One Local Summer 2016 – Week 4

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Week four, cooked and consumed already during our One Local Summer.  Husband was home again this weekend, so I was happy to step aside and let him take charge of the kitchen!  The vegetable supply is really starting to diversify since so many farmers start seeds early, so we already have zucchini and snap peas available.  The meal is a veal chop marinated in vinegar, salt and pepper, cider, and cilantro then grilled with some cheese on top.  On the side are grilled carrots, snap peas, and zucchini and some more cheese (because there can always be more cheese), paired with a nice leafy green salad tossed with some olive oil and vinegar, and a glass of homebrewed cider.  The cider we had here actually finished off a 5 gallon keg we’ve been nursing for over a year now, but fortunately we have the next batch ready to go, made from apples picked at my grandparents’ home some four hours west of where we live.  Since the apples followed us on a trip we would’ve made anyway, I include them into local summer since their “food miles” didn’t count as just transporting food.  We crushed and pressed the apples into cider ourselves, gave the juice some yeast, and let it do its thing.  The resulting cider came out tart and dry, just how I like it, so while I’m a little sad to see this keg go, I’m also eager to see how the second batch tastes!  Anyway, enough about the cider, the meal was a nice way to cap off the long holiday weekend since this was Monday’s dinner before husband left again for the week.  Hopefully he’ll get in one last OLS meal before heading out on a long stretch for work, and then it’s all on me!  I may have to entice some guest chefs to visit and contribute (read: beg friends to cook for me) during the summer.

Ingredients:

One Local Summer 2015 – Week 22

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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!

Ingredients:
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

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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.

Ingredients:
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’
Buns:
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 19

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The weather turned crisp and cool over the past week, and I decided it was time for chili!  Usually husband is the chili master, but the pork shoulder was on special sale at the farmer’s market, so I went for pulled pork chili done up in the crock pot.  I used the remainder of the leftover tomato sauce, added some spices, onions, and peppers and let the whole thing simmer for hours until the pork fell apart.  I added some beans towards the end, and topped the whole thing off with blue cheese and a biscuit from that biscuits and gravy breakfast.  A juicy asian pear on the side and a glass of homebrewed cider, and we have a meal!  It was just the thing for a cool evening.

Ingredients:
Buttermilk – Maplehofe Dairy
Pork Shoulder – M&M Creek Valley Farm
Lard – M&M Creek Valley Farm
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Asian Pear – North Star Orchard
Beans – North Star Orchard
Onion – Jack’s Farm
Peppers – Clover Hill Farm
Cider – Homebrewed from apples picked at the grandparents’ house
Cheese – Birchrun Hills, smoked blue
Non Local – Spices, salt