Week 7 CSA Newsletter (Aug 2-8, 2020)

CSA Newsletter Week 7

August 2-8, 2020    |    “A” Week

SWISS CHARD (1 BUNCH) ~ Store these in a Debbie Meyer Green bag or Tupperware FridgeSmart container right away and leave it in the fridge. Use within a week. This crop technically falls into the category of “danger zone veggies” — ie they have a short shelf life. So use them or freeze them early in the week. you can use the stalks too!

BEETS (MIXED, 1 QUART, NO TOPS) ~  Store the roots dry and unwashed in a plastic bag in the refrigerator for up to 4 weeks.

TORPEDO ONIONS ~  These are not cured, so they will need to be stored in the fridge. Wrap these in a Debbie Meyer Green Bag and store in the fridge. These may come with tops. You can use the tops for cooking too. Or chop them and freeze them for stir fry and soup later.

YELLOW SWEET BELL PEPPER ~ Store in the fridge in a Green bag. Use within 2 weeks.

CHERRY TOMATOES ~ store these in the fridge and eat within a week.

EGGPLANT ~ Store in the fridge in a Green bag. Use within 7 days. Cut the skin off and chop into rounds or cubes.

GARLIC ~ Store on the counter. These have been cured.

CABBAGE (SMALL HEAD) ~ Store in the back of your fridge for up to 6 weeks. When ready to use, you may need to remove the outer most leaves that have gone limp. Shred for cole slaw. Use leaves for pork rolls. Saute sliced cabbage in a skillet with some garlic and olive oil. Or try baking cabbage steaks.

BASIL ~ Store on the counter in a glass of water to keep the leaves from going black. You can also store it for a short time in the fridge. Basil is great in pesto (which can be frozen).

SWEET CORN (NOT ORGANIC) ~  These will be passed out as an “extra” in a special plastic bag along with your bin. Store sweet corn in its husk in the fridge. Corn will turn starchier the longer you store it, so try to enjoy it in the first 3-5 days.

SUMMER SQUASH (4 pieces) ~ You will get some variety of Yellow Zephyr and Green Zucchini. Try grilling these, zucchini fries, making zucchini boats, sauteing in olive oil, or roasting. To store, place in a Debbie Meyer Green bag and put in the fridge. Try to use it within 6-7 days, as sometimes they can start to mold fast. You’ll get better storage results in the Fridgesmart container. To use: rinse under water to remove the dirt or prickles, and slice off the stem and blossom ends. Then slice or chop.

Laurie Knueven shared this beautiful dish she made this past week.

FRUIT SHARE – PS: It’s “A” Week!

BLACKBERRIES OR BLUEBERRIES – store these in their plastic containers in the fridge or in a Fridgesmart container.

PEACHES — from Quarry Hll Orchard

CANTALOUPE — from Bench Farms, Cut these down the middle, scoop out the seeds, and slice into the orange-cream, fruity flavor.

MADDIE & BELLA COFFEE SHARE

Dog Days of Summer

CHEESE SHARE

Hard Cheese: Lake Erie Wabash, Charlie (award winner) – Canal Junction Creamery

Goat Cheese: Tomato Pesto Cheese Curds (Turkeyfoot Creek Creamery)

Pam and Lydia were a few of the volunteers who showed up this week to help pull onions.

Howdy everyone. Time marches on. I can’t believe it’s week 7 already. I spent most of Friday moving irrigation pipe over to my side of the farm so I could water my peppers and tomatoes. (They need it bad). Only to find out Saturday morning that it’s going to rain for 4 days in a row this coming week. That’s the farm life for you! You make plans and then find out you should have been working on something else!

The good thing is that the rain will slow me down. I could use a break. And when it rains, there’s a lot less I can do out in the field. So maybe it’s God’s way of telling me to hit the pause button and rest. I need to get fall transplants into the ground. The transplants were being stored at my buddy Adam’s farm (Wayward Seed Farm), and they arrived yesterday via truck. The boys helped me unload them. I’ve got more coming today…. broccoli, cabbage, lots of the brassicas. Adam has way more room at his place, so it made more sense for him to store them for me.

That’s one wagon of onions that need to be processed and cured.

