OLS: Week 13

OLS: Week 13


One Local Summer’s last meal is on the table and consumed already.   I can’t believe we made it to the end of the challenge and participated in every single week!   This week, we threw a whole chicken in the smoker with some barbeque sauce leftover from the pulled pork sandwiches and let her cook up while some zucchini, garlic, basil, onions,  and peppers were simmered together with last year’s tomato sauce from the garden.   I decided to pop open a jar of the zucchini pickles, and WOW are they delicious.   Definitely worth doing again next year.   Non-Local ingredients include some vinegar, mustard seed, turmeric (pickles), olive oil, and  McCormick’s Chicken Rub.   Here’s the rundown of local ingredients.

Zucchini: My Garden
Basil: Back Deck Garden
Peppers: My Garden
Garlic: Willow Creek
Onions: North Star Orchard
Chicken: Mt. View Organics
Barbeque sauce: Leftover from Week 11
Wine: New Hope Winery’s Raspberry Wine

Final thoughts – I’m SO glad I participated in this year’s challenge and I can’t wait to do it again.   This challenge has gotten me into local foods and has actually gotten me cooking (something that shocked and amazed my family and friends).   I hope to continue doing one local meal a week since our Phoenixville Farmer’s Market is open year-round and I can get most items (except for seasonal vegetables) regularly.   Thanks to the folks at FarmToPhilly.com for hosting the challenge!

One comment

  1. something that shocked and amazed my family and friends

    Don’t forget pleased, because now I have sampled some of your very own cooking and it is as delicious as I always knew it would be. Also PICKLES NOM.

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