Tag: <span>cheese</span>

Tag: cheese

One Local Summer

One Local Summer 2013 – Week 8

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I finally had a chance to incorporate pasta this week!  I had some peaches and golden beets from Saturday’s farmers market trip, so I incorporated those into the pasta and sauce, using a puree of the beets and peaches to be my liquid in the pasta dough (1/4 cup liquid to 1 cup flour).  What’s great about making your own pasta is that you can substitute any liquid or puree and make some really neat pasta.  The color doesn’t show up in this one, but the flavor did – the peaches added an interesting sweetness.  The sauce was made from a whole bunch of leftover vegetables in the fridge.  I had some tomatoes on hand, threw in onions, garlic scapes, and the leftover puree from the pasta.  It made the sauce a more orangey color, but was still delicious.  The chicken sausage was leftover in the freezer from the prior chicken vendor at the market who moved to Florida over the winter.  I miss her, but I did stock up well before she left!

Peachy Pasta with Potatoes and Chicken Sausage:
Chicken Florentine Sausage – Mountain View Organics
Potatoes – Jack’s Farm
Whole Wheat Pastry Flour – Mill at Anselma
Garlic Scapes – Jack’s Farm
Clipper Cheese – Birchrun Hills
Tomatoes – Jack’s Farm
Golden Beets – Charlestown Farm
Onion – Jack’s Farm
Non local – Olive oil, salt, pepper

One Local Summer

One Local Summer 2013 – Week 5

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Another week down.  This week’s inspiration came from a few different sources.  I want to say it was on Google+ that I heard someone talking about putting chicken in the crock pot and then shredding it like pulled pork.  Brilliant!  I found cabbage at the farmer’s market and decided to combine the two to make cabbage wraps.  Pitas or other types of wraps won’t be local so this is my substitute for wraps.  Works WAY better than lettuce since lettuce can be a little fragile, but the cabbage held up really well.  Sugar snap peas are a big favorite around here and we tend to just eat them raw (and they disappear quickly that way).  The chicken was stuffed in the crock pot with some homebrew beer and spicy peanut satay-like sauce for a few hours, until it shredded apart easily.  The drink in the back (frozen fruit smoothie) is not local, but it was a part of dinner, so I let it hang out in the photo anyway.  We had a lovely bit of weather this week, so dinner was outside on the patio.

Cabbage Wraps:
Cabbage – Charlestown Farm
Zucchini – Jack’s Farm
Garlic Scapes – Jack’s Farm
Fat Cat Cheese – Birchrun Hills
Chicken – Deep Roots Valley Farm
Non Local – Sauce, beer

One Local Summer

One Local Summer 2012 – Week 19

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Another week all on me.  We finally got a REALLY ripe watermelon from the garden.  So ripe, it practically burst open the second I started to cut. The watermelon naturally has this glowy orange-yellow inside, so no, your monitor isn’t off.  The garden is pretty small, so I usually only get one watermelon, but that’s enough for me.  A local farm was offering a new product, veal kielbasa, so I jumped on it and got the last package.  It was delicious!  Spiced just right.  I decided to pair it with some zucchini (we’re STILL getting zucchini from the garden) cooked with onions and shitake mushrooms.  The neighbors and I have a little garden exchange program going on, so I picked up a bunch of peppers from them which I sliced, grilled, and stuffed with cheese from the same farm that had the kielbasa.  The beer is a maple porter, homebrewed with maple syrup from the state, even if the malt and grains aren’t locally sourced, I’ll call it part local.

Kielbasa with vegetables and watermelon:
Kielbasa – Birchrun Hills Farm
Cheese – Birchrun Hills Farm
Peppers – Neighbor’s Garden
Watermelon – Our Garden
Mushrooms – Oley Valley Mushrooms
Onion – Jack’s Farm
Non local – olive oil, salt, pepper

One Local Summer

One Local Summer 2012 – Week 16

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In a move of colossal idiocy, I formatted the card that contained the meal photo for this week, and wrote right back over it with some lovely portraits from a family session.  *FACEPALM*  So, I will describe the meal instead, which won’t be as good as the photo, because the photo was really really good, and I can’t believe I did that.

It was husband’s last week home, and he did the shopping at the Farmer’s Market, bringing home a big chunk of Pork Butt to feed to the crock pot.  It simmered in there all day with some home made hard cider (apples sourced locally) and maple sugar, and was falling apart at dinner time.  SO tender and juicy.  Next to that, on the plate, was a pile of mashed potatoes which had been mixed together with caramelized onions and garlic.  Next was steamed and sauteed garlic string beans.  Then we had grilled roma tomatoes from our garden, and finally grilled peaches with Fat Cat cheese (the highlight of the plate for me).  Seriously, those peaches were delicious and inventive, and something I would’ve never thought to have made.

