Tried the other Saturday Farmer's Market this time, at the 3rd St promenade.
Breadman: Excellent pastries. The croissant appears to use only butter and was full of flavor with a pretty good texture. Of course it would've been better hot out of the oven, but they do not have a shop so no chance of that. Also got a poppyseed pastry, seemed to be made out of challah or brioche dough, very moist and a wonderful taste of poppyseeds. I also got a loaf of 9-grain, which isn't bad but isn't special either...some nutty flavor, no crust to speak of, like a hefty sandwich bread.
We also bought tomatoes, basil, and mozzarella from various vendors and put together caprese sandwiches/salads at home. All three ingredients were excellent, but the cheese really takes the cake. We got it from the goat cheese vendor and he said it is made from water buffalo milk. It's the first mozzarella I've had with depth of flavor. It has a very smooth start, slight tang in the middle, and just the hint of a sour aftertaste. I keep wanting to say it tastes like grass, but I've had many grass-tasting cheeses, and this is nothing like that. Really a most amazing cheese. Add a bit of 10-year aged balsamic vinegar from Zingermans, and the combination is too good to put on bread.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment