We've been excited the past few weeks to try the vegetables from our CSA (community supported agriculture), or at least I have. Each week you never know what you're going to get.
So, I've been experimenting with radishes and turnips, and garlic that looks like this:
Also we've had all kinds of greens such as bok choy, different kinds of kale, butter lettuce and swiss chard.
To live on a farm; that would be the life! To be preparing dinner and simply walk outside, pick what you need and get cooking! But this is the next best thing, I suppose!
For about a year now, I've been getting raw milk from the farm, and recently, because of this http://www.cornucopia.org/egg-report/egg-report-exec-summ.pdf, I started getting eggs as well. (I also get butter, yogurt and occasionally buttermilk from the farm). The milk is so delicious, fresh, and even has a slight sweet flavor sometimes. If you haven't already, you should really try it! The yolks of the eggs are bright orange, compared to the paler yellow of even the most organic, free range eggs you can find in the supermarket.
This past week, my family was busy preparing for my sister-in-law's wedding, so I wasn't able to eat many eggs, so I made this delicious crustless crab quiche from the 'Beautiful Babies' book by Kristen Michaelis. I used the delicious farm fresh eggs, milk, and green onions.
We also hadn't drunk much milk this week because I was sick (and there was no cereal for my husband) so to use up more milk and eggs, I decided to make some oh-so-delicious, creamy and spicy cardamom gelato!! (As if I needed an excuse to make this!) I was so excited to find this recipe http://realfoodhascurves.squarespace.com/food-blog/2010/11/24/cardamom-gelato.html because it reminded me of the marvelous gelato shop in Reston Town Center 'Pitango'. I had tried the cardamom flavor a couple of times and the combination of spicy and sweet is heavenly!
Of course, in keeping with real food/no refined sugars, I used coconut palm sugar (found here: http://www.amazon.com/Wholesome-Sweeteners-Organic-Coconut-16-Ounce/dp/B007TGH4CK/ref=sr_1_3?ie=UTF8&qid=1371248461&sr=8-3&keywords=organic+coconut+palm+sugar) instead of regular sugar. And I only used 1 cup of sugar total instead of 1 1/4 that the recipe calls for, and it was fine. I just added a little honey so the gelato wouldn't freeze as hard.
This gelato is a bit more work than regular ice cream, but it is so worth it! The point where you heat the custard concoction to 178 degrees seemed to take forever but I am glad I was precise because this gelato is soo much more creamy than the other ice creams I've made (and this is with mostly milk!)
Anyway, here's a photo of the delightful, farm fresh delicacy:
Yay for local farmers, and the fresh, real food they provide us! Thanks be to God for quiche and gelato! :)
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