I haven't done much cooking this past week because of a particularly bad bout of headaches (I've seriously been plagued with a headache for 6 days now). What has been made follows:
rhubarb - grown up rhubarb soda (recipe shared previously)
parsley, garlic, greens (I used lettuce, chard, and beet greens) - Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini
Italian sausage stromboli with tomato, feta, and greens salad (Huz made this - I don't have the recipes to link or post, sorry)
I made an excellent ice cream and, even though it has nothing to do with the CSA ingredients, I have to share it with you.
I adapted the recipe from here, but added salt because what's better than a slightly salty, caramel ice cream studded with toasted pecans and chopped dark chocolate truffles? Nothing, I tell you. NOTHING is better.
Turtle Ice Cream
1/4 cup water
1 1/4 cup sugar
3 cups heavy cream
1 Tbs pure vanilla extract
1/2 tsp salt
1.5 cups pecan halves
8 Lindt Lindor dark chocolate truffles, chopped (or use high-quality sweet chocolate)
Put water and the sugar in a large heavy-bottomed saucepan, and cook over low heat until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a light brown caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occasionally so the caramel cooks evenly.
Remove the caramel from the heat and carefully pour in the cream. The mixture WILL bubble up violently, then solidify. Simply return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla and salt. Pour into a container and chill.
Preheat oven to 350 degrees. Toast the pecans on a baking sheet for 8 to 10 minutes until crisp and fragrant. Cool, chop, mix with the diced chocolate and store in the freezer until ready to use.
Freeze the caramel mixture in an ice cream freezer according to the manufacturer's directions. When somewhat frozen, add the cold chopped pecans and chocolate and mix in completely. Transfer to quart containers and store in the freezer until ready to serve.
(Sorry, no pictures. I blame the headaches.)