Basil & Peach Gelato (Vegan)

I have nothing against cows or the milk they produce, especially milk from those happy grass-fed cows.  But 30% of the world can't digest milk products, and millions more choose not to eat animal-related foods.  That's a lot of people who don't really enjoy ice-cream.  And even for the 70% who do, this coconut-based gelato is phenomenally good. I would love to say I made this up in my kitchen, but the credit goes to CSA member Oriel Wiggins, who scooped out a bowl and handed it to me. She smiled wickedly, as she knew I would want the recipe...and want to share it with the world. It would be immoral to keep her recipe, and this goodness, hidden from the basil-loving, peach-loving, ice-cream-loving population of this great earth.  Don't worry if you don't have an ice-cream maker, David Lebovitz will tell you how to make it by hand in your freezer.

Ingredients: 2 cans unsweetened first-pressed coconut milk, chilled 1/2 cup local raw honey 2 locally grown ripe peaches, pitted 15 to 25 large basil leaves 1 tsp vanilla dash salt

Method:  Put all ingredients in the blender and blend thoroughly. Taste and adjust sweetness to your preference.  You may also add more basil to taste. (note: sweetness and flavors are subdued when frozen so take that into consideration when tasting the mixture) Freeze in an ice cream freezer according to manufacturers instructions, or click here to follow the David Lebovitz instructions for making it without an ice-cream maker.

Classic Pie Crust

This recipe is for a deep dish (9 1/2 inch) single-crust pie. It is perfect with sweet or savory fillings, and once you have the hang of it, you will never buy a store bought crust again.  It's simple and delicious.

Ingredients: 6 oz (by weight) or 1 1/2 cups all purpose flour (plus extra for dusting)* 1/4-1/2 tsp salt 3 Tbs cold unsalted butter 3 Tbs vegetable shortening Cold water

Method: Weigh or measure flour. Stir in the salt then add the butter and shortening.  Gently rub the butter and shortening into the flour with your hands or a fork until it resembles large breadcrumbs. This part may take some practice, but the texture of your pastry depends on mixing these ingredients properly.  As much as possible, you want to coat the tiny pieces of butter and shortening in the flour without causing the fat to absorb into it.  Once the mixture resembles coarse breadcrumbs, you can begin adding cold water one tablespoon at a time.  Stir gently with a fork after each addition, and stop adding water once there is no loose flour in the bowl. At this point it should look like a shaggy dough and it begins to form  a ball when you stir. Be careful not to add too much water, as it can cause the pastry to be tough.  Gently form the dough into a ball, but try to handle it as little as possible. (At this point you can wrap the dough tightly in plastic and refrigerate for a later use.)

Flour a wooden board and rolling pin.  Place the ball of pastry on the board and begin shaping it into a circle, rolling evenly until it is about 16 inches in diameter.  Fold the pastry in half and gently lift it into the pie dish.  Open it up again and try to place it evenly, making sure the pastry is touching the bottom and sides of the dish without any gaps or air pockets.  Fold the overhanging parts inward and crimp with your thumb and forefingers. Follow recipe instructions for filling or baking blind.

*Troubleshooting tip: Make sure you are using fresh flour. Old flour can sometimes be brittle and will not hold together in a pastry recipe

Blueberry Apple Crumble

This is an English-style recipe that is not as sweet as traditional American desserts, so if you have a sweet-tooth you may want to adjust the sugar to your taste.  Also, in many parts of the world, fresh cream or custard is poured over desserts as a sort of "gravy" to add richness and moisture.  If you prefer ice-cream or whipped cream that has been sweetened or flavored, they can also be a delicious compliment to this dish.

Ingredients: 1 pint of fresh blueberries, washed and stems removed 1 crisp apple, chopped into large chunks 1 tsp vanilla extract zest from 1/2 lemon 1 Tbs sucanat or brown sugar 1 Tbs flour (optional)

Crumble Topping: 1 cup oats 1/2 cup ground pecans 1/2 cup sucanat or brown sugar 1/4 cup whole wheat flour 1 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground cloves 1/2 stick (2 oz) butter

Method: In a medium-sized bowl, mix together the dry ingredients for the crumble topping. With your hands, rub the butter into the oat mixture until it resembles bread crumbs.  In a separate bowl, mix together the blueberries, apple, vanilla, lemon zest, 1 tbs sucanat and 1 tbs flour (if desired).  Place in a deep oven-proof baking dish (bowl or oval shaped is preferable).  Cover with the crumble topping and bake at 350 degrees for one hour. Let rest for about 15 minutes before serving.  Pour a little cream or custard over the top before serving.

Chocolate Blueberry Zucchini Bread

No self-respecting farm blog will be without a good zucchini bread recipe.  When zucchini and squash are in season, we are all looking for creative ways to eat it all before it spoils. This particular recipe also puts those summer blueberries to good use and has an added layer of decadence with rich dark chocolate. There are many ways to get flavor in a bread like this, and if you are not concerned about dairy or fats, buttermilk will give the best texture, hands down. With two good friends* in my kitchen, however, we were able to put our heads together and come up with this one. It is low-fat, high-fiber, and tasty enough to make the kids think they are eating cake for breakfast.

Ingredients: 3 cups prairie gold whole wheat flour (or can use half hard red whole wheat and half white flour) 1/2 cup cocoa powder 1 tbs baking powder 1/4 tsp baking soda 1/2 cup sucanat dash of salt 2 tsp cinnamon 1/2 tsp cloves 1/4 whole nutmeg, grated

1/2 cup local honey 2 tsp vanilla 3-4 eggs (less if you like it crumbly, more if you like it spongy) 3.5 oz good quality dark chocolate (70-90% cocoa), melted 1/2 cup unsweetened applesauce 2 zucchini or zephyr squash, grated (about 2-3 cups) 1 pint of blueberries

Method: Preheat oven to 350 degrees. Oil two loaf pans. Sift flour, cocoa, baking soda, baking powder, salt and spices together in a large bowl. In a separate bowl, whisk together the eggs, vanilla, melted chocolate and honey.  Combine the wet ingredients, dry ingredients and zucchini.  Fold in the blueberries.  Divide evenly into the prepared pans and bake for 1 hour, or until a skewer comes out clean.

*Credits to Gina Krabbendam and Oriel Wiggins for their contributions to this recipe.