Tag: <span>tomatoes</span>

Tag: tomatoes

One Local Summer

One Local Summer 2014 – Meal 4

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DSC_0288The husband is home again and took over for One Local Summer for this meal.  We have fries, sausage, a bowl of tomatoes, and a seasonal favorite, a peach with blue cheese!  We had planned to do everything on the grill, but a crazy rain storm and lack of propane pushed us inside.  We did finally have occasion to use our homemade vinegar though, so that was a neat addition and worked really well with some oil over the tomatoes.  We soaked the potatoes in salt water before frying, and that really worked out much better than previous attempts.  Not a bad meal for a stormy evening!

Ingredients:
Peaches – North Star Orchard
Blue Cheese – Birchrun Hills
Potatoes – North Star Orchard
Beer Brats – Backyard Bison
Tomatoes – Hoagland Farm
Non Local – malt vinegar, oil, salt, pepper,

One Local Summer

One Local Summer 2013 – Week 22

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CHILI! My favorite, and the first time we’ve been able to pull this off as a one local summer meal.  Our local orchard, North Star, had been experimenting with growing beans and drying them, so we finally got a harvest and my FIRST thought upon seeing them at the market was CHILI!  Husband again took the lead on this since he’s the chili master and had this amazing stuff simmering in the crock pot all day.  I can honestly tell you that the only thing holding us back from the chili was the beans, and we had been pretty much doing this locally anyway, using bison instead of cow beef since it makes the resulting chili way less greasy.  The whole meal together on the table was incredible – the asian pears were heated up a bit and drizzled with maple syrup.  We managed to get enough tomatoes from the volunteer tomato plants to put in salads, so that worked out great.  Really can’t wait to do this again!

Chili with Cornbread and Salad:
Bison – Backyard Bison
Hot Bison Sausage – Backyard Bison
Beans – North Star Orchard
Celery – North Star Orchard
Peppers – Jack’s Farm
Jalapenos – Charlestown Farm
Onions – Jack’s Farm
Tomato sauce – Homemade, frozen from prior harvest
Tomatoes – Our Garden
Asian Pears – North Star Orchard
Cornmeal – Mill at Anselma
Flour – Mill at Anselma
Maple Sugar – Miller’s Maple
Cheese – Birchrun Hills
Salad Greens – Jack’s Farm
Non Local – cocoa powder, salt, pepper, olive oil, balsamic vinegar

One Local Summer

One Local Summer 2013 – Week 16

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Stuffed Peppers, One Local Summer style!  The Anselma market had these huge red peppers and I couldn’t resist.  We used ground pork, tomatoes from our own garden, and instead of rice, wheat!  The substitution worked out really well, and in fact, I think I might prefer it – the wheat is really much more flavorful than rice, even if it takes longer to cook.  Add to that a big chunk of cantaloupe and some potatoes, and it makes for a very filling dinner.  It really came out well and I’m SO glad we had leftovers.  Yeah, I know I’m behind on blogging again – this was actually prepared a few weeks ago, before vacation, but I’m just finally getting it online now.  Oops.  Better late than never?

Stuffed Peppers:
Red Peppers – Brogue Hydroponics
Blue Potatoes – Jack’s Farm
Yellow Potatoes – Brogue Hydroponics
Cantaloupe – Brogue Hydroponics
Onion – Maysie’s Farm
Ground Pork – Bendy Brook Farm
Wheat – North Star Orchard
Tomatoes – My Garden
Cheese – Birchrun Hills
Non Local – Olive oil, salt, pepper

One Local Summer

One Local Summer 2013 – Week 12

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I’m sort of split on this one.  I had a great idea, it just ended up being poorly executed mostly due to a bad recipe.  Yep, that’s supposed to be a taco shell.  Unfortunately, I used this recipe, instead of the one I had used before, and got what’s basically a cornmeal crepe instead of a hard taco shell.  It leaks, doesn’t hold together, and it basically rubbish.  Everything else was great though – the ground pork came out great, the squash was wonderful, the fruit sweet, and the sheep’s milk feta cheese!  YUM!  Oh well, at least I know better for next time!  A quick note on the nectarine and plum – our local orchard was hit by a hail storm earlier this season and fruit has been pretty scarce in comparison with prior years.  They put up a sign on their fruit bins at the market that the fruit is, “Hail kissed but still delicious!”  It makes me laugh every time, and they’re right.  Visual imperfections don’t make the fruit taste any different.

Pork Tacos and Fruit:
Cantaloupe – Brogue Hydroponics
Nectarine – North Star Orchard
Plum – North Star Orchard
Egg – Deep Roots Valley Farm
Flour – Mill at Anselma
Cornmeal – Mill at Anselma
Squash – Maysie’s Farm
Ground Pork –  Bendy Brook Farm
Onion – Maysie’s Farm
Tomato – Maysie’s Farm
Sheep’s Milk Feta – King’s Creamery
Lettuce – Brogue Hydroponics
Non Local – olive oil, salt, pepper, taco seasoning

One Local Summer

One Local Summer 2013 – Week 11

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We missed our normal market this week, so we checked out a different one nearby at the Mill at Anselma.  It’s definitely a smaller market, but I really enjoy the vendors who show up there.  We kept it simple again this week, opting for a summer classic – corn on the cob and beer can chicken.  The beer we used was 21st Amendment’s Hell or High Watermelon, so, not local, but it’s basically used as a source of steam to keep the chicken moist while it cooks.  The chicken did come out REALLY tender and delicious, and paired with that crisp salad and corn that was SO so sweet, it was a really delightful meal.

Beer Can Chicken:
Chicken – Bendy Brook Farm
Corn – Brogue Hydroponics
Lettuce – Brogue Hydroponics
Cucumber – Maysie’s Farm
Tomato – Maysie’s Farm
Non local – spices, salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 10

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TEN weeks already – time is flying by.  Husband cooked up this one as well, as you can tell from his summertime favorite there on the plate, a grilled peach with cheese.  We picked up a pork loin at the farmer’s market and he cooked that up on the rotisserie on the grill after having rubbed it down with his signature pork rub (the same one from the pork butt).  Add in some vegetables, and it makes a meal!  Short and sweet this week, but it was really delicious.

Pork Loin and Vegetables:
Pork Loin – Countrytime Farm
Zucchini –  North Star Orchard
Onion –  North Star Orchard
Tomatoes –  North Star Orchard
Peaches – North Star Orchard
Cheese – Birchrun Hills
Non local – spices, 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 2013 – Week 7

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A sort of impromptu dinner with a friend made this week’s meal.  I happened to not have made my meal for the week when she arrived for a visit over the long holiday weekend, but I happened to have lettuce and a bunch of vegetables in the fridge, so we put together our own BIG salads.  The dressing was dill, goat’s millk yogurt, roasted garlic, and onions all blended together – it came out a little thin, but it tasted great.  The vegetables are more snap peas, zucchini, tomatoes, cucumbers and a ton of lettuce.  Not bad for a last minute meal, and not a single non-local ingredient was used!  The dressing container, in case you’re wondering, is a mason jar with a ReCap lid on top – they’re a fantastic invention, built from a Kickstarter project that I helped fund.  They’re now selling the caps here!

Summer Salad:
Tomatoes – Jack’s Farm
Cucumber – Jack’s Farm
Zucchini – Jack’s Farm
Lettuce – Jack’s Farm
Garlic – North Star Orchards
Onions – Jack’s Farm
Dill – Jack’s Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm