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Who's Online
We have 2 guests onlineSyndicate
Aug
07
| Recipes for your Garden |
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| Thursday, 07 August 2008 | |
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Here are some delicious recipes to share, from Scratch Farm CSA member Ashley Paul, for cucumber soup and lemon basil ice cream. Just click on "More..." for the full details. Cucumber Soup:(this can be halved...it's alot) 4c. peeled, seeded cucumbers 2c. water (i sometimes sub raw milk) 2c. plain yogurt 1 tbs honey 1 tsp salt 1-2 cloves garlic 3 fresh mint leaves 3/4 tbs fresh dill or 1/4 dry pulse first 8 ingredients in blender until cucumbers are small chunks. garnish w/ fresh dill and cucumbers slices. chill an hour or so to allow flavors to mingle. can be made the night before. (i also make this by hand often because i like it chunky...just chop cukes and mix everything together. i sometimes add a few chives too if i have them. Lemon Basil Ice Cream: 4c. whole or raw milk bunch lemon basil, or any combo of basils (i like alot of lemon and a few leaves of others mixed in) coursely chopped 1/2-1 cup sugar depending on your taste (ice cream will taste less sweet after being frozen) 6 egg yolks 2 c. heavy cream bring milk to soft boil. drop basil in and let steep at least three hours, longer for more flavor. (you can do this the night before) in a large boil whisk yolks and sugars until well blended. reheat milk mixture to boil. add a few drops milk to yolks whisking careful not to cook yolks. when incorporated add in about 1/4 cup incraments whisking between each addition. return to pot and bring to boil stirring constantly. custard will thicken and coat back of spoon. remove from heat and pour through mess strainer into bowl. whisk in heavy cream and chill until cold. best overnight. churn in ice cream maker or by hand until frozen yum!! |
It's been an abundant summer for our local farms, and if you're getting piles of fresh produce from your own backyard, or a farmers market or farm share, it can be a challenge to know what to do with it all!
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