For Christmas, I got an ice cream maker attachment. I’ve always been curious about making my own ice cream, so I gave it a try after the holiday, starting with a vanilla frozen custard.

It was the richest, creamiest, vanilla-est ice cream I ever had. We were hooked.

I then decided to try my hand at different frozen delights for every month this year, all in the name of experimentation. (and yumminess.) Today, a vanilla frozen yogurt, courtesy of The Perfect Scoop, by David Lebovitz.

We dug into it right out of the machine rather than storing it in the freezer first, so it appears pretty soft in the photo. For something so simple to make– just three ingredients: Greek yogurt, sugar, and vanilla extract– it had enormous pay-off. Light yet creamy, with the unmistakable tang of yogurt and just the right amount of sweetness.

Tune in each month to see what kind of ice cream we’ll make next!

Tags: sugar, vanilla, yogurt

Today is National Bundt Day! This post is inspired by Mary, the Food Librarian, who loves Bundt cakes.

I was in the mood to make something with pumpkin, since it’s the season. I decided on the Pumpkin Spice cake.

Easy to put together– moist, pumpkiny and spicy, and not too sweet. It got the Lipby seal of approval!

Thanks very much, Mary, for the inspiration.

This is the last CSA share of the year– they’ve given us a lot for the final round!

Fuji apples
Broccoli
Turnips
Chard
Napa Cabbage
Red Leaf Lettuce
Rutabaga
Arugula
Bell peppers
Jalapeno peppers
Onions

We’ve got plenty of vegetables to last us for a couple of weeks, as I didn’t get all the way through last week’s share.

Thanks for following this season’s worth of produce from Earth Spring CSA!

Sorry! I’ve been behind on posting. Here’s last week’s haul:

Red leaf lettuce (salad)
Mustard greens (put in a vegetable soup, and sauteed)
Apples
Chard (sauteed)
Leeks (soup)
Radishes (salad)
Jalapeno peppers (I’ve taken to freezing these, since I haven’t done anything with the others I’ve gotten)
Sweet potatoes (soup)

This week’s share consists of:
2 bunches(?) of chard
Rutabagas
Sweet potatoes
Potatoes
Arugula (I think)
Turnips
Asian pears
Broccoli (yay!)

I see some roasted veggies in my future!

Oops! I forgot to post last week’s CSA. In last week’s share, I got (from the back):
Kale
Lettuce
Radishes
Cilantro
Eggplant
Empire apples (the small ones)
Onions
Rome baking apples (the larger ones– spicier)

This week, I got:
Flat-leaf parsley
Lettuce
Arugula (in bag)
Kale? (behind the arugula– I’m not familiar with this variety)
Sweet and hot peppers
Onions
Beets
Pears

(photo by Lipby)

In the back:
Prune plums (will try to make a plum tart)
Cilantro
Arugula (in bag– hooray! one of my favorite salads is simply arugula, parmesan shavings, a squeeze of lemon juice, a drizzle of olive oil, a sprinkle of salt and cracked black pepper)
Sweet potatoes (baked sweet potato fries!)

In the middle:
Lettuce
Onions
Green peppers
Jalapeno pepper

At the front:
Radishes

From left to right:
Eggplant (made eggplant pasta from Francis Lam’s recipe)
Kale (sigh)
Beets (roasted beets with goat cheese, maybe?)
Sweet potatoes (in bag– will roast these too)
Apples
Flat-leaf parsley (ahh– been having a hard time finding this at my supermarket, so this is a welcome sight)
Onions
Jalapeno peppers

I do have other posts besides produce! I’ll have to upload these soon.

From left to right:
Pears
Chives (combined with last week’s basil to make basil-chive pesto– yum)
Leeks
Kale (running out of ideas)
Red-leaf lettuce (salad again)
Eggplant (planning to make a pilaf with this)
Bell peppers
Onions (some, along with the peppers, to make sausage with onions and peppers)
Sweet potatoes (excited about this, but not sure what to make!)

From top to bottom:
Basil (pesto)
Red leaf lettuce (made chicken with lettuce wraps)
Lacinato kale
Carrots (keep on hand)
Onions (have a nice stockpile of onions now)
Bell peppers
Jalapeno peppers
Apples

Lots of greens this time around. From left to right:

Boston lettuce (I think? – salad)
Swiss chard (sauteed with soy sauce and sesame oil)
Baby swiss cheese (eating with Triscuits!)
Bell peppers (2 green, one purple- put in the salad)
Beets (they’re hiding– raw beet salad)
Peaches (juicy)
Butternut squash (made soup)
Onions (keep on hand)
Red leaf lettuce (some went into the salad, some will be used for lettuce wraps with chicken)
Basil (soupe au pistou)
Jalapeno peppers
Eggplant (Lipby plans to make a charchari with them)

I haven’t yet posted the dishes I’ve made with my veggies, but if you’re interested, give me a holler, and I’ll post one!