farmers' market of harrisonburg, virginia

Taking a quick road trip to Harrisonburg, Virginia this weekend to partake in a family friend becoming a Mrs. to her Mr., B and I had a few hours on our adventuresome hands prior to their 2 o'clock celebration.

A gushing gal over any area's farmers' market, as they highlight the true individuals who represent the local, flourishing landscape, I was quite pleased to see that we waltzed into Harrisonburg's prosperous output.

Established in the area's downtown location, the local market had triumphantly became a success, enough to, in the last few years, construct a gorgeous pavilion to nestle their wide offering of vendors underneath.

Of course, my hungry eyes aimed straight toward the local cheese makers, particularly Pam Green's Green Haven Farm Cheeses. Based out of the surrounding rural town, Woodstock, Virginia, the family goat farm raises Nubian "girls," who are milked twice a day and are fed orchard grass/alfalfa hay, which is mixed by the farmers themselves. 

An adoring fan of their natural feta, Green Haven also crafts soft cheeses like their Chives and Garlic, Western Ranch, Southern Ranch, as well as hard blends like their Cheddar & Jalapeno Cheddar.

Of course, in addition to fine cheeses, my need sweet teeth always gravitate toward any market's sugary stash, and Candace Willis' Willow Run Bakery's whole grain fermented concoctions have allowed me to develop a loving crush. After years of baking with white flour, she kicked her main grain to the curb, replacing the beneficial whole wheat as her main canvas of many of her recipes.

While her attractive assortment of whole grain loaves appeared as a crowd-pleaser, we agreed to grub on her bear claws, which were deliciously sugary, without killing the recipient with richness. (Have to admit, I almost snatched more than my fair share away from B, as his bodacious bites far surpass my lil' nibbles.)

Harrisonburg Farmers' Market, S. Liberty St., Harrisonburg, Virginia, 540-476-3377

honey chevre spread of shellbark hollow farm

Donna Demchur Levitsky (seen above) of West Chester's Shellbark Hollow was sweetly manning her cheesy station this Saturday at Phoenixville's Farmers' Market. Having the pleasure to encounter her whole goat milk cheese blends, I was incredibly impressed with the idea of her honey chevre spread as she suggested it paired perfectly with Asian pears.

Promoting a wild assortment of spreadable cheese smears, in addition to gorgeously jarred marinated chevres, a glorified stop at these freshly-aged, creamy offerings was undeniably a preview of what it could be like in my constant daydream of a cheese heaven.

Also to note, local chefs and mongers for the past several years have additionally spouted the brilliance of this locally-produced cheese, including Meritage, Nectar, Di Bruno Bros.

 and Talula's Table.

Above: I enjoyed the honey chevre generously-smeared on a slice of Saint Peter's Bakery's whole grain apple walnut bread.

amazing acres, the admirable goat cheeses of chester county

Tucked on the cozy northern brim of Chester County is the birthing grounds for the gorgeously gourmet goat cheeses of Amazing Acres Goat Dairy, LLC.

Founded by the friendly duo, Fred and Debbie Mikulak of Elverson, on their greened hills flooded with 32 goats, the flavorful-and-fresh chunks of creamy cheese are addicting and admirable, and without a doubt, one of my favorites.

Lucky to experience the delectable tastes of Amazing Acres last fall, while sliding by Debbie's farm stand at the Boyertown Farmers' Market, I become cheese-crazed female constantly craving their cranberry chevre (as I scribed on an older post).

Being a gush-worthy gal who adores spewing my all-things-food obsessions, I paid a victorious visit to the Mikulaks' farm this week, which I couldn't help but blab about in this week's Phoenix.

Also, for those who are addicts for cheese tastings, especially at Philly's Quince, the last two photographs above are of Debbie aging the Sea Smoke and Crottin for her upcoming tasting! Details here.

a handsome roasted beet salad from henry's cafe

Being a lil' Pennsylvania Dutch gal, it is appropriate that I love all things pickled. This of course, includes pickles (obviously), but also such things as beans, peppers and most definitely, red beets. Since I was raised on the sweet-and-sour of canned vegetables, I find it odd when I come across individuals who do not share the same fascination in mini-vinegary bites as myself.

