Earlier this month, I saw a post on Meal Ticket (City Paper‘s excellent food blog) about Saint Benoit Yogurt, made in Sonoma County and packaged in painfully charming earthenware crocks. So obviously, when I saw some at the farmers’ market, I had to get it.
I went with the honey flavor—a layer of “Marshall’s Farm” honey rested on the bottom of the hefty little crock. This is a cream top yogurt, something I love deeply. That said—no match for Pequea. Seriously.
But the packaging is much more sustainable. The crocks can be returned (there is a container deposit) or reused at home. It could be an interesting option for local yogurt producers with a loyal clientele, like, um, maybe, Pequea Valley.
