Tag: <span>corn</span>

Tag: corn

One Local Summer

One Local Summer 2015 – Week 15

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Another backlog entry – this was photographed August 5th, almost a month ago!  Bad Blogger!  Catching up though, slowly but surely, even if some of the details of these catch-up posts have gone missing from my brain.  Perfect to follow the breakfast crepes tacos are actual tacos with home-made flour tortillas.  Clearly I need a little more experience making flour tortillas before I’d do this for a meal made for anyone else other than me and the husband – most of them came out oddly misshapen, sticky, and weird, but, they fit the bill regardless of appearance.  On the side are a summer favorite, corn fritters, and to top everything off, yet another cucumber and tomato salad.  There’s a glass of wine there too, but neither of us can remember which wine it is and I neglected to get a photo that included the bottle (oops).  Thinking back, it may actually be a glass of our homemade cider using apples from my grandparents’ house out in central Pennsylvania.  Regardless, the whole lot disappeared quickly and was delicious.

Ingredients:
Flour Mill at Anslema, Whole Wheat Pastry Flour
Cheese  Birchrun Hills, Equinox
Ground Pork –  Countrytime Farm
Jalapenos –  Charlestown Farm
Onions – Clover Hill Farm
Corn – Clover Hill Farm
Cucumber Full Circle CSA
Tomatoes Full Circle CSA
Eggs M&M Creek Valley Farm
Non Local – Taco seasoning, salt, pepper, olive oil, vinegar

One Local Summer

One Local Summer 2014 – Meal 15

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And now we’re surpassing the goal of 14 with ease!  I think this is the best attempt at cooking Bison Ribs the husband has ever had.  They’re a little tricky being much lower in fat and need to be cooked low and slow.  The ribs were back ribs and were put in the smoker with apple wood, cooked for about 4 hours resulting in DELICIOUS ribs.  On the side we have those popular corn fritters, a grilled peach with melted blue cheese, and a bowl in the back with tomatoes from the garden, a sprig of basil, and some local cheese.  The wine is a homemade mead made partially with cherries I picked in Maryland and was a great match to the rest of dinner.

Ingredients:
Bison Ribs – Backyard Bison
Corn – Brogue Hydroponics
Peaches – North Star Orchard
Flour – Mill at Anselma
Peppers – Neighbor’s garden (we share!)
Blue Cheese and Equinox Cheese – Birchrun Hills
Tomatoes – Our Garden
Basil – Our Garden
Non Local – Wine, spices, olive oil, vinegar, salt and pepper

One Local Summer

One Local Summer 2014 – Meal 14

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MMmmm Pork.  Also, our goal meal, number 14!  It doesn’t look like much on the plate, but the whole thing was a delicious summer meal, even if it’s getting to be the end of summer.  Corn on the cob cooked on the grill with a Pork Butt Steak and a baked apple sprinkled with maple sugar then given a creme brulee treatment.  The wine is our homemade (and all local) PA Maple Reserve – 2 gallons of PA maple syrup and three gallons of local cider.  So really, aside from the spices, this one is all Pennsylvania!  Husband coated the pork butt steak in a home-blended rub, then grilled it with some smoke chips on the grill along with the corn.  The apple baked in the oven with some wine, and then got that sprinkle of maple sugar that he carmelized with the brulee torch.  Best way to eat an apple ever?  Maybe!

Ingredients:
Pork Butt Steak – Countrytime Farm
Corn – Brogue Hydroponics
Apples – North Star Orchard
Maple Sugar – Miller’s Maple
Wine – Miller’s Maple and Linvilla Orchards
Non Local – Spices, salt, pepper, olive oil

One Local Summer

One Local Summer 2014 – Meal 6

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Another meal cooked by the husband.  How can you tell he’s cooking?  There’s beef on the plate.  It’s just not my thing, but it is husband’s thing, and he’s learned to cook beef just the way I like it (VERY VERY well done) so I’ll eat it when he’s around to cook.  This week, he found a neat coffee chocolate spice rub at the market which really changed the flavor.  I do find a HUGE difference between grass-fed from the market and non-specific beef from the grocery store, so that makes it a little more palatable.  I’d still prefer chicken or turkey or pork over beef any day!  Anyway, getting on with things, we have corn fritters again, made with the same pickled peppers that I had canned summers prior.  They’re really becoming a house favorite, and we’ve even been putting them on the grill for an extra crisp crust on the outside.  In the back, there’s canteloupe, then a slice of Soltane bread topped with Tomme Mole.  The bread isn’t locally sourced, but it is locally made, so we’ll allow a little leeway here since it’s SO good.  The bowl in the back has cucumbers and tomatoes with some onions, oil, and vinegar.  I could easily eat the whole container we made of that, they were so good.  To drink, there’s a beer from Armstrong Ales, a  local brewery.  So, everything (even the not-completely-local items) was sourced very locally and made for a great meal in some great weather outside!

Ingredients:
Porterhouse Steak – Bendy Brook Farm
Corn – Hoagland Farm
Flour – Mill at Anselma
Onion – Brogue Hydroponics
Tomatoes – Brogue Hydroponics
Cucumber –  Brogue Hydroponics
Canteloupe –  Brogue Hydroponics
Bread – Soltane
Cheese (Tomme Mole) – Birchrun Hills
Peppers – Our Garden
Non Local – Salt, pepper, olive oil, vinegar, java rub, beer

One Local Summer

One Local Summer 2013 – Week 11

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We missed our normal market this week, so we checked out a different one nearby at the Mill at Anselma.  It’s definitely a smaller market, but I really enjoy the vendors who show up there.  We kept it simple again this week, opting for a summer classic – corn on the cob and beer can chicken.  The beer we used was 21st Amendment’s Hell or High Watermelon, so, not local, but it’s basically used as a source of steam to keep the chicken moist while it cooks.  The chicken did come out REALLY tender and delicious, and paired with that crisp salad and corn that was SO so sweet, it was a really delightful meal.

Beer Can Chicken:
Chicken – Bendy Brook Farm
Corn – Brogue Hydroponics
Lettuce – Brogue Hydroponics
Cucumber – Maysie’s Farm
Tomato – Maysie’s Farm
Non local – spices, salt, pepper, olive oil

One Local Summer

One Local Summer 2011 – Week 10

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We tried out a new type of zucchini this year called the 8 ball squash that grows into a ball shape instead of the normal long and narrow zucchini shape.  They just happen to be absolutely perfect for hollowing out and stuffing with all sorts of vegetables and sausage.  The polenta was an afterthough, but it fit well with the spicy chorizo.  This was a big hit, and I’m so glad we have leftovers!

Stuffed Zucchini with Polenta:
Zucchini – My Garden
Chorizo – Countrytime Farm
Corn – Hoagland Farm
Onion – Hoagland Farm
Cornmeal – Mill at Anselma
Non Local – Butter, olive oil, salt, pepper