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