One Local Summer 2016 – Week 13


It may not be the world’s most exciting meal, but it’s classic Chez Sheetar comfort food – meat and potatoes.  It was a quick and easy meal to make in the oven in one pan, and I get to show off the peach jam I made!  Our single little peach tree yielded quite the harvest this year, so I was able to do two batches of jam, a run of canned peaches, and even froze two bags of skinned and pitted peaches for pies over the winter.  Of course, the squirrels got a fair share of the peaches too, but it’s no big deal since there were SO many.  Anyway, the meal is kielbasa with potatoes plus a small salad and some cheese and jam.  The cheese is Birchrun Hills’ Red Cat that was washed in Tired Hands beer and it was OH SO DELICIOUS with the jam.  It actually made for a nice little dessert!

Kielbasa – M&M Creek Valley Farm
Potatoes – Jack’s Farm
Cheese – Birchrun Hills
Lettuce – North Star Orchard
Tomatoes – Our Garden
Peach Jam – Our Honey, our Peach tree
Non Local – Salt, Olive Oil, pectin (for jam), Salad Dressing

One Local Summer 2016 – Week 12


Yep, still playing catch-up.  It should be week 15 as I’m posting this, so I’m still behind.  Life just keeps getting away from me and the first thing to go when things get to be too much is cooking.  But hey, I’m still here making the effort, and I have to wonder if I’d even bother cooking at all if it weren’t for this challenge!  So, this meal was a ham steak with grilled onions and eggplant and a cucumber and tomato salad on the side.  Everything was cooked on the grill, so it was great to not have to heat up the house on a day that was already too hot to begin with!  I may have ever so slightly overcooked the ham steak, but it was still delicious since it was given a little rub down with our own honey before it was introduced to the grill.  I need to remind myself that I don’t have to be fancy, and it’s okay to slap meat and veggies on the grill and thats good enough (and better than a microwaved boxed dinner).

Ham Steak – M&M Creek Valley Farm
Tomato – Kimberton CSA
Eggplant – Kimberton CSA
Cucumber – Jack’s Farm
Blue Cheese – Birchrun Hills
Peach – Our Tree
Honey – Our beehives
Non Local – Olive Oil

One Local Summer 2015 – Week 18a

Yep, still playing catch-up on posts, but I’m almost caught up.  This is the last meal husband made before heading out to work.  It’s basically veal parmigiana with squash, a salad, and a bowl of peaches and raspberries.  The veal was breaded with flour and a little cornmeal, double dipped in buttermilk, and fried up in a cast iron skillet with lard.  The sauce we had made from local tomatoes in a large batch and had plenty left around for this dinner.  We added sliced squash to the sauce to cook up as a side to the veal, and finished off the whole thing with a glass of Pinot Noir.  A pretty substantial meal for a One Local Summer dinner, and every bit of it delicious.

Veal – Birchrun Hills
Blue Cheese Dressing – Birchrun Hills
Cheese – Birchrun Hills, Equinox
Tomatoes – Clover Hill Farm
Buttermilk – Maplehofe Dairy
Lettuce – Charlestown Farm
Raspberries – Our Garden
Peaches – Our Tree and North Star Orchard
Wine – Sandcastle Winery
Squash – Jack’s Farm
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Cornmeal – Mill at Anslema
Lard – M&M Creek Valley Farm
Non Local – Salt, pepper

One Local Summer 2015 – Week 17b

Biscuits and gravy – true comfort food.  This is quickly becoming an occasional favorite of the husbands (and, let’s be honest, he’s not alone), and as I’m sitting here writing this up, I’m realizing just how much One Local Summer has encouraged us to cook more from scratch instead of eat out of boxes.  Eight years ago, I’m not sure we would have considered this worth the bother, but now?  ABSOFREAKINGLUTELY.  The biscuit dough is SUPER easy to make, and as of this round of One Local Summer, we’ve embraced that which is lard.  Lard!  Even the word has a negative connotation, and is used as an insult.  It isn’t a replacement for olive oil which is a far healthier fat, but when put up against butter, it’s got less saturated fat and more monounsaturated fat (the good kind of fat).  Of course, you want the stuff that’s un-hydrogenated, and I believe the tub we got from the farmer’s market is just plain rendered pork fat.  I honestly can’t tell a difference in the taste either.  To make things a little more healthy, we added a bowl of fresh berries and peaches, and of course that mug of cold brewed coffee.  A side note about the raspberries – the little invader raspberry bush that pushed under the neighbor’s fence into our yard has been producing about a cup of berries a day.  We’re happy to have this new addition to our garden and enjoy fresh berries almost every evening now!

Buttermilk – Maplehofe Dairy
Sausage – M&M Creek Valley Farm
Lard – M&M Creek Valley Farm
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Raspberries – Our Garden
Peaches – North Star Orchard
Non Local – Salt, Pepper, coffee, baking powder