goat cheese

I just realized that the last two articles I have written for Simple Good and Tasty have been about tomatoes. No one would blame you for thinking I was a tad preoccupied, maybe even obsessed with that sweet, juicy, toothsome, perfect, smart, funny, talented, handsome (ahem, excuse me) fruit. I certainly wouldn’t. In fact, I’m going to complete the trifecta of tomato obsession today with this post. Once you have had your fill of Spicy Moroccan-Inspired Gazpacho and Tomato Panzanella, you will need to turn your attention to the upcoming months and think about what you’re going to do about getting your tomato fix once the snow flies.

It’s corn time, people! Sweet, sweet corn time. A couple weeks ago when I spotted the Peter’s Pumpkins and Carmen’s Corn stand at the Kingfield Farmers Market, I gasped and shimmied over as quickly as my flip flops would carry me. I snatched up six ears and to my surprise, received a gentle admonition from the owner, Peter Marshall, as he handed it to me: “Now this is good and sweet, but it’s not as good and sweet as it will be in a few weeks.” I’m not sure why I was surprised. I ought to know by now that Mother Nature takes her own sweet time and does things her own sweet way, with little regard for urban corn fiends like me.

There are a few things that jump into my head when I think about my favorite things about living in Minneapolis: the lakes, the growing art community, the (mostly) bike-friendliness, and ready access to goat cheese from the Donnay Dairy.

It might sound a wee bit mundane, but it is seriously what I like to call an “everyday treat”. After the samples, there are few things I make a beeline for at Surdyk’s: chocolate, coffee, and goat cheese.