sweet miscellany

I remember being so excited when I finally decided to buy the ice cream maker attachment for my kitchenaid. I thought I was being so resourceful because the only additional space it would take up was a bit of corner real estate in my freezer. I used it about three times last summer, then began piling ice cube trays and bags of random frozen items on top of it, forgetting about its existence altogether. I’m not sure why it didn’t get used more because ice cream is almost a daily requirement for me in the summer time as the temperatures are sweltering and damn near unbearable. As silly as this may seem, I’ve made a vow this spring and summer to stop the neglect and abandonment of my ice cream maker. Maybe other “neglectful ice cream maker owners” out there can make that vow, too.

Silliness aside, it is actually rather practical to make your own ice cream. I live in a place where Baskin Robbins is as gourmet as it gets. Not only can it be a tad expensive, but I don’t know what the heck is going into that artificially colored vat of “ice cream”. I am probably about to say something sacreligious since I’m from Texas, but even Blue Belle has a less than virtuous ingredient list. If I can make something that doesn’t upset my tummy and is a completely customized flavor, it’s a win-win.I’ve been drooling over this ice cream for a year now and since it’s strawberry season here again, I figured it was the perfect time to test it out. I veganized it by using only coconut milk and put a bit of a Courtney spin on it by adding some vanilla bean and ground cardamom. The ice cream base is damn good on it own but I encourage you to add the roasted strawberries. You will not be disappointed.

Over the past couple of years, I have grown quite passionate about food issues. The issue of supporting local businesses and farmers is near and dear to my heart in particular. I think it can be attributed to being introduced to more and more food blogs, becoming involved in my local farmer’s market, and reading Animal, Vegetable, Miracle by Barbara Kingsolver. And, starting my own small business probably had a little something to do with it also.

There may be some eyes rolling out there at the thought of buying local. It seems that some view this as a fad, often giving the term “local” a bad connotation. If buying local is bad, then I don’t want to be right. Ok, I admit, that was super cheesey and I’m slightly embarrassed by it. Moving on…

By buying local goods, you are supporting your local economy. That $3 you paid for a bunch of spinach goes right back to the farmer instead of Kroger’s or Trader Joe’s. That spinach is also cared for and nurtured by someone that knows it like the back of their hand. It’s most likely not grown from genetically modified seed or sprayed with pesticides. But, the best part is, it was grown in local soil and is super fresh because it didn’t have to travel very long to get to you. The short travel distance also allows produce to be picked perfectly ripe and ready to go straight into your hands (or belly). Buying locally allows you to become more familiar with the growing seasons, a bit of knowledge that used to be quite commonplace 100 years ago. You’ll start to understand why April strawberries are fresh and sweet while their inferior grocery store counterparts in December are tart and flavorless.

I want to be realistic about eating locally because I know a big issue with people is the cost. Why would I pay $3 for a carton of strawberries at the farmer’s market when I can get it cheaper at the store? That is a valid concern, and one I hope can be solved over time. For now, try to treat yourself to something local and savor it. I promise it will be the best peach, tomato, or jar of pickles that you have ever tasted.

In going along with what seems to be my wordy rant on buying local, I plan to start incorporating more about seasonal produce here on the blog. I’ll share tasty ways in which you can enjoy the produce that is showing up in your local farmer’s markets. Growing seasons aren’t the same around the world, so I’ll be tagging these posts as “farm to table” so you can choose appropriate recipes depending on your season. In case you have started to worry about the role on sweets on this blog, don’t worry! I’ll still be making them but I’m going to try to incorporate more seasonal goods. And, if you have made it this far in what feels like a novel of a post, here’s a recipe for a springy frittata. In my version, the spring onions, dried basil, and eggs were all sourced locally.

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Roasted Strawberry Coconut Milk Ice Cream

Farm to Table: Spring Onion & Asparagus Frittata