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One Local Summer 2016 – Week 10

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Still playing catch-up, but here’s One Local Summer week 10!  I had originally looked up recipes for Polenta Pizza, and came up with a recipe that had that name, but it much more resembles cornbread pizza than polenta pizza.  I figure once you add anything other than water and butter/oil to cornmeal, especially when the extra ingredients are flour and baking powder, it ends up being cornbread and not polenta.  Still, for cornbread pizza done in the cast iron skillet, this was pretty decent!  I think the blue cheese and chorizo actually worked out well with the cornbread base so it wasn’t a traditional pizza on top of cornbread.  The quick jolt near the end of cooking under the broiler was really key to really bubble the cheese on top, and the crust ended up with a nice, crunchy bottom (not burnt, just nicely well-baked).  The leftovers are even good!

The recipe came from here (http://www.simplehealthykitchen.com/skillet-margarita-polenta-pizza/) and let’s forgive them for the misspelling of Margherita because even though the recipe was a little misleading, it was still good and cooked up as specified!

Ingredients:
Flour –  Mill at Anselma
Cornmeal –  Mill at Anselma
Smoked Chorizo – Countrytime Farm
Tomatoes – Jack’s Farm
Basil  – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Blue Cheese – Birchrun Hills
Egg – Deep Roots Valley Farm
Non Local – Olive Oil, Salt, Pepper, Baking Powder

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 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 15

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Another backlog entry – this was photographed August 5th, almost a month ago!  Bad Blogger!  Catching up though, slowly but surely, even if some of the details of these catch-up posts have gone missing from my brain.  Perfect to follow the breakfast crepes tacos are actual tacos with home-made flour tortillas.  Clearly I need a little more experience making flour tortillas before I’d do this for a meal made for anyone else other than me and the husband – most of them came out oddly misshapen, sticky, and weird, but, they fit the bill regardless of appearance.  On the side are a summer favorite, corn fritters, and to top everything off, yet another cucumber and tomato salad.  There’s a glass of wine there too, but neither of us can remember which wine it is and I neglected to get a photo that included the bottle (oops).  Thinking back, it may actually be a glass of our homemade cider using apples from my grandparents’ house out in central Pennsylvania.  Regardless, the whole lot disappeared quickly and was delicious.

Ingredients:
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Cheese – Birchrun Hills, Equinox
Ground Pork – Countrytime Farm
Jalapenos – Charlestown Farm
Onions – Clover Hill Farm
Corn – Clover Hill Farm
Cucumber – Full Circle CSA
Tomatoes – Full Circle CSA
Eggs – M&M Creek Valley Farm
Non Local – Taco seasoning, salt, pepper, olive oil, vinegar