One Local Summer 2013 – Week 16

Stuffed Peppers, One Local Summer style!  The Anselma market had these huge red peppers and I couldn’t resist.  We used ground pork, tomatoes from our own garden, and instead of rice, wheat!  The substitution worked out really well, and in fact, I think I might prefer it – the wheat is really much more flavorful than rice, even if it takes longer to cook.  Add to that a big chunk of cantaloupe and some potatoes, and it makes for a very filling dinner.  It really came out well and I’m SO glad we had leftovers.  Yeah, I know I’m behind on blogging again – this was actually prepared a few weeks ago, before vacation, but I’m just finally getting it online now.  Oops.  Better late than never?

Stuffed Peppers:
Red Peppers – Brogue Hydroponics
Blue Potatoes – Jack’s Farm
Yellow Potatoes – Brogue Hydroponics
Cantaloupe – Brogue Hydroponics
Onion – Maysie’s Farm
Ground Pork – Bendy Brook Farm
Wheat – North Star Orchard
Tomatoes – My Garden
Cheese – Birchrun Hills
Non Local – Olive oil, salt, pepper

One Local Summer 2012 – Week 21


Just something simple for this week.  I’ve had an overload of tomatoes and STILL zucchini from the garden, so I figured I’d go with it.  The sauce is the 4th batch from the tomatoes we grew, and the zucchini, I can’t even count how many pounds I’ve eaten this year, not to mention the pounds of zucchini that I’ve given to friends and neighbors!  The pasta is home made, using the same recipe I always use – 1 cup flour to 1/4th cup liquid (water in this case).  With this post, I’m finally caught up on my backlog of posts and we’re nearing the end of our local summer.  There are still a few good weeks left – all the fall squashes are coming out, but it’s slowing down a bit.  I’m not sure if my zucchini plant is aware of this though.

Pasta with Roasted Zucchini:
Whole Wheat Pastry Flour – Mill at Anselma
Tomato Sauce – Tomatoes from our Garden
Onion – Jack’s Farm
Zucchini – Our Garden
Non local – salt, olive oil, pepper

One Local Summer 2011 – Week 11


This is absurd.. is it really week 11 already?  Anyway, husband took the lead on this one and combined Bison, Bacon, and Blue Cheese into a hamburger.  Pretty sure that guy is a keeper.  He mixed everything together and then hand formed the burgers and gently grilled them up to absolute perfection.  Topped off with a little blue cheese and served on a locally baked roll, with a few french fries on the side, it’s your classic but classy (bacon makes everything better) burger and fries.  All done locally too!

Bacon, Bison, and Blue Burger:
Ground Bison – Backyard Bison
Blue Cheese – Birchrun Hills
Onion – Hoagland Farm
Bacon – Countrytime Farm
Potatoes – North Star Orchards
Tomato – Charlestown Farm
Roll – St. Peter’s Bakery
Non Local – Oil, salt, pepper

One Local Summer – Week 24


So this is almost getting so easy that I’m thinking I just might be able to continue this all year long. This past week (yeah, still catching up) was a Spaghetti Squash Carbonara. It’s definitely the time of year for the Spaghetti Squash and I’ve REALLY come to love them since discovering them this year. The recipe came from the Food Network and I only made one change, cutting the bacon amount in half (it just didn’t seem necessary to use a half pound!). The resulting dish was incredible and pretty easy to make. I did need to use a few more non-local ingredients than normal, but the dish was still 90% or more local.

Spaghetti Squash Carbonara:
Spaghetti Squash – Smith’s Produce
Onion – Maysie’s Farm
Bacon – Countrytime Farm
Eggs – Smith’s Produce
Garlic – Maysie’s Farm
Non-Local – Salt, Pepper, Piave Cheese, Wine