Tag: <span>mushrooms</span>

Tag: mushrooms

One Local Summer

One Local Summer 2013 – Week 23

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Back on my own, I had an idea in mind I had seen on Pinterest over the summer.  (Pin and Link)  I figured hey, that’s easy enough to do local and is something different, so why not?  I made a few modifications, but the idea is still the same.  Cut peppers in half, layer cheese in bottom, fill with chip steak, onions, and mushrooms, more cheese on top, bake till cheese is gooey and melty.  They really came out great, and while not the perfect compromise to a proper Philly Cheesesteak, are a great way to have all the fillings from the sandwich without the roll if you happen to be going gluten free (for the record, I’m not, but bread isn’t a local ingredient, so this fit my Local Summer agenda perfectly!).  Add in some roasted potatoes on the side and we have ourselves a whole plate full.

Philly Cheesesteak Stuffed Peppers:
Peppers – Charlestown Farm and Jack’s Farm
Bison Chip Steak – Backyard Bison
Cheese – Birchrun Hills
Onions – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Potatoes – My Garden
Non local – salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 14

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Veal Marsala! One of the husband’s sisters was visiting and this was a quickie last minute meal for us.  We decided that the veal should be breaded, which turned out to be easier than I thought!  Add some potatoes and mushrooms cooked in a kinda-local wine, and we have a meal!  The wine is a  Marechal Foch from the Flag Hill Winery in New Hampshire, and the proceeds benefit the local Human Society.  We visited the winery on vacation and brought this back with us, so while it’s not really local, I’m allowing it since it travelled with us, and didn’t make a special extra trip on a truck.  Everything came together wonderfully, and having those two colors of potatoes on the plate was really fun.

Veal Marsala:
Veal – Birchrun Hills
Blue Potatoes – Jack’s Farm
Yellow Fingerlings – Brogue Hydroponics
Mushrooms – Oley Valley Mushrooms
Wine – Flag Hill Winery
Egg – Deep Roots Valley Farm
Flour – Mill at Anselma
Non Local – salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 4

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And here we have week four – a Bison stir fry.  The farmer’s market had their first zucchini of the year and I was SO excited to see all the new vegetables at the market, so I grabbed a bunch of different ones, added some bison and sauce and VOILA!  The sauce was definitely not local, but necessary.  The bison vendor advised that the chuck steak would work best and to marinate it overnight in the sauce to make it nice and tender -worked like a charm.  I still have some leftovers from this meal, since it made such a huge pot, but they’re going fast.

Bison Stir Fry:
Zucchini – Jack’s Farm
Carrots – Charlestown Farm
Bison – Backyard Bison
Garlic Scapes – Jack’s Farm
Broccoli – Charlestown Farm
Shiitake Mushrooms – Oley Valley Mushrooms
Onions – North Star Orchards
Non Local – General Tso sauce, soy sauce

 

One Local Summer

One Local Summer 2013 – Week 2

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Week two!  We’re slowly seeing more vegetables show up at the market, and since the husband is away, I jumped at the chance to use mushrooms.  He’s not a fan of mushrooms, so when he’s away, I get to have my fill of them.  You might not be able to see it in the photo, but that’s a BIG portabella mushroom topped with ground pork, kale, spring onions, and chevre.  Pretty easy to make – browned the ground pork in a pot with the onions, mushroom stems, and then added the kale just until it was wilted.  Put a heaping scoop of that on top of the mushroom that had been marinating in olive oil and vinegar, topped it off with some crumbly goat cheese, and popped the whole thing into the oven until the mushroom was tender.  On the other side of the plate is a pile of kale chips.  I’ve heard people talk about how good they are, so I thought I’d give it a try.  They’re good, but they’re time consuming and really fragile – kind of like eating one thin layer of phyllo dough.  They were fun to try, and the entire batch of chips disappeared quickly, but I don’t think I’d make them again.  Overall, the meal was great, and the leftovers are already gone too!

