Wednesday, July 29, 2009
Sunday, July 26, 2009
Ms. Wabbit wins. There is a most adorable baby rabbit right in the middle of my carrots. She has trumped the Scarecrow, my harassment and all the other critters (including the neighborhood cats). I was harvesting the carrot squares and jumped when something moved. I will leave two squares of carrots for Ms. Wabbit and her baby (maybe babies?). So tiny...
Friday, July 24, 2009
My tomato plants are heirloom, grown from seed so I was hoping we might escape the dreaded blight the community gardens are all experiencing this year. I have been diligently cutting off all leaves which hang too close to the soil and disgarding them in the plastic borough bags, but after our three inches of rain yesterday, in checking the garden, I found four plants with wilting and spotted leaves. One variety is the teardrop-shaped tomatos. So cute! I hope I don't lose any and it would be such a shame since they are so close to being ripe.
Wednesday, July 22, 2009
Tuesday, July 21, 2009
Monday, July 20, 2009
- 4 2/3 cups whole milk
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 (3- to 4-inch) fresh lemon balm sprigs
- 2 (3- to 4-inch) fresh basil sprigs
- 2 (3- to 4-inch) fresh tarragon sprigs
- 2 (3- to 4-inch) fresh mint sprigs
- 2 (3- to 4-inch) fresh lavender sprigs
- 4 large egg yolks
- Special equipment: a candy or instant-read thermometer; an ice cream maker
Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined.
Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).
Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours.
Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.
Cooks' note: The lavendar was too strong. Think it would be better to use just the chocolate mint. Ice milk keeps 3 days.