{"id":3862,"date":"2015-02-27T23:50:20","date_gmt":"2015-02-28T04:50:20","guid":{"rendered":"http:\/\/www.thevalleyledger.com\/wordpress\/?p=3862"},"modified":"2015-03-02T15:47:05","modified_gmt":"2015-03-02T20:47:05","slug":"do-you-food-crush-3","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=3862","title":{"rendered":"Do You Food Crush?"},"content":{"rendered":"

\"2015-02-27<\/a><\/p>\n

I don\u2019t know about you, but every once and a while I find a food that just speaks to me and I eat it and eat it and eat it.<\/p>\n

Last November into the middle of December it was guacamole and blue corn chips. I was eating it almost every day until I went to Costa Rica and experienced limons, (not available in the US, but a cross between a lemon and a lime that just changes the playing field like you can\u2019t even imagine) and then I ate it every day because we made a huge bowl every afternoon with the freshest of ingredients ever. Sadly, now, I\u2019m a bit disappointed in just a plain lime and haven\u2019t enjoyed it as much.<\/p>\n

Last summer it was bacon, Swiss, mushroom and asparagus omelets; still my favorite breakfast, but I\u2019ve reduced it to maybe once a week. Before that it was polenta with a sage butter parmesan sauce.<\/p>\n

But Now? Right now I am addicted to B.A.D Farms<\/a> Raw Milk Greek Yogurt. I will apologize now if you are a part of the population that can\u2019t tolerate dairy products because this is the most amazing thick creamy delicious creation\u2026ever!!!<\/p>\n

\"farmer's<\/a><\/p>\n

Beth and Dave Rice have a dairy farm in Kempton, PA just a short distance off of Hawk Mountain Rd. I met them for the first time at the Easton Farmers Market\u2019s Weyerbacher Wednesday where they were set up next to a friend\u2019s stand. The Rice\u2019s are so nice that it was easy to start up a conversation. They obviously love what they do because it comes out in every bite or sip of their food.<\/p>\n

B.A.D. Farms offers all sorts of delicious things\u2026drinkable yogurts, beautiful brown eggs, raw milk, all sorts of beef cuts that come from their herd, creamy delicious cheeses in at least a dozen varieties, (we used their Monterey Jack cheddar in our chicken fajitas on Wednesday night) and while I was at their little \u201cfarm shed\u201d I saw that they also have a nice variety of preserves, pickled veggies and baked goods for sale too.<\/p>\n

\"BAD<\/a> \"yogurt<\/a><\/p>\n

 <\/p>\n

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 <\/p>\n

Okay, enough about all the other amazing stuff they offer, let\u2019s get back to the yogurt. The truth is I\u2019m not actually a huge fan of Greek yogurt. I actually think it is too thick and I\u2019m not a fan of the awkward zip it is has so I don\u2019t buy it in the grocery store. But here\u2019s what happens when you are at a market and you want something healthy and quick to hold you over until you get the rest of your market bounty home to make dinner, you walk up to nice people and buy their yogurt, the fact that they have plastic spoons available just made it better.<\/p>\n

\"milk\"<\/a><\/p>\n

Did I mention that they top their yogurt with fruit too? Uh, yeah\u2026blueberries, black cherries, strawberries, peaches and I even think raspberries. I think I went blueberry for the first time, I\u2019m not even sure anymore because I\u2019ve had them all now. But here\u2019s the thing, that first bite was heaven. I kind of looked at Beth and was like, um, hello\u2026are you sure this is yogurt? If I would have closed my eyes while eating it I would have sworn someone had switched out my cup with a slice of my sister Diane\u2019s cheesecake. Now don\u2019t get me wrong, my sister\u2019s cheesecake is crazy delicious, but she only makes it a few times a year. Now when I want cheesecake, I just have to do what I love to do, visit Farmer\u2019s Markets or go for a ride in the country and BAM! I\u2019ve got fresh \u201ccheesecake\u201d in the form of a healthy Greek Yogurt.<\/p>\n

The yogurt is very versatile, I think it could be a great substitute for Mascarpone, I think that it would make a delicious filling with some cherries in chocolate ravioli as a dessert, I think I\u2019m going to use the plain yogurt that I bought to make French onion dip by adding some saut\u00e9ed onions and a little garlic for crudite or thick cut chips or on top of a baked potato. I have also been toying with taking wonton or egg roll wrappers and using the pre-fruited yogurt as a filling, deep frying it and dusting them with powdered sugar as a decadent crispy spin on Danish. Or Or Or what if you spread it on a fresh slice of ciabatta, topped it with some house made cranberry orange sauce and roasted turkey and stuck it in a Panini press????<\/p>\n

But until I do all of that, I\u2019m just going to sit here and revel in the delicious, smooth creamy decadence while I eat breakfast\u2026ooh, did we talk about topping it with granola? Sorry, sometimes I just can\u2019t contain my food crushes.<\/p>\n

\"cows\"<\/a><\/p>\n

You can find the Rice\u2019s selling their great stuff at a few places around the Valley besides their farm shed. Check them out at the Emmaus Farmer\u2019s Market<\/a> as well as the Easton Farmer’s Markets<\/a>.<\/p>\n

See you next week!<\/p>\n

Hugs and garlic,<\/p>\n

dina<\/p>\n

 <\/p>\n

Facebook: My Grandmother\u2019s Table<\/a><\/p>\n

Twitter: @dina_valentini<\/p>\n

Webpage: www.dinavalentini.com<\/p>\n","protected":false},"excerpt":{"rendered":"

I don\u2019t know about you, but every once and a while I find a food that just speaks to me and I eat it and eat it and eat it. … Continue reading Do You Food Crush?<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":3822,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1222],"tags":[29,54,1404,1405,464,514,1403,1397,620,2,34,1107,648,1396,1400],"class_list":["post-3862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-2","tag-allentown","tag-bethlehem","tag-buy-fresh","tag-buy-local","tag-easton","tag-emmaus","tag-farmers-markets","tag-farms","tag-lehigh-county","tag-lehigh-valley","tag-local-business","tag-my-grandmothers-table","tag-northampton","tag-raw-milk","tag-yogurt"],"jetpack_publicize_connections":[],"acf":[],"jetpack_featured_media_url":"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2015-02-27-09.58.02-smaller.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/3862"}],"collection":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3862"}],"version-history":[{"count":0,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/3862\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/media\/3822"}],"wp:attachment":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}