Kale Chips and Plum Cake

And strawberry ice cream. That’s what I’m currently making to take to the Veggielution cookout this evening.

But what is in the box this week, you ask? Well, let’s see.

Clockwise from lower left: Eggs, cilantro, dill, kale, romaine, nappa cabbage, carrots, green beans, potatoes, zucchini (round and grey), cucumber, garlic. Red oak leaf lettuce in the middle. The nappa cabbage is new this week. I’ll either make an asian slaw (with carrots and cilantro) or okonomi-yaki, which is a Japanese vegetable pancake with cilantro, too, at least the recipe that I like. Dill will go with the potatoes and beans. Cuke and lettuce in a salad. We’ll see about the zukes.

Not pictured, two baskets of strawberries that have already been made into ice cream.

I have a Cuisinart ice cream maker. It says “fully automatic,” but it doesn’t have a compressor; I have to keep the chilling cylinder in the freezer. But I have two freezers, so that’s not really a problem, and it’s easy to make a quick batch of ice cream this way.

Strawberry Ice Cream
  • 2 baskets strawberries
  • 1 cup sugar
  • 1 cup half and half
  • 1 teaspoon vanilla extract

Blend all ingredients until smooth. Freeze in a 1 ½ quart ice-cream maker for 20 minutes. Scrape into a freezer-safe container and freeze for an additional hour or so, until firm. After it’s been in the freezer for much longer, let it sit out for 10 minutes or so to soften before scooping.

You can extend this method to any fruit; just fill up the blender with fruit, add sugar and half and half, and freeze.

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Working to build a local, sustainable food system in San José