Archive for ‘Oakvale Farmstead’

December 3, 2010

Persephone’s Deli | Salmon on Rye

When I worked in South Orange, New Jersey, there was a little tiny delicatessen (the Town Hall Deli) that claimed to have invented the sloppy joe.  This is not a manwich (i.e., can o’ sauce over ground round).  This is a serious sandwich with usually a couple of types of meat (the original had slices of tongue), cheese, coleslaw and housemade russian, all on rye.  Good stuff.  Those sandwiches could feed a small classroom of fourth graders.  They were huge

Tonight I continued with a Hanukkah theme.  I made the PK version, and wisely made them smaller.  A single slice of toasted rye was slathered with homemade Russian dressing, topped with slices of caraway gouda from Oakvale Farmstead, and piled with celeriac remoulade and pan-seared salmon.

South Orange Salmon Sloppy Joe

For the remoulade and dressing

2 egg yolks

1 peeled garlic clove, minced

December 3, 2010

Open House at Oakvale Farmstead Cheese

Ladies getting a treat of some corn silage (grown on the premises) and alfalfa.

This morning we drove out to Oakvale Farmstead for their holiday open house.  We were greeted exuberantly by Greta, a golden lab farm dog.  I could tell, it was going to be a delightful morning.  Instantly, Cherub was off and running, enticing Greta to follow her around, which she did without hesitation.

Oakvale ships wheels all over the world.

I met with Dena King-Nossokoff to talk cheese and learn a bit more about how they make their gouda.  The farm is family owned and run.  The King family has a herd of about 20 beautiful and happy dairy cows that provide the milk for their very famous Gouda.  Farmstead cheese, by definition, is made on the farm with only the milk of the dairy animals that live there. 

In their cheese house, you can take a look at the cheese-making room as well as choose from many varieties of cheese including gouda rubbed with Barley’s Russian stout.  We took home a chunk of that, as well as some caraway seed gouda that I’ll use for dinner tonight. 

Aged gouda at the top has a decidedly different look than the young gouda (bottom).

Also swoon-worthy is their

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