Tag: <span>2009</span>

Tag: 2009

One Local Summer

OLS: Week 5

 , , , , , , , ,

IMG_4138

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 3

 , , , , , , , , , , , , ,

I’m a little late on this one, but we spent all of week 3 in Scotland.   So, I think that’s okay, right?

DSC_1846

For the record, this was a lunch meal and I tend to go heavier on the green things and lighter on the meat for lunches, hence the big blob of green on the plate and little bitty blob of chicken.   In the back is red lettuce from Kimberton Whole Foods, marked as grown locally, unknown farm.   On top of the salad are little turnip chips – dehydrated turnip slices from turnips found at the Phoenixville Farmer’s Market during Week 1.   In the very front is that delicious back-porch dill and goat’s milk yogurt from Week 2 (frozen while we were away, and then thawed to enjoy again).   The chicken roulade is made with chicken  again from Eberly Poultry – pounded out thin.   Inside the chicken is dill and basil from the deck, bacon from Country Time Farm, sundried tomatoes from last year’s garden, and ‘Dillicious’ cheese from Clover Creek Cheese Cellar.

Not Local: Olive oil for cooking the roulade and the salad dressing.

This meal gave me a whole lot of leftovers since I used the whole pound of chicken for the roulade and will likely keep me well fed for the week.   I still have the leftovers from last week’s meal in the freezer too!   I think I’ll make a trip to the Anselma Market on Wednesday to find ingredients for Week four.   If anyone knows of a source of local flour, I’d love to hear about it!   I might be up to try my hand at home made pasta for something different.