Tag: <span>chicken</span>

Tag: chicken

One Local Summer

One Local Summer 2013 – Week 6

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The bad blogger has gotten behind again.  Never fear, meals were cooked and consumed, I’m just behind on posting.  Thanks so much, Central Air Conditioning, for breaking on July 3rd at 5pm.  No, I’m not bitter. AHEM.  That out of the way, here’s week six.  There’s a magic overlap when dill and cucumbers are both in season at the market and I end up making some variation of this meal every year.  Chicken with a local version of tzatziki and TONS OF VEGETABLES.  Those snap peas made another appearance (because I really can’t get enough of them), along with some squash and scallions.  It’s a pretty easy meal to make, and I just love tzatziki.

Chicken with Tzatziki and Vegetables:
Chicken – Deep Roots Valley Farm
Squash – Charlestown Farm
Snap Peas – Jack’s Farm
Scallions – Jack’s Farm
Dill – Jack’s Farm
Cucumber – North Star Orchard
Goat’s Milk Yogurt – Shellbark Hollow Farm
Non Local – Olive Oil, salt, pepper

One Local Summer

One Local Summer 2013 – Week 5

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Another week down.  This week’s inspiration came from a few different sources.  I want to say it was on Google+ that I heard someone talking about putting chicken in the crock pot and then shredding it like pulled pork.  Brilliant!  I found cabbage at the farmer’s market and decided to combine the two to make cabbage wraps.  Pitas or other types of wraps won’t be local so this is my substitute for wraps.  Works WAY better than lettuce since lettuce can be a little fragile, but the cabbage held up really well.  Sugar snap peas are a big favorite around here and we tend to just eat them raw (and they disappear quickly that way).  The chicken was stuffed in the crock pot with some homebrew beer and spicy peanut satay-like sauce for a few hours, until it shredded apart easily.  The drink in the back (frozen fruit smoothie) is not local, but it was a part of dinner, so I let it hang out in the photo anyway.  We had a lovely bit of weather this week, so dinner was outside on the patio.

Cabbage Wraps:
Cabbage – Charlestown Farm
Zucchini – Jack’s Farm
Garlic Scapes – Jack’s Farm
Fat Cat Cheese – Birchrun Hills
Chicken – Deep Roots Valley Farm
Non Local – Sauce, beer

One Local Summer

One Local Summer 2012 – Week 5

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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 2012 – Week 1

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Seeing as our local farmer’s market kicked off its first regular market of the season, I figured I’d start One Local Summer back up again.  I seriously contemplated whether or not to do this again.  This year would be my fourth year of a summer’s worth of making one meal a week using only local ingredients.  To be honest, I’m lacking motivation this year, and have gotten pretty busy with a bunch of other things.  But, reason won out, and said hey, this is good for your health, it doesn’t have to be complicated, so cook something local once a week, no big deal.  This year may be a little less inspired than other years, but I’m still doing this.  ON TO THE FOOD!

This is pretty basic.  It’s still early in the vegetable growing season, so my veggie options are limited.  Our opening farmer’s market with the Phoenixville Farmer’s Market was a honey bee festival, so I included that here.  Going around the plate clockwise, we have chicken marinated in honey and olive oil, then crispy beet greens from the grill, crimini mushrooms, and wilted beet greens with wee little baby beets on the end.  When they ‘thin the herd’ so to speak, to prevent overcrowding with the beets, the greens and baby beets are perfect for eating.  The whole thing is edible – the greens are sort of spinachy and the teeny beets on the end grill up in short order and are perfectly tender.  The wilted beet greens were done up in foil with a little olive oil and salt and set on the grill.  EVERYTHING on that plate was cooked on the grill!  Easy peasy.  Here’s the rundown on ingredients.

Chicken and Beet Greens with mushrooms:
Chicken – Mt View Organics
Honey – Baues’ Busy Bees
Beets and Beet Greens – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Non Local – Salt, Olive Oil, homebrew beer (Saison)

One Local Summer

One Local Summer 2011 – Week 8

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I’m late getting this one posted, but it was cooked during week 8, honest! We had an abundance of dill growing in the planter on our deck, so I decided to make some tzatziki, one of my summer favorites. It’s just cucumbers in yogurt with dill, but I LOVE dill like nobody’s business.  Husband grilled up the chicken to perfection, and our guest, Abbie, slid all the vegetables (squash, onions, and bok choy) onto a skewer that also went onto the grill.  Pretty basic, but it was DELICIOUS and we were able to put it together last-minute before dinner.

Chicken with tzatziki and vegetables:
Chicken – Mt. View Organics
Cucumbers – North Star Orchard
Dill – My Garden
Squash – North Star Orchard
Candy Onion – Smith’s Produce (Anselma Market)
Bok Choy – North Star Orchard
Smoked Sea Salt – Pureblend Teas
Non local – olive oil, pepper, red wine vinegar

One Local Summer

One Local Summer 2011 – Week 4

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Some of my favorite spring vegetables are finally ready to harvest and I’m just thrilled!  This meal features items from vendors at both the Phoenixville Farmer’s Market and the Mill at Anselma Market.  This one was all me this week and I found a bunch of fresh vegetables to toss in a creamy, white wine sauce along with a crust of Focaccia and some chicken.  The pasta is the same old recipe I use every time I make pasta (1 cup whole wheat pastry flour, one tbsp olive oil, and 4 tbsp water [or one egg if you want egg pasta], add extra water to acheive the right consistency).  With the power of our Kitchen Aid Mixer and the pasta roller/cutter attachment, this is really an easy process, and nothing beats making your own pasta.  Sometime this summer, I have to figure out how to make flavored pastas by using vegetable puree in place of water.  For the wine, I uncorked a bottle of Riesling we brewed up at home.  It’s not entirely local, but it was made in our own kitchen, so that’s a sacrifice I’m willing to make.  The sauce didn’t quite thicken and become creamy like I had hoped, but it’s still delicious, and infused itself into the vegetables.  YUM.  The chicken was marinated in wine and oil and cooked on the grill to perfection.  All in all, the meal was REALLY delicious and I’m happy there are leftovers.

Spring Vegetable Pasta
Whole Wheat Pastry Flour – Mill at Anselma
Chicken – Mt. View Organics
Focaccia – St. Peter’s Bakery
Sun Dried Tomato Cheese Spread – Birchrun Hills
Spinach – Maysie’s Farm
Crimini Mushrooms – Oley Valley Mushrooms
Asparagus – Hoagland Farm
Broccoli – Smith’s Produce
Spring Garlic – Brogue Hydroponics
Non Local – Olive Oil, Riesling (homebrewed!), pepper

One Local Summer

One Local Summer – Week 25

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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 11

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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