Goat Cheese With Blueberry Compote & Dinner Cooked Over A Fire

I don't know if it comes across in my posts how excited I get about food.  Food excites me.  A lot.

Today was a big food day.  Big.  Huge. (name that movie, kind of)

This morning, I was going through my Google Reader and came across the new post from Kitchen Confidante.  I knew immediately what I would be purchasing during our regular Sunday farmer's market trip.  Fresh blueberries and local goat cheese.

I love our neighborhood farmer's market.  It's small enough that you aren't seeing the same thing at dozens of booths over and over, but still large enough that you're pretty much guaranteed to find what you want.

Here are a few shots of our trip today.

Why my children refuse to look normal for photos is beyond my comprehension.  

The second I turn the camera off, they turn their regular expressions back on.

Do you remember Chandler's photo taking abilities on Friends?  

That's my children.

This is the best out of five.

I'm tempted by all the fresh cut flowers every time.

Berries, berries, and more berries.

I ended up with my blueberries and goat cheese, as well as a few other things.

Time to make the compote.

This is literally 4 ingredients and takes 15 minutes start to finish.

If you're not a fan of goat cheese (scoff), try it on ice cream or over pancakes for breakfast.

Or, you could use it to top my most favorite dessert in the world, panna cotta. 

If you want the recipe to recreate this at home, click here.

The  photography is beautiful.

Here's what I munched on while dinner cooked.

If you've never had an Oregon strawberry, I'll weep for you.

 

So that plate of deliciousness is why I get so excited.  

It was so simple, but so amazingly good.

For the rest of dinner, we decided to break in the new fire pit.

Ingredients:  Pork, red and yellow bell peppers, cremini mushrooms, head of garlic, small red and yukon gold potatoes, loaf of ciabatta.

Most of these items came from the farmer's market-

which makes them taste better, even if it's all in my head.

I marinated the pork, mushrooms and potatoes in a citrus, mint marinade for several hours.

When the fire was ready, I wrapped the potatoes and the head of garlic up in foil. 

We cooked them down in the pit for about an hour.

When the potatoes were close to being done, I threaded the pork and veggies onto skewers.

We put the pork on the grill over the fire first.

The taters and garlic got moved up top.

Once the meat was close, we added the veggies.

Time to open the foil packets and bring everything over to the table.

Did you see that garlic?  

Seriously, take a look again.

And here's dinner on my plate:

T'was a good food day.