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Homemade Vanilla Berry Swirl Ice Cream Recipe

As if we need another reason to enjoy a few scoops, July is National Ice Cream Month! Best. Month. Ever! To celebrate, we made a simple vanilla ice cream swirled with our Aronia-Haskap Fruit Spread. Really, you could use any of our fruit spreads and this recipe would turn out to be plain awesome…but, this is what we had on hand! So, enjoy our homemade vanilla berry swirl ice cream recipe and let us know what kind of fruit spread you end up using.

Simple Vanilla Ice Cream swirled with Mt. Hope Farms’ Fruit Spread

Homemade Vanilla Berry Swirl Ice Cream Recipe

Directions:

  1. Follow your ice cream maker’s directions, but remember to put the freezer bowl in your freezer the night before, to make sure it’s plenty frozen enough. When this recipe hasn’t turned out, it’s a result of us not having things cold enough (and that’s a huge bummer!)
  2. Using a mixer on low speed, combine the sugar and half & half until the sugar is fully dissolved. Chill in the fridge for an hour.
  3. Gently stir the whipping cream and vanilla bean paste into the half & half mixture and transfer into the ice cream maker freezer bowl.
  4. Turn the ice cream maker on and let mix until slightly thickened (for us, it was about 18 minutes). While the machine is churning, and you’re waiting for the ice cream to thicken, spoon half a jar of fruit spread into a bowl and stir to loosen the consistency. Set aside at room temperature.
  5. When the ice cream mixture has started to slightly thicken and the machine is churning, slowly add the fruit spread, one Tablespoon at a time to avoid clumping. Allow the machine to churn until the 25 minute mark. This will help the fruit spread swirl throughout the ice cream.
  6. Remove the slightly thickened ice cream from the freezer bowl and place in a separate container. Freeze immediately (we had to leave ours in the freezer overnight to fully harden and get to the right consistency).
  7. Serve with remaining fruit spread on top and enjoy!

Note: we used a Cuisinart 2 quart ice cream maker, which can be found here.

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Crockpot Hot Chocolate & Spiced Marionberry Whipped Cream

For our celebration of the new year, we are going to make a rich, creamy hot chocolate in our crockpot. The best part? We’ll top it with fresh, homemade whipped cream mixed with our Spiced Marionberry Fruit Spread! This takes very little effort and it’s something that everyone enjoys. You can even do a full topping bar with sprinkles, whipped cream, marshmallows, crushed peppermint…anything you can think of!

Hot Chocolate in the Crockpot

  • 3 cups milk (we used 2%)
  • 3/4 cup heavy cream
  • 1/2 can (about 7 oz) sweetened condensed milk
  • 6 oz milk chocolate chips
  • 3/4 teaspoon vanilla extract

Instructions:
Add all ingredients, cover, and set to low for 3 hours, stirring every 10-15 minutes. Once all of the chocolate has melted, and the ingredients are combined, turn the crockpot down to the warm setting. This recipe serves about 3 to 4 people.

Whipped Cream made with Mt. Hope Farms’ Fruit Spread

  • 1 cup heavy whipping cream
  • 2 Tablespoons sugar
  • 4 Tablespoons Mt. Hope Farms’ Spiced Marionberry Fruit Spread (use any flavor you like, this just happened to be what we had opened)

Instructions: 

Chill metal mixing bowl and whisk attachment in the freezer for about 10 minutes. Combine the cream and sugar in the chilled mixing bowl. Whisk until the mixture holds a stiff peak. Add the fruit spread and whisk into the whipped cream until it is completely combined. If you wish to, you can fold additional fruit spread (to your taste) into the whipped cream once it has completed mixing. Do this a small amount at a time to make sure the consistency of the cream mixture doesn’t change.

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Easy Brownies with Triple Caneberry Fruit Spread

DSC_0008This was a good day for brownies! We had about half a jar of our Triple Caneberry Fruit Spread that was a perfect match for warm, fudgy chocolate.  The Triple Caneberry spread is made with three types of Oregon blackberries, a splash of local rum and Organic brown sugar (it gives it a rich, molasses flavor). Try this spread with brownies, cupcakes, with brie or on fresh bread.  If you want to purchase a jar, we’re hoping to have it in our online shop soon and will be offering it at markets and events this summer!

Easy Brownies with Triple Caneberry Fruit Spread

Ingredients:

  • 1/2 + 1/8 cups vegetable oil
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 2 duck eggs (or 3 chicken eggs)
  • 3/4 cup flour
  • 1/3 cup + 1/8 cup cocoa powder
  • 1/4 tsp + 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup Mt. Hope Farms Tripe Caneberry Fruit Spread (this recipe would also be delicious with our Raspberry-Marionberry and Premium Spiced Marionberry Fruit Spreads)

Directions: 

  1. Preheat oven to 350 degrees and lightly grease an 8 x 8 square pan.
  2. Mix together the oil, sugar and vanilla extract.
    Slowly add eggs to sugar mixture, one at a time, until fully combined.
  3. Combine flour, cocoa, baking powder and salt in a separate mixing bowl. Slowly add to the sugar and egg mixture until fully combined, being careful not to over mix.
  4. Pour the batter into the prepared pan, making sure to spread it evenly.
  5. Dollop fruit spread on top of the batter and gently swirl into the chocolate (creating a marbled effect).
  6. Bake for 25-30 minutes, checking with a toothpick for doneness at 25 minutes. Ours were still gooey at about 27 minutes.
  7. Allow brownies to cool for at least 5 minutes before serving

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2017 Good Food Award Finalists Press Release!

