Ice cream made with sweet potatoes? Who would think up such a thing? As soon as we saw it in Mashed, by Holly Herrick, we knew that this was something we just had to try. After all, with this recipe you can eat your ice cream and call it vegetables!
It’s been a while since we showed you how to shape a type of pasta, so we thought that we’d cover making scarpinocc. It’s a filled pasta — the original recipe we saw called for tallagio cheese and black pepper — similar to the caramelle we’ve made in the past, but a little easier. Our filling was a simple goat cheese and pumpkin filling that we mixed up quickly in a food processor: about a cup of drained pumpkin, 6 ounces of fresh goat cheese, a couple of eggs, basil, nutmeg, and salt and pepper to taste. Feel free to use a filling that you like.
It might seem as if it’s cookie week here at Scratchin’ Central. In a way, it is. As we mentioned on Monday, we were the snack chefs for children attending Vacation Bible School. All kids like cookies, so we made up three kinds: the standard chocolate chip cookie, The Best Oatmeal-Raisin Cookies, and, these, Chocolate Crinkles. While these are from an old recipe, they might be new to you, so try them out.
It’s been three weeks since we picked up produce at the CSA because of our most recent trip, so we’re excited to get such a great share this week. How can you go wrong with corn, okra, and watermelon? But, really, we should mention the onions, as they’re quite special. Sure, they might look like ordinary yellow onions, but these are an heirloom variety that, as far as we know, only our farmer grows. Farmer Frank calls these Glendale Gold Little Sweetie Onions and we’re lucky to get them!
This week’s share:
- Watermelon (1)
- Basil (1 bag)
- Amaranth greens (1 bunch) — traded for more basil
- Okra (1 basket)
- Glendale Gold Little Sweetie Onions (3)
- Corn (3 ears)
- Red creamer potatoes (1 basket)
- Pinto beans (1 bag)
As regular readers know, we make small treats to bring down to our Monday evening walk on the nights we volunteer. It gives us the chance to try new recipes and see how the other volunteers like them. But, we often feel badly because there are a few people who don’t eat anything with gluten, and almost everything we make involves flour. Now, we could get gluten-free all-purpose flour, but we prefer finding recipes that are naturally gluten-free, at least when we can. So, when we saw this recipe in Ciao Biscotti, by Domenica Marchetti, we figured we’d give it a whirl.
Your assignment, should you choose to accept it, is to feed about 35 four- to twelve-year old kids a light lunch or snack. And, it’ll be scheduled for two days after you return from a trip. That’s sort of the deal we accepted when we signed up to be snack chefs for one day at Vacation Bible School. So, before reading on, what would you have made?
Oatmeal-raisin cookies are my favorite; they always have been. I like them better than chocolate chip, better than peanut butter, better than ginger snaps, better than macaroons, better than any other cookie. But, perhaps surprisingly, we generally don’t make them, simply because I’m happy to have a single cookie and let it go at that. And, what do you do with all those other cookies? Freeze them, perhaps? Maybe, but that’s still a lot of cookies.
Soon we’ll be putting together a small snack for children going to Vacation Bible School. Nothing elaborate, a sandwich or two, some carrot sticks and hummus dip, some sort of fruit, lemonade, and cookies to finish up. We decided on Oatmeal-Raisin (plus a couple other kinds), and went with the best recipe we know for Oatmeal-Raisin cookies.