Tag: <span>chevre</span>

Tag: chevre

One Local Summer

One Local Summer 2016 – Week 3

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Moving right along!  I’m a little late posting this (a theme you’ll see as we get into mid and late summer and I just get too busy to blog), but it was definitely made during week 3, I swear!  Here we have my sad attempt at an omelette and roasted asparagus.  I learned that while I make tasty omelets, they’re not very pretty to behold and probably work better as open face egg creations more than properly flipped and perfect omelets.  Presentation is just not as important as the flavor, and I can assure you that this disappeared pretty quickly!  Inside the egg are scallions, spring garlic, mushrooms, goat cheese, and spinach.  On the side is sliced asparagus, roasted with some salt and olive oil, and then given a little cheesy topping for the last few minutes.  You guys, I may never eat asparagus any other way ever again.  Don’t get me wrong, it’s great grilled, but roasted?  It comes out so much more tender and crisps a little on the edges which is so wonderful.  Of course, you can never go wrong with putting cheese on top!  I plan on doing this for breakfast a few more times since I still have spinach and goat cheese, but it will probably be more of an unsightly scramble than a nicely plated creation.  Did I mention that I’m a lazy cook?  Oh, and the coffee, not local, but absolutely necessary for  survival.

Ingredients:

One Local Summer

One Local Summer 2013 – Week 13

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Breakfast, a classic, and a sort of lazy way to get at making this week’s meal.  Not going to lie, I’m starting to lose steam on this, being busy and having little time to cook, but hey, breakfast is a meal, so it works.  In the back is a bowl of nectarines (SO GOOD, it’s like the sun was leaking out of them).  On the main plate are blue potato home fries, pork sausage, a chunk of goat’s cheese, and scrambled eggs.  A pretty hearty breakfast, and to top it all off, my usual double shot of espresso (not local, but absolutely necessary).  I’m a little behind on posts, but I swear I’ll catch up!

Sausage, Eggs, and Potatoes:
Blue Potatoes – Jack’s Farm
Eggs – Deep Roots Valley Farm
Chevre – Shellbark Hollow Farm
Pork Sausage – Countrytime Farm
Nectarines – North Star Orchard
Non Local – Espresso, salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 3

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Pardon the blurry photo, but I was so hungry and managed to rush the photo in order to devour the meal.  Week three, and we’ve hit strawberry season!  I went out and picked 12 pounds of berries at a local farm – Walnut Springs Farm – the majority of which went into the freezer for a batch of jam later, and possibly for a batch of mead at a later time.  The meal is a salad, but with lots of fun toppings.  On top of the lettuce and pea shoots are strawberries, goat cheese, smoked chorizo, garlic scapes, spring onions, and the homemade dressing which also included strawberries.  It was REALLY filling, and a perfect late lunch.  I have just enough leftovers for another!

Spring Salad with Chorizo and Goat Cheese:
Lettuce – Jack’s Farm
Pea Shoots – Charlestown Farm
Chevre – Shellbark Hollow Farm
Strawberries – Walnut Springs Farm
Chorizo – Countrytime Farm
Garlic Scapes – Jack’s Farm
Spring Onions – Jack’s Farm
Non Local – Balsamic vinegar, olive oil

One Local Summer

One Local Summer 2013 – Week 2

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Week two!  We’re slowly seeing more vegetables show up at the market, and since the husband is away, I jumped at the chance to use mushrooms.  He’s not a fan of mushrooms, so when he’s away, I get to have my fill of them.  You might not be able to see it in the photo, but that’s a BIG portabella mushroom topped with ground pork, kale, spring onions, and chevre.  Pretty easy to make – browned the ground pork in a pot with the onions, mushroom stems, and then added the kale just until it was wilted.  Put a heaping scoop of that on top of the mushroom that had been marinating in olive oil and vinegar, topped it off with some crumbly goat cheese, and popped the whole thing into the oven until the mushroom was tender.  On the other side of the plate is a pile of kale chips.  I’ve heard people talk about how good they are, so I thought I’d give it a try.  They’re good, but they’re time consuming and really fragile – kind of like eating one thin layer of phyllo dough.  They were fun to try, and the entire batch of chips disappeared quickly, but I don’t think I’d make them again.  Overall, the meal was great, and the leftovers are already gone too!

Stuffed Portabella and Kale Chips:
Kale – Charlestown Farm
Chevre – Shellbark Hollow Farm
Ground Pork – Countrytime Farm
Spring Onions – Jack’s Farm
Portabella Mushrooms – Oley Valley Mushrooms
Non Local – salt, olive oil, vinegar

One Local Summer

One Local Summer 2012 – Week 26

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I’m still sometimes not sure how I manage half a year of doing this.  And it might be more than half a year, but TWENTY-SIX weeks of blogging about making one meal each week using only locally grown food.  The number of different things we’ve done, the amount of gas saved from not having to transport produce/meat from another part of the country, the amazing quality of the meat and produce, the neat things that we can find at our farmer’s market that we can’t find in grocery stores, the challenge of cooking (for me, it’s a challenge anyway), the rewards of the healthy food.  All of it.  If you’re reading this, it’s probably preaching to the choir, but I’m proud of it anyway.  So, we’ll call this the last week of One Local Summer for 2012, and we’ll return the blog to genealogy and fiber arts, and some neglected posts on travel for the winter.

