Author: <span>Sheetar</span>

OLS: Week 6

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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

Congrats to Amber and Seth!

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Congratulations to Amber and Seth!   They invited me to be their photographer at their destination wedding in the Dominican Republic and I happily accepted.   They’re an adorable couple and it was hard to pick just two photos to post here! The small group at the reception felt like they had all been family for decades, it was a ton of fun to be there, and I’m really honored that I was invited to be part of the week. Congrats again, you two!

OLS: Week 5

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One Local Summer rolls on into week five.     I figured I’d switch it up a bit and do a breakfast meal this week before we left for the Dominican Republic.   Why yes, I spent most of June out of the country.     🙂

Potatoes in front are basic home fries in the skillet with potatoes (there were lots of potatoes) from last week’s run to the Anselma Mill Market.   The bacon on the side is from Country Time Farm and is becoming a fast favorite probably because it’s almost fresh off the pig with no nitrates.   In the back is a slice of frittata containing eggs picked up at Willow Creek Orchards from Pleasant View Farms, Tomatoes from Lancaster County, Garlic Scapes grown at Willow Creek, and Hendricks Swiss Cheese, and more bacon.

Non-Local ingredients used: Olive oil, salt, pepper

This was my first time visiting Willow Creek and I just love the store and the pick-your-own vegetable patch.   We brought home some turnips, snap peas, and carrots as well that I hope to use this week.   As previously mentioned, we were away most of the week in the Dominican Republic since I was flown in for a friend’s wedding to  be the  photographer – LOTS of great photos and I can’t wait to post them.   We had a lovely time and may even go back for a proper vacation maybe in the winter when it’s hopefully not quite so warm!

OLS: Week 4

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Week four!   This week was a full dinner for two and I may have cheated a little more than I usually do with the locality of all of the ingredients, but to do a meal like this, well, sometimes you have to do what works.   This week features most items coming from a trip to the Anselma Farmer’s Market.

The wine is the May Wine from the Mount Hope winery.   Not sure if the grapes in the wine are local or not though, but it was a great bottle of white wine.   In the back is a salad using red lettuce (still) from Week 3 and cucumbers from the Anselma Market.   There’s also a piece of Dillicious cheese from Week 3.   The blueberries for dessert are also from the Anselma Market and were perfectly ripe and delicious.   The main plate was the bulk of the cooking, but 100% worth the time involved.   The pork chops come from Wright’s Meats at the Anselma Market.   They were brined in a salt/water/maple syrup for about 5 hours.   The Maple Syrup we have is from Miller’s Maple in PA, so even though it’s not from around the corner, it’s closer than Vermont and still counts as local for me.   The chops were then browned quickly on the stove and put in a baking dish in the oven with a vinegar and maple syrup glaze that was basted over the chops every 15 minutes or so.   The idea isn’t mine, so I’m giving credit to Elise of Elise.com for the recipe which I modified a little, omitting the onions.   The potatoes are again from the Anselma Market and were tossed with olive oil and roasted in the oven.   There’s a dressing that goes on top of the potatoes, another recipe from Elise.com, which again I modified a bit to fit my local theme.   I used basil and oregano from the back deck, omitting the mustard and vermouth but adding vinegar.   Overall, pound for pound, the non-local ingredients I used when put in contrast with the local ingredients still keep the mileage total down.   So, even though it’s not 100% local, the spirit of local ingredients is there for sure, and the husband didn’t seem to mind if it was local or not, because he ate everything on the plate.   It was fun to make a nice dinner for two this week for something different and I’m glad I challenged myself to do so, especially when I’m the first to admit that I’m not a great cook and don’t necessarily enjoy the kitchen.   These past four weeks have taught me a lot already about my culinary skills (which I previously thought were non-existent) and that sometimes, cooking isn’t so bad, especially when the results taste SO good.

Not Local: Salad Dressing; sugar, vinegar, olive oil, pepper, salt (pork chops); olive oil, lemon juice, vinegar, salt, pepper (potato dressing).

I really need to start bringing around a notebook to the markets with me so that I can keep track of what comes from where.   These incredible vendors deserve credit and I never seem to be able to remember what comes from which stand, especially after the dinner is done and the  packaging is  in the garbage.

