Blog Archives

One Local Summer 2016 – Week 13

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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!

Ingredients:
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 2015 – Week 22

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Husband is at it again for this installment of One Local Summer.  It was more like a One Local Fall sort of day – gloomy and rainy – so soup it is!  The soup is a chunky potato leek soup since we happened to have all those things on hand and husband is truly the soup master.  He somehow manages to make everything work well together in one pot whereas I tend to make disasters that skirt the line between edible and fodder for the garbage disposal.  We used up the last of the pretzel rolls from the freezer and paired the roll with some mustard seed gouda made from local milk.  Top the whole meal off with a glass of cool cider and we have a filling and warm dinner for an icky day.  This may be the last of the meals for 2015 seeing as there was a vacation happening during the time the last three OLS posts went up, but fear not, we’ll be back next year!

Ingredients:
Flour – Mill at Anselma
Egg – Deep Roots Valley Farm
Butter – Spring Creek Farms
Honey – Baues Busy Bees
Cider – North Star Orchard
Leeks – North Star Orchard
Onions – Clover Hill Farm
Potatoes – North Star Orchard
Garlic – North Star Orchard
Cilantro – My garden
Milk – Birchrun Hills for homemade cheese
Whey – frozen from cheesemaking using Birchrun Hills milk
Non Local – mustard seeds, salt, pepper

One Local Summer 2015 – Week 17a

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We got ahead of ourselves this week and had two local meals which is of course, never a problem.  Two years ago, I had made something very similar to this when I was home alone, which is why when husband suggested it as something new, I said OH that old thing, been there, done that, completely forgetting that he hadn’t!  So, here we have Philly Cheesesteak stuffed peppers which turned out great.  On the side are french fries with homemade fruit ketchup using peaches from our tree.  Next is a salad with blue cheese dressing and bacon.  Finally, to round out the dinner, Blackberry wine.  The whole thing was delicious and disappeared quickly!  It made for great leftovers too, the mark of a really excellent dinner.

Ingredients:
Peppers – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Onions – Charlestown Farm
Blue cheese dressing – Birchrun Hills
Bacon – Countrytime Farm
Lettuce – Charlestown Farm
Tomatoes – Full Circle CSA in salad, Clover Hill Farm in fruit ketchup
Chip Steak – Backyard Bison
Cheese – Yellow Springs Farm, Goatzerella
Potatoes – Our garden and Charlestown Farm
Non Local – Salt, pepper, olive oil, spices

One Local Summer 2015 – Week 14

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Husband returned home again and as his first act of One Local Summer head chef, he made a quick breakfast.  Let’s be honest, most of these meals are a little team effort, but I usually play sous chef to his ideas, chopping and prepping ingredients for him to work his magic.  Well, I happened to have a few crepes left over from the last meal, so he quickly turned those into chorizo, egg, and cheese crepes (though, overstuffed like that, really tacos more than anything else!).  We also had a bunch of pink potatoes which made the oddly colored hash brows on the side.  Our grape harvest was just starting to come in from the vines in the back yard, so we included a few bunches of those along with a big cup of cold brewed coffee, my newest obsession.  Sadly, the coffee isn’t local, but as a caffeine addict, I can’t function without it.  Fairly simple, but filling and mighty delicious – a great way to start a One Local Day!

Ingredients:
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Milk – Shellbark Hollow
Butter – Handmade by Abby
Smoked Chorizo – Countrytime Farm
Eggs – M&M Creek Valley Farm
Cheese – Birchrun Hills, Blue Cheese
Potatoes – Charlestown Farm
Grapes – Our Garden
Non Local – Coffee, salt, pepper, olive oil

One Local Summer 2015 – Week 11a

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This is the last week of catch-up posts, I swear.  Well, at least for now.  I can’t make promises about future weeks, but I’ll try to get them posted on the actual week that they’re made this time!  I’m back by myself for this week, and went a little crazy with the vegetables.  A neighbor had let his zucchini plants go a little wild and had a few baseball bats sitting on the vines.  I graciously offered to take one off his hands so he didn’t have to ding-dong-ditch zucchini all over the neighborhood.  It’s hard to tell underneath all the other vegetables, but I spiral sliced the zucchini with my new slicer and made zucchini pasta!  I cooked that quickly in a big pan with some olive oil, salt, and pepper, just enough so it still had a little crunch to it, but was warmed thoroughly.  In another pan, I had onions, fennel, and tomatoes cooking together to put on top of the zucchini pasta.  The sausage was pan seared, carrots steamed, and potatoes roasted.  Then the peaches!  Oh it’s peach season and these are particularly perfect, eat-over-the-kitchen-sink-because-they-drip-everywhere, juicy and delicious peaches.  I smothered them in blue cheese and baked them in the oven and they always make a perfect sweet and savory dessert.  The plate is incredibly full this week, but it’s 90% vegetables, so I don’t feel bad about it, not one bit.

Ingredients:
Zucchini – Neighbor’s Garden
Potatoes – Jack’s Farm
Carrots – Clover Hill Farm
Tomatoes – Clover Hill Farm
Fennel – Jack’s Farm
Onions – Clover Hill Farm
Peaches – North Star Orchard
Cheese – Birchrun Hills, Blue and Equinox
Sausage – Canter Hill Farm, South African Borewors
Non Local – Olive Oil, Salt, Pepper