As the market offerings change over to fall crops, we will be bringing new varieties as well as old favorites. Barrie and I are experimenting with a variety of sweet potatoes grown in Maryland. When baked, they are green in color and very sweet. These are a favorite on the Eastern Shore and I am hoping they will do here as well. If so, we will introduce them at the market later in the season.
This week at the Boyle County Farmers Market
Locally grown: apples; butternut squash; corn; eggplant; green beans — several varieties; green tomatoes; herbs, fresh; melons; okra; patty pan squash; peaches; peppers — banana, bell, jalapenos; pie pumpkins; potatoes; tomatoes — heirloom, cherries and regular slicers; summer squash — yellow summer and zucchini; and radishes.
Also available: fresh eggs; local honey; and comb honey.
Pork: pork breakfast sausage — mild, medium and hot; Cajun sausage; chorizo sausage; Italian sausage — sweet, zesty; Canadian bacon; cured, sliced bacon; unseasoned ground pork;ribs, roasts and chops; ham and shoulder steaks.
Lamb: roasts; chops; ribs; fries; ground; whole or halves.
Beef: roasts; steaks; ribs; cubed; ground; and fries.
Homemade (some baked goods available Saturdays only): breads and rolls — sourdough, white, wheat and rye; cranberry wheat; cinnamon-raisin rolls; raisin bread; fried apple pies; jams; jellies; relish; bread and butter pickles.
Ice Cream: Did you know?
I am departing from my usual subject of vegetables and fruits found at our market. As no summer is complete without homemade ice cream, here are a few fun facts.
The first “ice cream” was more like snow cream. In several countries, snow was flavored with syrups and fruit juices. There are references to these sorbet-type desserts dating back to ancient civilizations.
The first ice cream recipes were published in London, England, in 1718.
Although ice cream was being made long before, the first patent for a hand-cranked ice cream churn was issued to Nancy Johnson on Sept. 9, 1843.
Before the development of modern refrigeration, ice cream was reserved for luxury occasions. Ice was cut from frozen lakes and ponds during the winter and stored in areas insulated with straw. Even George Washington and Thomas Jefferson cut and stored ice for use in the summer months.
Jacob Fussell of Baltimore, Md., was the first to manufacture ice cream on a large scale. He built his first ice cream factory in 1851.
The continuous-process freezer was perfected in 1926, allowing commercial mass processing of ice-cream and the birth of modern ice cream industry.
Even though there are all kinds of electric gadgets to make homemade ice-cream today, many remember the days of hand-cranking the ice cream. It seemed to take a very long time and as arms would tire, someone else would have to take a turn until finally, the ice cream would be thick enough. The paddle was carefully removed. The ice cream would be covered then re-packed with ice and rock salt until serving time.
Until we moved out on our own, my mom made sure every one of our birthdays was celebrated with our favorite homemade cake and a freezer of homemade ice cream. Family members always came at 7 p.m. for cake and ice cream. Even now, when one of my siblings has a birthday, calling at 7 to extend my best wishes is a given.
OLD FASHIONED VANILLA CUSTARD ICE CREAM
From Southern Living Cookbook
6 egg yolks, lightly beaten
2 1⁄3 cups sugar
4 cups whole milk
5 cups half-and-half
1⁄4 teaspoon salt
2 tablespoons vanilla extract
Rock salt (you can find this at grocery stores)
Cracked ice (ice from Sonic is great for making ice cream)
Combine first three ingredients in a large saucepan. Cook over low heat, stirring constantly, 25 to 30 minutes or until mixture thickens and coats a spoon; cover and chill at least 4 hours. (I usually make this the night before I will be needing it.)