![]() This story and recipe was originally published in 2011 and re-published in 2019 with updated photos. The Stehly brothers & their family nestled in their groves straight to the beauty shotĭetail of the beauty shot, highlight the immediately fresh farm to table The latter shots were our favorite.įresh blackberries from the organic farm …. The Stehly Organic Farms Family: The shot list for this shoot was to capture the farm, details and most importantly the Stehly family story. After the batch was done, and all Diane could say between spoons, “This is freaking good ice cream.” This time we got enough to eat and enough to make ice cream. And they were on sale for the grand opening! Hell yeah! Know the first thing we saw when walking through their front doors? That’s right! A huge display filled with the Stehly Organic Farms blackberries. Wednesday, pre-dawn A.M., we were heading down to Encinitas to photograph the grand opening of a brand spanking new Whole Foods. We got home from Boston this past Tuesday. Since we were going to be in Boston for almost a week, we kept grocery shopping to a minimum. The next few weeks were crazy busy preparing for an aikido test and our trip to Boston where we were speaking at the International Conference on Food Styling and Photography. And then the next disappeared, and it would have been a waste to make such a small batch of ice cream with the remaining one basket, so we ate it. Somehow the container emptied in the 10 minute drive home. We popped open one of the containers on the way home and started snacking on the blackberries. After picking up several containers, visions of making blackberry ice cream flooded my head. Especially now knowing how extraordinary his berries were.Ī few weeks later we stopped in the local Whole Foods to grab some produce for another client’s shoot. “We are going to have to do that” I thought to myself. Sneakies.Īs Noel was fawning over his berries, he mentioned how they love to make blackberry ice cream from their pickings. Although I’m positive everyone was snacking a couple for every one which was put in the shoot basket, nobody mentioned a word of their secret finds. We continued our search and scavenged up another 20 or so berries to photograph. Slightly warmed from the sun, it was a moment of pure bliss as we ate those first blackberries. We finger limbo-ed through the vines and their thorns and gently plucked the ripe berries. Finally a cluster with a few fully ripe berries. ![]() We drove over to the vines and begin to stroll amongst the bees. We’re only marginally obsessed after all.Īt one point he mentions that he thinks the blackberries may just be starting to ripen. “Blackberries?”, we perk. Not that we like amazing citrus, avocado, or berries. You can imagine all the garden geek talk going on in that truck. Turn the ice cream maker on and churn for 30 minutes. Add the berries to the cream mixture and pour the mixture into the frozen freezer bowl. Drain the berries and coarsely chop them. ![]() In our early morning exploration of their farm, Noel (one of the two brothers owning and operating the farm) drove us about where ever we wanted to see and photograph. Mix the cream and sugar together with a wire whisk and blend well. They are proud (and rightfully so) of their local farmers and are bringing attention to these amazing people behind the scenes. They are one of the local farms which the southern California Whole Foods carry. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.We were first introduced to Stehly Farms when on assignment for Whole Foods. To serve, carefully lift the cake from the pan and remove the plastic wrap. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours. Repeat the process 2 more times, ending with whipped cream. Top with a third of the blackberry mixture and a third of the whipped cream. Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Set aside.Ĭombine the heavy cream and powdered sugar in a bowl. Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Melt the butter in a pan over medium heat. Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices. Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang. ![]()
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