Thanks to all our volunteers who showed up to help pull onions: Itzel Krauss, Derek Meyer, Janae Makowski, Lori Skees, Lydia Horvath, and Pam McKinley. The crew pulled about 2 long beds of onions — laying them on teh poly to dry. My full time crew will come through and place them into crates and cut the tops off and clean them up for sale. The onions didn’t size up the way I had hoped. But that’s okay. I’ll find a home for them. It was a hot day on Tuesday for the volunteers. I think it surprises people just how long it takes to do so something that sounds so “easy.” It saved my crew a fair amount of time — so thank you.

CROP UPDATE: Summer crops are starting to turn now. You’ll notice peppers appearing in your share on a regular basis. The basil is in all its glory through mid-August. And the tomatoes are starting to turn colors. My plants are loaded with fruit. Hope I’ll have them in the share for week 8 and moving forward. I’ve lost my Oriental eggplant crop, but the Italian and purple varieties look really strong. This is one of the best pepper crops I’ve ever had. My dad’s melons are the best we’ve had in 8 years, so you fruit share folks will be getting tons of melons. Fennel is looking good and we should see that in your box soon. The summer squash just won’t stop coming! I’m inundated with it (so are you probably?). Luckily I’m finding other outlets for all the overwhelm so we can find a home for it.

We moved a LOT of blueberries last week! Jed unloaded a skid of 1000 lbs on Tuesday seconds before the truck to Sylvania departed.

Every year has its crop losers though... And this year, I’ve not had good luck with the cucumber plants. I’ve got a second planting in the ground to see if it will materialize. But most of my cucurbit fruit has a lot of scarring — “ugly” produce which is perfectly edible, but customers typically don’t buy it, so wholesale accounts won’t accept it. The snack size cucumbers that you all love had such a low yield, that I couldn’t even make 1/4 of the CSA boxes full. So I’m calling that a loss and just using them for a few bulk pickle orders.

The zucchini harvest never stops. Every other day, the crew picks the entire crop.

We’ve decided to homeschool this year. Corinna is taking the lead on this one, and I’m 100% behind her. She’s been busy researching and planning her weekly schedules for the boys. We’re even going to teach the kids some German! We’ve been saving up money for years to be able to do a 2 week trip to Germany, and had planned to go this Christmas. The dates may change now, but our boys are excited to see their cousins and learn more about this exciting country. This year has been so surreal, and so far we’ve been lucky to remain healthy and virus-free. We thank you again for standing behind us and keeping us afloat. We are so grateful.

~Your Farmer, Kurt

This week we’re having a Golden Ticket Contest!

WEEK 7 ANNOUNCEMENTS

1. The Willy Wonka Golden Ticket Contest! Three lucky CSA members will find a Wonka bar with a golden ticket inside. If you receive a Golden Ticket, you must post it in the Facebook group (so I know who you are) and then turn it in the following week at your pickup site to claim your prize!
2. Bulk Blueberries Update: According to my notes, I have completed all the orders. If you have not received a blueberry order, then I missed it and please reach out to me, and I will see what I can do.
3. SWEET CORN will be for sale in our online store this week, starting Sunday. You can find the store at www.sharedlegacyfarms.com/store
4. Watch our weekly Live Unboxing video this Tuesday around 8 PM inside the private Facebook group. Cadie Jardin, our CSA coach and dietitian, will show you what’s in the box, share storage tips and ideas for how to use your product. You can find the Facebook group at this link.
5. You can order additional items from the Shared Legacy Farms online store. Our store link is super easy to remember: www.sharedlegacyfarms.com/store ==> grab some syrup or bonus veggie items (like an extra bunch of carrots). Just be sure to select the right pickup site that coincides with your pickup location. If the pickup option is greyed out or not available, it means you missed the window to order. You need to place your order 2 days before your site. I reload the store and set new pickup dates on Sunday afternoon.

This dish was made by Jean Modene in our CSA.

WEEK 7 CSA RECIPES

Members: You can download these recipes as a PDF inside the Membership Academy.If you aren’t a member of this year, email Corinna at slfarms2@gmail.com — your entry is free as a CSA member. This week’s recipes are:

• Skillet Sausage and Zucchini
• Zucchini Noodle Salad with Parsley Pistachio Pesto
• Veggie Packed Strata
• Quick Pickled Beets and Onions
• Almond Flour Zucchini Bread
• Spicy Peanut Chard and Cabbage Salad
• Sautéed Cabbage
• Slow Cooked Swiss Chard and Potatoes
• Chinese Eggplant with Garlic Sauce
• Swiss Chard with Garlic and Lemon
• Skillet Corn Medley with Peppers
• Cantaloupe and Peach Cobbler
• Beet and Berry Smoothie
• Cantaloupe and Black Pepper Granita

20 Minute Skillet Sausage & Zucchini

Adapted from The Whole Cook (www.thewholecook.com)

Total time ~20 minutes

Serves 4

Love an easy skillet meal, could play around with different veggies in this one. I would even add some greens at the end!

