Quince 

The quince is an ancient pome fruit with deep romantic and religious symbolism. Quince is beautiful yellow and shaped like a lumpy fuzzy pear. Many people have not tried quince as it can seem intimidating or strange. This is not a fruit you typically eat raw because they are rock hard, fuzzy and astringent (though some cultures enjoy them raw). Luckily quinces can be cooked and enjoyed in many forms, in sweets like jams, marmalade, pies, and pastes. They also work well in many savory dishes like stews, soups, or roasts. Once processed the flavor is similar to pear and apples. To make them even more alluring, these quinces were grown organically in our Salt Lake Valley! This “forbidden fruit” can hopefully spark some culinary or poetic inspiration!

Roasted Pumpkin Seed Oil – Stony Brook 

This oil is made from pumpkin seeds sourced exclusively from upstate nY family farms. Seeds are roasted and freshly expeller-pressed in small batches year-round at Finger Lakes NY.

Pumpkin seed oil is best used sparingly but often! It has a nutty taste similar to hazelnut or walnut, becoming buttery when combined with other ingredients. Drizzle on pasta, quinoa, or potatoes. Use in place of olive oil or other vegetable oils. To preserve quality and flavor do not cook with this oil. Smoke point is 250° F.

Tomme Crayeuse

Tomme Crayeuse is a French cheese from the Rhone/Alps Region. Made with pasteurized cow milk with a traditional rennet and aged 2-4 months. Crayeuse, meaning “Chalky,” is an integral characteristic of this raw cow’s milk cheese from Savoie. The cheese is set to age in a warm, moist cave that speeds ripening, developing a thick, creamy outer layer. When moved to a cooler cave, ripening slows, leaving an interior dense and chalky. The flavor is complex: lactic, mushroomy, and earthy blending into an elevated essence of buttered toast. The stunning yellow-mottling on the rind develops naturally as a result of cellulose in the cows’ diet. You may already know that crayeuse can change your life – bring along cool climate wine and never look back

Pont L’Eveque

Pont L’Eveque is a French cheese from Normandie. Made with pasteurized cow milk with a traditional rennet and aged 2-4 months.Le Conquerant Demi Pont L’eveque is a pungent, monastic washed rind cheese specially made for Will Studd by the Graindorge family dairy. This French cheese comes from Pays d’Auge in Normandy, France and is made from whole milk sourced from the designated AOC region for Pont l’eveque.   It name means small size which also indicates how quickly this soft surface-ripened cheese will ripen compared to larger counterparts. The cheese comes wrapped in wax paper and packed in a poplar wood box to create an environment that will aid in its ripening. Le Conquerant Demi Pont L’eveque is best enjoyed when the chalky centre breaks down to a gooey fudgy texture with a tantalizing creamy finish. Take the pungent smell in your stride as it is an important part of all washed rind cheeses.