chevre – Page 2 – Sheetar.com

One Local Summer 2011 – Week 5

By Sheetar 10 June 2011 10 June 2011

We had an unexpected trip away from home, but still managed to hit the Anselma Farmer’s Market, and with some help from our freezer, got a meal together for One Local Summer. It’s pretty basic, but was nonetheless delicious. The husband cooked the steak to perfection (read: brown and fully cooked the whole way through – I like my steaks WELL WELL done) and topped it with some delicious goat cheese, threw together a salad, and found some sugar snap peas to add as a vegetable. It was all last minute, but we made it!

Bison Delmonico Steak w/ Salad:
Bison Delmonico Steak – Backyard Bison
Sugar Snap Peas – Brogue Hydroponics
Mesclun mix – Maysie’s Farm
Strawberries – Brogue Hydroponics
Cucumbers – Brogue Hydroponics
Blue Cheese – Birchrun Hills Farm
Italian Herb Goat Cheese – Yellow Springs Farm
Smoked Sea Salt – Pureblend Teas
Wine – Chaddsford Pinot Noir
Non Local – Olive oil, Pepper, Salad Dressing

One Local Summer

One Local Summer – Week 26

By Sheetar 8 November 2010 7 November 2010

And I think I’m all caught up and to date finally with blog posts! This week, marking one half year of local meals, was a Pumpkin Galette using a Long Island Cheese pumpkin I brought home from the farmer’s market. I somehow managed to forget to grab some onions, so no onions, but I did end up using mushrooms simmered in some homebrew beer with garlic. Also substituted Chevre for the Fontina that the recipe calls for, and threw in some saffron that I grew this year (still incredibly excited about that discovery). And can I tell you? THIS WAS AMAZING. And filling. I could even see this done up in a casserole dish with some bison or even ham. Maybe I’ll throw a little bacon on next time. So many possibilities, but I’m definitely going to make this again!

Pumpkin Galette:
Long Island Cheese Pumpkin – Smith’s Produce
Saffron – My Garden
Sage – My Garden
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anselma
Trumpet Mushrooms – Oley Valley Mushroom
Garlic – Maysie’s Farm
Chevre – Yellow Springs Farm (This was their Holiday spice cheese, flavored with maple syrup and pumpkin pie spices)
Non-local – Butter, salt, Olive Oil

One Local Summer

One Local Summer – Week 18

By Sheetar 15 September 2010 15 September 2010

Pizza.. AGAIN?! Oh yes, pizza again. It never gets old with the wide variety of toppings and ways to make the crust. This week we have a flatbread grilled pizza topped with Chevre, Red Onion, Asian Pears, and bacon. Bacon always makes everything better and again, no exception to that rule here. Asian Pears are FINALLY in season and I’ve been gathering them up from the market like the world is going to end, so they’ve ended up in everything I’ve made recently. Gotta love a pear you can eat like an apple. I’ll admit that the pizza was an experiment in combining flavors, but I liked how it came out – a little sweet, bacony, savory, pizza. The recipe is Bobby Flay’s for the flatbread and I’ve used this one a number of times, mixing half whole wheat pastry flour and half bread flour for the dough. Just make sure you’ve got the dough coated VERY WELL with olive oil before throwing it on the grill and it’ll work perfectly.

Grilled Flatbread Pizza:
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anslema
Asian Pear – North Star Orchard
Onion – North Star Orchard
Chevre – Shellbark Hollow Farm
Bacon – Countrytime Farm
Non-local – Yeast, salt, olive oil.

One Local Summer

One Local Summer – Week 17

By Sheetar 8 September 2010 6 September 2010

Sister-in-law Brenda was in town this week and was flipping through the Cook’s Country compilation book for 2008. The husband had bought the book on super-sale at Amazon.com and we haven’t really made any of the recipes so far. So, when Brenda stumbled upon a recipe for Thin-Crust Skillet Pizza (August/September 2008, pg 18), I was more than happy to pull out the cast iron skillet and get cooking! The recipe calls for beer as the liquid in the dough, and we happened to have a homebrewed Hefeweizen on tap in the kegerator. It proved to be a good choice! The dough came out nice and crispy, and we had plenty of vegetables available for the topping. For me, this was easier and quicker than heating up the pizza stone, we didn’t have to wait for the dough to rise (no yeast – just beer and baking powder), and it was a delicious lunch to enjoy out on the patio.

