• Cooking,  Local Products

    Eat Local America : Tart Cherry Ice Cream

    This is the first post in the 2013 Eat Local America! Challenge series. Each year Minnesota co-ops celebrate the bounty of fresh fruits and vegetables available August by promoting a month of local eating. Minnesota Locavore and readers around the state are taking the challenge to eat meals made from local ingredients. Stop back all month long for recipes, local products and tips for jump starting your month of local food.  On a recent Saturday morning trip to the St. Paul Farmers’ Market one farm stand stopped me in my tracks. The vendor’s table was small but filled with what I consider to be the best of Minnesota summertime: fresh…

  • Cooking

    {Guest Blog Post} Pumpkin Pie Ice Cream

    If there’s one thing we do well in Minnesota, it’s food blogging. I’m so excited to be joining up with some fellow MN bloggers today to celebrate falling into the fall season. Amy Christie at This HeArt of Mine planned a fantastic week of fall-themed blog posts for the first week of the new season. Today I shared a new ice cream recipe – pumpkin pie ice cream. It’s made with pumpkin purée (frozen from last year’s pumpkins in the garden) and heavy cream from Castle Rock Creamery in Osseo, WI. A perfect treat for the first week of the season. Stop over and check out the post and the…

  • Cooking

    National Ice Cream Day

    Happy National Ice Cream Day!  What better day to celebrate than the hot and steamy one we are having today.  Weather.com says the temperature in St. Paul is 93 °F right now, with a heat index of 111°F.  Must.have.ice cream. Here’s the scoop on National Ice Cream Day from the official 1984 Presidential Proclamation by Ronald Reagan: …”The Congress, by Senate Joint Resolution 298, has designated July 1984 as “National Ice Cream Month,” and July 15, 1984, as “National Ice Cream Day,” and authorized and requested the President to issue a proclamation in observance of these events. Now, Therefore, I, Ronald Reagan,President of the United States of America, do hereby…

  • Cooking

    Strawberry Rhubarb Ice Cream

    A steamy week is ahead for us. My favorite way to escape the heat is ice cream. It’s a perfect local dessert and it doesn’t require turning the oven on. Here’s a recipe (inspired by marthastewart.com) to use up the last of your frozen strawberries from last year and some of the fresh tart pink rhubarb still plentiful at the farmers’ market. Stay cool! Strawberry-Rhubarb Ice Cream By Amy Sippl inspired by marthastewart.com Ingredients 4 C. rhubarb, cut into 1/2-inch pieces 3/4 cup sugar, plus 6 Tbsp. 2 tablespoons water 2 C. frozen strawberries, partially thawed 1 cup half-and-half 1/2 cup milk Instructions 1. In a medium saucepan, combine rhubarb,…

  • Cooking,  Eating

    Homemade Vanilla Ice Cream

    I get that bit about “April showers bringing May flowers,” but am not exactly sure that snow showers is quite the same. This last week I was sad to see more white flakes on the ground; I thought we were over the worst of it and well into spring. So sad, I’ve stopped wearing socks and made homemade vanilla ice cream in protest. As if somehow my warmer weather cooking will translate into actual climate change. Anyway, here’s my in-protest, homemade vanilla ice cream recipe that easily adapts to whatever local dairy you have on hand. Choose low-fat or no fat milk, half-and-half or light cream if it’s available. Sometimes…