I stopped by the local organic farm again today and picked up 3 dozen eggs, fingerling potatoes, 2 onions, bag of their mixed greens, swiss chard and a loaf of honey orange bread from a local bakery. We have never tried swiss chard before so I thought I’d bring it home and give it a go. We tried a piece raw and decided the stalk kinda tastes like an earthy celery and the top pretty much tastes like nothing but has a good crunch. I think I will chop it up and saute it tomorrow and see if it tastes any better. It sure is pretty though! Better looking the prettiest bouquet for flowers…. and cheaper too!
Archive for February, 2009
We bought a White Mountain Ice Cream Freezer about 5-6 years ago and had only used it a handful of times. This past summer I started experimenting with a few recipes and by summers end we had produced a handful we really liked. I think our all time favorite is Mint Chocolate chip, followed by Vanilla Bean ice cream. Last night we whipped (or I should say churned) up 2 batches of ice cream: Vanilla Bean & Blueberry Vanilla……delicious! Here’s the recipe:
Vanilla Bean Ice Cream
6 egg yolks
2 cups milk
4 cups heavy cream
1 cup sugar
1 vanilla bean
In a double broiler combine the egg yolks, milk, cream, and sugar and heat at med/low temp. Cook the mixture on med/low til it coats the back of a wooden spoon (like a thick custard). Cut the vanilla bean at both ends and scrape out the seeds. Add seeds and vanilla bean to mixture and continue to stir til the mixture thickens about 5-10 min. Pour mixture into a pitcher and let it cool in the frig for a few hours. After ice cream mixture has cooled (remove the vanilla bean) pour it into the ice cream canister and churn til you can churn no more (about 20-25 min). Pour ice cream into a freezer container and pop it into the frig for a few hours to harden and enjoy!! Great topped with chocolate syrup or by itself!
Last night we had a few of our neighbors over for a cheese making party. We supplied the cheese making supplies from the New England Cheese Company, and beverages and asked everyone to bring an appetizer. What a success! We learned how to make mozzarella and ricotta cheese. Jokes were flying, and the guys had fun trying to shape the mozzarella into balls. Harder said than one. One added basil to his crescent moon shaped mozzarella, one ended up with something that resembled a turkey, another was some sort of flatten log and finally one that actually was in the shape of a proper mozzarella ball. Good times.
Next time, whatever the next get together is, I think I’ll ask everyone to bring something local to share. Everyone likes the idea of a “still” party. Who knows, we might be making LOCAL moonshine the next time around.
Our side of beef arrived last night…actually our 1/3rd of beef. We ended up sharing 2 Organic, Grass feed, Angus beef with 5 other families… our share was about 137 pounds for $325. Not bad. I wonder how long it will take us to go thru it. Farm to table about 40 miles.
Today was a great day in the quest for local food. I found a local organic farm about 25 miles from the house. Today we picked up 2 doz organic eggs, (we even got a peek at the happy cage free chickens) lettuce greens and a few beets for dinner. I also picked up a small box of rosemary crackers from an organic bakery company located in Seattle. I briefly thought about signing up for the farm’s spring or summer CSA program but since I already have big plans for my own summer garden I don’t think I will. All in all a good day for low mile food.
I ordered a dozen blueberry plants back in the fall and they finally arrived this week. We planted 3 each of the following varieties: Bluegold, Patriot, Bluecrop, and Sunshine. Each are suppose to reach between 4-6 feet tall. It’s one more advancement towards eating local and getting off the processed food chain.
Be still my heart….
rather than a $4 card and roses that would end up in the trash by weeks end the Handsome Husband bought me a truckload of dirt….for the garden. What a guy.