Cranky calls it "mayonnaise season." I'm afraid it's also pesto season, or at least basil season, and I don't like basil.
For sure it's tomato season, even if these are a little early (hothouse-grown).
Lucky me, I just found out it's also cheese season.
I told you last week about the "Stilton" from Point Reyes Farmstead Cheese Company. All along, I'd only known the company for its "original blue."
Well, I kept a couple secrets from you.
Point Reyes is also making fresh mozzarella, creamy soft balls about the size of rubbery, plastic-wrapped mozz in grocery stores, but this is floating in whey and it tastes like a cloud. A delicate, lactic cloud. So fresh, it moos.
We made Caprese salad, hold the basil.
Silly. I wouldn't even give this a name. It's sliced cheese, sliced tomatoes, wonderful olive oil and salt and pepper. That just sounds like food. Normal.
I always slurp the oil/tomato/cheese slurry that results in the plate when the food is gone. It's a tonic.
(And, I have one more secret. Gosh, I hope they come back to the market tomorrow.)