Tag Archives: Farmer’s markets

Cheese of the Moment #4

13 May

I always enjoy a farmers market. Yesterday the Traditional Cheese Dairy were in town again. The cheesemaker was keen to offer us some of his … cheese to taste. This time it was called Burwash Rose, a nice semi-soft cheese again from East Sussex, it was quite squelchy in texture.

This cheese came with a little romantic story. Mr Cheesemaker told me it was called Burwash Rose because it originated in the town of Burwash and it is washed in rosewater during the maturation process. Say what you like, but you don’t get more romantic than that.

Well you do as it happens because the jolly man on the stall went on to tell us that this particular cheese has its origins way back in 1211 although that date could be wrong, he definitely said it was 12 something or 11 something. Whatever year it was it was a long time ago. He said he discovered it in a very old recipe book from an Abbey, again I can’t remember which Abbey but for some reason Nottinghamshire keeps popping into my head. He took the recipe and started making the cheese and there you have it. Originally, he added, the cheese was named Abbot’s Delight but they changed the name because they didn’t want people to get the impression they were in the habit of selling small boys! He then winked or I might have added that for dramatic effect.

I’m a sucker for such romance so this is my cheese of the moment.


Not my pic


Wild Venison Hearts – Simply Does It

19 Mar

I realize the squeamish among you may not want to hear about this but as it is only my third ever heart-eating experience, I wanted to mark the occasion in some way. Wild venison is a meat I buy quite often and a meat that always seems to turn out particularly well. At the last farmer’s market I went to I was quite excited to see venison hearts on the game stall. Travelling around the world and seeing all the different parts of animals that happily get sold in the various markets that I’ve been to has taught me not to be so babyish about food. I have plenty of time for people with moral beliefs about what foods we should or shouldn’t be eating and not much time at all for all those who can’t bear to eat fish if it still has its head on. OK I realize that I should be more tolerant of this and there are reasons etc etc but … blaaah!

Anyway, two hearts cost me £3 and that’s a bargain of (nearly) anybody’s money these days. It was my intention to photograph their preparation carefully and post the pictures chronologically so you could follow the culinary magic but, as I’ve been told on many occasions, I do tend to make a bit of a mess and picking up the camera with my hands in a bloody mess was not an option I was afforded. Unfortunately (or fortunately), this will have to suffice.

Calm before the arterial storm!

It needed to be washed out and trimmed up, in particular removing the vents and any hard areas. It took a couple of minutes.I was surprised at how soft and tender it was, even before eating. I’d decided to eat it as simply as. I coated it in some salt, pepper, pure onion powder and garlic and to some I added cumin. Then I just lightly fried it in some olive oil.

COWABUNGA! It was lovely. Tender and really tasty. I was really impressed and want more! The two heart-eating experiences I’d previously had, had been Ox, which was no comparison, and chicken, which it would be foolish to compare. A more delicious option than some other organs I’ve gotten used to over the years. All in all a rip-roaring success. If you eat meat, I (ahem) heartily recommend it! Waste not the beast and all that.