Another meal by the husband, and the last one for a few weeks, unfortunately, as he’s back out to sea. This one is pretty basic, but I just cannot get enough of those grilled vegetables. We have a pork tenderloin and then carrots, potatoes, snap peas, and zucchini all tossed into the grill. The vegetables were cooked toether in the grill wok with some salt, pepper, and olive oil, and the tenderloin was covered in a seasoning blend that isn’t local (Maple Jalapeno seasoning from Cabela’s), but is OH SO VERY GOOD. Hopefully our little garden will be producing some vegetables soon. The zucchini plants both have wee little baby zucchini on them, there’s a teeny watermelon, and loads of marble-sized tomatoes.
Pork and Vegetables:
Pork Tenderloin – Countrytime Farm
Zucchini – Jack’s Farm
Potatoes – Jack’s Farm
Snap Peas – Charlestown Farm
Carrots – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Non Local – Olive oil, Salt, Pepper, Maple Jalapeno Seasoning
The bison vendor at the Phoenixville Farmers Market caught my husband’s eye this past Saturday. We decided on brisket for this week’s meal, and brisket it was. He decided to cook it in the smoker (the temperature is around 200-250 constantly) and lay on the smoke (applewood and hickory) pretty thick in the beginning. It was also coated with a dry rub of a whole bunch of spices/seasonings (some non local, but I think that’s okay). I think it worked out really well – the smoky flavor came out, but the meat was still tender and juicy. The veggies were steamed quickly and tossed with some olive oil.
Bison – Backyard Bison
Sugar Snap Peas – North Star Orchard
Carrots – Charlestown Farm
Cheese – Birchrun Hills (Fat Cat & Matilda’s Summer Tomme)
Sesame Semolina Bread – St. Peter’s Bakery
Maple Sugar – Miller’s Maple
Non Local – olive oil, paprika, pepper, garlic powder, salt
We had an unexpected trip away from home, but still managed to hit the Anselma Farmer’s Market, and with some help from our freezer, got a meal together for One Local Summer. It’s pretty basic, but was nonetheless delicious. The husband cooked the steak to perfection (read: brown and fully cooked the whole way through – I like my steaks WELL WELL done) and topped it with some delicious goat cheese, threw together a salad, and found some sugar snap peas to add as a vegetable. It was all last minute, but we made it!
Bison Delmonico Steak w/ Salad:
Bison Delmonico Steak – Backyard Bison
Sugar Snap Peas – Brogue Hydroponics
Mesclun mix – Maysie’s Farm
Strawberries – Brogue Hydroponics
Cucumbers – Brogue Hydroponics
Blue Cheese – Birchrun Hills Farm
Italian Herb Goat Cheese – Yellow Springs Farm
Smoked Sea Salt – Pureblend Teas
Wine – Chaddsford Pinot Noir
Non Local – Olive oil, Pepper, Salad Dressing
Week six of One Local Summer and it’s almost the mid-point of the thirteen week challenge. The husband decided to take the lead on this week’s meal with no objection from me. In the back is a pile of mashed turnips and carrots with maple sugar added for flavor. Clockwise, next is a Bison Meatloaf using ground bison, tomatoes, garlic scapes, swiss cheese, an egg, and last year’s frozen tomato sauce. Finally, sugar snap peas finish the plate. In the wine glass is a Strawberry wine. It was a great meal, and even better, I didn’t have to cook it!
Rundown of ingredients:
Turnips: Willow Creek Orchards
Carrots: Willow Creek Orchards
Maple Sugar: Miller’s Maple
Bison: Backyard Bison
Garlic Scapes: Willow Creek Orchards
Tomatoes: Lancaster County (via Willow Creek)
Tomato Sauce: My garden, last year
Egg: Pleasant View Farms (via Willow Creek)
Swiss Cheese: Hendricks (via Willow Creek)
Snap Peas: Willow Creek Orchards
Wine: Mount Hope Vineyards
Week 2 of One Local Summer is cooked and consumed already.
I did say dill last week right? I should’ve said yogurt would be the theme of this week’s meal. Let’s go over what’s on that plate. In the front, Sugar Snap Peas picked up at Kimberton Whole Foods (KWF) in Kimberton, PA. They were labelled as being grown locally, but didn’t mention which farm. The skewered chicken, also found at KWF is from Eberly Poultry and was marinated in olive oil and lemon juice before being tossed on the grill. The sauce over the chicken is a sort of cucumberless tzatziki sauce using goat’s milk yogurt from Shellbark Hollow Farm and dill from the deck planter. In the back is wilted turnip greens from the Phoenixville Farmer’s Market with a few sun-dried tomatoes from last year’s garden (roasted and then frozen, thawed, dehydrated). Dessert is the same goat’s milk yogurt with some fresh Lancaster County farm-stand strawberries blended in.
Non-local ingredients: Olive Oil, lemon juice, spices (marinade for the chicken)
Now let’s go over why I LOVE LOVE LOVE this meal. First, my obsession with dill – it’s limitless. I pretty much believe that dill belongs in everything and I love the Oregon Herb bread that the Great Harvest Bread Company makes because the herb pretty much means dill. Sadly, I don’t think cucumbers are in season around here yet, but even without the cucumber, that tzatziki sauce was delicious. MMMmm dill. And the chicken with the marinade worked out perfectly – so soft and juicy and DELICIOUS. But, my new find of the week and a new favorite is that goat’s milk yogurt from Shellbark Hollow Farm. There’s something about the goat’s milk that gives the yogurt a little extra zip or zing or pizzazz. You should go and check out the website for Shellbark Hollow and watching the “awwwww” inspiring videos on the goat of the month page. I have a feeling that the goat’s milk products will be making a regular appearance in my diet now that I’ve found out how incredible they taste. And now, as I sit here and digest that wonderful meal, I’m already making plans for the leftovers.. Frozen Goat’s Milk Strawberry Yogurt anyone?