Blog Archives

One Local Summer – Week 22

Posted on 11 October 2010
by

DSC_4482

The husband decided that we ought to use up some ground bison and make his own special on-the-fly version of Italian Wedding Soup. This was a collaborative effort, and what we came up with is absolutely incredible. It’s far from traditional, but it was incredibly delicious and definitely something that will be made again. We had made chicken wings the night prior (boil wings, then throw on grill to crisp) so we had the chicken stock on hand already. Other than that, the recipe is below, feel free to print, use, and enjoy!

Italian Wedding Soup:
Bison – Backyard Bison
Red Onions – Maysie’s Farm
Garlic – Maysie’s Farm
Egg – Mt View Organics
Bread – LeBoon’s Homemade
Cilantro, Sage, Basil – My Garden
Carrots – Maysie’s Farm
Potatoes – Smith’s Produce
Chicken Broth – Boiled down from Mt View Organics wings (Tuesday Night’s dinner!)
Non-Local – Salt

Italian Wedding Soup Print Print
Ingredients – Meatballs Ingredients – Soup
1 lb ground bison 10 cups Chicken Broth (from 2lbs chicken, boiled)
2 cloves garlic, minced 2 Small Red Onions, Diced
1 egg 2 Carrots, sliced
1 slice Italian Bread, crumbled 8 Small Potatoes, cubed
Cilantro, Sage, Basil to taste 1 tsp Salt
12 large leaves of Spinach, chopped
Instructions:
  • Preheat oven to 350F.  Break egg into bowl, add bison, garlic, crumbled bread, and spices, mix together well with hands.
  • Roll into 1″ round meatballs, place on greased cookie tray and bake in oven for 20 minutes.
  • Heat broth on medium-high in large stock pot.
  • add onions, carrots, potatoes, and salt and simmer while meatballs are cooking.
  • Add meatballs to pot and simmer for 15 minutes.
  • Add spinach and simmer until wilted.
  • Top with your favorite grated cheese and enjoy!
  • Makes approximately 14 1-cup servings
    		•  DSC_4482
    Leave a Reply ?

    One Local Summer – Week 21

    Posted on 6 October 2010
    by

    DSC_4341

    The husband has returned home and planted himself in the kitchen. I can’t say I mind, when the result is an amazing crock pot meal. He took a Bison chuck roast out of the freezer and threw in all manner of vegetables and fruit that I had from the farmer’s markets and came up with something AMAZING. The bison was SO tender after cooking for five hours and the way the flavors blended together was really a work of art. I think I’m still in a food coma over this one!  It was all served over some home made noodles using Whole Wheat Pastry flour and Buckwheat flour from the Mill at Anselma.

    Crock Pot Bison Roast:
    Bison Chuck Roast – Backyard Bison
    Onion – North Star Orchard
    Purple Potatoes – Unknown Vendor at Anselma
    Apples – North Star Orchard
    Noodles – Egg from Mt View Organics, Flour from the Mill at Anselma, Buckwheat flour from the Mill at Anselma
    Peppers – My Garden
    Wine – Paradocx
    Beer – Homebrew Imperial Blonde
    Sage – My Garden
    Cilantro – My Garden
    Basil – My Garden
    Non-Local – Spices

    Leave a Reply ?

    One Local Summer – Week 14

    Posted on 16 August 2010
    by

    DSC_3142

    My little garden in the backyard has finally started producing something! After a REALLY disappointing zucchini season – read: Lack Thereof – the garden has made up for things by giving me a ton of cucumbers. I planted lemon cucumbers, regular old green cucumbers, and miniature white cucumbers.  I’ve foisted some off on the neighbors, and have been eating a lot of them fresh out of the garden, but there are still too many.  So, I found a wonderful recipe for cucumber soup.  I doubled the recipe, using three green cukes, two lemon cukes, and two of the over-ripe white cukes that turned bright yellow.  Used cilantro, oregano, basil, and sage from the deck herb planters, plain old water instead of broth, and left out the avocado.  My soup isn’t bright green like the picture in the recipe, but I let the onion get a good carmelization going which contributed to the brownish tinge to the soup.  It’s great both hot and cold, with or without the dollop of yogurt.

    Cucumber Soup:
    Cucumbers – My Garden
    Herbs – My Garden
    Goat’s Milk Yogurt – Shellbark Hollow Farm
    Garlic – North Star Orchard
    Non-local – pepper, olive oil, lime juice, salt, cayenne pepper

    Leave a Reply ?