The Sun will come out!

First off I should let all of your reading know that I am do indeed have whey all over me! I have whey soaked hands whey in my hair and whey even in my... well you get the point!
It was the very first Thursday in June and instead of being at the markets I was singing "Just a spoon full of sugar makes the medicine go down medicine go down medicine go - in the most delightful whey" to my very last batch of fromage blanc for the week which totaled a whopping 250 lbs!
Fromage balnc is a cheese that has rennet and the rennet does sort of look like a tonic so it inspired me. While hand scooping some serious poundage of ricotta today I was listening to the Alabama soundtrack which made my Italian style ricotta have a special country flare to it. You will definitely be able to tell as it was an especially special batch. This week we will have some very fresh squash blossoms at PSU. Squash blossoms are wonderful stuffed with ricotta and lightly sauteed in some Jacobs Creamery butter with a pinch of salt and pepper. The recipe will be up on our facebook page so please come check us out!

We are now in six markets a week with a new one starting next week which I will be doing on Sunday- it is the King Market!
Please come see me we will also be in Hillsdale which will be operated by the Twins and Milwaukie which will be operated by Vanae!
In addition to our markets New Seasons will of course be carrying some products, but if you are feeling like a treat and want some JC goodness to be involved you can sit down at one of the lovely cozy tables at DOC for a very local sourced and wonderful meal or Fenouil in the Pearl who is also making some lovely creative dishes with Jacobs Creamery products.

I am waiting for a glimpse of sun to whip up a batch of our signature crumbled mozzarella so if you all think supper sunny thoughts and repeat "The Sun is coming out" ten times a day I think I might be able to pull it off sooner rather than later.

Oh yes a recipe. This recipe is brought to us today by Nancy Cunningham all the way from Waco, Texas.

You have to like fennel!

Ingredients

• 1 pound fresh green beans trimmed you can also you snap peas
  
• 1 fennel bulb, cut into very thin slices
• 1/8 cup extra-virgin olive oil
  
• 1/8 cup Jacobs Creamery salted butter
  
• 2 tablespoons chopped fresh basil leaves
• salt and pepper to taste
• 1/2-3/4 cup crumbled Jacobs Creamery feta cheese

Directions

1. Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and butter and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese and viola!.

It is good to laugh and for this reason and this reason only I have included a joke.

Two cows are eating grass and talking in the field. One cow says, "Have you heard about the Mad Cow disease that’’s going around?"

The other cow answers, "Yeah, makes you glad you’’re a penguin, doesn’’t it?"

That's it ladies and gentleman until next time

Don't forget our new mantra "The Sun is coming out" - (which sorta makes me want to sing a song from Annie "The Sun will come out tomorrow!")

Yours always

Cheese Czarina!