Blog Archives

One Local Summer 2016 – Week 3

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Moving right along!  I’m a little late posting this (a theme you’ll see as we get into mid and late summer and I just get too busy to blog), but it was definitely made during week 3, I swear!  Here we have my sad attempt at an omelette and roasted asparagus.  I learned that while I make tasty omelets, they’re not very pretty to behold and probably work better as open face egg creations more than properly flipped and perfect omelets.  Presentation is just not as important as the flavor, and I can assure you that this disappeared pretty quickly!  Inside the egg are scallions, spring garlic, mushrooms, goat cheese, and spinach.  On the side is sliced asparagus, roasted with some salt and olive oil, and then given a little cheesy topping for the last few minutes.  You guys, I may never eat asparagus any other way ever again.  Don’t get me wrong, it’s great grilled, but roasted?  It comes out so much more tender and crisps a little on the edges which is so wonderful.  Of course, you can never go wrong with putting cheese on top!  I plan on doing this for breakfast a few more times since I still have spinach and goat cheese, but it will probably be more of an unsightly scramble than a nicely plated creation.  Did I mention that I’m a lazy cook?  Oh, and the coffee, not local, but absolutely necessary for survival.

Ingredients:

One Local Summer 2013 – Week 13

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Breakfast, a classic, and a sort of lazy way to get at making this week’s meal.  Not going to lie, I’m starting to lose steam on this, being busy and having little time to cook, but hey, breakfast is a meal, so it works.  In the back is a bowl of nectarines (SO GOOD, it’s like the sun was leaking out of them).  On the main plate are blue potato home fries, pork sausage, a chunk of goat’s cheese, and scrambled eggs.  A pretty hearty breakfast, and to top it all off, my usual double shot of espresso (not local, but absolutely necessary).  I’m a little behind on posts, but I swear I’ll catch up!

Sausage, Eggs, and Potatoes:
Blue Potatoes – Jack’s Farm
Eggs – Deep Roots Valley Farm
Chevre – Shellbark Hollow Farm
Pork Sausage – Countrytime Farm
Nectarines – North Star Orchard
Non Local – Espresso, salt, pepper, olive oil

One Local Summer 2013 – Week 3

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Pardon the blurry photo, but I was so hungry and managed to rush the photo in order to devour the meal.  Week three, and we’ve hit strawberry season!  I went out and picked 12 pounds of berries at a local farm – Walnut Springs Farm – the majority of which went into the freezer for a batch of jam later, and possibly for a batch of mead at a later time.  The meal is a salad, but with lots of fun toppings.  On top of the lettuce and pea shoots are strawberries, goat cheese, smoked chorizo, garlic scapes, spring onions, and the homemade dressing which also included strawberries.  It was REALLY filling, and a perfect late lunch.  I have just enough leftovers for another!

Spring Salad with Chorizo and Goat Cheese:
Lettuce – Jack’s Farm
Pea Shoots – Charlestown Farm
Chevre – Shellbark Hollow Farm
Strawberries – Walnut Springs Farm
Chorizo – Countrytime Farm
Garlic Scapes – Jack’s Farm
Spring Onions – Jack’s Farm
Non Local – Balsamic vinegar, olive oil

One Local Summer 2013 – Week 2

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Week two!  We’re slowly seeing more vegetables show up at the market, and since the husband is away, I jumped at the chance to use mushrooms.  He’s not a fan of mushrooms, so when he’s away, I get to have my fill of them.  You might not be able to see it in the photo, but that’s a BIG portabella mushroom topped with ground pork, kale, spring onions, and chevre.  Pretty easy to make – browned the ground pork in a pot with the onions, mushroom stems, and then added the kale just until it was wilted.  Put a heaping scoop of that on top of the mushroom that had been marinating in olive oil and vinegar, topped it off with some crumbly goat cheese, and popped the whole thing into the oven until the mushroom was tender.  On the other side of the plate is a pile of kale chips.  I’ve heard people talk about how good they are, so I thought I’d give it a try.  They’re good, but they’re time consuming and really fragile – kind of like eating one thin layer of phyllo dough.  They were fun to try, and the entire batch of chips disappeared quickly, but I don’t think I’d make them again.  Overall, the meal was great, and the leftovers are already gone too!

Stuffed Portabella and Kale Chips:
Kale – Charlestown Farm
Chevre – Shellbark Hollow Farm
Ground Pork – Countrytime Farm
Spring Onions – Jack’s Farm
Portabella Mushrooms – Oley Valley Mushrooms
Non Local – salt, olive oil, vinegar

One Local Summer 2012 – Week 26

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I’m still sometimes not sure how I manage half a year of doing this.  And it might be more than half a year, but TWENTY-SIX weeks of blogging about making one meal each week using only locally grown food.  The number of different things we’ve done, the amount of gas saved from not having to transport produce/meat from another part of the country, the amazing quality of the meat and produce, the neat things that we can find at our farmer’s market that we can’t find in grocery stores, the challenge of cooking (for me, it’s a challenge anyway), the rewards of the healthy food.  All of it.  If you’re reading this, it’s probably preaching to the choir, but I’m proud of it anyway.  So, we’ll call this the last week of One Local Summer for 2012, and we’ll return the blog to genealogy and fiber arts, and some neglected posts on travel for the winter.

This meal is pumpkin soup with some toast.  The pumpkin was a long necked pumpkin which I chopped up and roasted in the oven for about a half hour.  I took a container of chicken stock (from boiling wings for chicken wings, also local!) and brought that to a boil on the stove.  Added in the pumpkin which was now nice and tender, and let it simmer until I could get the immersion blender (BEST KITCHEN TOOL EVER) into the pot and mush things down. Then I added leeks, sage, some salt and pepper, and some curry seasoning to the mix.  Ran it through another go-around with the immersion blender and let it simmer a little while longer.  Finally, added some goat’s milk yogurt at the end to make it creamy, and topped the whole thing off with fresh goat cheese, a sharp chevre.  I really love the blend of the tangy goat’s milk yogurt and cheese with the curry.  Finally, I added a slice of toast (the ingredients aren’t local, but the bakery is!) topped with hot pepper jam made by a friend.  If I remember correctly, the peppers were grown locally.  The whole thing was delicious and the perfect meal for a chilly fall day.

Pumpkin Soup:
Long Necked Pumpkin: Charlestown Farm
Sage – My Garden
Goat’s Milk Yogurt – Shellbark Hollow
Chevre – Shellbark Hollow
Leeks – My Garden
Toast – St Peter’s Bakery
Hot Pepper Jam – A friend, who told me it was made with local peppers.
Non Local – Salt, Pepper, Curry