Sheetar.com
One Local Summer

One Local Summer – Week 26

 , , , , , , , ,

DSC_5065

And I think I’m all caught up and to date finally with blog posts!  This week, marking one half year of local meals, was a Pumpkin Galette using a Long Island Cheese pumpkin I brought home from the farmer’s market.  I somehow managed to forget to grab some onions, so no onions, but I did end up using mushrooms simmered in some homebrew beer with garlic. Also substituted Chevre for the Fontina that the recipe calls for, and threw in some saffron that I grew this year (still incredibly excited about that discovery). And can I tell you? THIS WAS AMAZING. And filling. I could even see this done up in a casserole dish with some bison or even ham. Maybe I’ll throw a little bacon on next time. So many possibilities, but I’m definitely going to make this again!

Pumpkin Galette:
Long Island Cheese Pumpkin – Smith’s Produce
Saffron – My Garden
Sage – My Garden
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anselma
Trumpet Mushrooms – Oley Valley Mushroom
Garlic – Maysie’s Farm
Chevre – Yellow Springs Farm (This was their Holiday spice cheese, flavored with maple syrup and pumpkin pie spices)
Non-local – Butter, salt, Olive Oil

knitting, Socks

Speshul Snowflakes

 , , ,

Since the club cycle had completed for the year, I figured I ought to update on all the socks I’ve knit from the club yarn. The club is Sheepy Time Knits Speshul Snowflakes Yarn Club.  I really love how the club is set up, that there are two colorway choices and a wide variety of yarn choices every shipment.  You pick the yarn/colorway one month and then it’s shipped the next month making for 6 total shipments.  Back at the beginning of the club, I decided that I’d kit each shipment as it came in so that I’d still be knitting socks and the yarn wouldn’t go into the stash and be forgotten.  I’m really glad I kept up with it, and here are the results from a year’s worth of shipments.  Looking forward to next year’s club again and knitting more socks!

DSC_8490 Pattern: Hanging Vines Socks
Designer: Kelly Porpiglia
Needles: US 1 (2.25mm)
Yarn: Sheepy Time Knits, Sheepy Feet in, “Green Eyed Monster”
–Ravelry Project Link–

They are GREEN green for sure.  These have already gotten a ton of wear and I think I love them a little more every time I wear them.  The base yarn feels strong yet still soft and has incredible stitch definition.  Also, not even one little bit of pooling in that variegated colorway.  Not a single bit.
DSC_0519 Pattern: Komet
Designer: Stephanie van der Linden
Needles: US 1.5 (2.5mm)
Yarn: Sheepy Time Knits, Yarn That Shall Not Be Named in, “Teel Deer”
–Ravelry Project Link–

I’ve already blogged about these, but I still LOVE that colorway.  It’s funny how a knitted item can remind you of where/when you were knitting it and for me, these will always remind me of our trip to New Hampshire, knitting and cozy in the lodge while the husband was skiing.  And the epic adventure of showshoeing down Mount Washington.
DSC_1705 Pattern: Jabberwocky Socks
Designer: Mandie Harrington
Needles: US 1 (2.25 mm)
Yarn: Sheepy Time Knits, All Your Base in “Blackberry Martini”
–Ravelry Project Link–

The dyer designed these socks and I just couldn’t wait to get the yarn and cast on.  The construction of the sock is not typical and I really LOVE how she got the pattern on the side to go straight down to the foot.  And again, THAT COLOR.
DSC_3020 Pattern: Angler’s Loop Socks
Designer: Andrea Mules
Needles: US 1 (2.25 mm)
Yarn: Sheepy Time Knits, Panda Feet in “Creamsicle”
–Ravelry Project Link–

I probably could’ve knit the larger size on these for a little more ease around the cable, but they still fit fine.  The base is super squishy and comfortable and the cable was just enough knitting interest to keep me engaged but not overwhelmed.  Do you see what’s happening here?  Variegates, no pooling, tons of different patterns, but no pooling.  I’m still in awe.
DSC_4507 Pattern: Passerine Socks
Designer: Cookie A.
Needles: US 1.5 (2.5 mm)
Yarn: Sheepy Time Knits, All Your Base in “Foggy Dew”
–Ravelry Project Link–

