Please bring back the little plastic containers we put your berries, currants and other small produce in! We wash and reuse these little guys for the next shares in line. Thanks
What a wonderful, crazy loud, couple thunderstorms we had this week. I don’t know about you guys, but they were loud enough at our house to rattle the pictures on the walls! Thankfully little Cody sleeps like the dead and didn’t wake up for any of them! Also it seems to make the garden a little more green and perked up after lots of lighting. Crazy sounding I know, but next time take a before and after picture and you will see what I’m talking about.
Speaking of the garden, lets see what we have in you basket this week: apricots, shallots, red onion, cherry tomatos, big tomato, thyme sprig, pluots, celery, carrots, bag of lettuce, summer squash, peppers, garlic head, blackberry, currants, micro greens, and a red bloom.
With the currants its best to use them fairly soon, they are fantastic on ice cream, oatmeal, yogurt, or dried and used in trail mix, in cookies or muffins.
This buttermilk-based sherbet tastes like decadent ice cream, but is a lot lower in fat, and get an antioxidant boost from the blackberries. It’s an outstanding source of fiber, calcium, and potassium. And it’s just plain hot, so whats better than something cold that’s good for you?
Use either fresh or frozen blackberries in this recipe. If using frozen, buy ones without added sugar, and thaw them before using, reserving the juice.
- 2 1/2 cups blackberries
- 1/2 cup sugar
- 1 1/4 cup low-fat buttermilk
- 2 tsp fresh lemon juice
- in a blender or food processor, whirl blackberries (along with any juices from thawed berries) until smooth. Pour puree into fine mesh strainer set over bowl, pressing on solids to extract as much puree as possible (you should have about 1 cup of puree) discard solids.
- add sugar and whisk until dissolved. whisk in buttermilk and lemon juice.
- freeze mixture in an ice-cream maker according to manufactures instructions. transfer to an airtight container and freeze until firm enough to scoop. 4-6 hours.
- if you don’t have an ice-cream maker you can put it into a 9×9 pan and freeze until the edges start to freeze, stir and freeze until firm, just before serving transfer to a food processor; process 1-2 minutes or until smooth.