At least once a season, I forget about my CSA.
And if you fail to pick up your share, you're kind of out of luck for food for the week.
I had big plans for the lettuce, zucchini, fennel and basil in my Clarion River Organics CSA, which is why I shouted an expletive in my kitchen when I realized I'd forgotten to fetch my share from a coffee shop less than a mile from my house.
I'll hit the Market Square Farmers Market to pick up a few things to get through the rest of the week, but in the meantime I'd all but given up on healthy seasonal meals. Instead, I've just been making frozen desserts.
After my first success with the ice cream maker, I decided to make a chocolate buttermilk ice cream.
Now that I feel confident with the ice cream-making process, I can start to tweak recipes to my liking. The first batch of buttermilk ice cream was the perfect texture but far too sweet. The chocolate batch wasn't overly sweet, but next time I make it I'll probably cut back on the cocoa powder and increase the amount of chopped milk chocolate until I get it just right.
When I announced to my husband that I'd purchased an ice cream maker, he said that he would begin experimenting with homemade frozen pops to contribute to our summer dessert menu.
I bought him pop molds a few weeks ago. So far, I'm the only one churning out frozen desserts.
So when I came across a recipe for blackberry/blueberry/rosemary/Greek yogurt pops on Food52, I figured I'd take the opportunity to beat my husband at his own game.
I used about half the amount of sugar the recipe called for -- I'm pretty sure the ultimate goal of fruit-based frozen treats is for them to be healthier than ice cream.
When I offered my husband one of the ice pops after dinner, he expressed no surprise that I'd gotten around to making them before he did. But he did say they should be sweeter, an unusual request for him.
I sighed. The quest for the perfect frozen dessert continues.
Annie Siebert photo