Hi all! Spring is nearly here! Not that winter was particularly terrible but I don’t know about you, but I welcome warm breezes, birds singing and the sight of snowdrops poking through the soil. Spring to a food lover means fresh spring greens coming soon to a farmers market near you. As the markets will be opening soon it brings me back to farmer’s market memories.

Flashback to a crisp fall day… John and I decided one Saturday morning last October to venture out early to the Easton Farmers Market. With no deeds to do and no promises to keep, we set off on our adventure. We thought we would just enjoy the day and see if we could pick up some inspiration for dinner. While we walked, gathering inspiration we heard an announcement that there would be a presentation on food pairing by Stefanie Angstadt from Valley Milkhouse. Our ears perked up, did someone say cheese! We picked up a yummy breakfast crepe from Full of Crepe and grabbed ourselves a front row seat.  Stefanie gave samples of various cheeses and foods that go with them well. People asked lots of questions and she shared some interesting cheese facts. For example, the very same cheese, made in the very same way every time can taste different in different seasons because the grass the cows are eating is at different stages of growth and that effects the taste of the milk used.  Who knew?! But all the facts and cheeses aside, we fell in love with Blue Bell, which is a semi-firm raw milk cheese with Roquefort mold that is aged for 2 months or more.  Stefanie presented the classic pairing of Blue Bell with fresh pears.  Let me tell you, my mind raced with the possibilities. I had plans for that fabulous bleu cheese but they were not to be, for we enjoyed it with fresh pears, a fresh baguette and a bottle of Riesling.  What a glorious dinner!

Spring forward to today where I am pondering, yet again, the glories of Blue Bell and present to you one of the possibilities that raced through my mind, Chicken Bleu. It’s really easy, really tasty and I hope it gives you happy memories of bleu cheese too.

 ~ Diana

                                                                         Chicken Bleu

4 Boneless Chicken Breasts

¼ C. Butter

2 C. Sour Cream

½ C. Bleu Cheese, crumbled

¼ tsp. finely chopped garlic

Melt butter and brown chicken on both sides turning once. Place browned chicken in a baking pan and set aside. Combine sour cream, bleu cheese and garlic ;  pour over browned chicken. Bake at 350* for 50-60 minutes.