potatoes – Page 5 – Sheetar.com

One Local Summer – Week 22

By Sheetar 11 October 2010 7 February 2012

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

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

One Local Summer

One Local Summer – Week 21

By Sheetar 6 October 2010 6 October 2010

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

One Local Summer

One Local Summer – Week 20

By Sheetar 21 September 2010 21 September 2010

Pumpkin, again. Yeah when I get on a kick, I get on a kick, but at least here there are plenty of other ingredients involved. The recipe took a lot of searching – I wanted to use both bison and this little Long Island Cheese Pumpkin I brought home last week. Finally, I came across a recipe for Potato Topped Beef and Pumpkin Casserole which ended up being the perfect recipe to use for my new little casserole dish. Naturally, there were a few modifications. I didn’t have any carrots, so I used turnips instead. Left out the beef stock cube, and used three types of potatoes. The pumpkin makes for a great base, but the sweet pumpkiny flavor is mostly lost in the recipe – I suppose this works out okay, since the flavors all run together well, but I was expecting more smack-you-in-the-face pumpkin. Still, it’s delicious, and VERY much edible.

Oh and if you’re curious, the dish comes from Karin Lorenc on etsy.

Potato Topped Beef and Pumpkin Casserole:
Bison – Backyard Bison. Sirloin
Flour – Mill at Anselma. Bread Flour
Onion – North Star Orchard
Turnip – Maysie’s Farm
Long Island Cheese Pumpkin – Smith’s Produce
Red Wine – Paradocx. Barn Red
Sweet Potatoes – Brogue Hydroponics
Purple Potatoes – Unknown Vendor at Anselma
White Potatoes – Brogue Hydroponics
Non-local – Olive Oil, spices

One Local Summer

One Local Summer – Week 8

By Sheetar 9 July 2010 9 July 2010

Only the finest in outdoor cooking! This was last week during some of that AMAZING and beautiful weather we had. We busted out the new electric fondue pot and went to town with some beef broth fondue. There’s no real plate photo today because cooking meat and veggies in the broth gives you little bites here and there, a lot of conversation, and a relaxing and long dinner – perfect for a gathering of friends. Dear friend Debbie and her 4 month old son joined us for this meal and it was a really enjoyable evening. The ingredients list looks much shorter than usual, but it really was a filling meal and we certainly were not left hungry when the meat and veggies were gone.

Fondue:
Turkey – Mountain View Organics
Top Round Beef – Bethany Farm
Zucchini – Smith’s Produce
Potatoes – Smith’s Produce
Onions – Smith’s Produce
Baguette – Saint Peter’s Bakery
Non-Local – Beef Broth

One Local Summer

OLS: Week 5

By Sheetar 5 July 2009 5 July 2009

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!

One Local Summer

OLS: Week 4

By Sheetar 28 June 2009 28 June 2009

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.