One Local Summer 2012 – Week 7

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It’s kind of neat how simple a one local summer dish can be, yet how delicious and incredible that simplicity is.  We picked up a Bison Delmonico steak from our local bison guy, and folks, let me say that I am not a red meat person.  I’ll eat it occasionally, and it has to be VERY VERY VERY well done – brown the whole way through (I realize this is blasphemy to you bleeding steak eaters).  Husband managed to cook this steak (1 lb raw) on the grill the whole way through and it was still tender and delicious.  The potatoes were thrown in some aluminum foil with salt, pepper, and olive oil, and the squash was sliced and tossed on the grill.  All were on different burners at different heat levels and came out just right at the same time.  We also had another nice evening for cooking and eating outside, so thanks for that, weather system!

Steak and Vegetables:
Potatoes  – Jack’s Farm
Yellow Squash – Charlestown Farm
Bison Delmonico Steak – Backyard Bison
Wine – Paradocx, Barn Red
Non Local – Salt, Pepper, Olive Oil

One Local Summer 2012 – Week 6

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Zucchini are finally coming into season and we’re indulging in ALL THE ZUCCHINI!  Husband took the lead on this meal again, cooked on the grill, and we dined al fresco.  It’s been so nice that the weather has been compliant for outdoor cooking and eating – we’ve had a relatively nice spring/summer so far.  On that plate is a Maple Apple sausage which really was something incredible.  The outside was glazed in maple syrup and just perfectly sweet while the inside was savory.  Really just the perfect combination.  The grilled vegetables at the bottom of the plate are Zucchini, Broccoli, and Turnips, and the salad at the top is Lettuce, Turnips, Garlic Scapes, Spring Onion, and Blue Cheese, tossed with non local Balsamic Vinegar.  There is a glass of wine along with the meal as well, a Gewurztraminer from the Mount Hope winery.  And, if you notice there, the vegetables take up over half the plate and were oh so delicious.  We have a pan for the grill that looks like someone took a hole puncher to a sheet of aluminum and went wild, and it works great for grilling vegetables – everything mixes together and comes out just right.  This could also be attributed to husband’s chefly abilities.  We did inadvertently agitate the Robin who is nesting under our deck and sitting on some eggs, but apologized profusely to her and allowed her to nest undisturbed for the rest of the evening.

Sausage, Vegetables and Salad:
Maple Apple Sausage: Mt View Organics
Zucchini – Jack’s Farm
Turnips – Jack’s Farm
Garlic Scapes – Jack’s Farm
Spring Onion – Jack’s Farm
Blue Cheese – Birchrun Hills
Broccoli – Charlestown Farm
Romaine Lettuce – Charlestown Farm
Gewurztraminer – Mount Hope Winery
Non Local –  Olive Oil, Salt, Pepper, Balsamic Vinegar

One Local Summer 2012 – Week 5

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The husband is home again and took over full responsibility for this meal.  He went to the farmer’s market and picked everything out and even cooked it too!  The chicken is stuffed with spring onions, mushrooms, and blue cheese, served with grilled vegetables.  Again, all cooked out on the grill, and served with a local wine, Paradocx’s barn red.

Stuffed Chicken:
Chicken – Mt View Organics
Spring Onion – Jack’s Farm
Mushrooms – Oley Valey Mushrooms
Blue Cheese – Birchrun Hills Farm
Zucchini – Jack’s Farm
Carrots – Jack’s Farm
Wine – Paradocx, Barn Red
Non Local – Salt, pepper, olive oil

One Local Summer 2012 – Week 4

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No, it’s not technically a salad. Right?  They’re mushroom swiss turkey thigh burgers on a bed of lettuce with asparagus and mushrooms.  Buns are not really local (locally made, but not from local ingredients), so, burgers without the buns!  As far as the burger patties, I know that the mushrooms are from the same local vendor that I got my skewered mushrooms from, but I’m not sure about the swiss, and forgot to ask.  Oh well.  The asparagust was coated in olive oil and a little salt on the grill.  The burgers were grilled, and of course the mushrooms too.  I love being able to cook outside and not heat up the inside of the house!

Bunless Turkey Burgers:
Turkey Burgers – Mt View Organics
Lettuce – Charlestown Farm
Asparagus – Hoagland Farm
Mushrooms – Oley Valley Mushrooms
Non Local – Salad Dressing, olive oil, salt