Week 46 - Goat Milk Ice Cream

Sunday
Bean and cucumber salad.

Monday
Frittata with peppers, corn, and onions with homemade ricotta on top. Served with shoestring french fries.

Tuesday
Vegetable stirfry with carrots, eggplant, green beans, peppers, and onions from the garden. Served with rice.

Wednesday
Nada really. We fended for ourselves. Tom had some sauteed veggies and I had scrambled eggs with some bacon sausage.

Thursday
Tomato based soup similar to our spaghetti sauce with corn, onions, peppers, eggplant,herbs and garlic from our garden.

Friday
Bacon, pepper and onion pizza.


Saturday
Lasagna with homemade rabbit sausage, homemade pasta, sauce made from our garden, homemade cheese, served with garden green beans and homemade bread. Dessert was apple crisp made from apples we traded pickles for.

Reflections
Busy busy busy. The garden has taken over our lives, and yet we don't have much to show for it other than tomatoes, peppers, beans, corn...wait. We are having an issue with powdery mildew this year thanks to the late heavy rains. Our bees are doing REALLY well and in about 2 weeks we'll have two full honey supers to harvest. I'm hoping to transition from sugar to honey in everything from canning to baking.  One thing I'm super excited about is ice cream! I spent 5 months skimming the cream from our goat milk and we finally had enough to make some ice cream. I decided to make some mint chocolate ice cream. I'm used to the "mint" ice cream that you get commercially. This one, however, is made with spearmint and chocolate mint. It has an incredibly earthy flavor to it. It's real and delicate with a very subtle green flavor.