The drive is twisted with switch-backs. Look out the window too much and you feel dizzy. But if you don’t look, you miss a lifetime of woods and underbrush; ancient rock that is a part of the oldest mountain range in the world. I have a good sense of direction on these roads. As if my heart knows the way home or just which byway will tell a story that I’ve been longing to hear. New sights to clear my mind. In the mountains it’s as if my soul relaxes, breathes a sigh, then like a dog that has found its bed, turns around a few times, curls up and sleeps.
On the night I met my husband we felt an instant kinship over a shared fondness for the mountains. We both yearned for the soft lush lines of Appalachia, apple trees and little coffee roasting shacks, changing views beyond every curve of the mountain.
We are not there…yet. But our move out of D.C. to Fredericksburg allows us to be closer. Over the last few weeks, we have explored the Shenandoah area regularly to have picnics at one of the picturesque wineries near Charlottesville or to browse an interesting independent shop in one of the smaller towns in between. With the tourists that come through the area, there is no shortage of farmstands and markets where you can pick up local produce, meats, and cheeses. This time we came back with a haul of pumpkins, apples, pears, a bag of baby potatoes and sharp pimento cheese from Caromont Farm.
I made Pimento Cheese-Stuffed Potatoes with things from our day trip. The Caromont pimento cheese is made with sharp aged cheddar and chevre which was wonderful, but my mom’s pimento cheese would be even better! These bite-size little treats are just the thing to snack on while making dinner or to have alongside a salad for a meal. Enjoy!
- baby potatoes
- pimento cheese
- finely chopped onion
- sour cream
- salt and pepper
- Place the potatoes in a medium pot and cover with water. Bring to a boil and simmer until the potatoes can be easily pierced with the tip of a knife. Cool the potatoes then cut in half, and scoop out the flesh with a small spoon (a grapefruit spoon works great), leaving some of the flesh to make a boat. Place the potato skins on a foil-lined baking sheet and broil for 3 minutes or until they are starting to brown around the edges. Meanwhile, mash the potato flesh with a large spoonful of pimento cheese, a little finely chopped onion, and a dollop of sour cream. Taste and season with salt and pepper. Scoop the pimento cheese feeling into the potatoes then place under the broiler for another 3 minutes or until the tops are beginning to brown.