The leftovers of five types of cheese get turned into a delicious cheese spread the French way by making fromage fort.
Happy New Year! It’s been the longest three-day week, hasn’t it? Has it really only been three days since New Year’s Day? I’m very happy today is Friday. Here are a few items I think will interest my locavore-leaning, sustainability-loving readers.
- New Jersey has a pending single-use bag tax (or surcharge if you like the word better). You can pop over to my piece on Mother Nature Network for the details, but here’s the quick version. Consumers would pay 5-cents per plastic or paper bag they took from a store OR be reimbursed 5-cents for each reusable bag they used at a store.
- Learn how to think and buy locally at the interactive Local Food for Thought Fare at the Camden County Environmental Center on January 13 from 1-2pm. There will be representatives from local Community Supported Agriculture (CSA) farms as well as information on growing your own vegetables and worm composting. Master gardeners from Master Gardeners of Camden County will also be there to answer questions.
- NJ.com has a feature on the tasting rooms of many of South Jersey wineries.
- Finally, if you have bits a various types of cheese leftover from your holiday cheese trays, don’t let them go to waste. Turn them into Fromage Fort, a never-the-same-twice cheese spread made with leftover cheese, white wine, garlic and butter. This is my new post-holiday food tradition.
Enjoy your weekend!
