101 Cookbooks is one of my favourite blogs, and this super-easy egg quesadilla recipe (like many of her posts) is one of those things you wish you’d made up yourself. Instead, I made it local with some awesome ingredients.
First, ox-eye daisy capers I picked up in Quebec:
An egg from Hope Eco-Farm, picked up at Karma Co-op, with a corn tortilla and sprinkled with Monforte hard sheep cheese.
Folded up deliciousness.
Served with a dollop of yogurt.
I’ve written before about my CSA shares in Monforte Cheese, a local cheese-making company that used a CSA program to raise funds to build their own space. Well, they’ve just announced they’re selling another round of shares between now and December 31:
This second round of offerings is a means to continue development in the production of cheese, but also our goal of strengthening our local food infrastructure through a number of different means (production, education and innovation).
Three levels of investment are available, starting at $200. Find out more on Monforte’s website.
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