One Local Summer 2017 – Meal 2

Meal two of this year’s One Local Summer is in the books!  We’re still a little short on vegetables since it’s early in the growing season, but there’s plenty of spinach and mushrooms to go around, plus we had a new vendor at the market that had sheep’s milk feta, so the idea for this meal came together pretty quickly.  I found a recipe for a spinach and feta galette here, and with a few modifications, it ended up working as a perfect One Local Summer meal.  I didn’t have ricotta or sour cream, but I did have mushrooms, so I made a small change.  I probably should’ve added a bit more spinach to fill in the gaps, but really, it was fine without it, just a little thin.  I’m going to reveal one of my biggest baking tips here too – for the crust, instead of cutting the butter and pulsing it in a food processor, I freeze my butter and grate it into the flour.  It makes for a more even distribution of butter and a perfect flaky crust every time.  On the side is a simpleMâche salad with olive oil and our own homemade vinegar.  These greens are something I haven’t had before but are buttery and nutty  and a real delight next to the galette.  The galette is also great as leftovers, reheated in the toaster oven!

Mâche –  Jack’s Farm
Butter – I think it was Yellow Springs Farm – the farm name isn’t on the label, but it looks like their font/style!
Flour –  Mill at Anselma
Mushrooms –  Oley Valley Mushrooms
Feta Cheese –  Day Spring Farm
Spinach –  Charlestown Farm
Non Local – Olive Oil, homemade vinegar, salt

One Local Summer 2015 – Week 22

Husband is at it again for this installment of One Local Summer.  It was more like a One Local Fall sort of day – gloomy and rainy – so soup it is!  The soup is a chunky potato leek soup since we happened to have all those things on hand and husband is truly the soup master.  He somehow manages to make everything work well together in one pot whereas I tend to make disasters that skirt the line  between edible and fodder for the garbage disposal.  We used up the last of the pretzel rolls from the freezer and paired the roll with some mustard seed gouda made from local milk.  Top the whole meal off with a glass of cool cider and we have a filling and warm dinner for an icky day.  This may be the last of the meals for 2015 seeing as there was a vacation happening during the time the last three OLS posts went up, but fear not, we’ll be back next year!

Flour – Mill at Anselma
Egg – Deep Roots Valley Farm
Butter – Spring Creek Farms
Honey – Baues Busy Bees
Cider –  North Star Orchard
Leeks –  North Star Orchard
Onions – Clover Hill Farm
Potatoes –  North Star Orchard
Garlic –  North Star Orchard
Cilantro – My garden
Milk –  Birchrun Hills  for homemade cheese
Whey – frozen from cheesemaking using  Birchrun Hills  milk
Non Local – mustard seeds, salt, pepper

One Local Summer 2015 – Week 21


Husband has returned home and cooked up this classic summer meal – a pulled pork sandwich.  A good part of this one was a long time in the making.  The sauerkraut was made months ago, fermented from fresh cabbage in a huge stoneware crock.  The pickles were started a month ago and came out as terrific sour pickles.  The buns were made last year and pulled from the freezer.  The cider in the glass was also made last year and was just kegged and ready to drink this past month.  The only thing new on the plate is the pulled pork which cooked up in the crock pot all day with some cider, peppers, onion, vinegar, and tomatoes, and came out DELICIOUS.

Cabbage –  Jack’s Farm
Pork Butt –  Countrytime Farm
Cucumbers – My Garden
Peppers – Steer Vegetables
Tomatoes – My Garden
Onion –  Clover Hill Farm
Cider – Fermented from apples picked at my grandparents’
Flour – Mill at Anselma
Egg – Deep Roots Valley Farm
Butter – Spring Creek Farms
Honey – Baues Busy Bees
Non Local – Salt, pepper, spices, homemade vinegar

One Local Summer 2015 – Week 13

Home alone again, so I decided to try something a little fancier than usual.  Most of the recipes I use are really basic, and for a good reason.  I’ll admit it, I’m a lazy cook.  I like to be finished quickly and be stuffing my face full of delicious food rather than spend two hours creating something that’s gone in under 30 minutes.  I just don’t see the point!  (Some of you do see the point, and cooking is an art form, and that’s wonderful as I do enjoy eating such creations, but dude, the fact that I’m even actually cooking every week is such a big jump from when the microwave was my best friend, that making complicated dinners may never be my thing, and that’s cool too)  Such is the case with this meal.  I got the recipe from here, and it’s one of those ridiculous food blogs with more photos than actual recipe content (20 photos for a recipe that takes up only two pages).  Sadly, I was out of spaghetti squash from the neighbor, so I used the unnamed bumpy yellow generic squash that arrived along with the spaghetti squash the week prior.  Roasted that up in the oven while I prepped the crepes which were actually fairly easy.  Cooked up the mushrooms, combined them with the pureed roasted squash and a little maple syrup while the bechamel sauce cooked down.  BTW, you can halve the recipe for the sauce because it made half a pot full and I needed about maybe a cup’s worth for the amount of crepes the recipe makes.  It’s really absurd, the amount of sauce this made.  Anyway, after the crepes were filled, I crisped them up in the pan, popped them on a plate, drizzled on some of the sauce and called it done.  They were indeed delicious, but  took SO long to make, I’m not sure I’d do this particular recipe again (or, at least, skip the bechamel and just grate some cheese on them and call it done).  Also featured are some cheese, a nice juicy peach and another bowl of tomatoes and cucumbers as is become usual around here!

Cucumber – Full Circle CSA
Tomatoes – Full Circle CSA
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Milk – Shellbark Hollow
Butter –  Handmade by Abby
Cheese –  Birchrun Hills, Red Cat
Mushrooms –  Oley Valley Mushrooms
Onions – Clover Hill Farm
Maple Syrup – Miller’s Maple
Non Local – Olive Oil, salt, pepper