Scotland!

From June 13th to the 20th, I was in Scotland with the husband.   Husband had a class in Aberdeen for work, so I had a great excuse to go and play tourist.   The flights getting there were a little weird – I left from Philadelphia on Saturday and ended up at the hotel in Aberdeen on Sunday with the husband coming from Angola (Africa) straight from work, arriving a few hours after me.

Once settled, we went into town for dinner and wound up at Old Blackfriars for food and their incredible selection of cask ales.   Went back to the hotel and had a hard time falling asleep since the sun set and rise times are drastically different from those near Philadelphia.   The sun set at about 11pm and rose around 4am – we get about 9pm for the set and 5:30 for the rise.   The hotel’s black-out curtains did the trick though and we finally got some shut-eye.

Monday I took my time to explore the city.   Picked up a walking tour map from the tourism office and walked all over town, stopping off at the Duthie Park winter gardens.   By that point, I had made a HUGE circle around the city and was pretty hungry.   Thankfully, the husband called up and came into town for dinner.   We ended up at the Illicit Still for some neat atmosphere and great food.

Tuesday was spent on a castle tour in the local area.   Picked up the van outside the tourist office and went immediately to Crathes Castle and gardens.   Sadly, no photos were allowed inside the castle, but it was really neat to wander around and check out the rooms.   Outside was a beautiful garden that was in perfect bloom – talk about the right time to visit!   Then we went on to Stonehaven to wander around and check out the little fishing village.   I was able to take a walk out to the beach and dip my toes in the north sea.   It felt like ice water, but the view of the surrounding area from there was really gorgeous and it was nice to be alone on the windy beach and just take it all in.   Then we were on to Dunnottar Castle – a big ruin on a cliff with the waves crashing around you.   Very dramatic.   Also dramatic was the ridiculous staircase that led you down to the bottom of the cliff and then back up into the castle (lather, rinse, repeat to get back to the van).   100% worth it though and I got some incredible photos.   Got back into Aberdeen and met up with the husband at the hotel for dinner along with two of his classmates for a relaxed evening.

Wednesday was the rainy day, so I took a quick trip out to Wool for Ewe to check out the local yarn store.   From there I went to the Maritime Museum and the Art Museum to try and stay out of the cold and wet weather.   Also did a little bit of tourist shopping and finally went back to the hotel again for dinner with the husband and his classmates.

Thursday I took the train out to Inverness and went on a tour with Jacobite Cruises  after doing some shopping around the Victorian Market.   I picked up the bus in the center of town and took it down to the boat dock while a guide gave us a history of Loch Ness and some of the mystery behind the monster said to inhabit the huge freshwater lake.   Sadly, we didn’t see Nessie during our half hour cruise, but we ended up at Urquhart Castle so I guess that was okay.   The castle was another huge ruin and I had just enough time to run around with the camera and get some great photos.   After a short video on the history of the castle, I was back on the bus and taken into Inverness again just in time to catch my train to Aberdeen.   Got back to Aberdeen around 7pm and found the husband at the Irish pub, Malones  (yep, Irish pub, in Scotland).   We went over to Slains Castle Pub which was inside an old cathedral.   Really neat ambiance – the sort of place you’d expect Dracula to show up for dinner.   Then I went over to the Belmont Cinema Cafe to meet up with the Aberdeen Stitch ‘n’ Bitch  group.   Got in about a half hour of knitting (I showed up late) and then went back to Slains to meet up with the husband and go back to the hotel.

Friday, the husband was done with class for the week and we had scheduled a whisky tour, but it ended up being cancelled due to lack of interest (meaning, we were the only people who wanted to go on a whisky tasting tour on Friday, geez people).   We got on the train and ended up in Keith at the Strathisla distillery, the oldest constantly running legal distillery in Scotland.   Most of their whisky goes into the Chivas Regal blends, but we got to sample some of the distillery’s whisky that they sold outside of the Chivas brand.   A lot of the beer brewing knowledge we have helped us appreciate the tour more and understand the whole thing better.   We brought home a bottle of cask strength whisky that was aged in a sherry barrel.   Did a quick lunch in town and then went back to the hotel where the husband went straight to bed while I went down and grabbed dinner at the hotel’s bar.

