Spatula Diaries: More chevre, more time to shop

225 food blogger Maggie Heyn Richardson welcomes a new goat cheese farmer from Mississippi, and shares her experience from the farmer to the kitchen, such as making solid tsatsiki, a Greek yogurt sauce with garlic, cucumbers, lemon and mint. Another alternative is slathering it on slices of French boule with fresh Louisiana strawberries and mint, painted the exterior with a little olive oil and grilled it over charcoal. And the Red Stick Farmer’s Market opens a mid-week market next Thursday. Find out the new hours here.