A View of the Valley

by Linda Schwanke Strawberry season is upon us in a big way. Our strawberry patch just popped all of a sudden and there is more fruit than we know how to cope with. Once we’ve put it in salads and jams, made them in a flambe, we were pressed for ideas. As luck would have it, I got an email about June Dairy Month. Then I remembered that once upon a time, when my kids were little, my older sister loaned me an ice cream maker and I ended up keeping it. I searched high and low but have no clue where it is or if I even still have it. But I was set on making strawberry ice cream and celebrating Wisconsin’s dairy heritage. A friend suggested I try making ice cream in a mason jar. Here’s the recipe: www.creativeramblingsblog.com Mason jar ice cream: Ingredients 1/2 cup heavy cream 2 teaspoon white sugar 1/4 teaspoon vanilla pinch of salt Instructions In a half pint mason jar add heavy cream, sugar, vanilla and salt. Seal the lid tightly and shake vigorously for three minutes.  Remove the lid, dip a spoon in and pull it out. The mixture should coat the back of the spoon and drip off slightly. Not too thick like a whipped cream or buttery consistency. Re-seal the jar and freeze for three hours.  Included in the email about June Dairy Month, I saw a recipe for a cheese board with marinated curds. I love marinated almost anything (Brussels sprouts are among my favorites) and plan to try this recipe: Summer Mezze Platter Marinated cheese curds: 6 fresh thyme sprigs  1/2 cup olive oil  3 garlic cloves, minced  1 teaspoon fresh oregano leaves  1/2 teaspoon salt  1/2 teaspoon crushed red pepper flakes  1 package (8 ounces) Ellsworth Garlic Cheddar Cheese Curds  Cheese board: Small honeydew melon, seeded and peeled  Thinly sliced prosciutto  Weyauwega Star Dairy Parmesan cheese  Weyauwega Star Dairy Provolone cheese  Hummus  Olive oil  Smoked paprika  Grilled pita bread, cut into wedges  Fresh apricots, halved, pitted and sliced  English cucumber slices  Cherry tomatoes, halved  Thinly sliced bresaola sausage or prosciutto  Thinly sliced salami  Marinated quartered artichoke hearts  Pitted green and Kalamata olives  Pickled jalapeno pepper slices  Pickled pepperoncini peppers  Whole almonds  Fresh basil and oregano leaves Marinated Cheese Curds:  Combine the first six ingredients in a large jar or bowl. Add cheese curds. Cover and refrigerate for at least 4 hours.  Cheese Board:  Cut honeydew into slices; wrap slices with prosciutto.  Arrange the parmesan, provolone and cheese curds on a serving platter. Add hummus. Drizzle with olive oil; sprinkle with paprika. Fill in platter with pita bread, apricots, prepared honeydew, cucumber, tomatoes, charcuterie, artichokes, olives, pickled peppers and almonds. Garnish with basil and oregano. Have a wonderful June. Enjoy all the dairy goodness – and strawberries – you can. Don’t forget that Father’s Day is June 19 and the Spring Green Arts & Crafts Fair is June 25 and 26. Both events mean brats to me, another part of our of wonderful Wisconsin heritage.  Stay in touch. My phone number is (608) 574-3159 – call or text me anytime. You can also email me at homenewseditor@newspubinc.com