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Summer is officially here in the Delmarva region, and there are few things that pair better with sunny weather (and outdoor cocktails) than a local cheese board. Need some inspiration? In the latest installment of our “Let’s Eat, CAIC” series, which highlights different ways to use local products, CAIC communications director Lydia Hall shares the plate she put together using ingredients from the Takoma Park Farmers Market.
I came to the farmers market knowing 1) that I wanted to make some sort of cheese board, and 2) that I wanted it to include some sort of microgreen-based spread. (I’m a big fan of microgreens and their spicy flavors, and I’ve found they pair really well with a number of different cheeses.) Other than that, I was in need of ideas! Luckily, the Takoma Park market has plenty of vendors to choose from, so I did a bit of browsing.
My first stop: Oksana’s Produce Farm, a CAIC alumni company (co-founder Nikita Bocharov was in the inaugural Producers Growth Program cohort). Based in Chestertown, Maryland, they’re known for their tasty fermented and pickled products. I bought a jar of pickled carrot salad that I knew would make a good addition to whatever plate I ended up putting together.
Turning to the cheeses, I found three kinds. From Keswick Creamery, which has long been a staple at D.C.-area farmers markets, I picked up some Havarti and some of their “Vermeer,” which is a blend of gouda and Swiss. I also discovered some tasty seasonal goat cheese from Georges Mill Farm; it was made with ramps, and I thought it would complement the microgreen spread I was planning on making.
Putting the finishing touches on my cheese board, I headed over to Metro Microgreens, where I picked up some pea shoots. Finally, I needed something for the cheese and the spread to top! Luckily, I snagged the last loaf of rosemary sourdough bread from my farmers market favorite Atwater’s before I headed home to put it all together.
Making the cheese board
In the interest of balance and variety, here’s a simple cheese board formula to follow: three different kinds of cheese, a couple of vegetable garnishes, some bread, and a spread for topping. (This worked well for my two-person household, but for larger groups, you can certainly go bigger!) To accompany the three cheeses I’d selected, along with the bread, I made a tasty spread with the pea shoots; you can find the recipe below. I then grilled the bread, and finally added the extra microgreens and pickled carrot salad to the plate as garnishes. It ended up being a perfect dinner (with leftovers), and almost no cooking was required!
Here’s how this low-effort masterpiece ended up looking:
Ingredients for spread:
About a cup of pea shoots
A small handful (about five or six) of fresh mint leaves
Four tablespoons of olive oil (or more, if you’d like)
Three teaspoons of lemon juice (or more, if you’d like)
Three cloves of garlic (peeled is easiest, so you can throw it right into the blender)
A pinch of salt to taste
Instructions:
For spread: Wash the microgreens and place about a cup of them in a blender. Add the mint, olive oil, lemon juice, garlic, and salt.
Blend everything together for about a minute (or less, if you prefer a rougher texture). Pour into a small dish and set aside for the cheese board.
Slice the bread into pieces about three-quarters of an inch thick. If you want, to make it easier to toast or grill, you can then cut each piece in half, widthwise.
Toast or grill the bread. If, like me, you don’t own a toaster oven, grilling is a fantastic trick to know about! To grill your bread, take a large skillet or frying pan, and heat it to medium-high. As it’s warming, take the slices of bread, and brush both sides of each piece with olive oil. Place them in the pan, and rotate every two minutes or so, until they’re grilled to your liking.
Assemble the cheese board and serve it!
What are your favorite local cheeses? Where are your favorite places to shop for them? Join the conversation and share your tips on CAIC’s AgriBiz Hub platform!
