Tag: <span>asparagus</span>

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

One Local Summer 2011 – Week 4

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Some of my favorite spring vegetables are finally ready to harvest and I’m just thrilled!  This meal features items from vendors at both the Phoenixville Farmer’s Market and the Mill at Anselma Market.  This one was all me this week and I found a bunch of fresh vegetables to toss in a creamy, white wine sauce along with a crust of Focaccia and some chicken.  The pasta is the same old recipe I use every time I make pasta (1 cup whole wheat pastry flour, one tbsp olive oil, and 4 tbsp water [or one egg if you want egg pasta], add extra water to acheive the right consistency).  With the power of our Kitchen Aid Mixer and the pasta roller/cutter attachment, this is really an easy process, and nothing beats making your own pasta.  Sometime this summer, I have to figure out how to make flavored pastas by using vegetable puree in place of water.  For the wine, I uncorked a bottle of Riesling we brewed up at home.  It’s not entirely local, but it was made in our own kitchen, so that’s a sacrifice I’m willing to make.  The sauce didn’t quite thicken and become creamy like I had hoped, but it’s still delicious, and infused itself into the vegetables.  YUM.  The chicken was marinated in wine and oil and cooked on the grill to perfection.  All in all, the meal was REALLY delicious and I’m happy there are leftovers.

Spring Vegetable Pasta
Whole Wheat Pastry Flour – Mill at Anselma
Chicken – Mt. View Organics
Focaccia – St. Peter’s Bakery
Sun Dried Tomato Cheese Spread – Birchrun Hills
Spinach – Maysie’s Farm
Crimini Mushrooms – Oley Valley Mushrooms
Asparagus – Hoagland Farm
Broccoli – Smith’s Produce
Spring Garlic – Brogue Hydroponics
Non Local – Olive Oil, Riesling (homebrewed!), pepper

One Local Summer – Week 4

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My sister-in-law was visiting this past weekend so I took her to the market and we cooked together this week. Bockwurst with mushrooms, asparagus and a salad. Delicious!  We both had fun cooking and gobbling down the dinner as a nice way to end a long day.

Bockwurst & Mushrooms:
Bockwurst – Birchrun Hills Farm.  We boiled these on the stove with some homebrewed beer and then tossed them on the grill to finish cooking.
Mushrooms – Oley Valley Mushrooms.  Crimini mushrooms cooked in Chamborcin wine from Kog Hill.
Non-local – Olive Oil,  spices.

Asparagus:
Asparagus – Hoagland Farm. Tossed on the grill in a tin-foil package with some non-local olive oil, salt, pepper, and parmesan cheese.

Salad:
Spring Greens – Jack’s Farm.  One bag of greens seems to last me quite a while.  Topped off with some non-local salad dressing.