist and avid gardener. Since 2007 she has devoted her studio time to an extensive suite of paintings and mixed media work titled, The Remnants And Residents Of A Lost Sanctuary Of Aphrodite. She describes the work as, “resonant totems for liminal times”. An iteration of the Lost Sanctuary is currently on view in the gallery of Stephen Procter Studios in Brattleboro VT and can be visited by appointment.
Laurie can be reached through her art website, lauriegoodhart.com
I endeavour to live well on a small and sporadic income and to continue to devote my time and energy to authentic, nourishing art and food work. Tips are an important source of income. If it’s something you’re able and inspired to do, be assured that even a tiny amount a month helps cover the basics and is much appreciated.
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