One Local Summer 2015 – Week 18b

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The husband isn’t terribly fond of mushrooms, so what do I do when he’s gone?  Put mushrooms in ALL THE THINGS!  There are only a few foods that he’s not particularly fond of including mushrooms and fennel most notably, which happen to be two of my favorite things.  If fennel happened to be in season, it would be in this meal, but I had to settle for making a galette with mushrooms, onions, chorizo, and blue cheese.  I added a half an asian pear to the side, a salad with blue cheese dressing, and a glass of homemade cider.  We actually pressed and brewed that cider ourselves using apples from the house where my grandparents lived.  We have no idea what variety the apples were, but the trees gave up an incredible harvest last year and made for a tart, dry cider that’s exactly how I enjoy them most.  For the galette crust, I used a recipe from here that uses yogurt, substituting honey for the sugar.  I also added a tablespoon of lard instead of milk to help lighten the crust since goat’s milk yogurt is rather low in fat in comparison to a cow’s milk version.  It came out not quite flaky enough, which means more lard next time!  All in all though, the spice from the chorizo, paired with the onions and mushrooms came out incredible and I’m super happy with this one!

Ingredients:
Mushrooms –  Oley Valley Mushrooms
Cheese –  Birchrun Hills, Smoked Blue Cheese
Dressing –  Birchrun Hills
Onions –  Jack’s Farm
Tomatoes – Full Circle CSA
Lettuce –  North Star Orchard  and  Charlestown Farm
Cucumbers – Our Garden
Asian Pear –  North Star Orchard
Chorizo –  Countrytime Farm
Lard –  M&M Creek Valley Farm
Goat’s Milk Yogurt –  Shellbark Hollow
Flour –  Mill at Anslema, Whole Wheat Pastry Flour
Honey –  M&M Creek Valley Farm
Non Local – Salt, Pepper

One Local Summer 2015 – Week 18a

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Yep, still playing catch-up on posts, but I’m almost caught up.  This is the last meal husband made before heading out to work.  It’s basically veal parmigiana with squash, a salad, and a bowl of peaches and raspberries.  The veal was breaded with flour and a little cornmeal, double dipped in buttermilk, and fried up in a cast iron skillet with lard.  The sauce we had made from local tomatoes in a large batch and had plenty left around for this dinner.  We added sliced squash to the sauce to cook up as a side to the veal, and finished off the whole thing with a glass of Pinot Noir.  A pretty substantial meal for a One Local Summer dinner, and every bit of it delicious.

Ingredients:
Veal –  Birchrun Hills
Blue Cheese Dressing –  Birchrun Hills
Cheese –  Birchrun Hills, Equinox
Tomatoes – Clover Hill Farm
Buttermilk – Maplehofe Dairy
Lettuce –  Charlestown Farm
Raspberries – Our Garden
Peaches – Our Tree and  North Star Orchard
Wine – Sandcastle Winery
Squash –  Jack’s Farm
Flour –  Mill at Anslema, Whole Wheat Pastry Flour
Cornmeal –  Mill at Anslema
Lard –  M&M Creek Valley Farm
Non Local – Salt, pepper

One Local Summer 2015 – Week 17b

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Biscuits and gravy – true comfort food.  This is quickly becoming an occasional favorite of the husbands (and, let’s be honest, he’s not alone), and as I’m sitting here writing this up, I’m realizing just how much One Local Summer has encouraged us to cook more from scratch instead of eat out of boxes.  Eight years ago, I’m not sure we would have considered this worth the bother, but now?  ABSOFREAKINGLUTELY.  The biscuit dough is SUPER easy to make, and as of this round of One Local Summer, we’ve embraced that which is lard.  Lard!  Even the word has a negative connotation, and is used as an insult.  It isn’t a replacement for olive oil which is a far healthier fat, but when put up against butter, it’s got less saturated fat and more monounsaturated fat (the good kind of fat).  Of course, you want the stuff that’s un-hydrogenated, and I believe the tub we got from the farmer’s market is just plain rendered pork fat.  I honestly can’t tell a difference in the taste either.  To make things a little more healthy, we added a bowl of fresh berries and peaches, and of course that mug of cold brewed coffee.  A side note about the raspberries – the little invader raspberry bush that pushed under the neighbor’s fence into our yard has been producing about a cup of berries a day.  We’re happy to have this new addition to our garden and enjoy fresh berries almost every evening now!

Ingredients:
Buttermilk – Maplehofe Dairy
Sausage –  M&M Creek Valley Farm
Lard –  M&M Creek Valley Farm
Flour –  Mill at Anslema, Whole Wheat Pastry Flour
Raspberries – Our Garden
Peaches –  North Star Orchard
Non Local – Salt, Pepper, coffee, baking powder

One Local Summer 2015 – Week 16

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PASTA!  One of my favorites.  We had a few leftover jalapenos from prior dinners and husband thought, hey, jalapeno pasta!  I thought hey, that sounds like a fun thing, until I realized, later, that when you puree jalapenos, you basically make liquid pepper spray and aerosolize a little bit of it into the air when using the stick blender.  Suddenly, it was not such a fun thing.  However, already having the jalapeno puree in progress, I soldiered on and finished the pasta which did lend a nice spice to the dinner.  Not something I’d do again (I learned my lesson the hard way).  The sauce was made from local tomatoes in a gigantic batch along with peppers and onions.  The plate was  completed with pork Italian sausage.  It’s a pretty basic, classic sort of meal, but this is comfort food to me, coming from an Italian background.  Add that now almost mandatory tomatoes and cucumbers salad and a glass of wine and that’s a meal!

Ingredients:
Tomatoes – Full Circle CSA
Cucumber – My Garden
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Jalapenos –  Charlestown Farm
Tomatoes – Clover Hill Farm
Peppers – Clover Hill Farm
Onions – Clover Hill Farm
Wine – Chaddsford Winery, Proprietors Reserve
Non Local – homemade vinegar, salt, pepper, olive oil