Fresh Raspberry Coconut Milk Ice Cream (Dairy-Free)

I can't think of a better way to celebrate the first day of summer than by making a batch of ice cream. The raspberry canes in the garden are completely doubled over with the weight of this year's crop. Already filling their own corner of the freezer, we are struggling to keep up with picking as they ripen. A fine problem to have.

Abundance is such a common occurrence this time of year, it becomes almost easy to take it for granted. I am literally throwing salad greens at the neighbors, meanwhile, I've eaten so many salads myself I'm in danger of getting bored. Yet here lies the loveliness of nature: it is continuously changing. Right when you think you can't eat another snap pea or bowl of spinach, another crop feverishly comes on. This continues throughout the growing season, with yields robust enough to effortlessly put by for later months. A true treat when you are enjoying a peach smoothie in October.

But I have not tired of raspberries yet, although I've eaten without abandon. Whirled with creamy coconut milk and maple syrup, this raspberry ice cream is sheer frozen summertime bliss; just in time for the blueberries to arrive. Oh the possibilities. . .

Fresh Raspberry Coconut Milk Ice Cream: (Requires an electric ice cream machine)

*1 can (or 13.5 oz) high quality full fat coconut milk

*scant 1/2 cup real maple syrup

*3 heaping handfuls fresh ultra-ripe raspberries (about 2 cups)

Prepare ice cream machine (I recommend Cuisinart's model, about $45) by freezing mixing vessel for 8 hours prior to ice cream making.

Whisk coconut milk and maple syrup together in a medium sized mixing bowl. Pour into ice cream maker. Add raspberries after churning has begun. Once contents freeze to desired consistency, (about 20 minutes) immediately scoop into bowls and serve. Leftovers (if there are any) can be stored in an airtight container in the freezer.

Enjoy!

Coconut Sweet Potato Soup

Butternut squash soup can be found at just about any cafe or gourmet take-out this time of year. I love it. It's one of my favorites: hearty, sweet and warming. But there are times when other sweet winter vegetables require a moment in the spotlight.

We were blessed with a very successful sweet potato crop this year. Digging up the harvest was a total thrill (in gardening terms). I have been picking away at them all winter long to accompany steak in the form of oven fries, appearing alongside poached eggs in the mornings, or roasted whole to enjoy on their own, their tender skin caramelizing under the heat of the oven.

When I went to the basement to collect a few items for soup, I decided to go off my classic butternut squash course and reached instead for the sweet potatoes.

Roasting them with onions and garlic adds a fair amount of depth to the finished product, as does the creamy health-giving fat from whole coconut milk. A touch of fresh ginger and spices, and you may never look at a humble sweet potato the same way.

Coconut Sweet Potato Soup: (feeds a crowd)

*5-6 medium sweet potatoes

*1 large sweet onion, peeled and quartered

*4 garlic cloves, unpeeled

*olive oil for drizzling

*4 cups chicken stock

*3/4 teaspoon ground cumin

*1/8 teaspoon curry powder

*1/8 teaspoon coriander

*sea salt and pepper

*1 inch cube fresh ginger, peeled and finely grated

*large pinch dried red pepper flakes

*1 can whole high quality coconut milk

*cilantro or fresh parsley for garnish

Preheat oven to 375.

Line a baking sheet with parchment. Wash sweet potatoes. Place on baking sheet with the onion and whole cloves of unpeeled garlic. Peirce sweet potatoes a couple times each with a small pairing knife.

Drizzle everything on sheet with olive oil, making sure to coat onions and garlic. Bake until sweet potatoes are soft, about 45 minutes to one hour. Remove from oven and allow to cool.

Place a heavy soup pot over medium heat with chicken stock.

Peel skins away from sweet potatoes (they should slip off flesh fairly easily) and discard.

Place sweet potato flesh in the pot with roasted onion. Peel and discard papery skins from the roasted garlic. Add to pot. Reduce heat to low.

Add the cumin, curry, salt, pepper, coriander and ginger. Stir. Remove heat and allow to cool slightly.

Working in batches, puree soup mixture in a large Cuisinart or blender. Transfer puree to a large mixing bowl. Repeat with remaining soup mixture.

Return pureed contents to the soup pot.

Set over medium low heat. Add the coconut milk and red pepper flakes. Whisk.

Heat thoroughly before adjusting seasonings and serving. Garnish with fresh cilantro or parsley.

Enjoy!

Goat Curry

Back in the Spring, I had a very nice conversation with Walter from Imladris Farm on the subject of goats. I recalled my dealings with goats in the past, one in particular who always got his head stuck in the fence, and I seemed to constantly be prying him loose. Walter smiled and nodded knowingly.

Thing is, goats are great for many things. Yes, they can get themselves into dilemmas easily, but they work wonders clearing land for pasture, and certain breeds produce some of the creamiest milk around. They are also good for eating. Not being picky eaters themselves, goats are able to turn a diet of pasture, twigs and forage into very palatable meat.

Walter recently brought his harvest to market where I was waiting with open arms.

After marinating the pieces of meat in lime and spices, they were ready for a slow simmer in coconut milk and curry. This was a memorable dish. Slow food in its prime.

Goat Curry:

*1 pound goat stew meat

*1 lime

*3-4 tsp Indian curry powder

*black pepper

*2 Tbsp butter

*1 large sweet onion, sliced

*3 garlic cloves, minced

*3 celery stalks, chopped

*3 medium gold potatoes, cut into chunks

*13.5 oz coconut milk (or one can)

*13.5 oz water or stock

*sea salt

*1 large crown locally grown broccoli, chopped

*cilantro for garnish (if you still have it in your garden)

Rinse and dry goat meat. Place in a medium bowl. Squeeze juice from half of the lime over meat. Add 1 tsp curry powder, some sea salt and pepper, and gently toss with your hands. Cover and refrigerate for 2-6 hours (or overnight).

Place a heavy pot over medium heat. Sear goat meat until well browned. Add the butter, onion, potatoes and celery. Stir. Then add the garlic and remaining curry powder. Allow to cook for about five minutes stirring often before pouring in the coconut milk and water. Stir. Season with sea salt and pepper. Bring liquid to a simmer. Reduce heat, cover and simmer on low for 2-3 hours. Add the broccoli and remaining lime juice, plus the zest from one half a lime about 10 minutes before serving. Adjust seasonings to taste, adding more curry if necessary. Top with fresh garden cilantro.

Serve over well soaked and cooked brown rice.