Epic Meal that you’ll Never See:
Pork – Countrytime Farm
Maple Sugar – Miller’s Maple
Hard Cider – with apples from Linvilla Orchard (I think?  This was brewed a while ago!)
Garlic – Jack’s Farm
String Beans – Jack’s Farm
Onions – Jack’s Farm
Potatoes – Jack’s Farm
Cheese – Birchrun Hills
Tomatoes – My Garden
Peaches – North Star Orchard
Non Local – Salt, Pepper, various spices, cider vinegar

One Local Summer

One Local Summer 2012 – Week 15

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Just something simple for breakfast this time.  This is a frittata, the cooking world’s way of using up leftovers in the fridge. You can throw anything in the pan, cover it in eggs, toss it in the oven and VOILA!  Frittata.  This one has potatoes, tomatoes, onions, and a little cheese.  Add a slice of melon on the side, and you’ve got a nice looking plate for breakfast.

Frittata:
Melon – Smith’s Produce
Tomatoes – My Garden
Potatoes – Maysie’s Farm and Jack’s Farm
Onion – Maysie’s Farm
Cheese – Birchrun Hills
Eggs – Mt View Organics
Non Local – Salt, pepper

One Local Summer

One Local Summer 2011 – Week 13

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This one is pretty basic, but sometimes something simple is all you need.  Plus, I’d gathered about 8 green peppers from our two plants in the garden and this seemed like the best idea, especially after I found the FrankenOnion at the farmer’s market.  Seriously, the biggest onion I’ve ever, ever seen.  Add in some yummy bison sausage, and folks, we have a meal.  Minimal cooking and prep time, and it was just perfect.

 

Sausage and Peppers:
Bison Sausage – Backyard Bison
Green Peppers – My Garden
FrankenOnion – North Star Orchards
Blue Cheese – Birchrun Hills Farm
Bread – Sweetwater Baking
Non Local – Olive oil, salt, pepper

One Local Summer

One Local Summer 2011 – Week 12

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This week’s inspiration came in the form of beets.  I’d seen a few recipes around the interwebs about how to make beet pasta.  Having found beets at the farmer’s market the other week, I decided to give it a go.  The recipe is below, but the basics are to roast the beets, make a puree, and then make pasta as usual, but use 1/4th cup beet puree instead of an egg or water.  Perfect!  The color came out so vibrant, but leeched a little into the water while boiling, so the finished cooked pasta was light pink instead of deep purple.  Still incredibly beautiful and different.  We decided to go with a cheese/alfredo type sauce to top it off (marinara sauce just didn’t seem right), and add some turkey and grilled zucchini to finish off the red, white, and green theme for this plate.  Turned out amazing, and the sauce, while calorie packed full of fancy cheeses, was DELICIOUS.  Just a spoon full is enough!

Beet Pasta with Cheese Sauce, Turkey, and Zucchini:
Turkey Breast – Mountain View Organics
Zucchini – Back Yard Garden
Beets – Charlestown Farm
Whole Wheat Pastry Flour – Mill at Anselma
Onions – Charlestown Farm
Garlic – Charlestown Farm
Equinox Cheese  – Birchrun Hills Farm
Blue Cheese – Birchrun Hills
Goat Cheese (Oregano & Paprika) – Yellow Springs Farm
Smoked Sea Salt – Pureblend Teas
Wine – Chaddsford Winery (Pierreno Grigio)
Non Local  – Olive Oil, Pepper

 

Beet Pasta Print Print
Ingredients
3 average-sized beets
2 tbsp olive oil
1 cup whole wheat pastry flour
Instructions:
  • Preheat oven to 350F.  Wash beets and remove greens.  Wrap in aluminum foil with 1 tbsp olive oil drizzled on top.  Bake for 30-45 minutes or until tender.  Allow to cool and remove skins.  Process into about 1/2 cup puree.
  • Put 1 cup whole wheat pastry flour into bowl, making a well in the middle.
  • Add in 1/4 cup beet puree and 1 tbsp olive oil.
  • Mix together with your hands and kneed until dough is firm and not sticky.  Add water or flour if dough is too dry or wet.
  • Either roll through a Kitchen Aid Pasta roller/cutter or by hand with a rolling pin and knife.
  • Hang pasta and allow to dry or boil right away and enjoy!
One Local Summer

One Local Summer 2011 – Week 9

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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 Brisket:
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