BostonZest

Farmstead – Cheese Excellence on Providence's East Side

A recent day trip to Providence included a stop at the Farmstead cheese shop in Wayland Square. Our friends David and Peter spent some time in Providence last summer and told us we had to visit this food-find. Thanks guys, for the wonderful tip. This place should be on everyone's Providence itinerary. 

Farmstead is the cheese shop. Next door, is their bistro, La Laiterie at Farmstead. We were headed to Al Forno for dinner, so we didn't try the restaurant this trip but will next time. David and Peter did dine there, and said it was not to be missed. 

We spotted the Twig Farm Square and asked whether they had the Twig Farm Tomme. They grabbed a new wheel from their cheese cave and opened it for us. They also had a perfect piece of Ascutney Mountain, so we decided that a Vermont tomme-stlye cheese tasting would be a perfect late night treat. (It was amazing but more about that in another post.) 

The selection of cheese, bread, cured meats, and related products was carefully chosen. The service was excellent, knowledgeable, and accommodating. This place was everything we want in a local food shop.

 

And if you want the ultimate ham and cheese, they were hand-carving slices from this beauty.

Click here for more of our posts on the subject of cheese.

We audition books around here, because we live in a very tiny space with books everywhere. We only had the Boston Public Library's copy of "Mastering Cheese" one day, when we ordered one of our own. We're currently taking the course; chapter-by-chapter, and with each page learn a little more about this fascinating food. 

Details:
Farmstead
186 Wayland Avenue, Providence, RI 02906 ( Map & Reviews )
Phone: 401-274-7177 
www.farmsteadinc.com

 
Writers: Penny & Ed Cherubino
Photos: © 2010 Penny Cherubino

Market Scene Report on Wayland Winter Farmers' Market

Last weekend we had a lot of fun at the Wayland Winter Farmers' Market at Russell's Garden Center in Wayland. Click on over to Serious Eats for Penny's full report on our visit.

(Here are the the folks from E & T Farms.)

This week it's your turn, especially if you love wool. Saturday is "Wool Day." "New England farmers will bring hand-spun and hand-dyed yarn, roving, top, raw and washed fleece. Finished products include woven, knit and felted items, including the Baaay State Blanket," says Market Manager, Peg Mallett.

We saw a sample of the wool last week at the Springdell Farm table. Their sheep are hand sheared each Spring and the wool is milled locally. Last week they had a beautiful selection of bright, cheerful, yarn for sale.

Here are a few more happy market moments. 

We sampled Tower Root Beer, a local brand that has recently been revived by the current generation of the family that began the company in Somerville way back in 1914.

 

Teacups, tea and scones were turned into wonderful Valentines by Gay Geiger Hughes of Gay Grace Teas.

 

Farmer Michael Docter was cutting and passing samples of his sweet, delicious carrots from Winter Moon Farm.

Want to learn what to do with wool. Here are some of the top rated books on the topic.

     

Details:

Wayland Winter Farmers' Market

Russell's Garden Center
397 Boston Post Road, Wayland, MA 01778 (map)

Saturdays 10 am to 1 pm through February 27 

Writers: Penny & Ed Cherubino

Photos: © 2010 Penny Cherubino

Cafe Jaffa– A Good Value in the Back Bay

A BostonZest post on Cafe Jaffa is long overdue. When we meet people new to the Back Bay, Cafe Jaffa is always one of the neighborhood dining options we recommend.

On Saturday, we worked on a project for most of the day. When we finally raised our heads, it was 3 o'clock and we needed something to eat. Cafe Jaffa was the perfect answer. It's nearby, casual, open long hours, and a great value. What's more we could choose to eat there or order take-out. Either way they'd feed us quickly. 

We decided to eat there. We ordered falafel to stave off starvation. Then followed that with chicken kabob and schwarma salads. We ate our fill and still had half a salad to take home for an evening snack.

If you ever need a quick meal around the Prudential Center and Hynes Auditorium, check-out the Middle Eastern fare at Cafe Jaffa.

Once you taste the flavors at Cafe Jaffa, you may want to make Middle Eastern food yourself. This book by Claudia Roden is on my wish list. She's a great teacher, storyteller and an all around inspiring food author.

Remember, when you start your Amazon shopping from here, you keep recommendations like this one for Cafe Jaffa coming your way.

Details:

Cafe Jaffa-  48 Gloucester Street, Boston, MA 02115 (map)

(617) 536-0230

www.cafejaffa.net

Other opinions:

Google links

Here's the yelp

The Cheese Iron, Another Reason to Visit Portland ME

On our last long weekend escape we paid our first visit to The Cheese Iron located just outside Portland, ME. Our trusted wine mentor, Howie Rubin of Bauer Wines knew we were headed North and strongly recommended that we visit this treasure trove for lovers of cheese and fine food.

Howie said, "First and foremost, I begged them to open up a second location on Newbury Street...My wife worked with Vincent at Formaggio, so it was a fun reunion for them. I read about them in some travel mags with food stories. Loved the cheese selection, found some local Maine cheeses to bring home, as well as some unusual spices....and two AMAZING sandwiches. I remember how great the place smelled! Very well run, conducive to hanging out and absorbing it all."

Husband and wife cheesemongers Vincent Maniaci and Jill Dutton own and operate the Cheese Iron.

Vincent said that over Columbus Day, the shop would be open their regular hours 8am-6pm Friday, Saturday and Monday. They closed on Sundays so plan accordingly.

We asked what cheese was spectacular now. He picked two favorites of the moment- Pleasant Ridge Reserve, a fantastic raw cow's milk cheese from Upland Cheese Company in Wisconsin and an old favorite of ours, Bailey Hazen Blue from Jasper Hill Farms in Vermont.

Vincent also gave us a mouth-watering reason for a special trip to the Cheese Iron. He said, "By the time Columbus Day hits, our cave-aged prosciutto should be ready." He explained that "We're taking prosciutto that is fairly young and maturing it further in our cheese cave."

Naturally, call before you drive two hours specifically for the prosciutto because these folks like to do things right and the ham won't be ready until they decide that it has reached its peak.

As to those "AMAZING sandwiches,"must-try selections are the Cuban and (Vincent's favorite and ours too) the Bella Mortadella. "As we move into fall we find ourselves making more pastrami and more rubens and we'll start beefing-up our hot soup and cold pasta salad selections," said Vincent.

We recommend picking up a picnic lunch at the Cheese Iron and taking it to a nearby lighthouse or a state park to dine with a spectacular view. They'll be happy to help with directions and suggestions if you need them.

If you find the information on BostonZest useful, do your part to keep the Zest going by beginning your Amazon shopping from here. Here's a wonderful book and would make a perfect gift for the cheese lover in your life.

Details:

Photos ©2009 Penny Cherubino

The Cheese Iron
Cheese, Wine and Specialty Foods
www.thecheeseiron.com
200 US Route 1 # 300, Scarborough, ME 04074-6004
1-207-883-4057
map