Thin-Crust Skillet Pizza:
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anselma
Zucchini – Smith’s Produce
Mushrooms – Oley Valley Mushrooms. Crimini
Tomatoes – My Garden. These are Super Italian Paste Tomatoes
Cheese – Birchrun Hills Farm. Clipper variety.
Sharp I Chevre – Shellbark Hollow Farm
Basil – My Garden
Onion – North Star Orchard
Non-local – Baking powder, sugar, salt, beer, olive oil

One Local Summer

One Local Summer – Week 16

By Sheetar 6 September 2010 6 September 2010

I got a little backed up with putting in posts, so here’s the catch-up! This week was a Summer Garden Galette. I pretty much threw in any vegetable I could find that would fit in the crust and wow was it good. There’s a decent amount of prep work involved since everything has to be cooked before it goes in the shell, but all that can be done while waiting for the crust to chill in the fridge. I guess it sounds easier than it is, but if you’ve made a pie crust before, it’s really the same process. The bottom layer is sweet potatoes covered by tomatoes and squash, mushrooms and onions, and then topped off with a heavy dose of goat cheese. YUM!
Summer Garden Galette:
Onion – North Star Orchard
Summer Squash – Smith’s Produce
Zucchini – Smith’s Produce
Sharp I Chevre – Shellbark Hollow Farm
Chocolate Cherry Tomatoes – My Garden
Sage – My Garden
Sweet Potatoes – Brogue Hydroponics
Mushrooms – Oley Valley Mushrooms. Crimini.
Whole Wheat Pastry Flour – Mill at Anselma
Non-local – Butter

One Local Summer

One Local Summer – Week 11

By Sheetar 31 July 2010 31 July 2010

I’m a little behind on blog posts, but better late than never! This week I fired up the grill and stuffed some chicken breasts. Lettuce, in July, you say? YES! Brogue Hydroponics grows it all year round, and by now, I think the One Local Summer readers know that I love my greens. So, clockwise, starting on the left, we have grilled squash, in the back is a salad with lettuce, mushrooms, and my first cucumbers from the garden, and in the front chicken stuffed with chevre, mushrooms, and peppers and grilled with a peach slice on top. Detail of the ingredients follows and this was certainly a delicious and filling meal!

Squash:
Zucchini – Smith’s Produce
Yellow Squash – Smith’s Produce

Salad:
Lettuce – Brogue Hydroponics
Mushrooms – Oley Valley Mushrooms, Crimini variety
Cucumbers – My garden! White Ghost variety
Non-Local – Salad dressing

Chicken:
Chicken breast – Mountain View Organics
Mushrooms – Oley Valley Mushrooms, Crimini variety
Peppers – That same producer at Anselma Mill that I can’t remember the name (still!)
Chevre – Shellbark Hollow Farm. This is their Sharp II Chevre.
Peach – Northstar Orchard

food

Zucchini Week: Day 3

By Sheetar 29 July 2009 29 July 2009


Day three! Are you sick of zucchini yet? I’m not! In fact, it’s pretty fun using up zucchini left and right in all these different recipes with the whole meal coming out pretty different every time. Today was a Zucchini Breakfast Casserole, another recipe from Elise’s vast collection. This is the last one from her for the week, I promise! I’ve come to love casseroles because they’re just so easy – put all the ingredients in one dish, bake, refrigerate leftovers to enjoy all week. And, I’m willing to bet that this is just as good the next day as it is fresh. I used a fresh goat’s milk ricotta cheese, basil from my back deck herb planter, and substituted fresh heriloom tomatoes from the farmer’s market. The bread was a “rustic wheat” that was really delicious in sandwiches, but I happened to have just one slice leftover for this recipe. I also added a lump of that spicy chipotle chevre again. There aren’t a lot of ingredients in this one, but the simplicity is what makes it so attractive and delicious. It’s easy and quick to make and goes a long way.	Zucchini Breakfast Casserole – Recipe on SimplyRecipes.com
	Ingredients Used: Zucchini – my garden Basil – my herb garden Egg – Mt. View Organics Tomatoes – North Star Orchard Cheese – Shellbark Hollow Farms Bread – Oley Baker *Chevre – Amazing Acres

food

Zucchini Week: Day 2

By Sheetar 28 July 2009 28 July 2009


Day two of zucchini week brings us to Stuffed Zucchini. As usual, I used the recipe as a guideline and substituted a few things using ingredients found locally. For the ground turkey, I used hot italian turkey sausage. Instead of Parmesan Cheese, I threw in Sharp II Chevre. Tomatoes were both from a local source and even last year’s garden in the form of sun-dried roma tomatoes. Mushrooms are also local mushrooms of the Crimini variety, bought from my favorite farmer’s market. The zucchini used here is a monster zucchini, probably a little past its prime, and a result of a neglectful gardener who didn’t want to go out picking through her garden during the heat, humidity, and thunderstorms we’ve been having lately. However, those three things have given me quite the harvest, so I suppose I shouldn’t complain too much. Now if only I could find a way to combine both zucchini and cucumbers into one dish!	Stuffed Zucchini – Recipe on SimplyRecipes.com
	Ingredients Used: Zucchini – my garden Basil – my herb garden Egg – Mt. View Organics Sausage – Mt. View Organics Onion – North Star Orchard Tomatoes – North Star Orchard Cheese – Shellbark Hollow Farms Mushrooms – Oley Valley Mushrooms