So these were a challenge.  I just wasn’t feeling the pattern (it’s gorgeous, don’t get me wrong) and they took FOREVER to knit.  Totally worth it in the end, and the pops of green in the grey are just perfect.  See, again?  No color pooling.
DSC_5091 Pattern: Lichen and Moss Socks
Designer: Joanna Ryan
Needles: US 1.5 (2.5 mm)
Yarn: Sheepy Time Knits, Yarn That Shall Not Be Named in “Lichen”
–Ravelry Project Link–

Well when I found the colorway and did a search for “Lichen” in Ravelry, I just had to knit the pattern named Lichen and Moss.  Seemed perfect.  The simple yet elegant pattern was SO fast to knit (under a week!) and the color worked out perfectly.  This base is a big favorite of mine (Oh that stitch definition) and feels super strong yet completely enjoyable to wear.  And of course, no color pooling again here.
One Local Summer

One Local Summer – Week 25

 , , , , , , ,

DSC_5040

A friend pointed out, after the last post, that it’s definitely not summer anymore and perhaps I should change my title. I realized, at week 25, that we’re nearing a half year’s worth of local meals.  I’ve clearly somewhat lost my mind, but there are still new and incredible local vegetables out there and I’m determined to see if I can make it a whole year. The title is going to stand, because it started with a summer, and so long as there are vegetables growing, it’ll still be summer in my kitchen. I’m just going to not pay attention to those hard frosts we’ve already had. 🙂

This week! Dear friend Abbie was out for a visit and I subjected her again to a local meal. We made a chicken pot pie from scratch, and while the broth inside didn’t come out quite as thick as I would’ve wanted, the very vegetable-heavy chicken pot pie had us both coming back for seconds.

Chicken Pot Pie:
Daikon – Maysie’s Farm
Bread Flour – Mill at Anselma
Whole Wheat Flour – Mill at Anselma
Broccoli – Smith’s Produce
Onion – Maysie’s Farm. One red, one white.
Garlic – Maysie’s Farm
Carrots – Maysie’s Farm
Trumpet Mushrooms – Oley Valey Mushrooms
Chicken – Mountain View Organics
Non-local – Butter, salt, sugar

One Local Summer

One Local Summer – Week 24

 , , , , ,

DSC_4856

So this is almost getting so easy that I’m thinking I just might be able to continue this all year long. This past week (yeah, still catching up) was a Spaghetti Squash Carbonara. It’s definitely the time of year for the Spaghetti Squash and I’ve REALLY come to love them since discovering them this year. The recipe came from the Food Network and I only made one change, cutting the bacon amount in half (it just didn’t seem necessary to use a half pound!). The resulting dish was incredible and pretty easy to make. I did need to use a few more non-local ingredients than normal, but the dish was still 90% or more local.

Spaghetti Squash Carbonara:
Spaghetti Squash – Smith’s Produce
Onion – Maysie’s Farm
Bacon – Countrytime Farm
Eggs – Smith’s Produce
Garlic – Maysie’s Farm
Non-Local – Salt, Pepper, Piave Cheese, Wine

Fiber Festivals

Rhinebeck 2010

 , , , , ,
RhinebeckMosaic So I swear, sometimes I actually post about knitting and yarn and things like that.  October 16 and 17 was the annual New York State Sheep and Wool Festival, more commonly referred to as Rhinebeck.  It’s become an annual knitter tradition to go up for the weekend and enjoy fall, the beautiful leaves, snorgling sheep, checking out everyone’s incredible knitwear, and most importantly, SHOPPING.  I’m going to keep it short and say that we had an AWESOME group carpooling to the festival and it was pretty much an epic weekend (THAT’S WHAT SHE SAID!  HA!).  I came home with probably more than what I intended to buy, but I love everything and really really badly want to knit all the things right now.  I still need to get together a post about the awesome sweater I wore to show off, but that’s for later.  Can’t wait for next year!




