Check out what’s happening at the Avon Lake Farmers Market at 32801 Electric Blvd (Avon Lake United Church of Christ) on July 19 from 3-6 pm:
- Planting Event: We’ve got everything you need to plant a vegetable seed and take it home to grow, water, and eat! Open to all ages!
- Naked and Happy Eggs Giveaway postponed—stay tuned! Once the raccoon fiasco clears up, we’ll have an opportunity to win free organic eggs!
- New vendors: Cross your fingers—we’re hoping to have Fresh Pizza Dough, All-Natural Laundry and Soap products, and Vintage Jewelry!
- Plant Exchange: As always, bring a plant to donate, take a new one home!
- Reusable market bags—100% of proceeds benefit the market!
Recipe of the Week: Blueberry Earl Grey Ice Cream Sandwiches [Vegan, Gluten-Free]
For the Ice Cream:
- 1/4 cup almond milk
- 3 Earl Grey tea bags
- 1 15-ounce can of full-fat coconut milk
- 1 tablespoon cornstarch
- 20-30 drops (a dropper) of liquid stevia (or other sweetener of choice)
- 1/2 cup blueberries from H & W Organic or Harvest Moon Micro Farm
For the Cookies:
- 1/2 cup unsweetened shredded coconut
- 1/3 cup gluten-free oat flour
- 1/4 teaspoon baking soda
- 2 tablespoons applesauce
- 1 tablespoon maple syrup from Stumpwater Farms
To Make the Ice Cream:
- The night before, put the bowl of your ice cream maker in the freezer.
- Boil almond milk in the microwave or on the stovetop. Remove from heat and place the tea bags init and let steep for 5-10 minutes. Make sure to squeeze all the excess liquid from the tea bags when removing.
- Pour the coconut milk into a small pot and warm over medium heat, stirring occasionally.
- Whisk the cornstarch into the almond milk tea until dissolved. Pour into the coconut milk on the stove. Stir in the stevia.
- Continue to heat the coconut milk until it has thickened slightly, 6-8 minutes. Do not let it come to a boil!
- Remove from heat and pour into a shallow container. Place a piece of parchment paper or plastic wrap touching the top. Refrigerate for at least 4 hours, but ideally overnight.
- For the blueberries, heat them until they have softened and begin to become juicy. Blend into a sauce.
- Once the base has cooled, you can start churning! Pour into ice cream maker and churn until it has reached a soft serve consistency.
- Slowly pour in the blueberry sauce and let it churn for another 30 seconds or until the blueberry sauce is distributed throughout.
- Transfer to a freezer container with a piece of parchment or plastic touching the surface and freeze for a few hours to allow it to harden.
To Make the Cookies:
- Preheat oven to 375°F.
- Mix all the ingredients in a small bowl. It will be a little crumbly, but you should be able to form it into discs, if not add a touch of almond milk.
- Line a baking tray with parchment paper. Form 8 flat cookies (or 6 if you’d like them bigger). Bake for 10-12 minutes, or until the edges are golden.
- Remove from oven and allow to cool.
- Scoop as much ice cream as you’d like onto a cookie, spread to the shape, top with another cookie, and serve.
- Sandwiches and leftover ice cream are best fresh, but can be kept in the freezer for 2-3 weeks.