Archive for August, 2010

Transplanting Party


08/31/2010 at 10:46 am Leave a comment

A welcome guest

08/27/2010 at 12:11 pm Leave a comment

Where unsold produce goes!

08/19/2010 at 12:30 pm Leave a comment

By special request – Basil Ice Cream recipe

When your freezer is already full of pesto and you’re just not in the mood for another tomato-basil-mozzarella salad, but the garden keeps producing, it’s time to get creative!

When I first saw this recipe in Southern Living magazine, I really wasn’t convinced – I¬†mean c’mon… ice cream made from leaves? But everyone who tastes it agrees… it is such a treat (especially if you manage to stash a small container of it in the very back of your freezer & pull it out ’round about January for a culinary flashback to the warm, wonderful¬†days of August!) So, with out further ado…

Basil Ice Cream


  • 2 cups milk, divided
  • 1 cup loosely packed fresh basil leaves
  • 2 cups whipping cream
  • 1 cup sugar, divided
  • 7 egg yolks
  • 1 teaspoon mint liqueur (optional)
  • Garnish: fresh basil sprigs


  1. COOK 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.
  2. PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.
  3. COOK remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.
  4. BEAT egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.
  5. POUR chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer’s instructions.
  6. Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.

And just incase you have even MORE basil than you know what to do with, check out this link for additional basil recipe ideas!

08/02/2010 at 1:00 am 1 comment

Snapshots and random thoughts from one little micro-farm, trying to make a difference.


August 2010
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