Posted on 1 September 2016
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
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
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!
Farro – North Star Orchard
Garlic Scapes – North Star Orchard
Mushrooms – Oley Valley Mushrooms
Pork sausage – Countrytime Farm
Non Local – Olive Oil, Salt, Pepper
Husband was home briefly over the weekend, and thankfully I had thought ahead enough to pull some pork butt steaks out of the freezer. I suggested we go out for our 12th anniversary dinner, but the man loves to cook, and I have a policy of never saying no to his cooking (any meal I don’t have to cook is a good one!), so dinner at home it was! The pork butt steaks were given a little time to marinate in some homemade riesling with some fresh cilantro from the patio planters. That stuff re-seeds itself and springs back every year, so we had plenty of cilantro to work with. The asparagus was given a rub down with olive oil, salt, and pepper and then both the butt steak and asparagus were put on the grill. Meanwhile, back at the kitchen, I was tasked with making spätzle. I kind of did it by guesswork – it’s a combination of flour, eggs, and water (since we had no local milk) until the batter is almost the consistency of a thick waffle batter (thicker than pancakes, thinner than cookie dough). The spätzle was then given a toss with some spring garlic, cheese, and pepper and plated together nicely with a glass of celebratory spumante. A really nice meal for a rainy Saturday evening!
Posted on 14 October 2015
Husband has returned home and cooked up this classic summer meal – a pulled pork sandwich. A good part of this one was a long time in the making. The sauerkraut was made months ago, fermented from fresh cabbage in a huge stoneware crock. The pickles were started a month ago and came out as terrific sour pickles. The buns were made last year and pulled from the freezer. The cider in the glass was also made last year and was just kegged and ready to drink this past month. The only thing new on the plate is the pulled pork which cooked up in the crock pot all day with some cider, peppers, onion, vinegar, and tomatoes, and came out DELICIOUS.
Cabbage – Jack’s Farm
Pork Butt – Countrytime Farm
Cucumbers – My Garden
Peppers – Steer Vegetables
Tomatoes – My Garden
Onion – Clover Hill Farm
Cider – Fermented from apples picked at my grandparents’
Flour – Mill at Anselma
Egg – Deep Roots Valley Farm
Butter – Spring Creek Farms
Honey – Baues Busy Bees
Non Local – Salt, pepper, spices, homemade vinegar