All the above being said, recently revisiting Henry's Cafe of Pottstown, I immediately gushed when I viewed that Frank Raski's revised menu offered a seasonal roasted red beet salad as a first course.

Henry's, one of my top five restaurants of my almost-25 years, is quaint and comforting, and serves top-notch entrees prepared before your eyes in a pristine open kitchen. Raski, owner and chef, sculpts each dish to order aside his sous chef, Jesse Daniels, as almost a comedic show, making your dining experience much more than a simple dinnertime feast.

Mashing laughs into the kitchen scene does not lessen the complexities of each perfect plate either, which identifies that these males' skills far surpass the norm' knifing talent found in any kitchen's scene.

For my beloved starter of roasted reds, Daniels lined the bottom of the dish with a handful of their delicately-sliced beets, drizzles of housemade vinaigrette, a pile of field greens, a dashing of diced tomatoes, and the big finale, a nicely-toasted crostini on the side, plopped with a generous amount of their goat cheese spread sprinkled with cracked pepper.

My first course was just the beginning, and with an ever-changing list of fresh fish, and a seasonal offering of second and third courses, to find out much more, you have to sample Frank's cuisine for yourself.

sampling the sweet-and-savory of top chef's jen carroll

It is an understatement to say I am fond of Top Chef.

As pathetic as it may sound, I look forward to Wednesday evenings most during the ongoing season, and if I am unavailable to watch the current episode that evening, I must go online to spoil my anticipation by peeking to see who was sent home.

There's an appealing flare to Bravo's hit series, but what is more appealing is when Philadelphia-based cheftestants premiere on the nationwide series. It would be almost unfair to not side with a homegrown star, especially if her cuisine easily screams on its own.

Jen Carroll, the Chef de Cuisine of 10 Arts of the Ritz-Carlton, sashayed her way through the competing contestants, proudly standing until the final four. Soon after Tom Colicchio and Padma politely gave the local chef the knife, her work's comforting kitchen decided to promote her exit off the show by offering a three-course tasting menu that embraced not only the best fall flavors, but also showcased the best of her on-air skills.

Off of an appetizer tasting menu boosting with ten selections, I choose the warm goat cheese salad (seen below), paired with cutesy cubes of baby red beets, frisee and orange confit. The creamy cheese, delicately fried into decent-sized rounds, melted so perfectly in my mouth, and was just an energizing entrance to Ms. Carroll's cuisine.

My dining partner, one of my closest friends who also shares my Top Chef obsession, selected the Kabocha squash soup (seen below) to begin her courses. Swirled with spiced pepitas, superb-tasting pureed squash and chunks of honey crisp apples, the soup paired sweet and spicy in the utmost class, and was almost too addicting to just sample a few slurps.

For the second course, I was torn between what protein to pick as my main dish. What I loved about the chef on television was her no-fear attitude toward cooking all forms of meat. (Yes, sometimes they weren't always successes, but I blame that on the stress of competing.) I opted for the her scallops (below), served with the most delicious truffle butter I have ever laid eyes on. The pieces of fish were prepared ideally, and with the sauce, a delicious duo was created.

The meat of the braised short rib (seen below) was light and tender, and the best texture of a beefy dish that I've ever chomped on. Served with a comforting side of baby veggies and mash potatoes, and a red wine sauce, this plate did home-cooking better than any mama could wish to perform. Of course, dessert is always the best part, and at 10 Arts they were sure not to fall short on their third course. The sweet potato cake, an upscale version of the holiday's best cake, was served with a mouth-watering cream cheese mousse and hazelnuts, and scoop of sweet potato sorbet. Gorgeous and light, I even tried to weasel a recipe from Carroll for this one!

The milk chocolate parfait breached borders because of its pairing with caramelized bananas. One of my favorite things in the world is combining chocolate with bananas, and this dessert platter did not fall short on doing just that, quite swimmingly.