A bowl of something frozen and sweet.

When it comes to summertime treats there is nothing better that a bowl of something frozen and sweet. But when you can’t eat regular cow dairy based ice creams and you are sick of soy-based ice creams, the same old raspberry sorbet, or paying $8.00 for a pint of some non-dairy alternative. Then its time to get creative.

Growing up one of my favorite things was ice cream, but when my body began react violently to cow’s cream, milk and cheese I lost some of my favorite foods. After five years of steering clear of any foods that contained cow dairy I began experimenting with goats milk. I had always been able to eat chèvre a soft fresh goat cheese, and I wanted to stop using soymilk. So I decided to slowly introduce fresh goats milk in to my diet. I tried a little bit here and their timid that it might affected me the same way as regular dairy. But it was fine; I was able to cut soy milk out of my diet completely and began using more and more goat’s milk. I was able to make corn chowder and not have to work so hard to cover up the soy flavor. Desserts that I wasn’t able to make suddenly became possible again and I gained a whole new repituar of dishes I enjoyed making.

The one challenge with goat’s milk is that it is naturally lower in fat than most cow’s milk. Its fat globules are very small and almost impossible to capture unless you have a separator. So making goat’s milk ice cream requires supplementing something that can fill the void left by less fat. Coconut milk was my first choice and it has been working wonders in almost every batch of ice cream I have made.

I can now eat homemade creamy ice cream with joy and have become a complete convert to goat’s milk.

Chocolate Ice cream

1 1/2 cups goat’s milk

1 1/3 cups coconut milk

1/2 of a vanilla bean

1 Teaspoon Vanilla extract

3/4 of a cup sugar

3/4 of a cup cocoa

2 whole eggs

1 egg yolk

3/4 of a cup nuts, chocolate

or any other sweet treat you want to put in your ice cream.

Instructions

Step 1) In a sink or large bowl set up an ice bath with a clean dry bowl in it and have a mesh strainer ready to strain the ice cream base, a rubber spatula is also a helpful tool. It is very important to shock the ice cream base and have it stop cooking as fast as possible so you have the proper consistency.

Step 2) Combine the milks in a heavy bottomed saucepan. Split the vanilla bean and scrape out seeds. Put both seeds and pod in milk, and put the pan on low and simmer for 10 minutes.

In a kitchen aid mixer or equivalent combine eggs, sugar and cocoa and whip on medium speed until the mixture is completely combined and it has gained body and lightened in color.

Step 3) With the mixer still running slowly pour in the hot milk mixture. When it is completely combined transfer the mixture back into the saucepan over medium heat.

*At this point it is imperative to stir continually making sure to scrape the bottom of the pan. The base contains eggs and it is very easy to over cook it. It will be finished cooking before you think it is. It should have the consistence of heavy cream.

Step 4) After the your base has completely cooled then you can put it into your ice cream maker

And spin it till it gains the desired consistency, at this point you can add your nuts, chocolate chunks or fruit, just make sure that they are not huge chunks that will choke up your ice cream mixer.

Let your ice cream rest in the freezer for an hour and then enjoy!

The joys of Swiss Chard in June

As spring turns into summer I continue to enjoy my small scale farming more and more. I am constantly amazed with the large amount of vegetables produced in my two 4x4 junk greenhouses. I started building the first one when the ground was still frozen in the first week of March. We planted peas, mizuna, tatsoi and a mustard salad mix while the daytime temperatures were still below 50 degrees.

This first planting flourished and until a week ago was producing more than we could eat. I just did the last cutting the other day and pulled the roots so I can put in another batch of greens, after I give the soil a nutrient boost.

The other green house (a revised version of the first one) got planted with all the seedlings that I started inside in early April. Everything is thriving and the weather has been nice and warm during the day with a slight chill in the air at night, creating ideal growing conditions for my greens.

The peas, radishes, beets and Swiss chard have been growing like crazy, throwing their mature leaves out faster than I can keep up. The radishes have required some time and care with thinning and weeding so that they don't crowd each other out and crack or go woody. I realize that sowing radish seeds requires thinking about the spacing and depth of the hole a little more than other veggies so that each seed produces a mature full grown vegetable.

When a friend of mine gave me a small package of Hudson Valley Seed Library Rainbow Swiss chard seeds back in April I was so exited to get them in the ground. Swiss chard to me is one of the most underused vegetables in the home and restaurant kitchen and over the last year has become my favorite "go to" green.

An excellent source of vitamin C, potassium and magnesium, swiss chard leaves are mild and tender at most sizes. Compared to its cousin, the beet, who's leaves become less tender and stringy with increasing size, swiss chard is a very versatile green and can be used in many different flavor combinations and can be eaten raw or cooked.

