Blog Archives

One Local Summer 2016 – Week 8

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More than 5 ingredients this week for One Local Summer!  I decided to get a little more ambitious after having seen dill at the farmers market and decided to go for chicken pitas (pita recipe) with a tzatzki-ish sauce.  Unfortunately, I neglected to run back and grab a cucumber, but managed to cobble something together that worked well enough.  The pitas were done on the grill using our pizzaque – they seem to work best this way since the stone gets really hot and a quick open and close of the grill keeps the internal temperature high enough for them to puff up perfectly.  After the pitas were done, on went the mushrooms and fennel with the zucchini sliced right beside it and then the chicken with a healthy spring of dill on top.  Then on the side is a simple salad with some cheese and more of the tzatzki-ish sauce as dressing.  The sauce is a goat’s milk yogurt base with garlic scapes and dill added to the yogurt.  It was a really nice meal for a warm summer week, and being able to cook everything outside on the grill made everything easier since I didn’t heat up the house!

Ingredients:
Chicken – Deep Roots Valley Farm
Zucchini – Jack’s Farm
Fennel – Jack’s Farm
Garlic Scapes – North Star Orchard
Dill – North Star Orchard
Cheese – “Pepito” from Yellow Springs Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm
Lettuce – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Flour – Mill at Anselma
Honey – Our Hives
Non Local – Olive Oil, Salt, Pepper, Yeast

One Local Summer 2015 – Week 11b

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Another catch-up post, and I’m a week behind on posts!  Getting caught up (again) though – it’s crazy how summer can just fly by like this.  Husband is away and I decided to try out a few new things.  I know he’s not a big fan of fennel or farro (really, wheat berries in this case), so I decided to go crazy and combine the two!  I found this recipe (Roasted Fennel & Farro Salad) and went for it.  The wheat berries came from North Star Orchard and we’ve had them hanging around in the freezer for a while.  They do take a while to cook, but the results are absolutely worth it.  Combined with the fennel and peppers, it made for a dish that was great warm or cold.  The simple cucumber and tomato salad was a recurring theme for the rest of the week too.  Drizzled with a little balsamic vinegar, it made for a great afternoon snack, and there’s just something about fresh tomatoes and cucumbers.  The cucumber is an Armenian cucumber and something I’ve never had before.  It has a soft fuzz on the outside that I scrubbed off with a vegetable scrubber brush, and I found it a little more crisp and less acidic than a regular cucumber.

Also on the plate are peaches with blue cheese, another summer favorite, and beet chips which didn’t come out all that well.  My slices weren’t uniform, so they were too crisp on one half and just barely baked on the other.  That didn’t stop me from eating the whole beet though, and I really like how they taste when roasted.  One final piece of the plate was another new recipe I tried called gougères – it’s a fancy french savory puff pastry made mostly with flour, butter, eggs, and cheese.  The recipe was part of the Birchrun Hills Kickstarter campaign rewards and I was really psyched to try something new.  It was easier than I thought and I sort of felt like a super hero having produced results that tasty and perfect on the first try!

Altogether a delightful dinner and really rather filling!

Ingredients:
Peaches – North Star Orchard
Cheese – Birchrun Hills, Blue and Equinox
Beets – Jack’s Farm
Wheat Berries – North Star Orchard
Fennel – Jack’s Farm
Eggs – Canter Hill Farm
Peppers – Clover Hill Farm
Cucumber – Full Circle CSA
Tomatoes – Full Circle CSA
Butter – Handmade by Abby
Honey – Baues’ Busy Bees
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Non Local – Balsamic vinegar, olive oil, salt, pepper

One Local Summer 2015 – Week 11a

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This is the last week of catch-up posts, I swear.  Well, at least for now.  I can’t make promises about future weeks, but I’ll try to get them posted on the actual week that they’re made this time!  I’m back by myself for this week, and went a little crazy with the vegetables.  A neighbor had let his zucchini plants go a little wild and had a few baseball bats sitting on the vines.  I graciously offered to take one off his hands so he didn’t have to ding-dong-ditch zucchini all over the neighborhood.  It’s hard to tell underneath all the other vegetables, but I spiral sliced the zucchini with my new slicer and made zucchini pasta!  I cooked that quickly in a big pan with some olive oil, salt, and pepper, just enough so it still had a little crunch to it, but was warmed thoroughly.  In another pan, I had onions, fennel, and tomatoes cooking together to put on top of the zucchini pasta.  The sausage was pan seared, carrots steamed, and potatoes roasted.  Then the peaches!  Oh it’s peach season and these are particularly perfect, eat-over-the-kitchen-sink-because-they-drip-everywhere, juicy and delicious peaches.  I smothered them in blue cheese and baked them in the oven and they always make a perfect sweet and savory dessert.  The plate is incredibly full this week, but it’s 90% vegetables, so I don’t feel bad about it, not one bit.

Ingredients:
Zucchini – Neighbor’s Garden
Potatoes – Jack’s Farm
Carrots – Clover Hill Farm
Tomatoes – Clover Hill Farm
Fennel – Jack’s Farm
Onions – Clover Hill Farm
Peaches – North Star Orchard
Cheese – Birchrun Hills, Blue and Equinox
Sausage – Canter Hill Farm, South African Borewors
Non Local – Olive Oil, Salt, Pepper

One Local Summer 2014 – Meal 18

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Another week down!  This has become an annual favorite of mine.  There’s a magical time of year where sweet potatoes and fennel are both available at the same time.  Those get roasted in the oven with some olive oil, salt, and pepper, and then sausage is added on top till that’s cooked through.  It’s a really easy dinner to create and the leftovers keep and re-heat well.  Add a bowl of applesauce (oh yes, there’s still more) and a mug of beer, and we have a complete dinner.

Ingredients:
Fennel – North Star Orchard
Sweet Potatoes – Jack’s Farm
Veal Kielbasa – Birchrun Hills
Old Tosser ESB beer – Armstrong Ales
Apple Sauce – grandparents house
Non Local – salt, pepper, olive oil

And just in case you were interested, the mug was even locally produced by Tom Longacre.  It’s a HUGE mug and works really well with session beers!

One Local Summer 2014 – Meal 3

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Another One Local Summer meal, shared with the same friend from the prior post!  Yep, two in one week, and it was really easy to put together.  I had a ton of salad greens in the fridge, so I put the other vegetables in a foil packet on the grill with the zucchini and we had a REALLY filling salad.  Dear friend was enjoying the zucchini so much that she was sneaking the ‘small’ pieces off the grill before they were even cooked.  She may or may not have been swatted at with the grill tongs.  All that, paired with a glass of homebrewed ginger mead, and it was quite the nice dinner outside on the patio!

Ingredients:
Zucchini – Jack’s Farm
Broccoli – North Star Orchard
Fennel – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Garlic Scapes – Jack’s Farm
Lettuce – Charlestown Farm
Non Local – Salad Dressing