MOTHER’S DAY CRUDITÉ BOARD

INGREDIENTS

• 4 oz goat cheese from Lost Ruby Ranch
• ½ cup milk from Swanson Bros Milk at 413 Farms
• 1 tbsp butter from Lucky Layla in Market Provisions
• ¼ tsp salt
• Pinch of black pepper
• ¼ tsp Voodoo Cajun blend from Royal Roost Farm
• 2 tbsp chives from Williams Garden
• 2 tsp minced shallots
• Fresh seasonal vegetables – we used:
• Purple Kohlrabi from Market Provisions
• Carrots from Misty Moon Farm
• Watermelon Radish from Mama Ida’s Community Garden
• Snap Peas from Mama Ida’s Community Garden
• Rainbow Chard from Mama Ida’s Community Garden
• Watercress and marigolds to garnish from Mama Ida’s Community Garden

INSTRUCTIONS

1. In a medium sized pot, combine milk and goat cheese over low heat. Stir until full combined.
2. Once simmering, add in spices, shallots, and chives. Let simmer until thickened to coat the back of a spoon.  
3. Arrange vegetables on a platter around the chevre fondue for a delicious and shareable snack!