This is a very exciting event that is happening on our farm on June 15, 2013!
The Farmer’s Table, LLC is a farm dinner series in the Pittsburgh region focusing on local sustainable cuisine. Each event will be held on a different farm showcasing the diverse agriculture of the area. We hope to see you at the farm!
Chef Jacob Mains is taking locavorism to a whole new level this summer by offering a series of farm dinners served right in the fields where the food is grown!
He is going to be on our farm using some of our Manchester-Farms organic beef, Berkshire pork, Milk and Left Bower Farms veggies, along with neighboring farms goodies!
Any one interested should go to the bottom of this post to get tickets. Hope to see lots of you on the farm!
Click the event below to view an example of our vegan gluten-free menu. The menu may change slightly due to availability. Vegetarian and meat menu soon to come! We hope to see you on the farm!https://www.facebook.com/events/153545788143537/
It is almost the 4th of July and nice hot weather! Time to make Ice Cream with our Manchester-Farms milk!
This recipe is a favorite of my family’s!
Enjoy the holiday!
Vanilla Bean Ice Cream
(Adapted from “Jeni’s Splendid Ice Creams at Home”)
Makes 1 Quart
2 cups Manchester-Farms Local Organic Grass-Fed Whole Milk
1 tbsp. plus 1 tsp. organic cornstarch
1 ½ oz. organic cream cheese, softened
1/8 tsp. fine sea salt
1 ¼ cups organic heavy cream
2/3 cup organic sugar
2 tbsp. light corn syrup (I use Tapioca Syrup from www.barryfarm.com)
1 vanilla bean, split, seeds scraped out, seeds & bean reserved
Mix about 2 tbsp. of milk with the cornstarch in a small bowl to make smooth slurry.
Whisk the cream cheese & salt in a medium bowl until smooth.
Combine the remaining milk, the cream, sugar, corn syrup, & vanilla seeds & bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, & boil for 4 minutes. Remove from the heat & gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat & cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour into a bowl and place in the refrigerator for 4 hours or until chilled.
Remove the vanilla bean. Pour the ice cream base into the frozen canister & spin until thick & creamy. Pack the ice cream into a storage container, press a sheet of parchment paper directly against the surface, & seal with an airtight lid. Freeze for 4 hours.