Tag: <span>carrots</span>

Tag: carrots

One Local Summer

One Local Summer 2013 – Week 21

 , , , , , , , , ,

DSC_5043_color

I got really behind on getting posts up during busy November and December, but, better late than never (I seem to be really good at the late).  Husband prepared this one as sourced from the market at the Mill at Anselma.  The ribeye was cooked on the grill and topped with blue cheese, carrots cooked with some maple syrup, and the soup simmered all day.  It was absolutely incredible and very filling, finished off with a glass of cold cider.

Ribeye with Salad and Potato Leek Soup:
Ribeye – Bendy Brook Farm
Carrots – Maysie’s Farm
Salad greens – Maysie’s Farm
Maple Syrup – Miller’s Maple
Blue Cheese – Birchrun Hills
Potatoes – Maysie’s Farm
Leeks – North Star Orchard
Celery – Maysie’s Farm
Cider – North Star Orchard
Non Local – salt, pepper, salad dressing

One Local Summer

One Local Summer 2013 – Week 20

 , , , , , , ,

DSC_5041

Another meal by the husband.  It’s the time of year that he makes at least one pot of soup per week, and there are no complaints from me!  The only thing not really local is the bread – it was baked locally, but the ingredients aren’t local (but it does go very well with the soup).  The soup turned out great – the cabbage was still just a little crunchy and not completely wilted down to mush.  The husband has a real knack for knowing what ingredients work together in a soup, and this was no exception.  The soup bone had a bunch of meat on it, more than we expected, so that was a nice surprise.  The whole thing turned out great and made for a perfect lunch on a chilly day.

Cabbage Soup:
Carrots – North Star Orchard
Cabbage – North Star Orchard
Potatoes – North Star Orchard
Onions – North Star Orchard
Soup Bone – Deep Roots Valley Farm
Bread – St. Peter’s Bakery
Non Local – Salt, pepper

One Local Summer

One Local Summer 2013 – Week 4

 , , , , , , ,

DSC_4392

And here we have week four – a Bison stir fry.  The farmer’s market had their first zucchini of the year and I was SO excited to see all the new vegetables at the market, so I grabbed a bunch of different ones, added some bison and sauce and VOILA!  The sauce was definitely not local, but necessary.  The bison vendor advised that the chuck steak would work best and to marinate it overnight in the sauce to make it nice and tender -worked like a charm.  I still have some leftovers from this meal, since it made such a huge pot, but they’re going fast.

Bison Stir Fry:
Zucchini – Jack’s Farm
Carrots – Charlestown Farm
Bison – Backyard Bison
Garlic Scapes – Jack’s Farm
Broccoli – Charlestown Farm
Shiitake Mushrooms – Oley Valley Mushrooms
Onions – North Star Orchards
Non Local – General Tso sauce, soy sauce

 

One Local Summer

One Local Summer 2012 – Week 22

 , , , , , , , , ,

DSC_0475

Another week down, this one cooked by the husband.  Husband had an outing with a friend to go ‘hunting’ for quail and pheasant.  They managed to get a few, and this is part of the result of that.  The hunt was local-ish so we’re calling it good for the Local Summer.  The dish is basically Waterzooi (a Belgian chicken stew) made local.  Waterzooi typically has cream added to it, but goat’s milk was easier to find, so we went with that.  The vegetables can be different depending on who you ask, so we’re pretty good there, using mushrooms, leeks, carrots, celeriac, onions, potatoes, and sage.  Everything was simmered together in a big pot with chicken stock we saved from the last time we did wings (using locally sourced chicken wings), so it’s very very local there.  The only thing that’s not are the spices.

