24 trays of starts are growing, and many more still to come!

and their three pigloos

At this point the dog insisted we go home.  Immediately.

Pepper jam and pepper jelly

Adapted from the Stinking Rose Cookbook

 

2 cups whole milk

1/2 cup sugar

1/2 cup heavy cream

1 1/2 tablespoons honey

roasted hardneck garlic cloves (the recipe says 2 tablespoons, I used four medium heads)

1 vanilla bean

7 large egg yolks

 

In a heavy saucepan, combine the milk, ¼ cup of the sugar, the cream, honey and garlic and stir until well blended.  Cut the vanilla bean in half lengthwise, then scrape the seeds from the vanilla bean into the milk, and the vanilla bean halves, and stir.  Bring the mixture to a boil over medium high heat, stirring constantly.  Remove from heat and set aside.

 

Whisk the remaining ¼ cup sugar and the egg yolks for 2-3 minutes until thick and pale.

 

Gradually whisk half a cup of the hot  milk mixture unto the egg yolk mixture.  Gradually add the remaining hot milk, whisking while you add.

 

Pour the mixture back into your saucepan and cook, stirring constantly, until it thickens and coats the back of the spoon.

 

If you’re in a hurry, put the saucepan in a bowl of ice water for 30 minutes and then pour into your ice cream maker.

 

If you’re not in a hurry, let sit in the refrigerator a few hours or overnight until cold and then pour into your ice cream maker.

 

Optional:  serve topped with Mole sauce

Mole Sauce:

1 yellow onion, chopped

3 cloves garlic, halved

olive oil

2 ancho chiles

4 pasilla chiles

½ cup chicken broth

1 tablespoon white vinegar

2 tablespoons dark molasses

½ teaspoon ground cinnamon

½ teaspoon ground coriander

½ teaspoon ground cloves

2 tablespoons heavy cream

2 ounces bittersweet chocolate

 

Preheat oven to 350.  Spread the onion and garlic on a baking sheet and drizzle with olive oil.  Roast for 20-25 minutes, until the garlic is golden brown and the onion is curling and browned on the edges.

 

Meanwhile, soak the chiles in warm water for at least 30 minutes, or until rehydrated.  Stem and seed the chiles, then rinse and pat dry.  Chop coarsely.  In a blender, combine the chiles and the roasted garlic and onions and pulse until a thick paste is formed.  Add the chicken broth, vinegar, molasses, cinnamon, corainder, and cloves and puree until smooth.

 

Pour into a saucepan and stir in the cream.  Bring to a simmer over medium heat, then stir in the chocolate until melted; do not boil.  Cook, stirring constantly, for three minutes to blend the flavors.  Remove from heat and serve warm.