Let them eat cheese

I've been plowing through Barbara Kingsolver's Animal, Vegetable, Miracle, which I'm loving, mostly because of Ms. Kingsolver's prose, which gives eating a ripe tomato the same appeal of spending an afternoon with a new lover. Of course at my age, eating a ripe tomato is perhaps more... oh, well, never mind.

And then there are all the gardeny knitting blogs in the upper and mid-Atlantic states and the midwest where all y'all are pulling baskets of berries and greens and broccoli out of your dark, rich soil and those of us out'chere in the West with our sandy dirt, hail storms, droughts, plagues and locusts are lucky to coax a tomato or two from the gardens we watch like first babies, afraid some caterpiller or quirk of weather will smite our meager efforts.

All of this literary and vegetal fecundity has my culinary juices flowing. Ms. Kingsolver's chapter about cheese making has me in a lather to suss out the differences between curds and whey and try my hand at rolling my own. Have you ever compared fresh mozzarella to the stuff you buy at Costco? Like the difference between fresh whipped cream and Cool Whip.

The book she references is Ricki Carroll's Cheesemaking Made Easy. Kingsolver makes it sound about as challenging as baking a tray of brownies. How many milk-borne illnesses could there be?

One of my motivators is that we are currently harvesting a bumper crop of crook-necked yellow squash. (What did I know, I thought I planted zucchini?) My jaundiced lovelies would be delicious con queso, don't you think?

Are you awash in squash? Stay tuned for some recipes on how to dispatch mass quantities of these tasty cucurbits.

Still life: Recumbent big-assed squash

Comments (4) -

July 11. 2008 10:00

Roxanne

Not fair! My squash are barely blooming here at 8,000 feet (in the greenhouse). I'm still waiting for some female flowers to open so that I can pollinate them.

I have tomatoes, but they are still very green.

So far, we've only harvested a tiny bit of lettuce.

Roxanne |

July 12. 2008 12:50

Libby

Ooh! You can spiralize, or use a vegetable peeler to shred them into 'pasta'! Top the raw 'noodles' with your favorite marinara or pesto! It's my favorite way to eat yellow squash (possibly because it's so fun to spiralize, but also because it's delicious!)

Libby |

July 13. 2008 01:29

Laiane

Cucurbit is a most excellent word.  Smile

Laiane |

July 14. 2008 05:07

sequinK

I ordered a cheesemaking kit (EASY Mozzarella) from Ricki's site and it arrived last week.  I had visions of fresh mozzarella with tomatoes and basil on grilled pizza -- yum.  So on Saturday I busted out the kit and experienced a total... cheesemaking ... failure.  Gloopy mess.  The directions in the kit are different from the direction on the website, and apparently I didn't heat the milk to over 100 degrees (which isn't mentioned in the kit directions) -- hence my disappointing results.  I will give it another go this week -- Good luck on your escapades!  

sequinK |

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