Here’s where I admit there was a little cheating going on with a few of our ‘weeks’ in the challenge. We had a two week vacation to Scotland, so these weren’t exactly cooked during the exact week listed. It’s pretty close, but I figure we’re still making the local meal, even if it’s later, so it counts in my book. This meal is particularly interesting. The sausage is from a little farm in New Hampshire, so it’s not local to where my home is, but we passed through while on vacation, so I’m saying it works. The farm is a small farm, run by a lovely couple, and every time we vacation up that way, we stop in usually to feed my yarn and fiber habit, but decided to bring back home some meat this time. Husband wasn’t as impressed with the taste of the goat meat – the texture is more firm than other sausages – but I liked it well enough. The meal is your basic sausage and peppers, with tomato sauce we made using tomatoes from our garden. It’s been a really great year for tomatoes, finally, given the last two were pretty dismal. Here’s the ingredient rundown, and I’m still catching up on posts for the last few weeks, so bear with me!
Time is really getting away from me this summer. Is it really week 13 already? And to think that I was considering not doing this! Local meals can be breakfast too, and this is pretty much what breakfast looks like every morning. Some sort of meat, an egg, fruit, and a seriously not local but very necessary double shot of espresso. The meat is a pork roll, or if you’re from New Jersey, Taylor Ham. Both are cooked up in a little pan, and I usually just crack the egg over the pork roll and let them cook together, but I figured to make it look nice, I’d do them separately this time. Our local orchard has had an abundance of fruit from plums to nectarines, peaches and even the first apples of the season! And that coffee, well if you’re a coffee drinker, you know.
So it’s not as spectacular as last week’s entry, and it’s still a zucchini pizza, but a little different this time – no polenta. The ends of those monster zucchini had no seeds, so when I grilled up the rings from last week, I did these too and saved them for ordinary old zucchini pizza. They were re-grilled to heat them up and melt the cheese a little, but it was an easy quickie dinner and a good way to use up all that zucchini. The little green things in the front are Mexican Sour Gherkins. They’re about the size of a fingertip when ripe, and have been my garden snack when I go out to check on things because it’s so easy to grab a handful and munch in the evening. Simple dinner here, but still delicious.
Plain old Zucchini Pizza:
Zucchini – My Garden
Goat Mozzarella – Yellow Springs Farm
Tomato Sauce – via tomatoes from Jack’s Farm
Mexican Sour Gherkins – My Garden
Non Local – Olive Oil, Salt, Pepper
Sometimes, I impress myself. I’m not one to really enjoy cooking, which is partly what this whole thing has been about. I force myself to do this personal challenge of cooking locally all summer long, and it makes me actually cook. Every once in a while, I really enjoy making the meal because it’s something new and different, and that’s what I’ve got here. The garden has been giving me ZUCCHINI (all caps, on purpose, because they seem to think they’re watermelons and not zucchini). Anyone who has grown them before knows that if you neglect the plant for two hours, you end up with baseball bats and that I’m really not exaggerating. Ours, instead of growing in length, grew in width, spectacularly, and seemingly overnight. For scale’s sake, that’s a 9″ plate. The zucchini were really seedy inside, but I sliced them up anyway and once I pulled the seeds out, I had enormous zucchini rings. Then inspiration hit. Take zucchini rings, grill, add freshly made polenta (1 cup cornmeal, 3 cup water, boil while stirring until it pulls away from the pan) to the center, bake, flip, top as a pizza and bake until the cheese melts. And that’s exactly what’s on my plate above – I used blue cheese and caramelized onions for the topping, and the sauce was even made from local tomatoes, courtesy of Jack’s Farm who was selling a big big bag of tomatoes for $6 (there’s another whole pint of sauce in the freezer too!). I really don’t have a recipe to give you for this, because it’s the kind of thing that is very basic and I’d rather give you the idea and let you go create.
Zucchini Polenta Pizza:
Monster Overgrown Zucchini – My garden
Onion – Brogue Hydroponics
Cornmeal – Mill at Anselma
Blue Cheese – Birchrun Hills
Tomato Sauce – via tomatoes from Jack’s Farm
Non Local – Salt, Pepper, Olive Oil