Blog Archives

One Local Summer 2016 – Week 12

DSC_6052

Yep, still playing catch-up.  It should be week 15 as I’m posting this, so I’m still behind.  Life just keeps getting away from me and the first thing to go when things get to be too much is cooking.  But hey, I’m still here making the effort, and I have to wonder if I’d even bother cooking at all if it weren’t for this challenge!  So, this meal was a ham steak with grilled onions and eggplant and a cucumber and tomato salad on the side.  Everything was cooked on the grill, so it was great to not have to heat up the house on a day that was already too hot to begin with!  I may have ever so slightly overcooked the ham steak, but it was still delicious since it was given a little rub down with our own honey before it was introduced to the grill.  I need to remind myself that I don’t have to be fancy, and it’s okay to slap meat and veggies on the grill and thats good enough (and better than a microwaved boxed dinner).

Ingredients:
Ham Steak – M&M Creek Valley Farm
Tomato – Kimberton CSA
Eggplant – Kimberton CSA
Cucumber – Jack’s Farm
Blue Cheese – Birchrun Hills
Peach – Our Tree
Honey – Our beehives
Non Local – Olive Oil

One Local Summer 2016 – Week 5

DSC_4072

I actually have TWO this week for One Local Summer, so I’m jamming them into one post instead of splitting them into two.  This week was husband’s final week home before going out to a ship for quite a long while, so he took advantage of the time home to cook up a storm.  This is me, not complaining.  First up!  A house favorite, biscuits and gravy with a side of yogurt and strawberries and of course, coffee.  We made our biscuits with lard – I have no idea where the recipe came from, but if I find out, I’ll add a link – and they come out so delightful.  We had the buttermilk for the gravy and it felt like it would be a slight not to include it in the biscuits as well.  The flour is probably my favorite part of this.  We actually have an old stone mill locally that buys their wheat from PA farmers and then mills it with a gigantic water wheel just a few minutes down the road.  They sell it, along with cornmeal, to help fund the mill’s educational programs and it’s SUCH a delight to have locally grown and milled wheat available to us, not to mention the historic aspect of the fact that it was ground in a mill that’s 250 years old!  In order to make the meal just a little more healthy, we added the side of strawberries and yogurt.  The coffee?  Not local, but I dare you to tell me that I can’t have it with breakfast.

Ingredients:
Lard – M&M Creek Valley Farm
Sausage – M&M Creek Valley Farm
Flour – Mill at Anselma
Strawberries – Hoagland Farm
Yogurt – Seven Stars Farm
Buttermilk – Maplehofe Dairy
Non Local – Coffee, Salt, Pepper

DSC_4074

I did mention this was a two-fer, right?  Second local meal for the week features ribs with grilled vegetables, a cucumber salad and CHEESE.  The ribs were cooked in the slow cooker first and then given a quick roast in the oven with our own homemade fruit ketchup using tomatoes and apples from the farmers market and peaches from our own tree.  Pretty sure this is the same recipe we used from the Ball Canning Book for the ketchup.  The veggies on the side were carrots, snap peas, and zucchini.  Then there was the classic cucumber salad – cucumbers soaked in vinegar making not-quite-pickles, but a nice refreshing not-lettuce sort of salad for the side.  Then there’s the CHEESE – I believe that’s all Birchrun Hills cheese between Fat Cat, Red Cat, and some Clipper.  REALLY a good dinner – the ribs were absolutely perfect and it was a nice way to end a stormy evening.

Ingredients:
Ribs – Countrytime Farm
Cucumbers – Jack’s Farm
Zucchini – Jack’s Farm
Snap peas – Jack’s Farm
Carrots – Charlestown Farm
Cheese – Birchrun Hills
Non Local – Homemade Vinegar, Salt, Pepper, Olive Oil

One Local Summer 2015 – Week 21

DSC_8976

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 18b

DSC_8872
The husband isn’t terribly fond of mushrooms, so what do I do when he’s gone?  Put mushrooms in ALL THE THINGS!  There are only a few foods that he’s not particularly fond of including mushrooms and fennel most notably, which happen to be two of my favorite things.  If fennel happened to be in season, it would be in this meal, but I had to settle for making a galette with mushrooms, onions, chorizo, and blue cheese.  I added a half an asian pear to the side, a salad with blue cheese dressing, and a glass of homemade cider.  We actually pressed and brewed that cider ourselves using apples from the house where my grandparents lived.  We have no idea what variety the apples were, but the trees gave up an incredible harvest last year and made for a tart, dry cider that’s exactly how I enjoy them most.  For the galette crust, I used a recipe from here that uses yogurt, substituting honey for the sugar.  I also added a tablespoon of lard instead of milk to help lighten the crust since goat’s milk yogurt is rather low in fat in comparison to a cow’s milk version.  It came out not quite flaky enough, which means more lard next time!  All in all though, the spice from the chorizo, paired with the onions and mushrooms came out incredible and I’m super happy with this one!

Ingredients:
Mushrooms – Oley Valley Mushrooms
Cheese – Birchrun Hills, Smoked Blue Cheese
Dressing – Birchrun Hills
Onions – Jack’s Farm
Tomatoes – Full Circle CSA
Lettuce – North Star Orchard and Charlestown Farm
Cucumbers – Our Garden
Asian Pear – North Star Orchard
Chorizo – Countrytime Farm
Lard – M&M Creek Valley Farm
Goat’s Milk Yogurt – Shellbark Hollow
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Honey – M&M Creek Valley Farm
Non Local – Salt, Pepper

One Local Summer 2015 – Week 16

DSC_8296
PASTA!  One of my favorites.  We had a few leftover jalapenos from prior dinners and husband thought, hey, jalapeno pasta!  I thought hey, that sounds like a fun thing, until I realized, later, that when you puree jalapenos, you basically make liquid pepper spray and aerosolize a little bit of it into the air when using the stick blender.  Suddenly, it was not such a fun thing.  However, already having the jalapeno puree in progress, I soldiered on and finished the pasta which did lend a nice spice to the dinner.  Not something I’d do again (I learned my lesson the hard way).  The sauce was made from local tomatoes in a gigantic batch along with peppers and onions.  The plate was completed with pork Italian sausage.  It’s a pretty basic, classic sort of meal, but this is comfort food to me, coming from an Italian background.  Add that now almost mandatory tomatoes and cucumbers salad and a glass of wine and that’s a meal!

Ingredients:
Tomatoes – Full Circle CSA
Cucumber – My Garden
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Jalapenos – Charlestown Farm
Tomatoes – Clover Hill Farm
Peppers – Clover Hill Farm
Onions – Clover Hill Farm
Wine – Chaddsford Winery, Proprietors Reserve
Non Local – homemade vinegar, salt, pepper, olive oil