Saturday, June 20, 2009
I’ve wanted to be a locavore ever since I read Barbara Kingsolver’s most excellent memoir, Animal, Vegetable, Miracle. I live on a one third acre lot, on sandy Cape Cod, in the oh so chilly Northeast, and it’s a challenging proposition.
But this past weekend it actually felt possible. For the past month, every Saturday morning I head down to the Orleans Farmers Market to buy our produce. It’s been fun catching up with my farmer friends, but the pickings have been slim, until this weekend.
Finally, things are starting to grow on Cape Cod and we filled our bag with salad greens, winter kale, radishes, scallions, leeks, and a dozen quail eggs.
The quail eggs taste just like regular eggs, but they are so tiny and cute. You simply boil them for five minutes and then let them rest in a cold water bath for ten minutes. They’re fabulous in a salad.
We also recently joined a raw milk co-op from Paskamansett Farms in Dartmouth. There are 12 members in the coop who take turns driving 145 miles round trip to pick up the weekly milk supply for everyone. A two and a half hour drive once every 12 weeks does not seem like too much work for the pleasure of drinking raw milk. It comes in glass bottles like I remember from my early childhood.
Being in a milk coop is a bit different than running to the store when you run out of milk, because you have a standard order each week. That means if you don’t use it all, more is still coming. So this week, in addition to an abundance of bluefish, we have an abundance of milk.
I’m discovering the life of a locavore involves a certain amount of repetition. Rather than cooking what you have a craving for, you have to dream up recipes that use what you have on hand. So far I haven’t tired of the challenge, or the flavors, but all that milk left me flummoxed.
Thankfully Karen at Karen Cooks, recently posted a recipe for Fresh Mint Chocolate Chip Ice Cream. Her recipe called for 1 1/2 cups each of whole milk and half and half, but we decided the cream that rose to the top of our milk might be creamy enough substitute all milk for the half and half. Besides, we were psyched to use up three cups of milk.
First you steep fresh mint leaves in the milk for a half an hour.
Then you make the mixture, put it in your ice cream maker and let it do it’s work for 40 minutes. Freeze for four hours and this is what you get:
We didn't add food coloring for a prettier color and our raw milk version wasn’t as creamy as ice cream, but it was plenty rich and the fresh mint flavor is indescribable.
For the recipe, visit Karen’s Blog and while you’re there, check our her gorgeous gardens!