Strawberry Season

First things first.  Next Saturday, the 16th we will not be at the Crystal Spring Farmers Market.  You will be able to find us at the Yarmouth Clam Festival from Friday through Sunday.  Okay, on to new items.  This week we have a few new offerings for you.  They are all spices and herbs and while not overly exciting to everyone, some may find them interesting and/or useful.  They are:

Bitter Orange Peel (Organic) - Also known as Seville orange, the peel is used to flavor Triple Sec, Bitters, in the making of Marmalade, and in various teas and perfumes.  It is a popular ingredient when brewing Belgian Wheat beers and is utilized in traditional Chinese medicine.

Orange Peel (Organic) - Orange peel is derived from the outer skin of the sweet orange and can be strongly flavored.  It is commonly used in teas, mulling spices, marinades, and both sweet and savory dishes.  Try adding to rice while it is cooking for a delicious change.

Annatto Seed (Organic) - Also known as Achiote, Annatto is slightly peppery and sweet with a hint of nutmeg.  It is used to color cheese and butter, and is a crucial ingredient in Mexican, Caribbean, and Latin American cuisine.  To make Annatto Oil, simmer 1/2 cup seeds in 1 cup of oil for 10 minutes.  Strain out the seeds and store in a tightly sealed container.

Stevia Leaf (Organic) - One of the sweetest substances known in nature, Stevia is up to 300 times sweeter than sugar.  One teaspoon of dried Stevia dissolved in one tablespoon of water provides the sweetening power of one cup of sugar.

Gratuitous piglet photo.

I actually have a recipe for you this week too.  Taking advantage of the wonderful strawberries that our vendors have available, we made this last week and thoroughly enjoyed it.  Takes a little time but is well worth it.

Strawberry Cheesecake Ice Cream

Makes 1 Quart

3/4 Cup Sugar
3 oz. Cream cheese
2 Large egg yolks
1 1/2 Cups Milk
1 Cup Half-and-half
1 1/2 Cup Fresh Strawberries, coarsely chopped
1/8 Cup Powdered sugar
1/8 Cup Water

1 Tsp. Vanilla Extract
4 Graham crackers, crumbled (Optional)

Combine the sugar, cream cheese, and egg yolks into a large bowl. Beat them with a mixer at high speed until smooth. In a medium heavy saucepan, combine the milk and half-and-half. Bring the mixture a boil and then remove the pan from the heat.  Add 1/4 of the hot milk mixture to the sugar/cream cheese/egg mixture, while stirring constantly with a whisk to combine.  This is called tempering.  Return this milk/sugar/cream cheese/egg mixture back to the saucepan with the remaining milk in it. Cook over medium-low heat for about 5 minutes, until the mixture reaches 160 degrees when tested with a thermometer. (This just pasteurized your egg yolks) Ensure you continue to stir throughout the process.

Cool the mixture by placing the pan in an ice-filled bowl. Stir occasionally.  While the mixture is cooling, combine the strawberries, powdered sugar, and water in a small saucepan.  Bring to a boil and then reduce the heat and simmer for about 5 minutes. Let the mixture thicken a bit and stir frequently. Set this mixture aside to cool in a pan of ice as well.

Once both of your mixtures are completely cooled, stir the strawberry mixture into the milk mixture. Place into your refrigerator and chill for at least 3 hours. Once it's cold, process it in your ice cream maker according to the manufacturer's instructions. When the ice cream is almost done processing, add the optional graham cracker pieces.

Place the ice cream in a separate container and put in the freezer for at least 3 hours, or overnight if possible.  Enjoy.