Quail Waterzooi:
Quail – hunted and shot locally
Mushrooms – Oley Valley Mushrooms
Leeks – North Star Orchards
Carrots – North Star Orchards
Celeriac – Jack’s Farm
Onions – Jack’s Farm
Potatoes – Jack’s Farm
Goat’s Milk – Shellbark Hollow Farm
Sage – Back deck planters
Non Local – spices, salt, pepper

One Local Summer

One Local Summer 2012 – Week 8

 , , , , , ,

DSC_7022

Another meal by the husband, and the last one for a few weeks, unfortunately, as he’s back out to sea.  This one is pretty basic, but I just cannot get enough of those grilled vegetables.  We have a pork tenderloin and then carrots, potatoes, snap peas, and zucchini all tossed into the grill.  The vegetables were cooked toether in the grill wok with some salt, pepper, and olive oil, and the tenderloin was covered in a seasoning blend that isn’t local (Maple Jalapeno seasoning from Cabela’s), but is OH SO VERY GOOD.  Hopefully our little garden will be producing some vegetables soon.  The zucchini plants both have wee little baby zucchini on them, there’s a teeny watermelon, and loads of marble-sized tomatoes.

Pork and Vegetables:
Pork Tenderloin – Countrytime Farm
Zucchini – Jack’s Farm
Potatoes – Jack’s Farm
Snap Peas – Charlestown Farm
Carrots – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Non Local – Olive oil, Salt, Pepper, Maple Jalapeno Seasoning

One Local Summer

One Local Summer 2012 – Week 5

 , , , , , , ,

DSC_5892

The husband is home again and took over full responsibility for this meal.  He went to the farmer’s market and picked everything out and even cooked it too!  The chicken is stuffed with spring onions, mushrooms, and blue cheese, served with grilled vegetables.  Again, all cooked out on the grill, and served with a local wine, Paradocx’s barn red.

Stuffed Chicken:
Chicken – Mt View Organics
Spring Onion – Jack’s Farm
Mushrooms – Oley Valey Mushrooms
Blue Cheese – Birchrun Hills Farm
Zucchini – Jack’s Farm
Carrots – Jack’s Farm
Wine – Paradocx, Barn Red
Non Local – Salt, pepper, olive oil

One Local Summer

One Local Summer 2011 – Week 21

 , , , , , ,

DSC_3817

This week, the husband is back home and cooking!  He made chicken wings (from our favorite local chicken vendor) the night prior which involves boiling the wings and then finishing them to crispy perfection on the grill.  But that’s not what this post is about.  The broth left behind from boiling the wings is perfect for soup!  Add in some carrots, celery, onions, sage, garlic, cilantro, sausage, and turnips, let simmer for a while, and VOILA!  SOUP!  It’s gotten colder, and I just love soup season, mostly because the husband is such a fantastic soup chef.

Sausage and Vegetable Soup:
Italian Turkey Sausage – Mountain View Organics
Smoked Pork Sausage – Countrytime Farm
Carrots – North Star Orchards
Garlic – Jack’s Farm
Celery – North Star Orchards
Sage – Jack’s Farm
Cilantro – Jack’s Farm
Turnips – Jack’s Farm
Potatoes – Jack’s Farm
Onions – Hoagland Farm
Smoked Sea Salt – Pureblend Tea
Chicken Broth – Mountain View Organics (from chicken wings)
Bread – St. Peter’s Bakery
Wine – Sand Castle Winery  

One Local Summer

One Local Summer 2011 – Week 9

 , , , , , ,

DSC_0355

The bison vendor at the Phoenixville Farmers Market caught my husband’s eye this past Saturday. We decided on brisket for this week’s meal, and brisket it was.  He decided to cook it in the smoker (the temperature is around 200-250 constantly) and lay on the smoke (applewood and hickory) pretty thick in the beginning.  It was also coated with a dry rub of a whole bunch of spices/seasonings (some non local, but I think that’s okay).  I think it worked out really well – the smoky flavor came out, but the meat was still tender and juicy.  The veggies were steamed quickly and tossed with some olive oil.

Bison Brisket:
Bison – Backyard Bison
Sugar Snap Peas – North Star Orchard
Carrots – Charlestown Farm
Cheese – Birchrun Hills (Fat Cat & Matilda’s Summer Tomme)
Sesame Semolina Bread – St. Peter’s Bakery
Maple Sugar – Miller’s Maple
Non Local – olive oil, paprika, pepper, garlic powder, salt