Rainbow chard Risotto

1 cup Arborio rice
1/3 cup diced bacon
3 tablespoons olive oil
1/2 large onion
1 clove garlic minced
4-5 cups chicken stock or vegetable stock

3 cups raw Swiss chard torn into bite sized pieces
(save the chard stems and dice them the same size
as the onions keeping them separate from the greens)

2-3 tablespoons butter
1/4 cup Parmesan or Romano cheese grated
salt and pepper to taste

Risotto takes time and a dedication that most other rice dishes do not. Take the time to cook it properly and you will be the envy of all your friends.

1) On high heat, sauté the onions, garlic, bacon and swiss chard stems in olive oil (use a deep frying or cast iron pan.) After a minute or so, reduce the heat to medium and sauté the ingredients until soft.

2) Add dry Arborio rice to the pan, stir it around to integrate it into the sauté.

3) Warm the stock for the risotto in a separate pan and set it aside. The liquid will be added in three or four stages so having it warm already will help with the cooking process.

4) Add your first cup of stock to the pan and stir. Let it simmer until the liquid has been absorbed fully. You will repeat this process three times, stirring the mixture in between.

5) When you add the last cup of liquid, the rice should be al dente. Add the raw Swiss chard, it is a little cumbersome but stir it in slowly, covering the raw greens with hot rice. Continue stirring until the greens are cooked. Taste the rice at this point to make sure it is finished cooking. If it is finished, turn the heat down to low.

6) Stir in the butter and cheese slowly and in stages so as to avoid clumping. If it's not creamy enough, add a small amount of stock at the end.

Enjoy with gusto!

Spring has sprung, and my love of baking has as well. Here are some of the most memorable creations

Bosc pear pie with organic spelt crust.
Lemon meringue tart with currant sauce.
Carrot cake with lemon butter cream frosting.
Dark chocolate cake with raspberry filling, topped with fresh fruit.

Daisy flour scones for the vernal hogget feast!

Lemon ginger scones made with Daisy Organic flour

Time to start some more seedlings to be transplanted later in April.
A friend gave me a packet of rainbow chard to try
from Hudson Valley seed library.
I will make some seedling cups from some old egg cartons
and transplant them into a new raised bed (still to be made) in April.

Seedling success!

Here are the 10 day old Mizuna seedlings.
Tomorrow is the first day of spring and the vernal
equinox. Spring seems to be coming right along.

Stock From Bones

Making stock is one of the best ways to utilize otherwise less-edible animal parts as a wholesome and cost effective product. Raw meat bones are available in most meat departments of supermarkets. You can also source bones from your local farmer. Meat stock is a great way to provide nutrient rich meals without eating steak or chicken every night.

Meat stock is made up of four parts: bones, vegetables, herbs and water. Choose bones that are red or pink with no odor. Rinse them thoroughly before putting them into the water. The traditional base of any stock is a combination of celery, carrots and onions. Celeriac and leaks are excellent additions to a stock and can be used as substitutes for celery and onions if you like. It’s important to wash the vegetables first, especially if you are using scraps (carrots and leeks both carry a lot of dirt in their nooks and crannies). Herbs are a critical element to the flavor profile of your stock. Thyme, bay leaf and parsley are the three best herbs to use for meat stock (use all three if you have them).

Stock made from beef, veal or game benefits from joints, knuckles and connective tissue as well as large bones to enhance the flavor. As the stock cooks, the cartilage and connective tissue break down into gelatin, thickening the stock and enriching it with nutrient and texture.

While this is a classic recipe that dates back to the 1800s, it still works every time. Remember, good ingredients make a good stock.

The classic ratio for stock
8 lbs raw bones, knuckles, joints, etc
1 gallon cold water
1/2 lb onions or leaks
1/4 lb celery or celeriac
1/4 lb carrots
1 handful of dry or fresh aromatic herbs (thyme, bay leaves, parsley)

Combine the bones and cold water in a pot and bring it to a boil. Reduce the heat and simmer till done. Add the vegetables and herbs in the last hour of cooking. When finished cooking, it’s a good idea to pour the stock through a strainer into a 3 inch deep, flat pan to cool. It’s important to cool the stock rapidly unless you plan on using it right away. Store in an airtight container in the freezer. Stock that is properly cooled and stored will last up to a month.

Cooking times for stocks

Chicken or fowl: 4-6 hours
Beef, veal or game: 6-8

Spring has officially sprung,took a nice long walk with a friend today near Woodstock. It was so life affirming to have the sun rays hit my face to only wear a sweater and to see these wonderful little bursts of purple life.

It may be 52 degrees outside
but in my tiny junk greenhouse
its 89 degrees inside!

Junk Greenhouse

Decided to stock pile all the junk from the property and make a greenhouse. Hopefully there will be a salad to be had in 44 to 55 days!