A New Scoop and it's Anything But Vanilla

It was the test that worried me the most.

For the past four months, I’ve been fretting about what, or better yet, how I would do on a test that caps a week-long learning experience on how to make ice cream.

And that result came a few weeks back when I completed my studies at the nation’s oldest classroom instruction devoted to the science behind ice cream making – Penn State’s Ice Cream Short Course, offered by the college’s Department of Food Science.

Learning about ice cream properties was part of my personal commitment back in October. Many of you may remember that when I joined the ranks of the unemployed, I promised myself to use this time to explore new opportunities. And that meant going back to school.

I didn’t want to invest many years (and take on a mountain of debt) for an entirely new degree. I wanted to be educated in something that was serious but different – something that would help me in my quest to make outstanding small-batch jams and preserves. After some strong encouragement from my husband-who-hates-farm chores, he essentially said, “don’t live with any regrets.” I signed up that night.

Penn State’s Ice Cream Short Course is anything but easy. Its science-based lectures and labs are for those who want and need to make some serious ice cream. I learned fun stuff like the differences between vanilla beans (Tahitian has cherry notes), but there were many hardcore essential classes on pasteurization, refrigeration, regulations and labeling, microbiology, and packaging. My personal nightmare was mix calculations which are, put simply, very important if you want to make a consistent ice cream product. I struggled – and boy did it suck -- but eventually I overcame that section thanks to some very talented, crazy smart teacher assistants.

For me, the course was filled with successes and new ventures that a test cannot measure. Before it began, I promised myself to make the most of this experience and opportunity, and I think I did. I accomplished things I’ve never done before. I ran for class president and lost. I sang karaoke (hey, there's a first for everything) and I participated in a Minute to Win It contest which required me to make an ice cream banana split sundae with one hand (I won a nifty ice scraper for all those frigid California mornings).

At the end of the day, though, something even more extraordinary happened: I tried to be the best student I could be, and that meant I studied. Let me tell you this: the younger Karen-in-her-20s would have done none of the above, especially study.

During its 119-year run, some of the big guns in the world of frozen confections have taken the course: reps from Ben and Jerry's, Baskin and Robbins, Haagen and Dazs – they’ve all graduated from Penn State’s Ice Cream Short Course. And now, I, too, am proud to have joined the ranks.

What's next for Mothercluck and my line of artisanal jams, jellies, and preserves? Why ice cream, of course. I cannot think of anything better than small batch, premium, vanilla ice cream with ribbon-infused fruit freshly made from my line of preserves.

A scoop of heaven, I say!

Why Mothercluck?

I haven't posted for a while because I've been busy getting my crew ready for the Artisanal LA Holiday Pop-Up Shop. Mothercluck is one of 30-plus vendors that were fortunate to be selected to participate in this winter event. I'll be sharing my pop-up space with the fabulous kitchen soap artisan PLU (People Like Us). They have marvelous soaps (I particularly love their clean-smelling tobacco and vanilla scent).

Because it's December, mothercluck has prepared a number of small-batch jams, jellies and preserves using wholesome ingredients that are perfect for the season: pomegranates, apples, cranberries, quinces, Meyer lemons (you've got to try our variation of 3M -- Myer and Meyer Marmalade -- it's to die for), and glorious oranges. With mothercluck products, we use the simplest and purest of ingredients, often grown within miles of home. Our philosophy is simple: honor the true taste of a fresh fruit or vegetable and you'll be rewarded with the best in flavor and texture. We never use juices from concentrate (yup, the juice for our pomegranate products were all seeded and juiced by hand), and, if we can help it, pectin.

For those who are visiting the mothercluck site for the first time, welcome. We hope you enjoy the stories published here, which tell the tales of my humble homestead. In addition to being an award-winning canner and preserver (I won best of division and several ribbons for my jams at the 2010 L.A. County Fair), I do give a cluck about food safety. I have taken a number of Los Angeles-area courses on the safety of food preservation and canning. All of these courses were taught by certified Master Preservers of Los Angeles County. When in doubt, I also follow the guidelines set by Ball’s Complete Book of Home Preserving and the National Center for Home Food Preservation.

Mothercluck's jams are heat processed in sealed containers that can be kept in your pantry for up to one year. Once opened, the jams should be refrigerated.

I want to give a special shout-out to Christine Moore, owner of Little Flower Candy Company, for the use of her facilities (you really need to try her caramels), and my terrific network of friends, Rebecca, Heide (friends for 35-plus years!), Maureen, Karen, Sherri, Lisa, Kate, Angela, Meghan, Rose, my friends and co-workers from that extraordinary independent day school I used to work for, and my two Pams for all their support. And to my son Joe and my husband who reluctantly does farm chores: my heart warms whenever I think of you two.

I think that's enough. 


So if you are in the 'hood this weekend, stop by and give me a cluck at Artisanal LA!

So What's in Your Compost Bin?

I opened our handy kitchen pot that holds our daily compost scraps and I thought to myself, "Damn, it's been nearly a year since I've last posted something on Mothercluck.com. I've got to do something about that."

And so here I am.

A lot of things have happened since my last post, The Big Molt. I was offered an unexpected job, and, unfortunately, I lost that job unexpectedly nearly a year later.

Chicken and Pox, the poster children of Mothercluck.com have both died. Our homestead also lost Gracie, The Ugly One, this past April when she no longer could walk because of an unfortunate neurological ailment. I still miss them all, especially Chicken and Grace. I'm sure there will be a post about them in the near future.

But there have been some blessings, too. My son entered kindergarten this year and is thriving. We have added three new chickens to our flock,  and they produce some exceptionally brilliant and beautiful blue, taupe, and cocoa-colored eggs. We've had a bumper crop of tomatoes and other vegetables because of our chicken poop/compost pile.

Oh, and I can now add that I'm an award-winning canner and preserver. Again, more about that later.

So, welcome back and enjoy. My husband still hates farm chores, so I've got to go empty the compost scraps. There's some serious mold growing in there!