Manhattan Farmer's Market Dinner
On the trip to New York we hit a farmer's market before going to the AD Home show.
At 66th and Columbus we found among the vendors Bobolink dairy. Bobolink is among the best farmstead cheesemakers in the country. When we did out cheese tours I considered trying to stop in to their New York farm, but it did not work out.
In addition to cow's milk cheese, they also have a wood-fired hearth for making bread.
We picked up half of a six-pound loaf of farmstead rye made with a beer-yeast starter and whole garlic cloves baked into it. We spread Drumm, a semi-firm cheese with a heavy aroma and flavor to match.
We also picked up Jean-Louis, another semi-firm offering, and their cave-aged cheddar, to try at home.
The cider we had with the bread and cheese came from Prospect Hill Orchards in Milton, New York.
We ate in the riverside park next to Pier 94, where the show was; that's the Empire State Building in the background.
On Monday we put the leftover bread in the oven for a few minutes and again made a meal of it. This time, though, we drank a bottle of Local 2 from Brooklyn Brewery, a most excellent Belgian-inspired strong dark ale.