We are honored and thrilled to have been named a Good Food Award Finalist for TWO of our products- Raspberry-Marionberry Fruit Spread and Columbia-Star Aronia Fruit Spread!  Below is the official press release from the Good Food Awards: 

San Francisco, CA (November 14, 2016) – The Good Food Awards could not be more proud to announce the 291 Finalists of 2017, representing not just the best of America’s growing food movement, but the best of America. At a time when the values our country stands for are in question, they exemplify all that is right from coast to coast: our proud immigrant history, stewardship of a rich and fertile agricultural landscape, a spirit of innovation and the daily choice to balance personal gain with the wellbeing of the commons.

Representing 14 categories and 38 states, all Finalists rose to the top in a blind tasting of the 2,059 entries from nearly every state and passed a rigorous vetting to confirm they met specific Good Food Awards standards around environmentally sound agriculture practices, good animal husbandry, sourcing transparency and responsible relationships throughout the supply chain. Amongst their ranks are Nadia Hubbi in California, a Muhammara crafter keeping her Syrian family’s tradition alive; Nacxitl Gaxiola in Brooklyn, whose company was created to honor the traditional salsas, moles, escabechese and adobes of Mexico; Paul Lieggi in Oregon working with the fishermen and women of the Nez Perce, Umatilla, Yakima and Warm Springs tribes to source hoop caught Chinook Salmon for his aromatic hardwood smoked salmon; and Ann and Dan Trudel, a husband and wife farmer and preserver growing and pickling organic brussels sprouts in the heart of rural Ohio. These 291 Finalists – and the hundreds of farmers, ranchers, fishermen and colleagues they collaborate with – are actively building the sort of world we want to live in.

The 200 Good Food Award Winners will be announced Friday, January 20, 2017, at a gala Awards Ceremony at the historic Herbst Theater in the San Francisco War Memorial, on the same stage where the United Nations charter was signed, and will be followed by two more days of celebration. Medals will be bestowed by renowned chef and activist Alice Waters and organics pioneer Nell Newman, tipping their hats to these exceptional food producers. A reception with the winning food and drink will follow the ceremony, offering both regional ‘tasting plates’ and small bites created by local chefs. A limited number of tickets are available to join the Winners and their families at the ceremony and reception ($120 here).

On Saturday, January 21, the beautiful Festival Pavilion at Fort Mason Center will transform into the Good Food Mercantile, a one-of-a-kind, intimate ‘un-trade show’ where both Winners and members of the Good Food Merchants Guild – 400 exemplary food crafters meeting the same sustainability criteria – exhibit their wares to 600 industry buyers and media ($35 tickets, open only to the trade). The Good Food Awards Marketplace rounds out the weekend on Sunday, January 22 from 9 AM – 2 PM. Everyone from far and wide is invited to come meet the Winners, taste and buy their prize- worthy food and drink (including bottles of beer, cider and spirits not licensed for sale in California, but permitted for sale within the federally-owned historic landmark of Fort Mason Center). Proudly welcoming the Winners, and also selling to the public, will be the local farmers of the Fort Mason Center Farmers Market. Tickets to the Good Food Awards Marketplace are $5 and will be available in December online at goodfoodawards.org as well as at the door, with a limited number of $20 Early Access passes (with a welcome gift) for those keen to connect with the freshly minted Good Food Award Winners before the crowds arrive.

The Good Food Awards, organized by the Good Food Foundation 501 (c) 3, are proudly supported by the Good Food Retailers Collaborative, the Presenting Sponsor for three years running. Composed of 21 of the country’s top independently owned retailers from Austin to Oakland to Salt Lake City, they are committed to supporting America’s great food producers in their own communities and across the country and include: Antonelli’s Cheese Shop, Bi-Rite Market, The Brooklyn Kitchen, Canyon Market, Cooks of Crocus Hill, Cowgirl Creamery, Di Bruno Bros., Each Peach Market, Foragers Market, Glen’s Garden Market, The Greene Grape, Healdsburg SHED, JM Stock Provisions, Liberty Heights Fresh, Look’s Market, Market Hall Foods, Pastoral Artisan Cheese, Bread & Wine, TASTE, Washington’s Green Grocer, Woodstock Farmers’ Market, and Zingerman’s Family of Businesses. Joining them is a vibrant group of key supporters, including Premier Sponsors Williams-Sonoma, Bi-Rite Market and Fort Mason Center for Arts & Culture; and Lead Sponsors Dominic Phillips Event Marketing, Impact HUB Bay Area, Veritable Vegetable, Vermont Cheese Council, New Resource Bank and BCV Architects.good-food-awards-finalist-seal-2017

Details of all events and tickets can be found here, and the full list of finalists here.