OLS: Week 7

One Local Summer rolls into week seven.   This week it’s back to being all me and I went all out.   Let’s start in the front with the zucchini, from my very own garden.   Next around, clockwise, is a zucchini bread muffin.   Finally we have a DELICIOUS bison with pesto and sharp goat cheese ravioli.

Zucchini – Yep, zucchini.   Non-local salt, pepper, and olive oil.   This one was perfectly ripe and gosh I could’ve eaten the whole zucchini at once.
Zucchini Bread Muffin  – I’ve been getting a LOT of zucchini from the garden and decided to give this recipe a try.   This was tricky since I was trying to keep as local as possible and the result isn’t quite perfect, but considering the amount of zucchini I’ll have this summer, there’s plenty of time to get it right.   I used my own garden zucchini, wheat pastry flour from the Mill at Anselma (stone ground there too from PA wheat), honey from Baues Busy Bees,  eggs from Mountain View Organics, and goat’s milk yogurt from Shellbark Hollow Farm.   Non-local ingredients include salt, baking soda, baking powder, canola oil, and vanilla extract.   If you’re keeping tally, yes I left out the spices, walnuts, and apple sauce.   It still tastes delicious and I love what the honey adds to the recipe, but I think I need to add more flour or less wet ingredients since it didn’t rise as much as I had expected and is a little dense.   Still, incredibly good, and worth a repeat.
Ravioli – WOW.   Wow.   Wow.   This was the most labor intensive part of the meal, but it was 100% worth it.   I dug out the pasta roller for the Kitchen Aid mixer and went to town.   Used the same wheat pastry flour as above for the pasta along with some non-local salt (and tap water, of course).   The filling is ground bison from Backyard Bison, with basil and oregano from my back deck planters, some of the frozen pesto sauce from Week 1, and Sharp II goat cheese from Shellbark Hollow Farm.   Non-local salt, pepper, and olive oil were also used.   The sauce is from the same batch of tomato sauce I made last year with the tomatoes from our garden (there were lots, and lots, and lots of tomatoes, in case I haven’t mentioned that before).   I haven’t ever made ravioli, so it was a learning experience for sure, but now that I know what I’m doing, I expect next time, this will go MUCH faster and be much easier.   I’m not quite sure if it tasted so good because it really was that good or that the amount of effort I put into doing something new mentally enhanced the flavor.  

Really though, I’m quite proud of myself for pulling this whole meal off and not giving up in the middle, leaving the kitchen a complete disaster and my stomach empty.   Through doing this whole challenge, I’ve been finding myself spending less time inside grocery stores and more time outside at farmers’ markets – I might go once every other week to the grocery store for things I can’t get at the market, essentials, etc.   It’s neat, and I hope to continue this as long as possible, maybe even freeze some meals to pull out in the dead of winter when I need a  dose of *real* food.