The Cream of the Crop… or Our Crop of Cream

This past Saturday, while strolling through the Greenmarket, it took much effort and restraint (which seems to leave my mind as quickly as the dollars float out of my wallet) not to pick up one of each and every kind of fresh fruit and berry available for sale. Peaches, apricots, strawberries, raspberries, blackberries, blueberries, cherries (sour or sweet!) Sigh. Sometimes I wish I was like a cow and had mutiple stomachs so that I could parcel out these cravings and get more bang for my gut. But constrained as I am by my human digestive system, I settled on blueberries and made a beeline for some fresh cream to round out a delicious breakfast. Yes, breakfast. What’s so wrong about having a jolt of butterfat in the morning to really get things rolling? Some folks have their coffee fix, and some folks skip the coffee and go straight for the cream. We don’t judge.

In the cream department, the Evans Farmhouse Creamery is tops. Based in Norwich, New York, the Evans milk a herd of about 90 Jersey cows and are one of the only certified organic producers in their area. Dave and Sue Evans are passionate about their cows and their cows’ munchies, and insist on grazing their herd as much as possible. The summer cream is thick and golden-hued, and is the perfect sweet accompaniment to all the good things mother nature is throwing at us these days. And while they are required by law to pasteurize their milk and cream, the Evans use a gentler, low temperature method of pasteurization, letting the nuances of grassy, cow-y flavors shine through.

So go ahead and spoon it over a bowl of fresh fruit, whip it up and give your pie or cobbler a proper dollop, or put that ice cream maker to use and make some fantastic frozen confection! Your tummy will thank you.

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