One Local Summer 2012 – Week 24


On my own this week (and a little behind, still/again, on posting), but here’s glorious week 24.  Simple, as is my style, we have sweet potatoes, mild burgundy Italian pork sausage, and the fancy bit is the saffron polenta stars, pan fried to be crispy.  Saffron polenta, you say? Saffron isn’t local!  OH YES IT IS.  If you can grow crocuses in your area, you can grow saffron.  Three little red filaments poke out of every little purple saffron crocus flower that blooms in the fall.  Pull out the red filaments, dry, and you too can have your own saffron.  This was made with the saffron harvested last fall (I usually get about a teaspoon of saffron from my six bulbs).  It’s not a lot, and requires checking for new flowers every morning for about a month, but pays off!  For the price of six bulbs (which cost about $15 for the six), I’ve got free saffron for as long as the bulbs last (typically a lifetime or more).  It’s pretty neat and is the big star of this meal (HURRR GET IT?!).

Pork Sausage with Sweet Potatoes and Saffron Polenta:
Sweet Potatoes – Jack’s Farm
Mild Italian Burgundy Pork Sausage – Countrytime Farm
Cornmeal – Mill at Anselma
Saffron – My Garden
Non local – Salt, pepper, olive oil

One Local Summer 2012 – Week 23


It doesn’t look like much, but this has become an annual local summer favorite.  It’s an easy crock pot dinner that involves very few ingredients and prep, just lots of simmer time in the crock pot.  It’s a pork butt cooked with cabbage, vinegar, beer, and some apples, and comes out SO AMAZING every time.  The pork is always so tender and falling apart, and the mixture of the cabbage with the other ingredients just comes out perfectly.  It sort of looks like brownish slop, but I assure you, it never lasts as leftovers very long.

Pork and Cabbage:
Pork Butt – Countrytime Farm
Cabbage – Hoagland Farm
Apples – North Star Orchard
Maple Syrup – Miller’s Maple
Non Local – Vinegar, salt, pepper, spices, beer

UPDATE 2 Nov 2012 – adding the recipe since it was asked for!

Pork and Cabbage Print Print

Ingredients  1 can/bottle of beer (or 12 oz white wine for gluten free)
1 pork butt (4-6 lb)  Pork rub (enough to cover the pork butt) *
1 head cabbage, shredded  1/4 cup maple syrup (grade b)
2 apples, peeled and chopped  1/3 cup apple cider vinegar

  • Rub butt down with pork rub blend – coat well; place in Crockpot on high
  • Surround Pork with shredded cabbage and chopped apples; not all cabbage will fit
  • Pour all liquid even over top of ingredients
  • Cook on low for 6-8 hours; add remaining cabbage as space is available; approx once per hour baste butt with liquid in crockpot
*Pork Rub used here was made with a blend of paprika, maple sugar (or brown sugar), onion powder, garlic powder, and kosher salt.  McCormick’s makes a good pork rub if you don’t feel like making your own.

One Local Summer 2012 – Week 22


Another week down, this one cooked by the husband.  Husband had an outing with a friend to go ‘hunting’ for quail and pheasant.  They managed to get a few, and this is part of the result of that.  The hunt was local-ish so we’re calling it good for the Local Summer.  The dish is basically Waterzooi (a Belgian chicken stew) made local.  Waterzooi typically has cream added to it, but goat’s milk was easier to find, so we went with that.  The vegetables can be different depending on who you ask, so we’re pretty good there, using mushrooms, leeks, carrots, celeriac, onions, potatoes, and sage.  Everything was simmered together in a big pot with chicken stock we saved from the last time we did wings (using locally sourced chicken wings), so it’s very very local there.  The only thing that’s not are the spices.

Quail Waterzooi:
Quail – hunted and shot locally
Mushrooms – Oley Valley Mushrooms
Leeks – North Star Orchards
Carrots – North Star Orchards
Celeriac – Jack’s Farm
Onions – Jack’s Farm
Potatoes – Jack’s Farm
Goat’s Milk – Shellbark Hollow Farm
Sage – Back deck planters
Non Local – spices, salt, pepper

One Local Summer 2012 – Week 21


Just something simple for this week.  I’ve had an overload of tomatoes and STILL zucchini from the garden, so I figured I’d go with it.  The sauce is the 4th batch from the tomatoes we grew, and the zucchini, I can’t even count how many pounds I’ve eaten this year, not to mention the pounds of zucchini that I’ve given to friends and neighbors!  The pasta is home made, using the same recipe I always use – 1 cup flour to 1/4th cup liquid (water in this case).  With this post, I’m finally caught up on my backlog of posts and we’re nearing the end of our local summer.  There are still a few good weeks left – all the fall squashes are coming out, but it’s slowing down a bit.  I’m not sure if my zucchini plant is aware of this though.

Pasta with Roasted Zucchini:
Whole Wheat Pastry Flour – Mill at Anselma
Tomato Sauce – Tomatoes from our Garden
Onion – Jack’s Farm
Zucchini – Our Garden
Non local – salt, olive oil, pepper