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
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
The husband decided that we ought to use up some ground bison and make his own special on-the-fly version of Italian Wedding Soup. This was a collaborative effort, and what we came up with is absolutely incredible. It’s far from traditional, but it was incredibly delicious and definitely something that will be made again. We had made chicken wings the night prior (boil wings, then throw on grill to crisp) so we had the chicken stock on hand already. Other than that, the recipe is below, feel free to print, use, and enjoy!
Italian Wedding Soup:
Bison – Backyard Bison
Red Onions – Maysie’s Farm
Garlic – Maysie’s Farm
Egg – Mt View Organics
Bread – LeBoon’s Homemade
Cilantro, Sage, Basil – My Garden
Carrots – Maysie’s Farm
Potatoes – Smith’s Produce
Chicken Broth – Boiled down from Mt View Organics wings (Tuesday Night’s dinner!)
Non-Local – Salt
| Italian Wedding Soup |  Print |
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| Ingredients – Meatballs | Ingredients – Soup |
| 1 lb ground bison | 10 cups Chicken Broth (from 2lbs chicken, boiled) |
| 2 cloves garlic, minced | 2 Small Red Onions, Diced |
| 1 egg | 2 Carrots, sliced |
| 1 slice Italian Bread, crumbled | 8 Small Potatoes, cubed |
| Cilantro, Sage, Basil to taste | 1 tsp Salt |
| 12 large leaves of Spinach, chopped | |
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| Instructions: | |
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The husband has returned home and planted himself in the kitchen. I can’t say I mind, when the result is an amazing crock pot meal. He took a Bison chuck roast out of the freezer and threw in all manner of vegetables and fruit that I had from the farmer’s markets and came up with something AMAZING. The bison was SO tender after cooking for five hours and the way the flavors blended together was really a work of art. I think I’m still in a food coma over this one! It was all served over some home made noodles using Whole Wheat Pastry flour and Buckwheat flour from the Mill at Anselma.
Crock Pot Bison Roast:
Bison Chuck Roast – Backyard Bison
Onion – North Star Orchard
Purple Potatoes – Unknown Vendor at Anselma
Apples – North Star Orchard
Noodles – Egg from Mt View Organics, Flour from the Mill at Anselma, Buckwheat flour from the Mill at Anselma
Peppers – My Garden
Wine – Paradocx
Beer – Homebrew Imperial Blonde
Sage – My Garden
Cilantro – My Garden
Basil – My Garden
Non-Local – Spices
Well it’s feeling more like fall and there were some GREAT squash and pumpkin choices available at the Anselma Market this week. I stopped by the Smith’s Produce booth and found a funny green pumpkin that I was told was a Kabocha pumpkin. The producers even had a recipe ready for Kabocha pumpkin soup, so the inspiration belongs to them! Going back to one of my favorite food blogs, I found a recipe for Pumpkin Soup with Smoked Paprika. Sadly we didn’t have smoked paprika on hand, but we did have the regular kind. I’m sure the smoked variety would’ve added an extra kick, but this turned out just fine. I left out the cream since I couldn’t find any locally, but the one cup of goat’s milk created the texture I was looking for. Also, I’d be LOST without our immersion blender – it got a solid work-out with this recipe and did a fine job. I added on some grilled cheese to make this dinner and sprinkled some chevre and the toasted seeds from the pumpkin on top of the soup.
Pumpkin Soup with Grilled Cheese:
Kabocha Pumpkin – Smith’s Produce
Onion – North Star Orchard
Garlic – North Star Orchard
Apple – Unknown Vendor at Anselma (forgot to grab the name!)
Goat’s Milk – Shellbark Hollow Farm
Sage – My Garden
Bread – Saint Peter’s Bakery. Whole Wheat
Yogurt Cheese – Farmstead Fresh
Non-local – Butter, Paprika, Cumin, Salt
I got a little backed up with putting in posts, so here’s the catch-up! This week was a Summer Garden Galette. I pretty much threw in any vegetable I could find that would fit in the crust and wow was it good. There’s a decent amount of prep work involved since everything has to be cooked before it goes in the shell, but all that can be done while waiting for the crust to chill in the fridge. I guess it sounds easier than it is, but if you’ve made a pie crust before, it’s really the same process. The bottom layer is sweet potatoes covered by tomatoes and squash, mushrooms and onions, and then topped off with a heavy dose of goat cheese. YUM!
Summer Garden Galette:
Onion – North Star Orchard
Summer Squash – Smith’s Produce
Zucchini – Smith’s Produce
Sharp I Chevre – Shellbark Hollow Farm
Chocolate Cherry Tomatoes – My Garden
Sage – My Garden
Sweet Potatoes – Brogue Hydroponics
Mushrooms – Oley Valley Mushrooms. Crimini.
Whole Wheat Pastry Flour – Mill at Anselma
Non-local – Butter
My little garden in the backyard has finally started producing something! After a REALLY disappointing zucchini season – read: Lack Thereof – the garden has made up for things by giving me a ton of cucumbers. I planted lemon cucumbers, regular old green cucumbers, and miniature white cucumbers. I’ve foisted some off on the neighbors, and have been eating a lot of them fresh out of the garden, but there are still too many. So, I found a wonderful recipe for cucumber soup. I doubled the recipe, using three green cukes, two lemon cukes, and two of the over-ripe white cukes that turned bright yellow. Used cilantro, oregano, basil, and sage from the deck herb planters, plain old water instead of broth, and left out the avocado. My soup isn’t bright green like the picture in the recipe, but I let the onion get a good carmelization going which contributed to the brownish tinge to the soup. It’s great both hot and cold, with or without the dollop of yogurt.
Cucumber Soup:
Cucumbers – My Garden
Herbs – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Garlic – North Star Orchard
Non-local – pepper, olive oil, lime juice, salt, cayenne pepper