One Local Summer 2015 – Week 12

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This summer has gotten ahead of me so quickly, but I finally have time to sit down and catch up on the blog backlog!  This one goes back to June 24th when I was on my own again.  A neighbor had dropped off a spaghetti squash since their garden was going wild with them.  Never one to turn away free vegetables, I steamed the squash, scraped out the wonderfully nutty and delicious spaghetti strands, added some Italian sausage and tomatoes, topped it off with blue cheese, and called that a dinner!  On the side is a tomato and cucumber salad along with a bowl of raspberries from our backyard invader raspberry bush.  The neighbor isn’t fond of raspberries, but the plant has special family meaning (I believe it propagated from another family member’s garden and has been passed down and around a bunch), so she’s more than happy to let us collect all the berries we can have.  This past year it took off under the fence and found a nice spot in our yard, so we’re happy to let it stay.

Ingredients:
Spaghetti Squash – Neighbor’s Garden
Italian Sausage – M&M Creek Valley Farm
Blue Cheese – Birchrun Hills
Tomatoes – Full Circle CSA
Raspberries – Our Yard
Armenian Cucumber – Full Circle CSA
Non Local – Vinegar, Salt, Pepper

One Local Summer 2014 – Meal 9

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I really sort of love having visitors over for One Local Summer meals because they’ll bring new and fun ideas to the One Local Table.  There were a TON of beautiful eggplants at the market this week, so I grabbed two thinking, hmm, well I’ll find something to do with them.  Talking about it with my sister-in-law who was visiting, we ended up with Eggplant Parmigiana using local ingredients.  We didn’t have mozzarella, but I had plenty of blue cheese on hand, so it was a little different, but the flavor was incredible!  And, unintentionally, we ended up with a vegetarian dinner.  While the spaghetti squash was roasting in the oven, we prepped the eggplant by slicing thick slices then breading them with flour and an egg/yogurt mixture.  We double dipped a few of them (egg then flour, repeat) and those seemed to come out better.  They got a quick pan fry in the cast iron pan, then were set on a wire rack in the oven to finish baking for about 15 minutes.  I found some sauce from summers past in the freezer, so we heated that up on the stove to top the spaghetti squash once it was done.  On the side, a small bowl of tomatoes with oil, vinegar, and a sprinkle of salt finished off the meal along with a glass of wine.  Really a great dinner, and we even used the leftover eggplant on sandwiches the next day!

A quick note on the flour.. it’s not ENTIRELY local.  I picked this up at the Phoenixville Farmer’s Market a year or two ago.  From what I remember, the owner was visiting family in the area and brought along his flour from Minnesota to sell at our local market.  In that sense, it travelled along with a person who was making a trip anyway, and wasn’t using up extra “food miles” just to get to my doorstep, so while it’s not local, I’m going to allow it since it still follows in the One Local Summer ideals of a lower food carbon footprint and not using excess food miles to transport food from across the country when I can find it basically in my backyard.  I do occasionally make exceptions for things like this that come home with us on our travels.  The Sunrise Flour Mill also uses varieties of wheat that are heritage wheat varities and more along the lines of what one might have eaten 100 years ago, so it’s pretty unique and will be fun to work with!

Ingredients:
Eggplant – North Star Orchard
Tomato Sauce – My Garden
Spaghetti Squash – Jack’s Farm
Flour – Sunrise Flour Mill
Eggs – Deep Roots Valley Farm
Goat’s Milk Yogurt – Shellbark Hollow
Tomatoes – My Garden and Jack’s Farm
Non Local – Wine, vinegar, oil, salt.

One Local Summer – Week 24

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So this is almost getting so easy that I’m thinking I just might be able to continue this all year long. This past week (yeah, still catching up) was a Spaghetti Squash Carbonara. It’s definitely the time of year for the Spaghetti Squash and I’ve REALLY come to love them since discovering them this year. The recipe came from the Food Network and I only made one change, cutting the bacon amount in half (it just didn’t seem necessary to use a half pound!). The resulting dish was incredible and pretty easy to make. I did need to use a few more non-local ingredients than normal, but the dish was still 90% or more local.

Spaghetti Squash Carbonara:
Spaghetti Squash – Smith’s Produce
Onion – Maysie’s Farm
Bacon – Countrytime Farm
Eggs – Smith’s Produce
Garlic – Maysie’s Farm
Non-Local – Salt, Pepper, Piave Cheese, Wine

One Local Summer – Week 12

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I came home from the Market at the Anselma Mill with a Spaghetti Squash. I’d never had spaghetti squash and I’ve been trying to broaden my vegetable horizons and try new things. Searching online, I found this recipe for spaghetti squash pancakes. Interesting, different, and easy! I didn’t quite follow the recipe as written. I baked the squash in the oven for an hour as the site instructs, let it cool and then scraped the contents into a bowl. Instead of adding all the ingredients, I just sprinkled flour in until I got a consistency that would stick together, slapped the little pancakes down on a pan with a little olive oil and put some toppings on. Clockwise, the front is just topped with cheese, next is tomato, cheese, and basil, then we have a cucumber, and finally the bacon, lettuce, and tomato spaghetti squash pancake. Bacon always makes things better and this was absolutely no exception. Ingredients list below, and this was a fantastic light lunch with PLENTY of leftovers!

Spaghetti Squash Pancakes:
Spaghetti Squash – Smith’s Produce
Tomato – Smith’s Produce
Bacon – Countrytime Farm
Basil – My own deck planters
Flour – Mill at Anselma
Lettuce – Brogue Hydroponics
Cheese – Farmstead Fresh. This is their cheddar cheese.