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 2014 – Meal 21

DSC_1295Husband cannot get enough of cooking One Local Summer, so we’re still marching along!  The idea for this one came up two months ago when we purchased a waffle iron.  Husband spent a while researching irons to get the right combination of affordable, easy to use, and durable, and we came up with a winner.  It’s surprising for a brand of appliance I don’t generally associate with reliability and quality, but hey, nearly 1500 amazon reviewers can’t be wrong!  Anyway, in case it’s not obvious at this point, we made Chicken and Waffles!  The version we’re familiar with is the PA dutch version that used something that looks more like pulled chicken with gravy (or creamy chicken soup) instead of fried chicken.  Adding a little more food history for you, the PBS program The History Kitchen has a great article on the origins of Chicken and Waffles (thank you again, Holland).  In any case, they came out DELICIOUS and so very filling.  Both of us barely managed to finish off one waffle heaped generously with the chicken mixture and we both quickly lapsed into a deep food coma post-dinner.

Ingredients:
Raw Milk – Camp Hill Kimberton
Butter – Spring Creek Farms
Flour – Mill at Anselma
Chicken thighs – Deep Roots Valley Farm
Eggs – Deep Roots Valley Farm
Leeks – North Star Orchard
Red Onion – Jack’s Farm
Non Local – Salt, pepper, beer

One Local Summer 2014 – Meal 19

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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?

Ingredients:
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

One Local Summer 2014 – Meal 17

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I suppose it’s not even One Local Summer anymore – it’s One Local Fall!  Some of my favorite foods are available in the fall.  Pumpkins and squash, apples and asian pears!  The day the meal was made was rainy and chilly which made for perfect baking and cooking conditions.  And yes, I actually used recipes!  Usually our One Local Summer meals end up on the wing-it spectrum, somewhat simple, and tend to be basic stuff that doesn’t involve a lot of thinking and prep work.  Grilled cheese and soup are still pretty basic, but I needed a bread recipe and hunting around for soup ideas gave me the soup recipe.

A few weeks ago, we were in central PA and picked 160 pounds of apples at my grandparents house.  We came out with 4.5 gallons of juice that’s being fermented for hard cider, but we threw in the towel with about 10 lbs of apples remaining since it was getting pretty dark and late and we were dead tired from crushing and pressing all the apples.  Husband went back out to sea and I was scratching my head, trying to figure out what to do with the remaining apples.  I’m not a huge fan of applesauce, but figured it was the easiest way to use them up.  I cut them into chunks, steamed them in batches for 5 minutes, then ran them through the press.  That press made SUCH quick work of the apples that I was done in about an hour!  I added nothing to the sauce – no sugar or cinnamon or spices – and actually like it a lot as just straight up applesauce with nothing else added.  Then came along the bread recipe for Applesauce bread.  It’s a basic sandwich bread with the only non-local ingredient being yeast (and flour, kinda, since the one flour imports wheat from the midwest but they’re both still milled at the historic grist mill nearby).  I used both blue cheese and a nice alpine style cheese to melt between the slices.  The soup is made from delicata squash and leeks for the most part with water instead of broth and a little goat’s milk yogurt.  Those “apple croutons” on top are slices of apple sprinkled with maple sugar and crisped up in the oven.  I didn’t quite follow the recipe and decided it was easier to leave the skins on the squash and just immersion blender them to pulp which was easier than trying to take the skins off the roasted squash.  Add a warm cup of hot cinnamon spice tea, and it was a great meal for a dreary day.

Ingredients:
Flour – Mill at Anselma (Whole Wheat Pastry Flour and Bread Flour)
Applesauce – grandparents house (no sugar added)
Cheese – Birchrun Hills (Blue and Equinox)
Delicata Squash – Jack’s Farm and Charlestown Farm
Butter – Spring Creek Farms
Leeks – North Star Orchard
Apples – North Star Orchard (for apple croutons)
Goat’s Milk Yogurt – Shellbark Hollow
Maple Sugar – Miller’s Maple
Non Local – Olive oil, salt, pepper, sage, tea