One Local Summer 2015 – Week 22

DSC_8981
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 2015 – Week 10b

DSC_8075

Still another catchup post, but I think as of next week I’ll be back on track.  This week, even though the husband was home, I contributed a good bit!  We have a basil plant that’s gone wild and before it bolted, I thought I’d gather up the basil and put it to good use as basil pasta and pesto.  I blenderized the basil with some whey leftover from a batch of cheese the husband made earlier that week, olive oil, and a small amount of non-local pine nuts, then combined that mixture with flour to make the pasta (1 cup flour to 1/4 cup liquid).  The meatballs were part veal, part pork with onions, chives, basil, and some salt and pepper, baked in the oven.  Then grilled zucchini and a cucumber salad finish the meal along with a glass of mead (technically a pyment) from the Sap House Meadery in New Hampshire.  Okay, that’s not entirely local, but it did follow us home from vacation and didn’t take a special trip to get here, so I’ll allow it!

DSC_8081

For something special this dinner, we made dessert with leftover milk from the waffles last meal, honey, and raspberries from the bush in the yard.  Paired it with a raspberry mead from Moonlight Meadery (another followed-us-home mead from New Hampshire).  It was the perfect end to a lovely evening!

Ingredients:
Zucchini – Clover Hill Farm
Basil – My Garden
Cheese – Birchrun Hills, Equinox
Ground Veal – Birchrun Hills
Ground Pork – Countrytime Farm
Cucumbers – Clover Hill Farm
Onion – Clover Hill Farm
Flour – Whole Wheat Pastry Flour, Mill at Anselma
Milk – Camphill Kimberton
Honey – Baues’ Busy Bees
Raspberries – Our Yard
Raspberry Mead – Moonlight Meadery
Pyment – Sap House Meadery
Non Local – Pine nuts, salt, pepper, olive oil, homemade vinegar

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 2011 – Week 22

DSC_3829 DSC_3831
This is one of my favorite meals that the husband makes. We weren’t sure if it could be done locally, but once we sat down and figured it out, it was SUPER easy to find (almost) all the ingredients. This is a Steak and Ale pie, a traditional British meal that’s a great way to warm up on a chilly day. It’s basically a chicken pot pie, but with beef and beer and mushrooms instead of the chicken and vegetables. The beer we used was a homebrew made with a pound of Pennsylvania Maple Syrup from Miller’s maple, so even though the grain used in the beer is not local, it’s at least more local than other beers we could’ve used. The only other exception is the pepper and a little bit of oil. The leftovers are already gone, that’s just how good it is.  We’re not sure at this point where the original recipe came from since ours has been heavily modified (bison instead of beef, etc), but this recipe is pretty close.  We made the ‘beef’ broth this time using a stew bone from the bison vendor with a few vegetables thrown in the pot for flavor – worked out PERFECTLY and was super delicious, not to mention very low in sodium.

Steak and Ale Pie
Bison Sirloin – Backyard Bison
Crimini Mushrooms – Oley Valley Mushrooms
Eggs – Mountain View Organics
Flour – Mill at Anselma
Onion – Hoagland Farms
Garlic – Jack’s Farm
Sage – Jack’s Farm
Milk – Camphill Village – Kimberton Hills Dairy
Smoked Sea Salt – Pureblend Teas
Non Local – Pepper, Olive Oil, Maple Porter Beer