One Local Summer 2015 – Week 17a

We got ahead of ourselves this week and had two local meals which is of course, never a problem.  Two years ago, I had made something very similar to this when I was home alone, which is why when husband suggested it as something new, I said OH that old thing, been there, done that, completely forgetting that he hadn’t!  So, here we have Philly Cheesesteak stuffed peppers which turned out great.  On the side are french fries with homemade fruit ketchup using peaches from our tree.  Next is a salad with blue cheese dressing and bacon.  Finally, to round out the dinner, Blackberry wine.  The whole thing was delicious and disappeared quickly!  It made for great leftovers too, the mark of a really excellent dinner.

Peppers – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Onions – Charlestown Farm
Blue cheese dressing – Birchrun Hills
Bacon – Countrytime Farm
Lettuce – Charlestown Farm
Tomatoes – Full Circle CSA in salad, Clover Hill Farm in fruit ketchup
Chip Steak – Backyard Bison
Cheese – Yellow Springs Farm, Goatzerella
Potatoes – Our garden and Charlestown Farm
Non Local – Salt, pepper, olive oil, spices

One Local Summer 2015 – Week 6


Well I really have no reason to cook since the husband enjoys it so much and I find it such a chore.  That said, I did help out this week by making the spaetzle!  We had bought a spaetzle maker (basically a slotted metal plate like a cheese grater with an open-bottomed container that slides across the plate) but hadn’t tried it out yet, and this week seemed like a great opportunity to use it and fill in some space on the plate!  We followed the recipe on the spaetzle maker package which gave us a really thin batter, but I’ve tried it once now and know what sort of consistency to shoot for.  Also on the plate is a pork rib roast, cooked on the rotisserie on the grill, covered in maple sugar, salt, and crushed pepper and brushed with homebrew amber ale, vinegar, salt, and pepper while on the rotisserie.  Then we have bacon wrapped asparagus, a bowl of cucumbers with salt and pepper and vinegar, and a nice glass of Blaufrankich from Chaddsford Winery.  Everything came out AMAZING and made for a really nice dinner.

Pork Rib Roast – M&M Creek Valley Farm
Asparagus – Clover Hill Farm
Spaetzle – Whole Wheat Pastry Flour from the Mill at Anselma and butter from Handmade by Abby
Bacon – Countrytime Farm
Cucumber – Clover Hill Farm
Maple Sugar – Miller’s Maple
Wine – Chaddsford Winery
Non Local – homemade vinegar, salt, pepper, homebrew amber beer

One Local Summer 2015 – Week 2

After last week, I knew that I’d be going with asparagus again.  Not wanting to just grill it again, I found a recipe for bacon-wrapped asparagus.  Well, bacon-wrapped anything is delicious, so this seemed like a fantastic plan.  The result is that the plate looks a lot like the one from last week with a few changes.  What can I say, when something works, it works!  Another salad (MMM GREEENNNSS, said like a vegetarian zombie), grilled mushrooms, that bacon-wrapped asparagus, and a chunk of bison sausage.  Finished off with a cool glass of water to end a yucky hot and humid day, and it was a great, easy, meal all cooked on the grill.

Mixed Greens – Charlestown Farm
Red Leaf Lettuce – Charlestown Farm
Pea Shoots – Jack’s Farm
Bison Country Sausage – Backyard Bison
Mushrooms – Oley Valley Mushrooms
Asparagus – Hill Creek Farm
Bacon – Countrytime Farm
Cheese – Birchrun Hills (honey and sea salt cheese spread)
Non Local – Olive Oil, dressing

One Local Summer 2014 – Meal 20

DSC_1294-rgbMeal 20.  Meal TWENTY.  Thanks to the husband’s big interest in One Local Summer and his culinary creativity, we’ve pushed well past the goal of 14 meals and made it to twenty meals with still more planned.  He’s back home again and decided to work up a meal he remembers fondly from his childhood.  His mom was regularly cooking for a table set for 10 or more people, so recipes that were cost effective and served lots of people at once were the standard.  This is called Hutspot, a Dutch meal consisting of mashed carrots, parsnips, potatoes, and topped with bacon.  It actually dates back to the 1500s in Holland and was no doubt a part of Doug’s paternal family that came over from Holland in the 1950s.  History and dinner!  I’ll admit that it’s kind of bland (that’s the point though) but the bacon on top is a nice touch and the use of root vegetables means you could’ve likely made this most of the winter as well when fresh vegetables were scarce (pre-electricity).  Perfect time of year to introduce this into our One Local Summer set of meals.  On to the ingredients!

Turnips – Jack’s Farm
Carrots – Jack’s Farm
Potatoes – Our Garden
Bacon – Countrytime Farm
Maple Syrup – Miller’s Maple
Non Local – Salt, pepper