One Local Summer 2012 – Week 26

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I’m still sometimes not sure how I manage half a year of doing this.  And it might be more than half a year, but TWENTY-SIX weeks of blogging about making one meal each week using only locally grown food.  The number of different things we’ve done, the amount of gas saved from not having to transport produce/meat from another part of the country, the amazing quality of the meat and produce, the neat things that we can find at our farmer’s market that we can’t find in grocery stores, the challenge of cooking (for me, it’s a challenge anyway), the rewards of the healthy food.  All of it.  If you’re reading this, it’s probably preaching to the choir, but I’m proud of it anyway.  So, we’ll call this the last week of One Local Summer for 2012, and we’ll return the blog to genealogy and fiber arts, and some neglected posts on travel for the winter.

This meal is pumpkin soup with some toast.  The pumpkin was a long necked pumpkin which I chopped up and roasted in the oven for about a half hour.  I took a container of chicken stock (from boiling wings for chicken wings, also local!) and brought that to a boil on the stove.  Added in the pumpkin which was now nice and tender, and let it simmer until I could get the immersion blender (BEST KITCHEN TOOL EVER) into the pot and mush things down. Then I added leeks, sage, some salt and pepper, and some curry seasoning to the mix.  Ran it through another go-around with the immersion blender and let it simmer a little while longer.  Finally, added some goat’s milk yogurt at the end to make it creamy, and topped the whole thing off with fresh goat cheese, a sharp chevre.  I really love the blend of the tangy goat’s milk yogurt and cheese with the curry.  Finally, I added a slice of toast (the ingredients aren’t local, but the bakery is!) topped with hot pepper jam made by a friend.  If I remember correctly, the peppers were grown locally.  The whole thing was delicious and the perfect meal for a chilly fall day.

Pumpkin Soup:
Long Necked Pumpkin: Charlestown Farm
Sage – My Garden
Goat’s Milk Yogurt – Shellbark Hollow
Chevre – Shellbark Hollow
Leeks – My Garden
Toast – St Peter’s Bakery
Hot Pepper Jam – A friend, who told me it was made with local peppers.
Non Local – Salt, Pepper, Curry

One Local Summer 2012 – Week 22

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Another week down, this one cooked by the husband.  Husband had an outing with a friend to go ‘hunting’ for quail and pheasant.  They managed to get a few, and this is part of the result of that.  The hunt was local-ish so we’re calling it good for the Local Summer.  The dish is basically Waterzooi (a Belgian chicken stew) made local.  Waterzooi typically has cream added to it, but goat’s milk was easier to find, so we went with that.  The vegetables can be different depending on who you ask, so we’re pretty good there, using mushrooms, leeks, carrots, celeriac, onions, potatoes, and sage.  Everything was simmered together in a big pot with chicken stock we saved from the last time we did wings (using locally sourced chicken wings), so it’s very very local there.  The only thing that’s not are the spices.

Quail Waterzooi:
Quail – hunted and shot locally
Mushrooms – Oley Valley Mushrooms
Leeks – North Star Orchards
Carrots – North Star Orchards
Celeriac – Jack’s Farm
Onions – Jack’s Farm
Potatoes – Jack’s Farm
Goat’s Milk – Shellbark Hollow Farm
Sage – Back deck planters
Non Local – spices, salt, pepper

One Local Summer 2011 – Week 22

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This is one of my favorite meals that the husband makes. We weren’t sure if it could be done locally, but once we sat down and figured it out, it was SUPER easy to find (almost) all the ingredients. This is a Steak and Ale pie, a traditional British meal that’s a great way to warm up on a chilly day. It’s basically a chicken pot pie, but with beef and beer and mushrooms instead of the chicken and vegetables. The beer we used was a homebrew made with a pound of Pennsylvania Maple Syrup from Miller’s maple, so even though the grain used in the beer is not local, it’s at least more local than other beers we could’ve used. The only other exception is the pepper and a little bit of oil. The leftovers are already gone, that’s just how good it is.  We’re not sure at this point where the original recipe came from since ours has been heavily modified (bison instead of beef, etc), but this recipe is pretty close.  We made the ‘beef’ broth this time using a stew bone from the bison vendor with a few vegetables thrown in the pot for flavor – worked out PERFECTLY and was super delicious, not to mention very low in sodium.

Steak and Ale Pie
Bison Sirloin – Backyard Bison
Crimini Mushrooms – Oley Valley Mushrooms
Eggs – Mountain View Organics
Flour – Mill at Anselma
Onion – Hoagland Farms
Garlic – Jack’s Farm
Sage – Jack’s Farm
Milk – Camphill Village – Kimberton Hills Dairy
Smoked Sea Salt – Pureblend Teas
Non Local – Pepper, Olive Oil, Maple Porter Beer

One Local Summer – Week 26

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And I think I’m all caught up and to date finally with blog posts!  This week, marking one half year of local meals, was a Pumpkin Galette using a Long Island Cheese pumpkin I brought home from the farmer’s market.  I somehow managed to forget to grab some onions, so no onions, but I did end up using mushrooms simmered in some homebrew beer with garlic. Also substituted Chevre for the Fontina that the recipe calls for, and threw in some saffron that I grew this year (still incredibly excited about that discovery). And can I tell you? THIS WAS AMAZING. And filling. I could even see this done up in a casserole dish with some bison or even ham. Maybe I’ll throw a little bacon on next time. So many possibilities, but I’m definitely going to make this again!

Pumpkin Galette:
Long Island Cheese Pumpkin – Smith’s Produce
Saffron – My Garden
Sage – My Garden
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anselma
Trumpet Mushrooms – Oley Valley Mushroom
Garlic – Maysie’s Farm
Chevre – Yellow Springs Farm (This was their Holiday spice cheese, flavored with maple syrup and pumpkin pie spices)
Non-local – Butter, salt, Olive Oil