If you love eggnog, like my boys and I do, you want to have it in the fridge at all times during this time of year. But, it’s soooo expensive in the grocery and hard to find organic (and even more expensive when you do). Here’s a way to keep it on hand using your own ingredients. Tastes better than anything you’ll find in the store and you can source locally grown ingredients if you desire!
Ingredients
- 8 cups half & half (I actually use whole, raw milk from the local dairy but not everyone can)
- 5 whole cloves
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 12 egg yolks (free-range and local, if you can. Duck eggs work even better!)
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
1. Combine 4 cups half & half, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil, stirring constantly. You can also use a double boiler, whatever helps keep the milk from burning.
2. In a large bowl, combine egg yolks and sugar. Whisk together until light and fluffy. Pull out 1 Cup of hot half & half mixture and mix slowly into the eggs to temper. Pour egg mixture back into saucepan, stirring to combine. Cook over medium heat, stirring constantly for about 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove the cloves and let cool for about an hour.
3. Stir in the remaining half & half, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving.
If you want to spike this eggnog, add 1 Cup of light rum (or to taste) to the mixture with the final ingredients. This makes about 10 servings so be sure to make enough to keep on hand … it will go fast!
I was so excited yesterday for our farmer’s markets to open. Both Lee’s Summit and Peculiar had their opening days and, even though the crowd is usually pretty light on the first day of the season, I was happy to get back to doing what we do.
Boy, was I pleasantly surprised! The crowd at Lee’s Summit was big and enthusiastic. Seemed like everyone was just as happy as I was that market was open again. It was a beautiful morning (though the clouds and wind rolled in later) and customers appeared to be happy just to get outside. Though the only edibles we had were fresh herbs, we had a lot of potted herbs, flowers and pepper plants. Folks were busy picking out their plantings for the year, enjoying the live music, munching on fresh baked goods and just enjoying themselves. It was great!
Arcenio and Devon had just as good a day at the new Peculiar Farmers’ and Artisans’ Market. They said people were excited about the new market and happy to find fresh produce and baked goods, plants, pottery, henna tattoos and more. The crowd was friendly and asked lots of questions. I think this will be a very successful market and hope it will be the first of many seasons to come.
Arcenio mans the stand at the Peculiar Farmers' & Artisans' Market while Devon takes photos
Items at the Peculiar Market included handmade All Vegetable Rainwater Soap from Peculiar Soap Company.
Thanks to everyone who came out to the markets yesterday and we look forward to seeing everyone else as the season progresses. Remember, we’ll be in Lee’s Summit again on Wednesday morning at 7 a.m. Plenty of plants for your gardens, fresh herbs, eggs, chicken and beef along with spring decor and handmade reusable market bags. See you there!
‘Tis the season! Two of our markets open tomorrow for the first time this sseason. We are so ready!
Devon running our market stand in Lee's Summit at age 13.
Lee’s Summit Farmer’s Market: Wednesdays and Saturdays, 7am to sellout. Lots of vendors with a wide variety of produce, plants, baked goods, jams and more.
Peculiar Farmers’ & Artisans’ Market: Saturdays, 7:30 a.m. to noon. This is the first year for this market which will be featuring local, sustainably produced fruits and veggies, baked goods, art, and fine crafts. Plans include entertainment, demos and workshops.
Tomorrow we will have jams, chicken, beef, eggs, spring crafts, veggie and flower plants for your gardens, green onions and maybe some greens. The weather has us a little bit behind on our planting/growing but as the weeks go on, we will have more and more fresh produce available. Come on out and say, “hi!”