A very sparse farmers' market. Maybe a dozen vendors, and not very many more customers.
I got some beet-and-red-cabbage sauerkraut, and that was it.
Then we went over to Zingerman's. It's no longer the case that you have to go to Europe to see so many different cheeses........ And many of them are locally produced.
Zingerman's Creamery makes this Bridgewater, "a rich mold-ripened (cow's milk) cheese, studded with Tellicherry pepper."
In addition to the fat round shape, I liked the reflections in the doors on the back of the case.
On the left is Zingerman's Creamery's Great Lakes Cheshire, "a classic English style cheese, made right here in A2 with Belted Friesian raw milk." (note that Belted Friesian is a breed of dairy cow)
On the right is Mimolette, a French cow's milk cheese made in the style of Dutch gouda.
I've never had any of these marshmallows. There's always something that tempts me more than marshmallows do (though I am assured these are yummy).
More and more sweet treats.
I love the mandelbrot. It is nicely crisp, not too sweet, with a hint of citrus zest.....
I've never had either of these, but would like to try them. I love the way they look, too.
Looking for color. Here we go.........
These are yummy.
The sweet smoked pepper on the left is what makes our lecsó so interesting and different from other things we eat.
Wandering over to Next Door -- almond croissants, and pain au chocolat.
Here is a good idea -- using the honor system to speed up the line.....
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