Foodstuff we like right now.

(GOAT) CHEESECAKE

Saving room for dessert at the Local Chop & Grill House in Harrisonburg is a must, especially for cheesecake fans. Part of what makes this one—baked from chef Ryan Zale’s recipe— so delicious are the local eggs and almond crust. But the real star ingredient is goat cheese from Green Haven Farm in Woodstock. The result is a bit tangier and less dense than a typical New York–style cheesecake. Irresistible. $7, (540) 801-0505.

GARLIC SCAPE

Pretty enough to put in a vase, this curly stem of the garlic plant is delicious in its own right. Subtler in its garlickiness than “regular” garlic, scapes are wonderful in pestos (in lieu of cloves) or even thrown on the grill. But Appalachia Star Farm let us in on a secret: Cut them into two-inch pieces and freeze them for the off-season. Look for them around mid May through early June. About $2 for a bunch of spray-free scapes from Rachel Effinger at the Staunton farmers’ market. (540) 255-3628. Or from Appalachia Star Farm at the Charlottesville, Lexington, and Nellysford farmers’ markets. (434) 277-9304, www.appalachiastar.com.

SURRYANO HAM

Produced from heritage-breed Berkshire hogs that were raised under certified-humane conditions, this ham is Virginia’s answer to European prosciutto and serrano. It’s dry-cured by hand and smoked over hickory logs for a week in Surry, Virginia, then aged for more than a year. The flavor is rich yet sweet, good enough to stand alone (serve at room temperature for best flavor)—or with slices of melon. About $10 for a four-ounce package at the Farm Basket in Lynchburg and at Feast! in Charlottesville. www.surryfarms.com.

ANPAN

A delicacy in Japan, these yeast buns are taking off in Central Virginia. “Anpan satisfies my hunger but is not too heavy, and the sweet red-bean-paste filling makes me smile,” says Kumiko Berryman, the mastermind behind Blue Forest Bakery, which started hawking these at Charlottesville City Market last year (and has since added other traditional Japanese breads). “If I were in Japan, I would grab an anpan and a bottle of unsweetened green tea, ride a bicycle to the park, and enjoy a picnic.” $3 per anpan at the Charlottesville City Market. www.blueforestbakery.com.

BREAD BOARD

Slicing foods on a cutting board shaped like a slice of bread is the kind of kitchen humor we fall for every time. This particular one is made from curly red maple harvested locally by Charlottesville artist Brent Taylor. He has also been known to use walnut, cherry, ambrosia maple, or any other wood he can find. We like it as a cheeseboard, but you can really use it for anything. As the artist himself says, these boards are meant to be used, not just admired. $34.95, for board and knife, at the Seasonal Cook in Charlottesville. (434) 295-9355.