Ingredients:

2 ½  Tbs EVOO

4 fully cooked sausages, sliced into circles 1/4 inch thick

2 medium zucchini, cubed

1 onion, cut into 3/4 inch pieces (close to same size as zucchini)

1 bell pepper, any color, cut into 3/4 inch pieces (close to same size as zucchini)

½ tsp salt

½ tsp dried oregano

½ tsp dried basil

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp pepper

1 tsp garlic, minced

Directions:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.

Reduce heat to medium. Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.

Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes.

Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).

Zucchini Noodle Salad with Parsley Pistachio Pesto

Adapted from The Kitchn (www.thekitchn.com)

Serves 4-6

Still have some summer squash from last week? Try making this amazing pesto to pair with it. You could also just make this pesto and freeze for later use.

Ingredients:

4 medium zucchini (about 1 1/2 pounds)

2 cups Italian parsley, roughly chopped

2 cups arugula, roughly chopped

1/3 cup shelled pistachios, plus more for garnish

1 large clove garlic, smashed

½ cup grated Parmesan, plus more for garnish

2 Tbs sherry vinegar (see Recipe Notes)

1 Tbs freshly squeezed lemon juice, plus more to taste

½ cup EVOO

Kosher salt and pepper, to taste

Directions:

Spiralize the zucchini using a spiralizer, mandoline, or vegetable peeler. Pat the zucchini noodles very dry with paper towels or a kitchen towel and transfer to a large bowl.

Combine the parsley, arugula, pistachios, and garlic in the bowl of a food processor or blender and process until coarsely chopped. Add the Parmesan, vinegar, and lemon juice, and pulse until combined. With the machine running, slowly add the olive oil until the pesto is thick and smooth. Taste and add salt, pepper, and additional lemon juice as needed.

Add the pesto to the bowl with the zucchini noodles and toss until well combined. Taste and adjust seasoning as needed. Garnish with chopped pistachios and grated Parmesan. Serve immediately.

Veggie-Packed Strata

Adapted from Taste of Home (www.tasteofhome.com)

Serves 8

We all have SO many veggies that would go well in this strata!

Ingredients:

2 medium sweet red peppers, julienned

1 medium sweet yellow pepper, julienned

1 large red onion, sliced

3 Tbs EVOO, divided

3 garlic cloves, minced

2 medium yellow summer squash, thinly sliced

2 medium zucchini, thinly sliced

½ pound fresh mushrooms, sliced

1 package (8 ounces) cream cheese, softened

¼ cup heavy whipping cream

2 tsp salt

1 tsp pepper

6 large eggs, room temperature

8 slices bread, cut into ½ inch cubes (about 6 cups), divided

2 cups shredded Swiss cheese

Directions:

In a large skillet, saute peppers and onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 tablespoons oil until tender. Drain; pat dry and set aside.

Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.

Bake, uncovered, until set and a thermometer reads 160°, about 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around edge of pan to loosen; remove sides. Cut into wedges.

Quick Pickled Beets and Onions

Adapted from The Spruce Eats (www.thespruceeats.com)

Prep time ~10 minutes, Cook time ~30 minutes

Serves 4

This is a quick pickle recipe, no heat needed. It’s a great way to make your veggies last a few weeks and enjoy them on sandwiches, on top of salads, tacos and other dishes.

Ingredients:

For the Beets:

16 baby beets (unpeeled, tops trimmed)

For the Marinade:

2 medium red onions (julienned)

2 Tbs sugar

1/3 cup white vinegar

2 tsp salt

2/3 cup water

Directions:

Prepare the Beets:

Bring a large pot of salted water to a rolling boil. Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain the well.

When cool enough to handle, slip off the skin. Place beets in a nonreactive bowl and set aside.

Make the Marinade:

In a small saucepan, combine onions, sugar, vinegar, salt, and 2/3 cup water. Bring this mixture to a boil over high heat.

Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.

Quick Pickle the Beets:

Pour the hot marinade over beets, and then allow the beets to cool to room temperature.

