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

One Local Summer 2013 – Week 22

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CHILI! My favorite, and the first time we’ve been able to pull this off as a one local summer meal.  Our local orchard, North Star, had been experimenting with growing beans and drying them, so we finally got a harvest and my FIRST thought upon seeing them at the market was CHILI!  Husband again took the lead on this since he’s the chili master and had this amazing stuff simmering in the crock pot all day.  I can honestly tell you that the only thing holding us back from the chili was the beans, and we had been pretty much doing this locally anyway, using bison instead of cow beef since it makes the resulting chili way less greasy.  The whole meal together on the table was incredible – the asian pears were heated up a bit and drizzled with maple syrup.  We managed to get enough tomatoes from the volunteer tomato plants to put in salads, so that worked out great.  Really can’t wait to do this again!

Chili with Cornbread and Salad:
Bison – Backyard Bison
Hot Bison Sausage – Backyard Bison
Beans – North Star Orchard
Celery – North Star Orchard
Peppers – Jack’s Farm
Jalapenos – Charlestown Farm
Onions – Jack’s Farm
Tomato sauce – Homemade, frozen from prior harvest
Tomatoes – Our Garden
Asian Pears – North Star Orchard
Cornmeal – Mill at Anselma
Flour – Mill at Anselma
Maple Sugar – Miller’s Maple
Cheese – Birchrun Hills
Salad Greens – Jack’s Farm
Non Local – cocoa powder, salt, pepper, olive oil, balsamic vinegar

Jalapeno Poppers

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My two little jalapeno pepper plants were VERY good to me this year. TWO POUNDS OF PEPPERS good to me. The first pound went to jalapeno pepper jelly which quickly became a favorite with the husband. The most recent pound was waiting for me in the fridge since I wasn’t sure quite what to do with that many jalapenos. Someone suggested jalapeno poppers, but since I’m not a big fan of frying and have never really been able to get that whole breading thing right, the idea was pretty much abandoned.  Then I happened upon this recipe and decided to give it a go. The process involves cutting and de-seeding all of the peppers, dipping them in milk, then flour and after a quick dry, two rounds through milk and bread crumbs. It’s time consuming (especially when there are 56 poppers to make), but the result is a PERFECT jalapeno popper. I’m really kind of shocked that these came out so well. Served up with a little sour cream, they make a great snack.  I plan on freezing most of them to save for later since there are 56!