Eckert's Frozen Custard Shop Opening Soon!

"You can have any flavor, as long as it's vanilla." -Henry Eckert

While its true that frozen custard was first introduced at Coney Island in 1919, it wasn't until this frozen treat was brought to the World's Fair in 1934 that its popularity gained serious momentum and became an adopted child of the midwest.

There are several keys differences between frozen custard and ice cream. Most notable is that frozen custard contains at least 10% butterfat, which is higher than that of typical ice cream. This increase in butterfat directly relates to the taste. To get an idea of this difference, think about the taste of skim milk compared to that of whole milk. Despite this increase in butterfat and the resulting richness of frozen custard, it is actually lower in calories than ice cream, including Ben & Jerry's and Haagen Daz.

The way frozen custard is made and stored also differs from its ice cream counterpart. Frozen custard is made fresh daily and served fresh daily. Ice cream machines, including soft serve, generally pump a lot of air into the ice cream mixture, resulting in a courser, harder ice cream. This process is called "overrun" and traditional ice cream can have as much as 100% overrun. Frozen custard typically only has between 20% to 25%. Furthermore, ice cream is usually kept in a freezer, at or below 0 degrees Fahrenheit, while frozen custard is usually made and served at 20 degrees Fahrenheit. The super coldness of ice cream can cause a numbing effect, affecting taste. Since frozen custard is served warmer, you are better able to enjoy its smooth consistency and deliciously rich flavor.

Eckert's Frozen Custard Shop will be opening for its 2010 season this Saturday, May 1st. In addition to authentic frozen custard, we will also have a wide array of menu items including sundaes and concretes featuring our own homegrown fruits and home baked pies!

Simple Soil Testing... See If You Hit Pay Dirt

Spring is certainly in the air and the planting urge is kicking in. When the first sunny days arrive, it is tempting to immediately plant anything we can get in our hands and shovels.

However, our plants would be a lot happier if we take just minute to think about their new home. After all, the more comfortable and nourishing their home becomes, the healthier they will be in the long run. Poor soil makes growing things much more challenging. So, if given the choice, start with good soil first to save yourself heartache and labor later.

A few techniques can help quickly identify general characteristics about your soil. Good soils are high in organic material (partially decomposing leaves, etc.) and are typically dark brown in color. New home sites often have been stripped of good, rich soil and consist of light brown soils. Unfortunately, lighter soils are typically higher in dense clay which impeded root growth.

Another simple and fun soil analysis is call the "Ribbon Test."
1. Moisten a handful of soil in the palm of your hand until it is the consistency of putty.
2. Work the soil into a ball about 1/2" in diameter.
3. Press the ball between your forefinger and thumb to form a ribbon.

If the soil forms ribbons easily and feels mostly sticky and smooth, it is primarily clay. If the soil does not hold any shape, it is very high in sand. If the soil forms short ribbons and feels smooth with a few rough particles, it is a loamy soil. Loam consists of sand, silt and clay and is ideal for garden and landscape plants.

If you have sandy or clay soil, you can improve it by adding organic materials such as compost, peat moss or humus. Spread to a 4" layer of organic materials on the soil and work it in to a depth of 12 inches. A good soil is comprised of approximately 1/3 organic material. Because organic material decomposes over time, it is a good idea to retest your soil and occasionally topdress established beds with organic materials.

Now let's take a pop quiz... What's the secret to spectacular plants? Good soil! So take some time this spring to set the stage for a great growing season and you'll be reaping rewards before you know it!

Happy Gardening,
Angie Eckert

Spring Vegetables Fresh from the Field

Warm weather and sunny days have come early this year, and with it has come the harvest of spring vegetables. Rhubarb, artisan lettuce, and both green and white asparagus are now available, all with good volume and great quality.


Rhubarb: Selection, Storage and Tips
Look for moderately-thin, crisp stalks that are dark pink to red. Avoid green, thick stalks. If the leaves are still attached, make sure they are not wilted and that they are free of blemishes. Place rhubarb stalks in a plastic bag and store for 3 to 5 days in the refrigerator crisper.

Rhubarb is pretty tart, so you will have to sweeten it when you cook it, but the redder the stalk and the longer it is cooked, the less sweetener you will need.


Asparagus: Selection, Storage and Tips
Homegrown white asparagus is a tradition at Eckert's. Local farmers were among the first in the nation to begin mass cultivation of white asparagus over 30 years ago. White asparagus differs from green, in that it is never allowed exposure to the sun, halting the production of chlorophyll, the chemical responsible for giving the stalks color. Farmers mound dirt around the stalks to block the sunlight and then must dig the spears out of the dirt during harvest. The work is labor intensive, but the resulting snow white asparagus is delicious.

Even though white asparagus tends to be milder in flavor and more tender than its green relative, all varieties and colors of asparagus may be interchanged in recipes.


Select stalks that are straight and are richly green in color with tightly-closed tips. Avoid stalks that are discolored or have ridges. Stalks should be firm, not limp. Try and purchase stalks that are about the same size, for ease of preparation. Do not wash asparagus before storing it. Trim the ends and either stand them in a jar with a inch of water, covered by a plastic bag, or wrap the ends with damp paper towels. Asparagus will keep in the refrigerator for 2 days.

To wash asparagus, simply move the stalk through cool water, using your hands to wash it. Never soak asparagus.

Asparagus needs to be cooked quickly, so sauteing and stir frying is a great prep method. When boiling, asparagus will cook even after being removed from boiling water. It is important that you don't overcook it. Serve asparagus either warm or at room temperature. Refrigeration dulls the flavor of cooked asparagus.

Asparagus can be frozen for up to nine months, by blanching the stalks in boiling water for 3 to 4 minutes and then immediately chilling them in water.

Early plantings of lettuce and radishes are coming along nicely, as well. As long as temperatures stay reasonably warm, the harvest of tomatoes and sweet corn could come in as much as two weeks earlier than in recent years, with homegrown watermelon and cantaloupe right behind them. Of course, it's never good to count the chickens before the eggs hatch, so we will just keep an eye on Mother Nature, and patiently await the arrival of her bounty!

Redbuds... A Trophy for Your Landscape

Trees are a great way to create memories with your family and friends. You don't always remember that Uncle Bob gave you a Barbie or Transformer, but the memory of climbing or napping under a tree lasts a lifetime.

Jerry, the Garden Center manager, personally loves redbuds for their bloom and their ease of growth. "This makes redbuds one of the best choices for homeowners who want a small, ornamental tree to brighten up their landscape." Since redbuds are adapted to our climate, they are one of the few flowering trees that thrive in the wild in southern Illinois.

Redbuds thrive in partial to full sun and need ample water. They generally grow to be 15 feet tall and are just as wide, and are vase shaped with green spade-shaped leaves. Some varieties of redbuds do have varying leaf color. For instance, Forest Pansy redbuds have red leaves, while Silver Cloud redbuds have variegated green and white leaves.

In our opinion, redbuds are under-used in the home landscape, but they are definately not your only option when it comes to a flowering tree. Dogwoods are nice, too. These are white blooming trees that stand 10-12 feet tall and 8-10 feet wide. Dogwoods do need shade or a half day of sun. They like water, but don't want to stand in it all the time.

Landscaping is an accessory to your home, and trees are the trophy. Why not choose the most beautiful ones that do well in our area? They are sure to give you years of memories and a nice place to call home.