One Local Summer 2011 – Week 20


This one I REALLY knocked out of the park. I mean, REALLY REALLY. Fennel isn’t a popular vegetable in our home mostly due to the husband’s hatred of all things anise/licorice. Since he was away, I figured I had a chance to give it a try.  I stumbled across a recipe for roasted fennel and potatoes, but I only had sweet potatoes from the farmer’s market, so I figured hey, starch is starch, right?  Well it was amazing.  The sweet potatoes roasted with the fennel covered for 30 minutes at 400F in the oven, covered in some olive oil, salt, garlic, and pepper.  Then the browned sausage was laid on top and left uncovered for another 30 minutes.  The amazing way these flavors worked together has made it a staple, and what really surprised me was that the anisey flavor of the fennel really disappeared in the baking process.  Needless to say, the leftovers didn’t last for very long, and I’m making this combination a staple for future recipes!

Sweet Potato, Fennel, and Sausage Bake:
Sweet Potatoes – Jack’s Farm
Fennel – Jack’s Farm
Garlic Turkey Sausage – Mountain View Organics
Garlic – Jack’s Farm
Non Local – Salt, pepper, Olive Oil

One Local Summer 2011 – Week 19


Here’s where I admit that we were away for two weeks and I’m not going to catch up and make up those two lost weeks.  I love doing this project, but it was starting to feel like a bit of a chore, and that’s the last thing I want to happen.  So, since we weren’t even in the country, I’m going to call those two weeks lost, and just go from there!  It’s finally getting to be fall and all of my favorite vegetables are out – all the squash and pumpkin I could possibly ever have!  This meal was a crock pot meal and consisted of a pork shoulder purchased at the Anselma Farmer’s market from a vendor whose name escapes me now, Onions, homebrew beer for the liquid in the crock pot, and pumpkin layered on top.  It came out LOVELY and was just the perfect meal for a rainy day.

Pork and Pumpkin:
Pork  – Anselma farmer’s market
Onion – Smith’s Produce
Pumpkin – Smith’s Produce
Non local – Beer, salt, pepper

One Local Summer 2011 – Week 18


This one was pretty simple. We were getting ready for vacation and I had little time to get something together, so I went with what I’d already stashed in the freezer. The pasta was made a while back and frozen, the sausage was frozen as well, and the peppers and tomatoes came from the garden. Pretty simple, but it counts as local, and even super local considering the maybe 100ft walk from the house to the garden.

Pasta with Peppers and Tomatoes:
Whole Wheat Pastry Flour – Mill at Anselma
Peppers – My Garden
Tomatoes – My Garden
Chicken Sausage – Mountain View Poultry
Non Local – Olive Oil

One Local Summer 2011 – Week 17


Gnocchi!  This was my first time ever making gnocchi, and I think we did alright!  It was pretty simple – boil about 1lb potatoes for an hour, or until tender, then rice or mash or make them smooshy and non-lumpy as best as possible, add about a cup of flour, shape, dust with flour, and then boil until they float.  Husband worked up the sauce from our own tomatoes canned this year, a load of peppers from the garden (SO MANY PEPPERS THIS YEAR), an onion, and some Ground Bison.  This is really my idea of comfort food, and it fit the bill.  Most of the ingredients came from a farm stand we passed on the way home from a trip to Lancaster, and I neglected to get the name of the farm.  Suffice to say, they weren’t shipped in from California, but from just a county away.

Gnocchi with Bison Sauce:
Whole Wheat Pastry Flour – Mill at Anselma
Potatoes – Lancaster Farm Stand
Bison – Backyard Bison
Tomato sauce – My Garden
Onion – Lancaster Farm Stand
Non Local – Spices, Salt, Pepper