One of the crowd favorites at Gates' First Birthday Party was a simple side dish of strawberries tossed with Goat Feta from the Achadinha Cheese Company and drizzled with Balsamic Vinegar.
I'd love to claim credit for this combination, but the recipe was the brainchild of Chris, one of the farmer's market representatives for Achadinha Cheese Company. This recipe might not work with another feta. It's the freshness of the feta and it's slight brininess that you need to offset the sweetness of both the strawberries and the Balsamic Vinegar.
When I visited Achadinha Cheese Company earlier this month (check back this afternoon for a guided tour of the farm), I asked Donna Pacheco what the secret to their feta was. She had two. The first is that they use whey to make the brine for the feta. The second? The freshness of the feta offered at the farmer's market, it's less than four days old.
Depending on the sweetness of the strawberries the amount of Balsamic Vinegar varies from two to four tablespoons. The ratio of strawberries to feta doesn't change; I made my salad with two baskets of strawberries and one container of Goat Feta from Achadinha Cheese Company.
What's your favorite way to eat Feta?
Donna's favorite ways to eat their feta are with fresh blueberries (can't wait for them to come in season) or as a Bruschetta with Basil and Tomatoes (can't wait for them to come in season either).
Bon Appetit!
Eden!
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Credits: All layouts designed by Eden Hensley Silverstein for The Road to the Good Life. With the exception of the first image, other images taken by Eden Hensley Silverstein for The Road to the Good Life. First image taken by Heather Hunsinger aka Mooflyfoof and used with permission.
