What's in the Box?

This year I had starting thinking once again about participating in a CSA (Community Supported Agriculture), but of course started looking a little too late. On T-Daddy and my anniversary we attended a local Living Green Expo where I met a farmer who intrigued me...his philosophies, his ideas and his product (he does mainly heirloom varieties, which I LOVE!). The only draw back, he wasn't delivering to our area...yet. He was seeing if the interest was great enough for our area to start a new route, so I put my name on his list for a share and to be a drop-site.

Well, both came into being...thus this will be my attempt to document our adventure.

Box #1 contained:

1 quart sugar peas

1 quart strawberries

2 bunches radishes

1 head red lettuce

2.5 lbs new red potatoes

2 zucchini

What did we make?

Dairy-Free Fresh Strawberry Ice Cream (adapted from The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More, p. 124...I swear it's the best ice cream book around!)

3 heaping cups strawberries (fresh if you have them, frozen without syrup, defrosted if you don't)
1/4 tsp salt
1/3 cup sugar
2 large eggs
2 cups (1 pint) SO Delicious French Vanilla Coconut Milk Creamer
1 tsp vanilla extract

Puree the strawberries with the salt in a food processor or blender. Should yield about 2 cups of puree. Set aside.

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.

Bring the coconut creamer to a simmer in a heavy, medium saucepan. Slowly beat the hot creamer into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly (I put the bowl inside a large bowl filled with ice as I was impatient), then stir in the strawberry puree and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard then freeze in your ice cream machine according to the manufacturer's instructions. When finished, the ice ream will be soft but ready to eat. For firmer ice cream, transfer into a freezer-safe container and freeze at least 2 hours.


Potato Salad (we had a party to go to so I made a large bowl)
2.5 lbs new red potatoes, scrubbed
5 green onions, white and greens, sliced
2-4 radishes, halved and sliced thinly
2 hard boiled eggs, chopped
1 cup mayo
1 mounded Tbsp Annie's Horseradish Mustard
1 Tbsp dried dill weed (you can use fresh - about 1/4 cup, but to get the flavor your salad will be really green!)
Kosher salt and pepper, to taste

Boil potatoes about 20 minutes, or until tender (but not falling apart). Drain and set aside to cool. Once cool enough to handle, cube the potatoes into about 1/2 inch cubes.

In a separate bowl, mix mayo, mustard, dill, salt and pepper. Add to potatoes and mix thoroughly. This should be enough dressing, but if not add a bit more mayo and doctor up the spices if necessary (I do it to taste). Add green onions, radishes and eggs; mix well and refrigerate. Best if made a couple hours ahead of serving as to marry the flavors.


And with just the beginning of zucchini season starting, I've been stocking-up on interesting zucchini recipes. This salad/side was a good one...simple and delish! Odd location for this recipe, but whatever, I don't judge!

Zucchini with Black Sesame Seed (from Cakes and Loaves: 110 Recipes You Can Make at Home, p.18...cute book with lots of great savory and sweet bread recipes )

4-5 small, firm zucchini

2 tsp black sesame seeds

olive oil

(I added a splash of sesame oil for a little extra somethin')

juice of 1 lemon (aka 2 Tbsp)

pinch of sugar

salt, pepper

Julienne the zucchini using a mandolin slicer (I used the fine julienne blade). Dry fry/toast the sesame seeds in a small frying pan. Combine the zucchini and sesame seed in a bowl. Add the oil(s) and lemon juice and mix well. Add the sugar, season with salt and pepper.