It's that time again, time for a GCF, who's excited?!? For this week's GCF, I thought we would stick seasonal ingredients and make somewhat of a sweeter GCF...a combination that is simple, easy to make on the go, and for sure satisfying! And really emphasizing my locavore ideals in lessening the commute of your food to your plate. I think it is so important to patronize your local farmers, it gives back to the community, strengthens the economy, lessens the amount of chemicals utilized in preservation, and all around just tastes better!!!
This week's GCF is totally Perfect for picnics, brunch, lunch, or even with dessert wine as a palate cleanser after a meal.
Today's bread choice is Amy's Bread's French Baugette. A fantastic bakery with locations in the Village, Chelsea, and Hell's Kitchen. They have a very large variety of different types of breads, its worth a visit it if you're in the neighborhood.
Next stop to get ingredients for your GCF is the Union Square Greenmarket. Go find Beth's Farm Kitchen's stand. Since 1981 in Columbia County, NY, this team of jam makers have been bottling and making jams, jellies, chutneys and more. Starting with the very basic Strawberry Jam, they now sell over 90 different flavors. For today's GCF, go grab a bottle of their best selling Strawberry - Rhubarb Jam -- perfectly sweet and tart at the same time, a great addition to our sandwich.
While at the Greenmarket, go and visit Lynnhaven Creamery hailing from Pinebush, NY. They make nine different varieties of fresh chevres, some with herbs, nuts, fruits, and more. I'd probably go with the classic plain chevre for our sandwich here. It will be fresh, tangy, citrusy almost, grassy, gooey, and fantastic.
Next up, to combat that tang, you need a few slices of white peach to top your chevre. Just coming into season, these scream summer to me -- yummy, juicy, and so satisfying. The perfect amount of sweetness to play off the tang of the goat's cheese.
And now, the last ingredient you need is a few sprigs of wild arugula to bring out the grassyness of the goat's milk cheese and to be the savory to the jam and peach's sweetness. A perfect combo!
Now go ahead and heat your sandwich, I guarantee this will be delish! I might pair it with a bright and light Sauvignon Blanc from the North Fork, something with some fruit but not too heavy.
Enjoy!
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