This meal is pumpkin soup with some toast.  The pumpkin was a long necked pumpkin which I chopped up and roasted in the oven for about a half hour.  I took a container of chicken stock (from boiling wings for chicken wings, also local!) and brought that to a boil on the stove.  Added in the pumpkin which was now nice and tender, and let it simmer until I could get the immersion blender (BEST KITCHEN TOOL EVER) into the pot and mush things down. Then I added leeks, sage, some salt and pepper, and some curry seasoning to the mix.  Ran it through another go-around with the immersion blender and let it simmer a little while longer.  Finally, added some goat’s milk yogurt at the end to make it creamy, and topped the whole thing off with fresh goat cheese, a sharp chevre.  I really love the blend of the tangy goat’s milk yogurt and cheese with the curry.  Finally, I added a slice of toast (the ingredients aren’t local, but the bakery is!) topped with hot pepper jam made by a friend.  If I remember correctly, the peppers were grown locally.  The whole thing was delicious and the perfect meal for a chilly fall day.

Pumpkin Soup:
Long Necked Pumpkin: Charlestown Farm
Sage – My Garden
Goat’s Milk Yogurt – Shellbark Hollow
Chevre – Shellbark Hollow
Leeks – My Garden
Toast – St Peter’s Bakery
Hot Pepper Jam – A friend, who told me it was made with local peppers.
Non Local – Salt, Pepper, Curry

One Local Summer

One Local Summer 2012 – Week 2

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When I talked about doing things simple this year? I really meant it.  Hooray for salads!  It’s still early in our growing season, so a lot of what’s available is leafy and green.  Of course by the time summer comes, lettuce and leafy greens become scarce, so I might as well enjoy it while I can!  There are three types of greens in that salad – romaine, mesclun mix, and some turnip greens which I found to be particularly delicious.  The other ingredients are crimini mushrooms because I’m a firm believer that there should be fungus in every meal, sliced turnips because the turnips are more than just greens, and some goat cheese because, well, CHEESE.  Sadly, the dressing isn’t local, but you’ll forgive me for that if I tell you that I grew the mesclun all by myself, right?  I am very much open to salad dressing recipes, but they’d have to not contain oil in order to be local.. possibly something yogurt based?  I can get goat’s milk yogurt locally, and we have a variety of herbs that I either grow myself (dill, sage, cilantro, basil) or can obtain at the market.  I’m also looking for a good use for the saffron I harvested in the fall from my crocuses.  How does saffron polenta sound?

Spring Salad:
Romaine – Charlestown Farm
Turnips & Greens – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Mesclun – My Garden
Goat Cheese – Shellbark Hollow
Non local – Dressing

One Local Summer

One Local Summer 2011 – Week 23

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We had to quick throw together a meal before another trip (short one to Fort Lauderdale, FL for husband’s work), so I found all the vegetables in the fridge, and threw in a whole bunch of stuff.  Beets, goat cheese, onions, bison bacon, and fennel all went inside the easy crust (2 cup flour, 2/3 cup yogurt) and VOILA!  Dinner.  There are still leftovers in the fridge, and I love how the beets turned everything insdie a pretty shade of red.

Bacon and Beet Galette:
Whole Wheat Pastry Flour – Mill at Anselma
Goat’s Milk Yogurt – Shellbark Hollow Farm
Chevre – Shellbark Hollow Farm
Beets – Jack’s Farm
Onion – Hoagland Farm
Fennel – Charlestown Cooperative Farm  
Bison Bacon – Backyard Bison
Non Local – Olive Oil, salt

One Local Summer

One Local Summer 2011 – Week 15

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I managed to miss the farmers markets this week, but I did make it to Kimberton Whole Foods to grab a few things. It’s SO nice to have them nearby since they sell some of my local favorites and a bunch of local produce. I saw golden beets and just had to figure out something to make with them.  I settled upon a modified beet and goat cheese galette.  The crust is 2 cups whole wheat pastry flour and 2/3 cup goat’s milk yogurt.  That’s it!  Then inside are some beets, dehydrated tomatoes, red onion, zucchini and chevre.  I did this one open in a pie plate, but used the other half of the dough to make a classic galette.  All the vegetables have to be cooked before going into the dough, and then cooked together at 400F for about 30 minutes.  It’s really pretty simple – while the dough is chilling in the fridge, the vegetables are being cooked, and then it’s time to roll the dough and throw the whole shebang in the oven.  It turned out DELICIOUS and the beets cooked up perfectly.

Beet & Goat Cheese Galette:
Chevre – Shellbark Hollow Farm
Golden Beets – Lancaster Farm Fresh
Red Onion – Lancaster Farm Fresh
Tomatoes – My Garden
Zucchini – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Whole Wheat Pastry Flour – Mill at Anselma
Non local – coconut oil