When I talked about doing things simple this year? I really meant it. Hooray for salads! It’s still early in our growing season, so a lot of what’s available is leafy and green. Of course by the time summer comes, lettuce and leafy greens become scarce, so I might as well enjoy it while I can! There are three types of greens in that salad – romaine, mesclun mix, and some turnip greens which I found to be particularly delicious. The other ingredients are crimini mushrooms because I’m a firm believer that there should be fungus in every meal, sliced turnips because the turnips are more than just greens, and some goat cheese because, well, CHEESE. Sadly, the dressing isn’t local, but you’ll forgive me for that if I tell you that I grew the mesclun all by myself, right? I am very much open to salad dressing recipes, but they’d have to not contain oil in order to be local.. possibly something yogurt based? I can get goat’s milk yogurt locally, and we have a variety of herbs that I either grow myself (dill, sage, cilantro, basil) or can obtain at the market. I’m also looking for a good use for the saffron I harvested in the fall from my crocuses. How does saffron polenta sound?
My sister-in-law was visiting this past weekend so I took her to the market and we cooked together this week. Bockwurst with mushrooms, asparagus and a salad. Delicious! We both had fun cooking and gobbling down the dinner as a nice way to end a long day.
Bockwurst & Mushrooms:
Bockwurst – Birchrun Hills Farm. We boiled these on the stove with some homebrewed beer and then tossed them on the grill to finish cooking.
Mushrooms – Oley Valley Mushrooms. Crimini mushrooms cooked in Chamborcin wine from Kog Hill.
Non-local – Olive Oil, spices.
Asparagus – Hoagland Farm. Tossed on the grill in a tin-foil package with some non-local olive oil, salt, pepper, and parmesan cheese.
Spring Greens – Jack’s Farm. One bag of greens seems to last me quite a while. Topped off with some non-local salad dressing.
Week three brings us Shiitake Chicken Fettuccine Alfredo with a salad covered in Portabella mushrooms. I really cannot get enough of those crispy spring greens and they’ve been making an appearance at every meal. The ‘alfredo’ sauce was home made, and while it didn’t come out just like the store-bought stuff, it was pretty good for using only local ingredients. I probably could’ve added a hunk of cheese to make it more flavorful, but didn’t happen to have any on hand. I’m a little late getting this one posted (week 4 is cooked and consumed already!), but, better late than never, right? Here’s the run-down.
My basic recipe consists of one cup whole wheat pastry flour, one egg, a teaspoon of olive oil and water to make proper consistency. Then the good ole KitchenAid Mixer with pasta roller/cutter attachment does the rest!
Flour - Mill at Anselma
Egg – Mountain View Organics
Non-Local – Olive Oil
Chicken was marinated in olive oil, pepper and italian seasoning, then tossed on the grill.
Chicken – Mountain View Organics
Non-Local – Pepper, salt, olive oil
I’m not going to provide the recipe because it didn’t come out right, but I’ll give you a basic idea. Mushrooms and spring garlic were sauteed in some olive oil. Melted butter and added flour to thicken to a roux. Then added milk and goat’s milk yogurt to make consistency.
Raw Milk – Kimberton Hills Dairy
Goat’s Milk Yogurt – Shellbark Hollow Farm
Flour - Mill at Anselma
Spring Garlic – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Non-Local – Butter, Olive Oil
Spring Mix Greens – Jack’s Farm
Portabella Mushrooms – Oley Valley Mushrooms
Non-Local – Salad Dressing
I don’t think farmtophilly.com is doing the One Local Summer challenge again, so I figured I’d just do it on my own for the duration of the summer Phoenixville Farmer’s Market. This past weekend was the first market for the regular season and wow was it incredible. There were so many great vendors, and the market was PACKED! So nice to see. So, the meal!
Clockwise, starting with the pile of mushrooms..
Portabella mushrooms – Oley Valley Mushrooms. Always delicious.
Mixed Greens – Jack’s Farm. Crisp and clean. Perfect.
Blue Cheese – Birchrun Hills. This blue cheese is incredible and a household favorite.
Bread – Sweetwater Bakery. The ingredients may not be entirely local, but the baking sure is. This is the first time we’ve tried their bread and we were definitely not disappointed.
Chicken – Mountain View Organics. Pounded out thin
Bacon – Countrytime Farm. Nitrate free, and if you’ve never had nitrate free bacon? This stuff is amazing.
Mushrooms – Oley Valley Mushrooms. Same Portabella’s as the salad, and they cooked up perfectly.
Blue Cheese – Birchrun Hills. Same as in the Salad.
We marinated the chicken in homebrewed beer, garlic, and spices, then added some BBQ sauce (mixed with Tangerine juice, maple syrup, and Good Ole Jack) and some other spices on the outside (paprika, Montreal Chicken Seasoning) while it was cooking up in the smoker.
This was a pretty easy one. The bacon stayed soft inside the roulade and the fat also kept the chicken moist, not to mention the slow-cooking in the smoker aided as well. The Husband decided to not use mushrooms in his (blasphemy, I know), but did come up with an excellent BBQ sauce and spiced the outside just right.
I’m so excited for another Local Summer to get started, I’m already planning a whole bunch of meals in my head for the next few weeks until my backyard vegetable garden gets growing!
This is my first week doing the One Local Summer challenge. Here’s my entry!
In the front are some DELICIOUS oyster mushrooms from Oley Valley Mushrooms. In the back is a turkey breast from Mountain View Poultry, cooked up using the rotisserie in our mega toaster oven. That toaster oven sees way more action than our big oven since it makes more sense for the two of us (and usually the one of me), using less energy and not heating up the whole house like the big oven does. A 9×9 pan fits comfortably in the toaster oven which is generally more than enough for me. The pesto sauce was made from the container full of basil on the back deck and was brushed on while the turkey was cooking as well as on the finished product. Salad greens are from, well I can’t remember which farm was selling them at the Phoenixville Farmer’s Market, but they were the highlight of the whole plate, honest. Crisp and fresh and very tasty.
Non-local items used: Olive oil (on the mushrooms, salad, and in the pesto sauce), Salt, Pepper, Pine nuts (Pesto sauce), and vinegar (salad).
Not bad for a first try, huh? I found it really challenging to come up with something not using olive oil – I use it all the time and it’s difficult to think up a meal that doesn’t need some king of oil when cooking. For next week, I think the dill plant will be up for a serious pruning.