One Local Summer 2016 – Week 9

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Well, now I’m really behind, but hey, I’m catching up.  I didn’t realize quite how tedious it would be to make dinner for just myself and I’ll admit that most days, the idea of putting all that effort into a meal just for me is just not thrilling at all.  I either end up with so much leftover that I’m eating the same meal all week, or it feels like a waste of time to go through all those steps for one or two servings.  And to think, I have 3 or 4 more months of this!  Time to put on my big girl pants and woman-up I guess, but man.. I’m just suddenly not feeling this at all.  And, I’m out of ideas, so if you have a super awesome recipe that incorporates locally grown, seasonal food?  I’m open to suggestion!  The simpler, the better too.

So, anyway, now that I’ve got my little bitch-fest out of the way, this is Week 9’s dinner.  Simple, really, but still good.  That’s smoked chorizo with some cheese, grilled zucchini, and pickled (fermented) beets.  The beets are white because they were white beets, so no worry about staining everything when I inevitably drip the beet juice everywhere.  On the top right is a simple salad with greens, cucumbers, and the first tomato from the garden.  Yet again this year, I didn’t get the garden off the ground, having been crazed with everything going on this spring, but I did manage to get three little tomato plants in the ground that the rabbits didn’t completely destroy, so that’s something!

Ingredients:
Smoked Chorizo – Countrytime Farm
Zucchini – Jack’s Farm
Beets – Jack’s Farm
Cucumbers – Jack’s Farm
Lettuce – Charlestown Farm
Tomato – My Garden
Cheese – Birchrun Hills, “Red Cat” cheese
Non Local – olive oil, balsamic vinegar, salt, pepper, olive oil

One Local Summer 2016 – Week 8

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More than 5 ingredients this week for One Local Summer!  I decided to get a little more ambitious after having seen dill at the farmers market and decided to go for chicken pitas (pita recipe) with a tzatzki-ish sauce.  Unfortunately, I neglected to run back and grab a cucumber, but managed to cobble something together that worked well enough.  The pitas were done on the grill using our pizzaque – they seem to work best this way since the stone gets really hot and a quick open and close of the grill keeps the internal temperature high enough for them to puff up perfectly.  After the pitas were done, on went the mushrooms and fennel with the zucchini sliced right beside it and then the chicken with a healthy spring of dill on top.  Then on the side is a simple salad with some cheese and more of the tzatzki-ish sauce as dressing.  The sauce is a goat’s milk yogurt base with garlic scapes and dill added to the yogurt.  It was a really nice meal for a warm summer week, and being able to cook everything outside on the grill made everything easier since I didn’t heat up the house!

Ingredients:
Chicken – Deep Roots Valley Farm
Zucchini – Jack’s Farm
Fennel – Jack’s Farm
Garlic Scapes – North Star Orchard
Dill – North Star Orchard
Cheese – “Pepito” from Yellow Springs Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm
Lettuce – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Flour – Mill at Anselma
Honey – Our Hives
Non Local – Olive Oil, Salt, Pepper, Yeast

One Local Summer 2016 – Week 7

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Another week of One Local Summer!  Still a little behind, but this was honestly cooked and consumed during week 7, I’m just a lazyass blogger.  Oops.  So anyway, we’re beekeepers, and this past week I robbed the hives and extracted about 30 lbs of honey from one hive which is pretty damn awesome for our first actual honey ‘harvest’ from the hives!  I was trying to figure out a way to incorporate that into the meal since honey from the beehives in your backyard is about as local as it can get when I stumbled across some recipes for honey ginger chicken.  Ginger falls under the allowable-spice-exemption clause to One Local Summer since it was used sparingly and isn’t a main feature of the meal.  The chicken was cooked with garlic scapes and set next to some roasted broccoli.  Then there’s a well overfilled bowl of salad greens, splashed with a little olive oil and balsamic vinegar.  Not bad!  I think next time, instead of cooking the chicken in a pan, I may toss that in the oven whole, then coat with the sauce and set under the broiler for a few minutes to allow the honey to caramelize a little.  The flavor didn’t come out quite as much as I had hoped, but it was still delicious!

Ingredients:
Garlic Scapes – North Star Orchard
Broccoli – North Star Orchard
Chicken – Deep Roots Valley Farm
Lettuce – Charlestown Farm
Honey – Our Beehives
Non Local – Salt, Pepper, Ginger, Olive oil, Balsamic vinegar

One Local Summer 2016 – Week 6

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My lazy self, alone at home, tends to keep things pretty simple when it comes to One Local Summer meals.  This is a super easy meal featuring Farro with sautéed garlic scapes and mushrooms and a little pork sausage.  Nothing fancy, but sometimes keeping the ingredient list short means the individual ingredients really get to shine, plus it’s much easier in the heat of the summer to cook something that isn’t so complicated.  Short and sweet for week 6, even a little late, but I swear I’ll be caught up as of tomorrow!

Ingredients:
Farro – North Star Orchard
Garlic Scapes – North Star Orchard
Mushrooms – Oley Valley Mushrooms
Pork sausage – Countrytime Farm
Non Local – Olive Oil, Salt, Pepper