One Local Summer 2017 – Meal 6

Meal 6 in week 9!  I actually cooked this on Saturday right after the farmers market, having come home with my head full of ideas thanks to the kind folks at North Star Orchard.  You see, I was gushing over how pretty the rainbow chard was and how versatile the leafy green is since it’s the best of celery and spinach in one plant, plus, THOSE COLORS.  We chatted for a bit about the myriad of ways to use this gem of a plant, and how great is it that farmers take the time to extol the virtues of their vegetables and offer recipe ideas and cooking advice?!   Well, a quiche is just one of the ways to use chard, so the second I got home, I set out to make a late breakfast for myself.  I like using recipes since I need a good guide when I cook, so I found this one that included a cornmeal and flour crust for the quiche.  I replaced the shortening with lard, because lard, and again instead of milk, I used goat’s milk yogurt.  Chard replaced the spinach, and I sautéed the chopped stems with spring garlic, garlic scapes, and scallions.  Instead of swiss cheese, I used blue cheese fresh from my first Collective Creamery  cheese CSA pickup.  I cheated a little and just pressed the crust into the pie dish instead of rolling it out, saving myself the trouble of washing the rolling pin and mat, but that worked out just fine since the crust came out nice and crispy, and the dark roasted cornmeal I used kicked the flavor of the whole thing up a notch.  On the side are three asparagus spears wrapped in culatello, topped with a bit of Red Cat cheese (because always cheese), and a wee little fried quail egg.  The bowl in the back contains fresh strawberries drizzled with our own honey, and I’m not ashamed to say I polished off a whole pint of strawberries in one sitting because they were FANTASTIC.  There’s also a mug of non-local (but absolutely necessary) cold brew coffee.  I also now have a whole bunch of quiche leftovers, so there’s breakfast for the week!

Asparagus –  Hill Creek Farm
Eggs (Quail and Chicken) –  Deep Roots Valley Farm
Cheese (Red Cat & Blue) –  Birchrun Hills
Whole Wheat Pastry Flour –  Mill at Anselma
Dark Roasted Cornmeal –  Mill at Anselma
Lard –  M&M Creek Valley Farm
Goat’s Milk Yogurt –  Shellbark Hollow Farm
Rainbow Chard –  North Star Orchard
Culatello –  Countrytime Farm
Garlic –  Charlestown Farm
Scallions –  Jack’s Farm
Garlic Scapes –  Jack’s Farm
Strawberries –  Jack’s Farm
Honey – Our Beehives
Non Local – Salt, pepper, olive oil

One Local Summer 2016 – Week 11


Well, still playing catch-up and I really haven’t made much progress I guess!  This week was a bit of a wash on the catching-up game, but at least I cooked one meal this week!  I had found a pack of stir fry beef at the Wednesday farmers market at the Mill at Anselma and decided to run with it.  So, Saturday, I grabbed peppers and mushrooms, found an onion in the fridge, and  decided to give this recipe a try.  I omitted the oyster sauce (because EEW GROSS OYSTERS), and ended up only using honey, soy sauce, pepper, and wine for the sauce which worked out just fine.  I suppose most folks would’ve served the beef over rice, but since rice isn’t local, I stir fried the crimini mushrooms, onions, and peppers separately which made a nice base for the beef.  Now, I’m not a terribly huge fan of beef, but in a stir fry, this was honestly really good, and the sauce came out just perfectly – sweet and a little salty.  This may be something I have to add into regular rotation in the kitchen!

Beef – Gauker Farms
Onion –  Charlestown Farm
Peppers –  Charlestown Farm
Garlic –  Charlestown Farm
Mushrooms –  Oley Valley Mushrooms
Honey – Our Beehives
Wine – Paradocx “Barn Red”
Non Local – Soy Sauce, Salt, Pepper, Olive Oil

One Local Summer 2015 – Week 22

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!

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 2014 – Meal 19


Still chugging along into October.  We should be winding down in the next month or so since the availability of fresh vegetables tends to fall off after the first hard frost.  Fortunately, our mushroom guy grows indoors in a climate controlled environment and still has PLENTY of fresh mushrooms every week.  I used a recipe this week, kinda.  As usual, I used the recipe as an idea and then modified it to suit the local ingredients available, putting the whole thing into one large casserole dish instead of individual ramekins to save on cleanup time.  What I should’ve done is made mashed sweet potatoes and made a sort of mushroom shepherd’s pie, adding in other root vegetables, but this still came out really great and surprisingly filling.  I used three types of mushrooms – Shiitake, Crimini, and Chicken of the Woods.  I’d never had Chicken of the Woods before, so that was a new mushroom to me.  It cooked up a lot like chicken with a thicker, more solid texture that was a little reminiscent of  extra-firm tofu.  The beer used was our “house” beer, the Flying Pig Stout named for a hilarious incident involving a pig shaped dog toy on a rope and a pot of boiling wort.  We pretty much keep a keg of that on tap throughout the year since stouts are a big favorite in the house.  It’s not really local, but it is brewed and poured in about a 50 foot radius which is far fewer food miles than trucking in beer from California.  What’s best about this is it’s all for me!  Husband would never touch a meal made nearly entirely from mushrooms, so the leftovers are safe.  Add some butternut squash ‘fries’ and a couple of slices of asian pear on the side and it’s a full plate!

On a side note, my annual saffron harvest is now over and I need a recipe that uses saffron and local ingredients.  I’m open to suggestions!  Keep in mind that I don’t/can’t eat anything that once lived in water, but will eat every vegetable available!  In past years, I’ve made saffron pasta and saffron polenta, so something new would be fun.  Maybe blue potato saffron gnocchi?

Onions – Jack’s Farm
Leeks – North Star Orchard
Garlic – Jack’s Farm
Butternut Squash – Jack’s Farm
Asian Pear – North Star Orchard
Tomato – Our Garden
Mushrooms – Oley Valley Mushrooms
Sweet Potatoes – Jack’s Farm
Flour – Mill at Anselma
Non Local – Beer, salt, pepper, oil, thyme