Blog Archives

One Local Summer 2017 – Meal 6

Meal 6 in week 9!  I actually cooked this on Saturday right after the farmers market, having come home with my head full of ideas thanks to the kind folks at North Star Orchard.  You see, I was gushing over how pretty the rainbow chard was and how versatile the leafy green is since it’s the best of celery and spinach in one plant, plus, THOSE COLORS.  We chatted for a bit about the myriad of ways to use this gem of a plant, and how great is it that farmers take the time to extol the virtues of their vegetables and offer recipe ideas and cooking advice?!  Well, a quiche is just one of the ways to use chard, so the second I got home, I set out to make a late breakfast for myself.  I like using recipes since I need a good guide when I cook, so I found this one that included a cornmeal and flour crust for the quiche.  I replaced the shortening with lard, because lard, and again instead of milk, I used goat’s milk yogurt.  Chard replaced the spinach, and I sautéed the chopped stems with spring garlic, garlic scapes, and scallions.  Instead of swiss cheese, I used blue cheese fresh from my first Collective Creamery cheese CSA pickup.  I cheated a little and just pressed the crust into the pie dish instead of rolling it out, saving myself the trouble of washing the rolling pin and mat, but that worked out just fine since the crust came out nice and crispy, and the dark roasted cornmeal I used kicked the flavor of the whole thing up a notch.  On the side are three asparagus spears wrapped in culatello, topped with a bit of Red Cat cheese (because always cheese), and a wee little fried quail egg.  The bowl in the back contains fresh strawberries drizzled with our own honey, and I’m not ashamed to say I polished off a whole pint of strawberries in one sitting because they were FANTASTIC.  There’s also a mug of non-local (but absolutely necessary) cold brew coffee.  I also now have a whole bunch of quiche leftovers, so there’s breakfast for the week!

Ingredients:
Asparagus – Hill Creek Farm
Eggs (Quail and Chicken) – Deep Roots Valley Farm
Cheese (Red Cat & Blue) – Birchrun Hills
Whole Wheat Pastry Flour – Mill at Anselma
Dark Roasted Cornmeal – Mill at Anselma
Lard – M&M Creek Valley Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm
Rainbow Chard – North Star Orchard
Culatello – Countrytime Farm
Garlic – Charlestown Farm
Scallions – Jack’s Farm
Garlic Scapes – Jack’s Farm
Strawberries – Jack’s Farm
Honey – Our Beehives
Non Local – Salt, pepper, olive oil

One Local Summer 2017 – Meal 5

Week 8, meal 5, technically.  I’m not stressing over keeping up with the weeks specifically this year since my schedule seems to be a bit of a mess, and with it just being me at home since the market opened, I find that one meal makes enough leftovers for one person for a whole week (sometimes a little more).  We went through a bit of a chilly and rainy spell in May, so I went in search of recipes that utilized the crock pot as a nice way to cozy up the house while it was dreary and cold.  I stumbled across this recipe for Slow Cooker Pork Chop Stroganoff, and I knew I had the ingredients on hand already, so we had a winner.  I did make a few substitutions, as usual.  We had two huge pork butt steaks in the freezer, so I used those instead of pork chops,  In place of the butter and gravy mix, I used olive oil to quick brown the pork butt steaks, and then just plain water in the crock pot with the mushrooms and a wee splash of vinegar.  After cooking all day, I took a bit of the liquid in the bottom of the crock pot and mixed it with some flour to thicken it up, then added goat’s milk yogurt to make the sauce.  I tend to use goat’s milk yogurt in place of cow’s milk since I don’t enjoy the taste of cow’s milk, and goat’s milk yogurt has this nice tangy flavor to it.  The meal is super simple, and while it doesn’t look like much on the plate, wow was it ever good.  On the side, I had a strawberry and rhubarb tart from my favorite Flour Fairies at the farmers market.  The rhubarb is local, so this one fits in better with the One Local Summer theme.  The tartness of the rhubarb with the sweetness of the strawberries made for a wonderful treat!

Ingredients:
Pork – Countrytime Farm
Mushrooms – Oley Valley Mushrooms
Goat’s Milk Yogurt – Shellbark Hollow Farm
Whole Wheat Pastry Flour – Mill at Anselma
Non Local – Salt, Olive Oil, Pepper, Homemade vinegar

