Gelato, with high tea(berry) and tiramisu.

by Jesse Vivian
 

I went waayyyy outside my comfort zone this week with one of the two new gelato flavors. Let’s get right to it. It all started with a repeat request from a lovely group of our gelato fans–a request for teaberry. Teaberry?! But wait, the gum? Yep, that same teaberry flavor. I kindly ignored this, honestly, because it wasn’t a flavor I’ve ever enjoyed as gum nor one I’ve ever tried as ice cream! And you know I’m only interested in real flavors with real ingredients so that teaberry sounded outlandish. Fast forward a few months. We were hunting for Easter eggs in my parent’s backyard (just up the road from our farm) when my Mom pointed to a small bunch of red berries on the ground and said, “oh look, teaberry! My mom always had us pick this for her in the spring when we were young.” I stopped. “Teaberry?! Right here, growing on the ground in your yard?!” “Yes, we would pick these little berries and my Dad made tea with them.” Well now. That changes things. Not only is this a real, local ingredient, but it’s time to harvest them right now (according to my Mom)! I decided I was pinned to the Teaberry gelato idea, and I had to give it a try. We sourced some all-natural teaberry extract and went to work. I found this article which clearly explains, just as the title states–love it or hate it, teaberry ice cream is a Pennsylvania classic. As it turns out, the teaberry plant is native to Northeastern US, and as its fruit persists throughout winter and spring, it’s a source of nutrition for our resident whitetail deer and wild turkey. The berries have a classic wintergreen flavor and are edible. So there you have it–teaberry, one of our new gelato flavors. I’m still so curious about this flavor and those who enjoy it, though. Even after I made it, I don’t understand the enjoyment. I get it as gum, but gelato?! It’s still weird to me, but because nature showed itself to me and you guys requested it: I (nervously) present: TEABERRY GELATO!

On a more confident note, I hope you saw my post about our other new flavor this week: TIRAMISU. This one, friends, is a homerun. It’s my favorite dessert, anyway, so I knew what I was going for as gelato, and it worked beautifully. Our classic gelato base was stirred, while warm, with marscapone cheese. This cheese is sweet and loaded with flavor exceeding cream cheese. We finished it with sweet Marsala cooking wine and aged it in the cooler overnight. These flavors are complex and so delicious. I think the Marsala hits first but the marscapone is right behind it with such goodness. Next, we used some delicious Sunrise Coffee to soak ladyfinger cookies. After churning this gelato, we folded in the coffee-soaked ladyfinger cookies and some dark chocolate, finishing (of course) with the classic cocoa powder dusting on top. It’s layers and layers of flavor and so delicious. I can’t wait for you to try tiramisu gelato. It’s available this weekend at our farm shoppe, Saturday 10am — 1 pm and at all our milk locations next week!

And a quick thank you to all the pre-orders for Mother’s Day Bouquets from Twilight and Meadow Farm! The preorder is now closed, but you can find Lynne and Muir with their handmade flower bouquets at the Spring Fling at Brady Street Collective on Saturday, May 13 at 10am! This is a fun event with lots of vendors sure to be a lovely time!

And now: my favorite part of the week: link + finds 

  • The Spring Market at Brady Street Collective is scheduled for May 13 from 10am – 2pm. Lots of local vendors and a chance to meet some local makers! This event venue is beautiful, I’m sure this is going to be a great day!
  • I’ve never related to a feeling so much. This article by Kelle Hampton, who, too, is raising a daughter with disability hit like a brick on my chest. I think even if you have developmentally-normal kids, you’ll relate to this sweet writing about the fear of newness.
  • We have sweet handmade beeswax number birthday candles (for less than half the price!) in our shoppe and I think they’re my most favorite item. Resusable, sustainable, zero toxic ingredients and made by our local honey-maker. Win-win-win.

Looks like a rainy, chilly weekend ahead, but the shoppe’s open Saturday 10am–1pm with a full freezer of tiramisu and teaberry gelato waiting for you! We’re also fully stocked on our yogurt–strawberry, plain and maple. Can’t wait to see you tomorrow!

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