Meet the Ice Cream Makers: Progress
Progress (one name, like Beyoncé) is Head of Production at The Creamery and has been a part of our team since we started scooping in 2011. Aside from being an actual…
Quince
They dined on mince And slices of quince Which they ate with a runcible spoon And hand in hand On the edge of the sand They danced by the light…
Bon Rouge Pears
*I will be sharing and demonstrating our recipe for Bon Rouge Pear Ice Cream on SABC 3's Expresso Show tomorrow morning (Tues 16 april 2013), at 8.12am* Yours truly, holding…
Katawba Grapes
We really like collaborating with other businesses and organisations, so I'm really happy to be making Katawba grape ice cream with grapes grown by Soil for Life. They offer courses…
Sweet Melon Sherbet
It's really hard to grow decent sweet melons. Bugs and mould love them, they're hungry feeders, and it's very easy to end up with tasteless, watery melons for all your…
Tea Time
A while ago, I bought a box of green tea at Woolworths, and promptly forgot about it at the back of a kitchen cupboard. Well, many months later I…
Plastic Fantastic
We love sharing the stories behind our ingredients here on the blog, which usually involve a trip out to a farm and fabulous photos of berries and pastoral landscapes dotted…
First Strawberries
We've been waiting for strawberry season to start since, well, last summer's strawberry season ended in February this year. We've been irritatedly eying the super-early strawberries for sale at the…
Winter Citrus
We're enjoying a lot of different kinds of citrus at the moment, mainly from Kleinjongenskraal in (aptly named) Citrusdal. We're learning the difference between mandarins and clementines and meeting entirely…
New at Starlings Market
I know we're not supposed to have favourites, but one of the loveliest markets we sell at each week is the Urban Farmers Market at Starlings Cafe in Claremont. It's…
West Coast Road Trip
We get our milk and cream delivered once a week to our kitchens in Mowbray, but once in a while something goes pear-shaped (the farmer can't deliver, we have a…
No Supplier Too Small
People in food industry scratch their heads when they hear that we have too many fresh produce suppliers to count. Our guardian angels/farmers range in scale from third-generation fruit farms…
Hello, Autumn!
We've been ignoring the changing of the leaves and the occasional crispness in the air, but now it's official: the season is changing. Our first quinces and Bon Chretienne pears…
The Sunlight on the Garden
Some of you may remember my mid-summer post on foraging for herbs in my mother's herb garden. Well, with all the exciting stuff going on at Creamery HQ it's taken…
Down But Not Out
There is very little as sad as an ice cream production kitchen with no churn. Except perhaps the ice cream makers. After last week's post on things not going our…
Basil, Times Three
My invoice from Franci, our herb grower, reads as follows this week: Chocolate peppermint (Yay! Glad to have that back in the kitchen) Green basil (For pairing with the last…
Sure as Eggs
This is what 720 eggs look like: And this is what the honour system looks like: I had totally forgotten, but one of the eggs Celia delivered to us last…