One Local Summer 2011 – Week 16


Okay, there’s always a bit of summer where I fall apart and neglect posting these to the blog. They’re all cooked and whatnot, but between guests and vacations, things fall by the wayside. Anyway, I’m finally catching up, and need to do a little bit of get-ahead in preparation for the upcoming vacation to Scotland (WOOOHOO!). So, I’ll still be covering all the weeks, just not cooking while we’re not in the country, but still cooking for one meal a week. Not sure that made sense! This one was a lazy breakfast but was still super delicious. Pancakes from an old favorite recipe, and bison bacon that turned up to be WOW DELICIOUS. Pretty simple, but really satisfying.

Pancakes and Bacon:
Yogurt – Shellbark Hollow Farm
Egg – Mountain View Organics
Whole Wheat Pastry Flour – Mill at Anselma
Bison Bacon – Backyard Bison
Maple Syrup – Miller’s Maple
Non Local – Baking Soda, Baking Powder, Salt, Sugar

OLS: Week 12


We had a sort of hectic week, but I still managed to get a local meal in.  There was a party at the house last night, and I managed to get up in the morning and throw together some pancakes (quickly becoming a favorite around here) with some fresh plums from the farmer’s market.  Ingredients are the same as Week 9, but with no blackberries this time.  The plums were sliced and plopped on the griddle to warm up, then put in a bowl with some maple syrup and cinnamon while the pancakes were being made.  The tartness of the slightly under-ripe plums worked really well with the sweetness of the maple syrup and the whole thing was just plain delightful, receiving rave reviews from the guests who stayed over for the night.  Non-local ingredients include cinnamon, baking soda, baking powder, salt, and sugar.
Whole Wheat Pastry Flour – Mill at Anselma
Egg – Mt. View Organics
Goat’s Milk Yogurt – Shellbark Hollow Farm
Plums – North Star Orchard
Maple Syrup – Miller’s Maple

OLS: Week 9


One Local Summer is already at Week 9.  Nine whole weeks of making one meal with local ingredients per week.  I can’t believe I’ve made it this far!  So, this week I went for simple, since I was doing a whole week of zucchini recipes.  The simple though paid off with an incredible taste, and something I really hadn’t thought of doing – making pancakes from scratch.  Easier than I ever would’ve thought!  One egg, one cup of flour, about 1.5 cups of yogurt, and the non local ingredients (2 tsp sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, a touch of salt).  Whisk together, throw in some blackberries, and VOILA!  Fluffy, delicious pancakes.  Optionally, add some chocolate chips for a just-one-more dessert pancake.  The eggs came from Mt. View Organics at the Phoenixville Farmer’s Market, the flour from the Mill at Anselma, the yogurt from Shellbark Hollow Farm, and the blackberries were hand-picked from a patch of blackberry bushes overflowing with ripe berries at Willow Creek.  The whole thing was topped off with maple syrup from Miller’s Maple.  The best thing about this is that the whole house smelled like fresh pancakes for the rest of the day!