carrots – Page 3 – Sheetar.com

One Local Summer – Week 25

By Sheetar 6 November 2010 6 November 2010

A friend pointed out, after the last post, that it’s definitely not summer anymore and perhaps I should change my title. I realized, at week 25, that we’re nearing a half year’s worth of local meals. I’ve clearly somewhat lost my mind, but there are still new and incredible local vegetables out there and I’m determined to see if I can make it a whole year. The title is going to stand, because it started with a summer, and so long as there are vegetables growing, it’ll still be summer in my kitchen. I’m just going to not pay attention to those hard frosts we’ve already had. 🙂

This week! Dear friend Abbie was out for a visit and I subjected her again to a local meal. We made a chicken pot pie from scratch, and while the broth inside didn’t come out quite as thick as I would’ve wanted, the very vegetable-heavy chicken pot pie had us both coming back for seconds.

Chicken Pot Pie:
Daikon – Maysie’s Farm
Bread Flour – Mill at Anselma
Whole Wheat Flour – Mill at Anselma
Broccoli – Smith’s Produce
Onion – Maysie’s Farm. One red, one white.
Garlic – Maysie’s Farm
Carrots – Maysie’s Farm
Trumpet Mushrooms – Oley Valey Mushrooms
Chicken – Mountain View Organics
Non-local – Butter, salt, sugar

One Local Summer

One Local Summer – Week 23

By Sheetar 27 October 2010 27 October 2010

Here’s where I admit that we were a few days late getting this one done, but I’m catching up! This is a local version of Shepherd’s Pie using ground beef and local vegetables. It’s a really simple comfort food to make, easy to put together, bake, and voila! Local dinner. No real recipe on this one, just brown the beef, add vegetables, top with mashed potatoes and bake in the oven at 350 for about 30 minutes.

Shepherd’s Pie:
Ground Beef – Bethany Farm
Radish – Maysie’s Farm
Onion – Maysie’s Farm
Carrots – Maysie’s Farm
Potatoes – Smith’s Produce
Non-Local – Olive Oil, Spices.

One Local Summer, recipes

One Local Summer – Week 22

By Sheetar 11 October 2010 7 February 2012

The husband decided that we ought to use up some ground bison and make his own special on-the-fly version of Italian Wedding Soup. This was a collaborative effort, and what we came up with is absolutely incredible. It’s far from traditional, but it was incredibly delicious and definitely something that will be made again. We had made chicken wings the night prior (boil wings, then throw on grill to crisp) so we had the chicken stock on hand already. Other than that, the recipe is below, feel free to print, use, and enjoy!

Italian Wedding Soup:
Bison – Backyard Bison
Red Onions – Maysie’s Farm
Garlic – Maysie’s Farm
Egg – Mt View Organics
Bread – LeBoon’s Homemade
Cilantro, Sage, Basil – My Garden
Carrots – Maysie’s Farm
Potatoes – Smith’s Produce
Chicken Broth – Boiled down from Mt View Organics wings (Tuesday Night’s dinner!)
Non-Local – Salt

Italian Wedding Soup	Print

Ingredients – Meatballs	Ingredients – Soup
1 lb ground bison	10 cups Chicken Broth (from 2lbs chicken, boiled)
2 cloves garlic, minced	2 Small Red Onions, Diced
1 egg	2 Carrots, sliced
1 slice Italian Bread, crumbled	8 Small Potatoes, cubed
Cilantro, Sage, Basil to taste	1 tsp Salt
	12 large leaves of Spinach, chopped

Instructions:
Preheat oven to 350F. Break egg into bowl, add bison, garlic, crumbled bread, and spices, mix together well with hands. Roll into 1″ round meatballs, place on greased cookie tray and bake in oven for 20 minutes. Heat broth on medium-high in large stock pot. add onions, carrots, potatoes, and salt and simmer while meatballs are cooking. Add meatballs to pot and simmer for 15 minutes. Add spinach and simmer until wilted. Top with your favorite grated cheese and enjoy! Makes approximately 14 1-cup servings

One Local Summer

One Local Summer – Week 7

By Sheetar 30 June 2010 30 June 2010

Another week is on the books. Or Blog. I’ve always been a big fan of Greek food and gyros in particular. So, this week, with dill running amok in the planter on the deck, I decided to prune it back a little, make some tzatziki and work up some chicken gyros. This was also the first meal we had on our brand new patio, and what a way to start many summers of relaxing dinners! MANY thanks to Ryan Steckel of Steckel Building for his amazing work on the patio. We’re positively thrilled with the results. Onto the ingredients!

Chicken Gyro:
Pretty basic, when you get down to it. Pitas were homemade using this recipe and really were more time consuming to make than difficult – I did substitute one cup of flour for whole wheat pastry flour and used plain old bread flour for the other two. I decided to throw them on the super-hot pizza stone on the grill since it was just so incredibly hot this past week and I wasn’t going to heat up the house with any baking. Turns out, it worked out perfectly, once I got the hang of it. The thinner the dough is and the hotter the stone is, the better the pitas puff up and shrink back down. The chicken was marinated, skewered, and grilled while the pitas cooled a little, and the vegetables were in the grill wok on the next burner.
Bread Flour – Anselma Mill
Whole Wheat Pastry Flour – Anselma Mill
Chicken – Mountain View Organics
Oregano – Back deck planters (used in marinade for chicken with Olive Oil, Vinegar, and Lemon Juice)
Tomatoes – Brogue Hydroponics
Onions – Smith’s Produce
Sharp II Chevre – Shellbark Hollow Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm. Used this as the base for the Tzatziki
Cucumbers – Smith’s Produce
Dill – Back deck planters
Non-Local: Salt, Sugar, Olive Oil, Yeast, Pepper, Lemon Juice

Vegetables:
These cooked up and were so tasty. The first zucchini of the year are always my favorite.
Zucchini – Smith’s Produce
Yellow Squash – Smith’s Produce
Carrots – Jack’s Farm
Non-Local – Salad Dressing as a marinade

One Local Summer

OLS: Week 6

By Sheetar 10 July 2009 10 July 2009

Week six of One Local Summer and it’s almost the mid-point of the thirteen week challenge. The husband decided to take the lead on this week’s meal with no objection from me. In the back is a pile of mashed turnips and carrots with maple sugar added for flavor. Clockwise, next is a Bison Meatloaf using ground bison, tomatoes, garlic scapes, swiss cheese, an egg, and last year’s frozen tomato sauce. Finally, sugar snap peas finish the plate. In the wine glass is a Strawberry wine. It was a great meal, and even better, I didn’t have to cook it!

Rundown of ingredients:
Turnips: Willow Creek Orchards
Carrots: Willow Creek Orchards
Maple Sugar: Miller’s Maple
Bison: Backyard Bison
Garlic Scapes: Willow Creek Orchards
Tomatoes: Lancaster County (via Willow Creek)
Tomato Sauce: My garden, last year
Egg: Pleasant View Farms (via Willow Creek)
Swiss Cheese: Hendricks (via Willow Creek)
Snap Peas: Willow Creek Orchards
Wine: Mount Hope Vineyards