Tag: <span>potatoes</span>

Tag: potatoes

One Local Summer

One Local Summer 2013 – Week 15

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The husband took lead on this dinner and I’m glad to have him back again!  I don’t know why we never thought of it before, what with the Bison vendor and the pork vendor just a booth away from eachother, but we finally did it – Filet Mignon wrapped in bacon!  One of the most delicious combinations to ever grace the grill, and the husband managed to cook the filet exactly to my specifications (brown the whole way through, but still tender, yes, I know I’m a freak about how red meat is cooked).  The bacon kept the filet extra juicy and it really is a winning combination.  To finish off the plate, we had a grilled peach covered in Equinox cheese, and potatoes grilled with onions and garlic.  Good ole meat and potatoes, but a classy meat and potatoes, I think.  Such a shame there isn’t more!  And, before I forget to mention it, there really is nothing in the world better than nitrate free bacon from our favorite pork vendor at the market – this stuff is SO SO SO beyond anything I’ve ever gotten in the grocery store.

Bacon Wrapped Filet with Potatoes and a Grilled Peach:
Bacon – Countrytime Farm
Blue Potatoes – Jack’s Farm
Onion – Jack’s Farm
Garlic – North Star Orchard
Cheese – Birchrun Hills
Bison Filet Mignon – Backyard Bison
Non local – Olive oil, salt, pepper

One Local Summer

One Local Summer 2013 – Week 14

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Veal Marsala! One of the husband’s sisters was visiting and this was a quickie last minute meal for us.  We decided that the veal should be breaded, which turned out to be easier than I thought!  Add some potatoes and mushrooms cooked in a kinda-local wine, and we have a meal!  The wine is a  Marechal Foch from the Flag Hill Winery in New Hampshire, and the proceeds benefit the local Human Society.  We visited the winery on vacation and brought this back with us, so while it’s not really local, I’m allowing it since it travelled with us, and didn’t make a special extra trip on a truck.  Everything came together wonderfully, and having those two colors of potatoes on the plate was really fun.

Veal Marsala:
Veal – Birchrun Hills
Blue Potatoes – Jack’s Farm
Yellow Fingerlings – Brogue Hydroponics
Mushrooms – Oley Valley Mushrooms
Wine – Flag Hill Winery
Egg – Deep Roots Valley Farm
Flour – Mill at Anselma
Non Local – salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 13

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Breakfast, a classic, and a sort of lazy way to get at making this week’s meal.  Not going to lie, I’m starting to lose steam on this, being busy and having little time to cook, but hey, breakfast is a meal, so it works.  In the back is a bowl of nectarines (SO GOOD, it’s like the sun was leaking out of them).  On the main plate are blue potato home fries, pork sausage, a chunk of goat’s cheese, and scrambled eggs.  A pretty hearty breakfast, and to top it all off, my usual double shot of espresso (not local, but absolutely necessary).  I’m a little behind on posts, but I swear I’ll catch up!

Sausage, Eggs, and Potatoes:
Blue Potatoes – Jack’s Farm
Eggs – Deep Roots Valley Farm
Chevre – Shellbark Hollow Farm
Pork Sausage – Countrytime Farm
Nectarines – North Star Orchard
Non Local – Espresso, salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 9

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Husband is back on cooking duty with this one.  Meat and potatoes, couldn’t you tell?!  We had missed out on getting the pork butt at the farmer’s market for a few weeks since the pork vendor was sold out, but we managed to score one this week.  Husband rubbed the butt (HURRR) with his own blend of paprika, maple sugar, toasted onion powder, garlic powder, salt, and pepper.  The rub isn’t all local, but it’s the smallest part of the meal, so we’ll allow it.  The pork butt went into the smoker for six hours at which point, we deemed it done.  On the back of the plate is a summer favorite around here, a grilled peach with blue cheese, then potatoes, and red cabbage cooked in balsamic vinegar (on the grill in tin foil).  Pretty easy, and all cooked outside, keeping the house cool!

Pork Butt with Vegetables:
Pork Butt – Countrytime Farm
Cabbage – North Star Orchards
Potatoes – North Star Orchards
Peaches – North Star Orchards
Blue Cheese – Birchrun Hills
Non local – balsamic vinegar, pork rub, salt, pepper, olive oil

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 2012 – Week 25

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Breakfast!  This is another don’t adjust your monitor type meals.  Yes, those are potatoes, and yes, they’re sort of a purplish blue.  AND, I grew them myself!  I’d always wanted to try potatoes in the garden, but we have really terrible clay-filled soil and it didn’t seem like they’d work given the soil we have (we’re working on that, tilling in compost every year, but it takes time).  I found something online this year about planting potatoes in big barrels or planters, so I gave that a go.  Unfortunately, I think a got a very late start with them, so I only got two smallish potatoes (plus two wee little potatoes I’m using as ‘seeds’ for next year) and they amounted to what’s on the plate.  They’re blue potatoes, which is what makes them so neat.  They seem to have a higher starch content and are a little firmer than regular potatoes, but cook up just yummy as home fries.  There’s also sausage and scrambled eggs, and since I slept in a little this morning, it ended up being a perfectly sized plate for brunch.  The mug has Lemon Gingersnap tea in it to finish off the meal.

Home Fries, Eggs, and Sausage:
Eggs – Mt. View Organics
Potatoes – My Garden
Sausage – Countrytime Farm
Non local – Salt, Pepper, Olive Oil

One Local Summer

One Local Summer 2012 – Week 22

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Another week down, this one cooked by the husband.  Husband had an outing with a friend to go ‘hunting’ for quail and pheasant.  They managed to get a few, and this is part of the result of that.  The hunt was local-ish so we’re calling it good for the Local Summer.  The dish is basically Waterzooi (a Belgian chicken stew) made local.  Waterzooi typically has cream added to it, but goat’s milk was easier to find, so we went with that.  The vegetables can be different depending on who you ask, so we’re pretty good there, using mushrooms, leeks, carrots, celeriac, onions, potatoes, and sage.  Everything was simmered together in a big pot with chicken stock we saved from the last time we did wings (using locally sourced chicken wings), so it’s very very local there.  The only thing that’s not are the spices.

Quail Waterzooi:
Quail – hunted and shot locally
Mushrooms – Oley Valley Mushrooms
Leeks – North Star Orchards
Carrots – North Star Orchards
Celeriac – Jack’s Farm
Onions – Jack’s Farm
Potatoes – Jack’s Farm
Goat’s Milk – Shellbark Hollow Farm
Sage – Back deck planters
Non Local – spices, salt, pepper

One Local Summer

One Local Summer 2012 – Week 20

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I decided to go for something well outside my comfort range this week.  I’m not the world’s most daring cook, and tend to stick with easy things that I know.  I saw that our local poultry farmer had cornish hens, so I figured hey, wee little chicken, if anything goes wrong, I’m not ruining a whole bird.  In fact, she gave me a few ideas and some tips, and it came out great.  The wee little bird is stuffed with apples from our local orchard and some onion.  The potatoes and acorn squash were cubed and put in tin foil on the grill, as was the hen.  Everything came out great and made for a very filling meal.  I just love being able to cook everything on the grill and not make a mess of the kitchen!

Cornish Game Hen, Potatoes, and Squash:
Hen – Mt View Organics
Potatoes – Jack’s Farm
Acorn Squash – Charlestown Farm
Apples – North Star Orchard
Onion – Jack’s Farm
Non local – spices, olive oil, pepper, salt