Saturday was up early and on the plane back to home.

A few other things of note about the trip:

Seagulls.   Aberdeen has lots of them, and they’re the BIGGEST seagulls I have ever seen in my life.   I’m fairly sure they could eat most small dogs for dinner and not blink twice.   They’ve been known to go on shoplifting sprees  and attack people for whatever food they’re holding.   There’s even a facebook group dedicated to their demise.

Temperatures were about 60F for the high and only about 50F for the low.   The north sea pumps out some cold air that keeps the temperatures steadily cool.   There was only one day that it rained all day, Wednesday, but most days would give you a few brief periods of rain mixed with sun.   They say that if you don’t like the weather in Scotland, just wait 15 minutes – it’ll change.

To make things easier, the husband and I picked up a pre-paid SIM card for our phones at T-Mobile in Aberdeen for 5GBP.   I got a week’s free internet access which helped me out A LOT with the G1 phone I’ve got – I was able to pull up google maps wherever we were and know exactly where I was and where to go.   When the husband finished his classes, he’d call, we’d meet up, and it made life SO much easier.   Definitely worth the money.

The exchange rate sucked.   1.62 GBP to the US dollar.   And most of the prices, say a pair of jeans was 24.99 GBP.. about what you’d expect to pay for the same jeans in USD, just take out the pound sign and put in the dollar sign.   But NO!   No.   The exhange rate made them 1.62 times more expensive.

Just a few photos here, the rest are in this set on flickr.

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OLS: Week 3

I’m a little late on this one, but we spent all of week 3 in Scotland.   So, I think that’s okay, right?

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For the record, this was a lunch meal and I tend to go heavier on the green things and lighter on the meat for lunches, hence the big blob of green on the plate and little bitty blob of chicken.   In the back is red lettuce from Kimberton Whole Foods, marked as grown locally, unknown farm.   On top of the salad are little turnip chips – dehydrated turnip slices from turnips found at the Phoenixville Farmer’s Market during Week 1.   In the very front is that delicious back-porch dill and goat’s milk yogurt from Week 2 (frozen while we were away, and then thawed to enjoy again).   The chicken roulade is made with chicken  again from Eberly Poultry – pounded out thin.   Inside the chicken is dill and basil from the deck, bacon from Country Time Farm, sundried tomatoes from last year’s garden, and ‘Dillicious’ cheese from Clover Creek Cheese Cellar.

Not Local: Olive oil for cooking the roulade and the salad dressing.

This meal gave me a whole lot of leftovers since I used the whole pound of chicken for the roulade and will likely keep me well fed for the week.   I still have the leftovers from last week’s meal in the freezer too!   I think I’ll make a trip to the Anselma Market on Wednesday to find ingredients for Week four.   If anyone knows of a source of local flour, I’d love to hear about it!   I might be up to try my hand at home made pasta for something different.

OLS: Week 2

Week 2 of One Local Summer is cooked and consumed already.

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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?

OLS: Week 1

This is my first week doing the One Local Summer challenge.   Here’s my entry!

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In the front are some DELICIOUS oyster mushrooms from Oley Valley Mushrooms. In the back is a turkey breast from Mountain View Poultry, cooked up using the rotisserie in our mega toaster oven.   That toaster oven sees way more action than our big oven since it makes more sense for the two of us (and usually the one of me), using less energy and not heating up the whole house like the big oven does.   A 9×9 pan fits comfortably in the toaster oven which is generally more than enough for me.   The pesto sauce was made from the container full of basil on the back deck and was brushed on while the turkey was cooking as well as on the finished product.   Salad greens are from, well I can’t remember which farm was selling them at the Phoenixville Farmer’s Market, but they were the highlight of the whole plate, honest.   Crisp and fresh and very tasty.

Non-local items used: Olive oil (on the mushrooms, salad, and in the pesto sauce), Salt, Pepper, Pine nuts (Pesto sauce), and vinegar (salad).

Not bad for a first try, huh?   I found it really challenging to come up with something not using olive oil – I use it all the time and it’s difficult to think up a meal that doesn’t need some king of oil when cooking.   For next week, I think the dill plant will be up for a serious pruning.       🙂