Link to full flickr set, including acquisitions!

One Local Summer

One Local Summer – Week 23

 , , , , ,

DSC_4668

Here’s where I admit that we were a few days late getting this one done, but I’m catching up! This is a local version of Shepherd’s Pie using ground beef and local vegetables. It’s a really simple comfort food to make, easy to put together, bake, and voila! Local dinner. No real recipe on this one, just brown the beef, add vegetables, top with mashed potatoes and bake in the oven at 350 for about 30 minutes.

Shepherd’s Pie:
Ground Beef – Bethany Farm
Radish – Maysie’s Farm
Onion – Maysie’s Farm
Carrots – Maysie’s Farm
Potatoes – Smith’s Produce
Non-Local – Olive Oil, Spices.

One Local Summer, recipes

One Local Summer – Week 22

 , , , , , , , , , , , , , , ,

DSC_4482

The husband decided that we ought to use up some ground bison and make his own special on-the-fly version of Italian Wedding Soup. This was a collaborative effort, and what we came up with is absolutely incredible. It’s far from traditional, but it was incredibly delicious and definitely something that will be made again. We had made chicken wings the night prior (boil wings, then throw on grill to crisp) so we had the chicken stock on hand already. Other than that, the recipe is below, feel free to print, use, and enjoy!

Italian Wedding Soup:
Bison – Backyard Bison
Red Onions – Maysie’s Farm
Garlic – Maysie’s Farm
Egg – Mt View Organics
Bread – LeBoon’s Homemade
Cilantro, Sage, Basil – My Garden
Carrots – Maysie’s Farm
Potatoes – Smith’s Produce
Chicken Broth – Boiled down from Mt View Organics wings (Tuesday Night’s dinner!)
Non-Local – Salt

Italian Wedding Soup Print Print
Ingredients – Meatballs Ingredients – Soup
1 lb ground bison 10 cups Chicken Broth (from 2lbs chicken, boiled)
2 cloves garlic, minced 2 Small Red Onions, Diced
1 egg 2 Carrots, sliced
1 slice Italian Bread, crumbled 8 Small Potatoes, cubed
Cilantro, Sage, Basil to taste 1 tsp Salt
12 large leaves of Spinach, chopped
Instructions:
  • Preheat oven to 350F.  Break egg into bowl, add bison, garlic, crumbled bread, and spices, mix together well with hands.
  • Roll into 1″ round meatballs, place on greased cookie tray and bake in oven for 20 minutes.
  • Heat broth on medium-high in large stock pot.
  • add onions, carrots, potatoes, and salt and simmer while meatballs are cooking.
  • Add meatballs to pot and simmer for 15 minutes.
  • Add spinach and simmer until wilted.
  • Top with your favorite grated cheese and enjoy!
  • Makes approximately 14 1-cup servings
    		•  DSC_4482
    One Local Summer

    One Local Summer – Week 21

     , , , , , , , , ,

    DSC_4341

    The husband has returned home and planted himself in the kitchen. I can’t say I mind, when the result is an amazing crock pot meal. He took a Bison chuck roast out of the freezer and threw in all manner of vegetables and fruit that I had from the farmer’s markets and came up with something AMAZING. The bison was SO tender after cooking for five hours and the way the flavors blended together was really a work of art. I think I’m still in a food coma over this one!  It was all served over some home made noodles using Whole Wheat Pastry flour and Buckwheat flour from the Mill at Anselma.

    Crock Pot Bison Roast:
    Bison Chuck Roast – Backyard Bison
    Onion – North Star Orchard
    Purple Potatoes – Unknown Vendor at Anselma
    Apples – North Star Orchard
    Noodles – Egg from Mt View Organics, Flour from the Mill at Anselma, Buckwheat flour from the Mill at Anselma
    Peppers – My Garden
    Wine – Paradocx
    Beer – Homebrew Imperial Blonde
    Sage – My Garden
    Cilantro – My Garden
    Basil – My Garden
    Non-Local – Spices