Blog Archives

One Local Summer 2013 – Week 21

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I got really behind on getting posts up during busy November and December, but, better late than never (I seem to be really good at the late).  Husband prepared this one as sourced from the market at the Mill at Anselma.  The ribeye was cooked on the grill and topped with blue cheese, carrots cooked with some maple syrup, and the soup simmered all day.  It was absolutely incredible and very filling, finished off with a glass of cold cider.

Ribeye with Salad and Potato Leek Soup:
Ribeye – Bendy Brook Farm
Carrots – Maysie’s Farm
Salad greens – Maysie’s Farm
Maple Syrup – Miller’s Maple
Blue Cheese – Birchrun Hills
Potatoes – Maysie’s Farm
Leeks – North Star Orchard
Celery – Maysie’s Farm
Cider – North Star Orchard
Non Local – salt, pepper, salad dressing

One Local Summer 2013 – Week 19

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Husband is back at cooking and made this simple but delicious meal in no time flat.  We’d had the chorizo in the freezer, so after that defrosted, he browned the chroizo, stuffed it into big red peppers, sliced some cheese on top, and set it in the oven until the peppers were soft and the cheese was bubbly.  I REALLY love this cheese (Equinox) for topping food that goes in the oven – it crisps up really nicely and doesn’t melt too far all over the place.  On the side, for desert, is a bowl of sliced asian pears drizzled with maple syrup and warmed up just a bit.  WOW was that a winning combination.  Plus, this week, only local ingredients!

Chorizo Stuffed Peppers:
Chorizo – Countrytime Farm
Peppers – North Star Orchard
Asian Pears – North Star Orchard
Cheese – Birchrun Hills
Maple Syrup – Miller’s Maple

One Local Summer 2011 – Week 16

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Okay, there’s always a bit of summer where I fall apart and neglect posting these to the blog. They’re all cooked and whatnot, but between guests and vacations, things fall by the wayside. Anyway, I’m finally catching up, and need to do a little bit of get-ahead in preparation for the upcoming vacation to Scotland (WOOOHOO!). So, I’ll still be covering all the weeks, just not cooking while we’re not in the country, but still cooking for one meal a week. Not sure that made sense! This one was a lazy breakfast but was still super delicious. Pancakes from an old favorite recipe, and bison bacon that turned up to be WOW DELICIOUS. Pretty simple, but really satisfying.

Pancakes and Bacon:
Yogurt – Shellbark Hollow Farm
Egg – Mountain View Organics
Whole Wheat Pastry Flour – Mill at Anselma
Bison Bacon – Backyard Bison
Maple Syrup – Miller’s Maple
Non Local – Baking Soda, Baking Powder, Salt, Sugar

OLS: Week 12

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We had a sort of hectic week, but I still managed to get a local meal in.  There was a party at the house last night, and I managed to get up in the morning and throw together some pancakes (quickly becoming a favorite around here) with some fresh plums from the farmer’s market.  Ingredients are the same as Week 9, but with no blackberries this time.  The plums were sliced and plopped on the griddle to warm up, then put in a bowl with some maple syrup and cinnamon while the pancakes were being made.  The tartness of the slightly under-ripe plums worked really well with the sweetness of the maple syrup and the whole thing was just plain delightful, receiving rave reviews from the guests who stayed over for the night.  Non-local ingredients include cinnamon, baking soda, baking powder, salt, and sugar.
Whole Wheat Pastry Flour – Mill at Anselma
Egg – Mt. View Organics
Goat’s Milk Yogurt – Shellbark Hollow Farm
Plums – North Star Orchard
Maple Syrup – Miller’s Maple

OLS: Week 9

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One Local Summer is already at Week 9.  Nine whole weeks of making one meal with local ingredients per week.  I can’t believe I’ve made it this far!  So, this week I went for simple, since I was doing a whole week of zucchini recipes.  The simple though paid off with an incredible taste, and something I really hadn’t thought of doing – making pancakes from scratch.  Easier than I ever would’ve thought!  One egg, one cup of flour, about 1.5 cups of yogurt, and the non local ingredients (2 tsp sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, a touch of salt).  Whisk together, throw in some blackberries, and VOILA!  Fluffy, delicious pancakes.  Optionally, add some chocolate chips for a just-one-more dessert pancake.  The eggs came from Mt. View Organics at the Phoenixville Farmer’s Market, the flour from the Mill at Anselma, the yogurt from Shellbark Hollow Farm, and the blackberries were hand-picked from a patch of blackberry bushes overflowing with ripe berries at Willow Creek.  The whole thing was topped off with maple syrup from Miller’s Maple.  The best thing about this is that the whole house smelled like fresh pancakes for the rest of the day!