The cheese is called “cabecou”, a soft chevre that is made from our Nigerian Dwarf goat’s milk. The chevre is marinated for 4 days in olive oil with a bay leaf, peppercorns and herbs du Provence. The bread is “Tourte deMeule”, a fermented sourdough bread made with a levain starter and freshly milled Redeemer wheat berries.
The salsa was made from a recipe, Eggplant, Tomato and Mint Salsa, in Amy Goldman’s book, Heirloom Tomatoes. I used our organic homegrown heirloom tomatoes, onions, garlic and mint. The eggplant came from the greenhouse.