The Last Haul!

Winter comes early in the Clarktic Circle!  On Thursday night October 6th we got our first snow of the season.

So tonight, we were forced to harvest the remaining veggies.  Here is the haul in it's entirety.  

In the green bucket is the remaining produce from the green house.  Tomatoes, green peppers, jalapenos, and sage.  

The blue bucket in the sink is full of scallions, fennel and carrots. Next on the counter are the remaining yellow beets.  We actually planted these half way through the summer when we realized how well the yellow beets were growing.  They are pretty small, but a great yield for how late we planted them from seed.

  Finally a pile of red and yellow onions (and some green peppers and jalapenos from the green house).  The onions are also small, but a better yield than we expected.

Now, what to do with all of it??????

To start with, I'm roasting some of the fennel to make a Roasted Fennel Soup.  But this is what is left over after roasting.  

Do you have any awesome fennel recipes you can share with me?

Golden Beet Ice Cream: Inspired by Jeni's Splendid Ice Cream

Last night I made another batch of ice cream inspired by my new favorite "cookbook" Jeni's Splendid Ice Creams at Home.





If you are a Steamboat resident, Bud Werner Memorial Library has a copy of this book, but be forewarned, you will regret ever checking it out if you are trying to watch your waistline!

My favorite new cookbook, Jeni has a recipe for red beet ice cream.  Since we are growing golden beets, and in an effort to keep my cooking projects local, I decided to try the recipe substituting golden beets and see how it turns out.  I also used raw whole milk from Moon Hill Dairy again.

This is the photo in the cookbook and on her website of the red beet ice cream.


Looks yummy, huh!

The basic ingredients are the same as the last recipe I posted about Jen's goat cheese ice cream with mascarpone instead of cream cheese.  However, I couldn't find any mascarpone in Steamboat (not to mention at the Clark Store!) so I substituted her usual ingredient of cream cheese and added a little extra heavy cream.

To process the medium sized beets, I roasted them in a dutch oven at 450degrees for one hour.  The skins peeled right off of the hot beets.

The next step with the beets is to put them in a blender to puree them and the press the puree through a sieve to remove some of the cellulose.  I'm guessing you could probably skip this step, but you might end up with less creamy ice cream.  I didn't take any pictures of this process.

After boiling the milk, cream, sugar, zest of one orange and cornstarch for 5 minutes, I combined the beet puree with the cream cheese/heavy cream mixture and then put the whole recipe back through the sieve.  Turns out the orange zest was supposed to be in large strips obtained with a vegetable peeler, but I used a micro plane and had to get the little bits out again.

Jeni's technique is to place the prepared mixture into a plastic bag and then cool it in an ice water bath for 30 min.  While this method is very convenient, I'm not so keen on placing a hot liquid that I will later be consuming into a plastic bag where it might be leaching chemicals into my food.  So I placed the liquid into a stainless steel bowl with a tight fitting lid and chilled it overnight.

This morning I poured the cool mixture into the electric ice cream maker.

After about 30 minutes of spinning in the ice cream maker we had a soft texture ice cream.  The jury is still out on this flavor.  It is certainly earthy.  I'm taking some to a dinner party tonight and we will see what everyone else thinks.

I packed the ice cream into pint containers to freeze them into a harder consistency.

I want Tim to design some labels for my ice creams.  I was thinking about calling it A. Stone Cold Creamy Creation.  Do you have any creative ideas for naming my homemade brand of ice creams?

Do tomatoes have belly buttons? How about hearts?

My niece Caroline recently asked her mom if this was their house's belly button.

So I'm thinking that if a house can have a belly button, then certainly a tomato can too!

We attempted to grow several varieties of heirloom tomatoes this year.  The Cherokee purples are particularly delicious, but we didn't get very many ripe ones.  The orange one in the center is a Brandy Wine.  It is the only one that ripened at all, so we probably wont grow them again next year.  The Celebrity variety did the best and we had a daily supply of them once they started to ripen.  Next year we plan to start all the tomatoes inside around March so we have mature plants to put in the green house in the spring.

Celebrity, brandy wine, and Cherokee purple tomatoes from the Clarktic Circle Greenhouse.

Heart shaped Cherokee purple tomato.  

Although the weather has been quite nice for fall in the Clarktic Circle, it is dipping into the 30's every night and the green house is only getting into the 80s during the day.  So we harvested all of the basil today and made pesto and a maple basil vinaigrette.  We also pulled all of the cucumber plants and put them in the composter.    We left the tomato plants hoping to get a few more ripe ones before the snow flies.  The forecast is calling for snow on Friday.  I'm not ready for this yet....

Yes, that would be our truck buried under a ridiculous amount of snow last winter.

Garden of Eden?

I'm starting to think that maybe, just maybe we were made in the image of carrots.  But of course the opposite could also be true.  Carrots were made in the image of us.  Either way, we have now harvested carrots that have an uncanny likeness to both male and female lower halves.  I'm starting to think the Garden of Eden was actually in Clark Colorado!

Lady like carrot sits on top of last week's harvest of Napoli and Purple haze carrots as well as yellow beets.

Lady likeness?

A re-post of the male likeness carrots.