One Local Summer 2017 – Meal 4

See, I knew I was going to get behind on these, so while this is meal 4, it’s technically week 7.  Things have been a bit crazy, so while I haven’t had time to put together exclusively local meals, most of what I eat while the farmers market is in full swing ends up being local since that’s where I do the majority of my grocery shopping.  Anyway!  This is a bit of an ambitious dinner for me, but it’s a pretty awesome one, if I do say so myself.  The centerpiece is the banh bao, a Vietnamese pork bun.  Husband came across these on his travels for work at one point or another and we figured the recipe had to be fairly easy – meat and a hard-boiled egg in a dough wrapper.  We found a recipe online and made a huge batch a few years ago.  They freeze and reheat surprisingly well, but it definitely is quicker work with two people.  For this version, I made my own self-rising flour using the ratio here, making a 3 cup batch of flour.  The original recipe calls for milk and sugar, so I substituted in 1/2 cup honey and 1 cup of goat’s milk yogurt to keep it local.  My flour is also a whole wheat flour, so they didn’t come out perfectly white like the traditional banh bao, but that’s just cosmetic anyway.  The filling consists of a hard-boiled quail egg, scallions, and ground pork.  I even took half the batch and added a few cheese curds just for fun.  The quail eggs are a new offering from our farmers market poultry vendor this year, and it’s neat to be able to use quail eggs instead of quartering a chicken egg.  The poultry vendor’s two girls are raising the quail and running the whole quail egg operation on their own, so supporting the next generation of farmers as well as two young girl entrepreneurs sweetens the deal!  Going around the plate, next we have sliced, roasted cheesy asparagus.  I picked the bigger asparagus lot at the market, sliced them on a mandoline slicer, then tossed them with olive oil, salt, and pepper and topped with cheese.  Into the oven at 425 for about 8-10 minutes, and voila!  The cookies may not be made with local ingredients, but they are from a farmers market baker.  Supporting local business is part of the One Local Summer equation, so while it’s a bit of a cheat, it’s chocolate chip cookies, how could I not?  In the glass is some more homebrewed mead to finish out the meal.

Ingredients:
Whole Wheat Pastry Flour – Mill at Anselma
Quail Eggs – Deep Roots Valley Farm
Ground Pork – Countrytime Farm
Scallions – Jack’s Farm
Cheese – Cheese curds and Fat Cat from Birchrun Hills
Asparagus – Hill Creek Farm
Cookies – The Flour Fairies
Honey – Our Beehives
Goat’s Milk Yogurt – Shellbark Hollow Farm
Non Local – Salt, pepper, olive oil, baking powder

One Local Summer 2017 – Meal 3

This is late to go up on the blog by about three weeks, but here’s meal number 3 for this year of One Local Summer.  Husband was back briefly for the weekend, so I set him straight to work in the kitchen, as you do.  He’s far better at improvising a dinner on short notice and working with the ingredients at hand while I always feel the need to plan things out and have a recipe in order to cook.  It’s a pretty basic sort of meal with a meat, vegetable, and salad, but I can assure you it was anything but basic!  The pork butt steak was seasoned with just salt and pepper and cooked on the grill.  The collard raab was done up in a cast iron skillet with scallions, spring garlic, and a little bit of vinegar.  On the side is a simple salad with radishes, the radish greens, and the remainder of the Mâche topped with olive oil and homemade vinegar.  We ate outside on our new deck since it was a stunningly perfect spring evening and a nice way to enjoy a One Local Summer meal!

Ingredients:
Mâche – Jack’s Farm
Radishes – Charlestown Farm
Collard Raab – Charlestown Farm
Pork Butt Steak – Countrytime Farm
Scallions – Jack’s Farm
Spring Garlic – Jack’s Farm
Non Local – Olive oil, salt, pepper, homemade vinegar

One Local Summer 2017 – Meal 2

Meal two of this year’s One Local Summer is in the books!  We’re still a little short on vegetables since it’s early in the growing season, but there’s plenty of spinach and mushrooms to go around, plus we had a new vendor at the market that had sheep’s milk feta, so the idea for this meal came together pretty quickly.  I found a recipe for a spinach and feta galette here, and with a few modifications, it ended up working as a perfect One Local Summer meal.  I didn’t have ricotta or sour cream, but I did have mushrooms, so I made a small change.  I probably should’ve added a bit more spinach to fill in the gaps, but really, it was fine without it, just a little thin.  I’m going to reveal one of my biggest baking tips here too – for the crust, instead of cutting the butter and pulsing it in a food processor, I freeze my butter and grate it into the flour.  It makes for a more even distribution of butter and a perfect flaky crust every time.  On the side is a simpleMâche salad with olive oil and our own homemade vinegar.  These greens are something I haven’t had before but are buttery and nutty and a real delight next to the galette.  The galette is also great as leftovers, reheated in the toaster oven!

Ingredients:
Mâche – Jack’s Farm
Butter – I think it was Yellow Springs Farm – the farm name isn’t on the label, but it looks like their font/style!
Flour – Mill at Anselma
Mushrooms – Oley Valley Mushrooms
Feta Cheese –  Day Spring Farm
Spinach – Charlestown Farm
Non Local – Olive Oil, homemade vinegar, salt