Cover the beets well and refrigerate for several hours or overnight before serving. If you prefer, divide the beet and onion mixture into individual jars for gifts.

Store refrigerated for up to two weeks.

Almond Flour Zucchini Bread

Adapted from Against All Grain (www.againstallgrain.com)

Makes 2 mini loaves

I make this every single year and it freezes so well! Minimal sugar!

Ingredients:

1- ½ cup blanched almond flour

2 tsp cinnamon

1 tsp baking soda

½ tsp salt

½ tsp nutmeg

3 eggs, beaten

¼ cup honey

1 ripe banana

1 cup shredded, unpeeled zucchini

Directions:

Preheat oven to 350 degrees Fahrenheit.

Combine the dry ingredients in a small bowl. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.

Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.

Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Spicy Peanut Cabbage and Chard Salad

Adapted from Honest Cooking (www.honestcooking.com)

Serves 2

Great way to sneak some extra greens in! Packed with flavor.

Ingredients:

1½ Tbs creamy peanut butter

1 Tbs rice vinegar

Juice from ½ lime

2 tsp toasted sesame oil

1 tsp tamari or soy sauce

½ tsp hot sauce

½ tsp grated ginger

½ tsp finely chopped garlic

3 Tbs water

½ cup thinly sliced purple cabbage

1 cup chopped Swiss chard greens

⅔ cup canned chickpeas

½ cup chopped red bell pepper

¼ cup shredded carrots

2 tsp sesame seeds

Directions:

In a bowl, whisk together the peanut butter, vinegar, lime juice, sesame oil, tamari, hot sauce, ginger, garlic, and water. Add the cabbage, kale, chickpeas, bell pepper, and carrots.

Toss to combine, then sprinkle sesame seeds on top.

Sautéed Cabbage

Adapted from Well Plated (www.wellplated.com)

Total time ~15 minutes  |    Serves 4

Serve along side grilled protein or throw an egg on top! Lots of different serving options!

Ingredients:

1 small head green cabbage – about 2 1/2 pounds

1 Tbs EVOO

1 Tbs unsalted butter

1 ½ tsp kosher salt

½ tsp freshly ground black pepper

½ Tbs apple cider vinegar – plus additional to taste

1 Tbs chopped fresh thyme – optional

Directions:

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.

Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.

Don’t feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits.

Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you’d like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

Slow Cooked Swiss Chard and Potatoes

Adapted from Fine Cooking (www.finecooking.com)

Prep time ~10 minutes, Cook time ~25 minutes

Serves 6

Ingredients:

1 lb potatoes (about 3 medium), scrubbed and unpeeled

Kosher or sea salt

2 bunches Swiss or rainbow chard (about 1-1/2 lb.)

1/3 cup EVOO

3 large cloves garlic, lightly crushed

Directions:

Put the potatoes in a 4- to 5-quart pot with enough water to cover by 2 inches. Salt the water generously, and bring to a boil over medium-high heat. Boil until the potatoes are fork tender, 12 to 15 minutes. Drain and let cool.

Peel the potatoes, and quarter or cut into 2-inch chunks, depending on size.

Trim the tough ends from the chard and discard. Cut the stems from the leaves, then cut the stems into 2-inch pieces. Stack the leaves a few at a time, and cut them crosswise into 2-inch-wide strips.

Heat the oil and garlic in a 7-quart Dutch oven or similar large pot set over medium-low heat. When the garlic starts to sizzle, press down on it with the back of a wooden spoon or silicone spatula until fragrant, taking care not to let it brown.

Add the chard stems and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. In two batches, add the leaves, adding more to the pot as the first batch begins to wilt. Cover and cook until wilted, about 4 minutes. Stir in the potatoes and sprinkle with 1 tsp. salt.

Cover, reduce the heat to low, and let the vegetables stew in the juices released from the greens, stirring occasionally, until the chard has turned dark and is tender, about 25 minutes. Season to taste with salt, and serve hot or warm.

Chinese Eggplant with Spicy Garlic Sauce

Adapted from Steamy Kitchen (www.steamykitchen.com)

Total time ~20 minutes    |   Serves 4

Sneak some of those yellow peppers in this one!

Ingredients:

2 Tbs cooking oil divided

3 eggplant small, cut into long strips

2 cloves garlic finely minced

1 red chile pepper finely minced

½ inch fresh ginger peeled and finely minced

1 green onion chopped

1 Tbs soy sauce

1 Tbs black vinegar Chinese black vinegar

½ tsp suga

Directions:

In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.

Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The egg plant should have changed in color, the skin wrinkled and the flesh soft.

Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute.

Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.

Swiss Chard with Garlic and Lemon

Adapted from Bon Appetite (www.bonappetit.com)

Serves 4

Love this way to cook any green!

Ingredients:

2 Tbs EVOO

4 garlic cloves, thinly sliced

1 tsp crushed red pepper flakes

2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2” pieces (about 12 cups)

Kosher salt and freshly ground black pepper]

2 Tbs fresh lemon juice

Directions:

Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes.

Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes.

Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper

Skillet Corn Medley with Peppers

Adapted from The Spruce Eats (www.thespruceeats.com)

Total time ~20 minutes   |   Serves 6

Such a great way to use that corn and sneak in even more veggies!

Ingredients:

4 cups fresh* or frozen corn kernels, thawed (about 6 ears of corn)

¼ cup butter

½ cup chopped green bell pepper

½ cup chopped red bell pepper

½ cup chopped onion

1 tsp kosher salt

¼ tsp ground black pepper

2 Tbs chopped fresh parsley

Directions:

Gather the ingredients a large skillet melt butter. Add red and green bell pepper and onion; sauté for 3 to 4 minutes, or until the onion is translucent.

Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.

Cook, stirring, for 3 minutes; stir in fresh chopped parsley.
Serve and enjoy

Cantaloupe Peach Cobbler

Adapted from Just A Pinch (www.justapinch.com)

Total time ~35 minutes

Serves 8

Something different for a summer dessert!

Ingredients:

1 ripe cantaloupe, seeded, peeled, cubed (~3-4 cups)

1 can peaches, drained (30 ounces), or sub in fresh

½ cup sugar

¼ tsp ground ginger

½ tsp nutmeg

1 tsp cinnamon

1 tsp vanilla

½ butter

1 pinch salt

1 stick butter, to be melted in pan during preparation

Topping:

1 Cup flour, self rising

1 cup sugar

1 cup milk

1 tsp vanilla

¼ tsp cinnamon

Directions:

Combine all cobbler ingredients in a large saucepan. Cook until fruit is softened and sauce is slightly thickened. Remove from heat. Make sure you taste after combining and heating the ingredients. You may need to add more sugar or seasonings but it will all depend on your taste.

Place 1 stick of butter in 13 x 9 pan and heat in 350 deg oven until melted. As this is melting, mix topping. Mix together all topping ingredients until smooth. If topping is too thick, add more milk until thinned.

Pour fruit into the pan over melted butter. Pour topping over fruit. Sprinkle with sugar if desired.

Bake at 350 deg until golden brown and bubbly (approx. 3

Beet and Berry Smoothie

Adapted from Blissful Basil (www.blissfulbasil.com)

Total time ~15 minutes

Serves 2

Beets can pack some nutrition and sweetness into any smoothie! Make sure you have a decent blender/food processor before attempting to blend raw beets! If you don’t have a high powdered blender you can try grated them before blending.

Ingredients:

1 cup plant milk of choice or water*

1 frozen banana

1 small beet, washed, peeled, and cut into sixths**

1 cup fresh or frozen strawberries

1 cup fresh or frozen blueberries

Optional add-in: 1 Tbs hemp seeds

Directions:

Add all ingredients to a blender, and blend for 2-3 minutes or until smooth. This one can be a bit tricky to get moving in your blender, especially if you’re using all frozen fruit. If you have a “pulse mode” on your blender, I recommend using that to get it started. Then, blend consistently until smooth.

Cantaloupe and Black Pepper Granita

Adapted from Bon Appetit (www.bonappetit.com)

Serves 8

Sub in any melon you’re getting this week! Such a cocktail loving group!

Ingredients:

2 pounds cantaloupe, rind and seeds removed, coarsely chopped

½ cup sugar

¼ cup Muscat de Beaumes de Venise or other sweet dessert wine

¼ tsp freshly ground black pepper, plus coarsely ground for serving

Directions:

Purée cantaloupe, sugar, Muscat, and ¼ tsp pepper in a blender until smooth. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.

Using a fork, scrape mixture to break up frozen portions. Freeze, scraping and breaking up every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours. Serve granita topped with coarsely ground pepper.

Make ahead: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.