Omelets at Market

We have been at the Saturday Columbia Farmers' Market for two busy weeks now, and we're told attendance is up so far this year--a good omen for hard-working farmers and for the community, as its members discover the pleasures of fresh, local food.

One of the biggest special market events of the season occurs tomorrow (Sat., April 18) as the Columbia Area Career Center's Culinary Arts Program hosts one of its omelet making fundraisers.  Money raised will help send SkillsUSA Missouri State Champions Jacob Knerr (Baking) and Jerry Jo (Culinary) to the National Contest in Louisville, KY in June.

If you miss tomorrow's fundraiser, there will be a second round of omelet making on Sunday at the North Village Farmers and Artisans Market behind the Wabash bus station.

Goatsbeard Farm is proud to be providing the cheese used in the omelets; Stanton Brothers is providing the eggs.  Many other ingredients have been sourced at the Farmers' Market.  Omelets are prepared on site by Culinary Arts students, and we can say from personal experience---they are DELICIOUS!!!

http://www.caccculinary.com/p/omelet-fundraisers-for-nationals.html

New Labels

We're excited about new labels for three of our cheeses--Franklin Island Feta, Moniteau Blue and Walloon.  This has been a fun project, and wouldn't have been possible without the help of graphic designer Eleanor Tiefenbrun (ellietstudio.com).  Ellie and her husband also live on a mid-Missouri farm, producing pasture raised poultry.  Obviously, we hit it off with Ellie right away!  Over time we'll be adding more new labels to the collection.  We're hoping the great design and bright colors will draw the attention of new customers as well as appeal to our existing loyal following.

Usually, our labels incorporate geographical or cultural features unique to Missouri.  The Walloon label is an exception and portrays an abstract rendition of a stained glass window from the church in Mellier, located about 30km from Muno, Belgium.  Why Mellier, you may ask?  Turns out our cheesemaker, Ken Muno, traces his family to this small town in Belgium, and chose to honor his ancestors with this image.  Try the Walloon if you haven't--it's a raw-milk cheese, somewhat like cheddar, with a nutty flavor.

Look for this label on our aged Walloon cheese.

Outdoor market season begins with Honey Walnut Fresh Cheese

The Columbia Farmers' Market begins its 2015 outdoor season this Saturday, April 4!  We'll be there, set up and ready to sell cheese at 8 a.m.  The market will continue until noon.  Weather is predicted to be sunny and in the 60's--a perfect spring day!

We're looking forward to the new season, and to celebrate, we plan to have a special fresh cheese--Honey Walnut.  This flavor will only be available at market and for a limited time.  We've used local honey from fellow market vendor Jacques Laboile at Bonne Femme Honey Farm and paired it with lightly toasted walnuts.  We love it on bagels to start the day!

A taste of honey and walnuts.