Stuffed Portabella and Kale Chips:
Kale – Charlestown Farm
Chevre – Shellbark Hollow Farm
Ground Pork – Countrytime Farm
Spring Onions – Jack’s Farm
Portabella Mushrooms – Oley Valley Mushrooms
Non Local – salt, olive oil, vinegar

One Local Summer

One Local Summer 2012 – Week 22

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Another week down, this one cooked by the husband.  Husband had an outing with a friend to go ‘hunting’ for quail and pheasant.  They managed to get a few, and this is part of the result of that.  The hunt was local-ish so we’re calling it good for the Local Summer.  The dish is basically Waterzooi (a Belgian chicken stew) made local.  Waterzooi typically has cream added to it, but goat’s milk was easier to find, so we went with that.  The vegetables can be different depending on who you ask, so we’re pretty good there, using mushrooms, leeks, carrots, celeriac, onions, potatoes, and sage.  Everything was simmered together in a big pot with chicken stock we saved from the last time we did wings (using locally sourced chicken wings), so it’s very very local there.  The only thing that’s not are the spices.

Quail Waterzooi:
Quail – hunted and shot locally
Mushrooms – Oley Valley Mushrooms
Leeks – North Star Orchards
Carrots – North Star Orchards
Celeriac – Jack’s Farm
Onions – Jack’s Farm
Potatoes – Jack’s Farm
Goat’s Milk – Shellbark Hollow Farm
Sage – Back deck planters
Non Local – spices, salt, pepper

One Local Summer

One Local Summer 2012 – Week 19

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Another week all on me.  We finally got a REALLY ripe watermelon from the garden.  So ripe, it practically burst open the second I started to cut. The watermelon naturally has this glowy orange-yellow inside, so no, your monitor isn’t off.  The garden is pretty small, so I usually only get one watermelon, but that’s enough for me.  A local farm was offering a new product, veal kielbasa, so I jumped on it and got the last package.  It was delicious!  Spiced just right.  I decided to pair it with some zucchini (we’re STILL getting zucchini from the garden) cooked with onions and shitake mushrooms.  The neighbors and I have a little garden exchange program going on, so I picked up a bunch of peppers from them which I sliced, grilled, and stuffed with cheese from the same farm that had the kielbasa.  The beer is a maple porter, homebrewed with maple syrup from the state, even if the malt and grains aren’t locally sourced, I’ll call it part local.

Kielbasa with vegetables and watermelon:
Kielbasa – Birchrun Hills Farm
Cheese – Birchrun Hills Farm
Peppers – Neighbor’s Garden
Watermelon – Our Garden
Mushrooms – Oley Valley Mushrooms
Onion – Jack’s Farm
Non local – olive oil, salt, pepper

One Local Summer

One Local Summer 2012 – Week 9

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This one is getting posted late, but I’ve been busy, honest!  This one was on my own since husband is out to sea for a month.  We’ve got veal cubes with turnips, fennel, and mushrooms on a skewer, and potatoes on the side, all cooked up on the grill!  The skewers are pretty neat – they’re Fire Wires, and are basically stainless steel cables with a tip.  Put the food on, marinate in a bag or bowl, then throw on the grill.  Once the tip has been heated for about 10 minutes to burn off any bacteria, you move it off the grill so that you can pick up the whole wire using the tip that has cooled.  Pretty easy!  I filled up four Fire Wires, so I have plenty of leftovers.

Veal Kabobs:
Turnips – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Potatoes – Brogue Hydroponics
Veal – Birchrun Hills Farm
Fennel – Jack’s Farm
Non Local – Salt, Pepper, Olive Oil

One Local Summer

One Local Summer 2012 – Week 8

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Another meal by the husband, and the last one for a few weeks, unfortunately, as he’s back out to sea.  This one is pretty basic, but I just cannot get enough of those grilled vegetables.  We have a pork tenderloin and then carrots, potatoes, snap peas, and zucchini all tossed into the grill.  The vegetables were cooked toether in the grill wok with some salt, pepper, and olive oil, and the tenderloin was covered in a seasoning blend that isn’t local (Maple Jalapeno seasoning from Cabela’s), but is OH SO VERY GOOD.  Hopefully our little garden will be producing some vegetables soon.  The zucchini plants both have wee little baby zucchini on them, there’s a teeny watermelon, and loads of marble-sized tomatoes.

Pork and Vegetables:
Pork Tenderloin – Countrytime Farm
Zucchini – Jack’s Farm
Potatoes – Jack’s Farm
Snap Peas – Charlestown Farm
Carrots – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Non Local – Olive oil, Salt, Pepper, Maple Jalapeno Seasoning