One Local Summer 2013 – Week 3

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Pardon the blurry photo, but I was so hungry and managed to rush the photo in order to devour the meal.  Week three, and we’ve hit strawberry season!  I went out and picked 12 pounds of berries at a local farm – Walnut Springs Farm – the majority of which went into the freezer for a batch of jam later, and possibly for a batch of mead at a later time.  The meal is a salad, but with lots of fun toppings.  On top of the lettuce and pea shoots are strawberries, goat cheese, smoked chorizo, garlic scapes, spring onions, and the homemade dressing which also included strawberries.  It was REALLY filling, and a perfect late lunch.  I have just enough leftovers for another!

Spring Salad with Chorizo and Goat Cheese:
Lettuce – Jack’s Farm
Pea Shoots – Charlestown Farm
Chevre – Shellbark Hollow Farm
Strawberries – Walnut Springs Farm
Chorizo – Countrytime Farm
Garlic Scapes – Jack’s Farm
Spring Onions – Jack’s Farm
Non Local – Balsamic vinegar, olive oil

One Local Summer 2013 – Week 2

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Week two!  We’re slowly seeing more vegetables show up at the market, and since the husband is away, I jumped at the chance to use mushrooms.  He’s not a fan of mushrooms, so when he’s away, I get to have my fill of them.  You might not be able to see it in the photo, but that’s a BIG portabella mushroom topped with ground pork, kale, spring onions, and chevre.  Pretty easy to make – browned the ground pork in a pot with the onions, mushroom stems, and then added the kale just until it was wilted.  Put a heaping scoop of that on top of the mushroom that had been marinating in olive oil and vinegar, topped it off with some crumbly goat cheese, and popped the whole thing into the oven until the mushroom was tender.  On the other side of the plate is a pile of kale chips.  I’ve heard people talk about how good they are, so I thought I’d give it a try.  They’re good, but they’re time consuming and really fragile – kind of like eating one thin layer of phyllo dough.  They were fun to try, and the entire batch of chips disappeared quickly, but I don’t think I’d make them again.  Overall, the meal was great, and the leftovers are already gone too!

Stuffed Portabella and Kale Chips:
Kale – Charlestown Farm
Chevre – Shellbark Hollow Farm
Ground Pork – Countrytime Farm
Spring Onions – Jack’s Farm
Portabella Mushrooms – Oley Valley Mushrooms
Non Local – salt, olive oil, vinegar

One Local Summer 2013 – Week 1

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Back at it again for the FIFTH year! We missed the first two weeks of the farmer’s market due to travel, but it seems like we didn’t miss too much. The market is really short on vegetables this year so far, and it seems spring has taken a hiatus for the weekend, with temperatures down in the 40s at the end of May.  Ridiculous!  Husband was pretty excited to get started on One Local Summer again, so he took the lead on the first meal of the year.

Just a re-cap, in case you’re just picking this up this year, One Local Summer involves making one meal a week through the summer using only locally sourced ingredients.  The end game is to eat better and reduce your carbon footprint by finding local sources for food instead of buying things that are trucked in from across the country.  In my experience, the food is FAR better in terms of flavor and quality, and if you have any questions about how it was grown, you can ask the grower in person!  My little market has also never had a single case of salmonella contamination or any recalls either.  It’s considered acceptable to use non-local ingredients like salt, pepper, oil, spices, etc, as long as the big ingredients are local.

The meal!  Husband had been itching to use his new smoker to cook up some pork ribs.  Our pig farmer finally had ribs back in stock, so we grabbed them up along with some HUGE asparagus (that’s a 9″ plate, for scale) and made a salad from some lettuce and spring onions.  Sadly, the dressing (not pictured) was not local, but that was the only big non-local item in the meal.  Here’s the rundown of ingredients and sources, and here’s to another One Local Summer!

Pork Ribs and Asparagus with Salad:
Pork Ribs – Countrytime Farm
Asparagus – Hoagland Farm
Lettuce – Jack’s Farm
Spring Onions – Jack’s Farm
Non Local – spices, salt, pepper, vinegar

One Local Summer 2012 – Week 5

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The husband is home again and took over full responsibility for this meal.  He went to the farmer’s market and picked everything out and even cooked it too!  The chicken is stuffed with spring onions, mushrooms, and blue cheese, served with grilled vegetables.  Again, all cooked out on the grill, and served with a local wine, Paradocx’s barn red.

Stuffed Chicken:
Chicken – Mt View Organics
Spring Onion – Jack’s Farm
Mushrooms – Oley Valey Mushrooms
Blue Cheese – Birchrun Hills Farm
Zucchini – Jack’s Farm
Carrots – Jack’s Farm
Wine – Paradocx, Barn Red
Non Local – Salt, pepper, olive oil