eggs – Sheetar.com

One Local Summer 2017 – Meal 6

By Sheetar 6 June 2017 3 June 2017

Meal 6 in week 9! I actually cooked this on Saturday right after the farmers market, having come home with my head full of ideas thanks to the kind folks at North Star Orchard. You see, I was gushing over how pretty the rainbow chard was and how versatile the leafy green is since it’s the best of celery and spinach in one plant, plus, THOSE COLORS. We chatted for a bit about the myriad of ways to use this gem of a plant, and how great is it that farmers take the time to extol the virtues of their vegetables and offer recipe ideas and cooking advice?! Well, a quiche is just one of the ways to use chard, so the second I got home, I set out to make a late breakfast for myself. I like using recipes since I need a good guide when I cook, so I found this one that included a cornmeal and flour crust for the quiche. I replaced the shortening with lard, because lard, and again instead of milk, I used goat’s milk yogurt. Chard replaced the spinach, and I sautÃ©ed the chopped stems with spring garlic, garlic scapes, and scallions. Instead of swiss cheese, I used blue cheese fresh from my first Collective Creamery cheese CSA pickup. I cheated a little and just pressed the crust into the pie dish instead of rolling it out, saving myself the trouble of washing the rolling pin and mat, but that worked out just fine since the crust came out nice and crispy, and the dark roasted cornmeal I used kicked the flavor of the whole thing up a notch. On the side are three asparagus spears wrapped in culatello, topped with a bit of Red Cat cheese (because always cheese), and a wee little fried quail egg. The bowl in the back contains fresh strawberries drizzled with our own honey, and I’m not ashamed to say I polished off a whole pint of strawberries in one sitting because they were FANTASTIC. There’s also a mug of non-local (but absolutely necessary) cold brew coffee. I also now have a whole bunch of quiche leftovers, so there’s breakfast for the week!

Ingredients:
Asparagus – Hill Creek Farm
Eggs (Quail and Chicken) – Deep Roots Valley Farm
Cheese (Red Cat & Blue) – Birchrun Hills
Whole Wheat Pastry Flour – Mill at Anselma
Dark Roasted Cornmeal – Mill at Anselma
Lard – M&M Creek Valley Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm
Rainbow Chard – North Star Orchard
Culatello – Countrytime Farm
Garlic – Charlestown Farm
Scallions – Jack’s Farm
Garlic Scapes – Jack’s Farm
Strawberries – Jack’s Farm
Honey – Our Beehives
Non Local – Salt, pepper, olive oil

One Local Summer

One Local Summer 2016 – Week 10

By Sheetar 26 July 2016 25 July 2016

Still playing catch-up, but here’s One Local Summer week 10! I had originally looked up recipes for Polenta Pizza, and came up with a recipe that had that name, but it much more resembles cornbread pizza than polenta pizza. I figure once you add anything other than water and butter/oil to cornmeal, especially when the extra ingredients are flour and baking powder, it ends up being cornbread and not polenta. Still, for cornbread pizza done in the cast iron skillet, this was pretty decent! I think the blue cheese and chorizo actually worked out well with the cornbread base so it wasn’t a traditional pizza on top of cornbread. The quick jolt near the end of cooking under the broiler was really key to really bubble the cheese on top, and the crust ended up with a nice, crunchy bottom (not burnt, just nicely well-baked). The leftovers are even good!

The recipe came from here (http://www.simplehealthykitchen.com/skillet-margarita-polenta-pizza/) and let’s forgive them for the misspelling of Margherita because even though the recipe was a little misleading, it was still good and cooked up as specified!

Ingredients:
Flour – Mill at Anselma
Cornmeal – Mill at Anselma
Smoked Chorizo – Countrytime Farm
Tomatoes – Jack’s Farm
Basil – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Blue Cheese – Birchrun Hills
Egg – Deep Roots Valley Farm
Non Local – Olive Oil, Salt, Pepper, Baking Powder

One Local Summer

One Local Summer 2016 – Week 3

By Sheetar 30 May 2016 28 May 2016

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:

Eggs – Deep Roots Valley Farm
Spinach – Jack’s Farm
Scallions – Jack’s Farm
Spring Garlic – Charlestown Farm
Asparagus – Hill Creek Farm
Mushrooms – Oley Valley Mushrooms
Goat cheese – Shellbark Hollow Farm, “Sharp II Chevre”
Cheese – Birchrun Hills, “Equinox”
Non Local – Salt, Pepper, Olive oil, Coffee

One Local Summer

One Local Summer 2015 – Week 22

By Sheetar 19 October 2015 2 October 2015

Husband is at it again for this installment of One Local Summer. It was more like a One Local Fall sort of day – gloomy and rainy – so soup it is! The soup is a chunky potato leek soup since we happened to have all those things on hand and husband is truly the soup master. He somehow manages to make everything work well together in one pot whereas I tend to make disasters that skirt the line between edible and fodder for the garbage disposal. We used up the last of the pretzel rolls from the freezer and paired the roll with some mustard seed gouda made from local milk. Top the whole meal off with a glass of cool cider and we have a filling and warm dinner for an icky day. This may be the last of the meals for 2015 seeing as there was a vacation happening during the time the last three OLS posts went up, but fear not, we’ll be back next year!

Ingredients:
Flour Mill at Anselma
Egg Deep Roots Valley Farm
Butter Spring Creek Farms
Honey Baues Busy Bees
Cider – North Star Orchard
Leeks – North Star Orchard
Onions – Clover Hill Farm
Potatoes – North Star Orchard
Garlic – North Star Orchard
Cilantro – My garden
Milk – Birchrun Hills for homemade cheese
Whey – frozen from cheesemaking using Birchrun Hills milk
Non Local – mustard seeds, salt, pepper

One Local Summer

One Local Summer 2015 – Week 21

By Sheetar 14 October 2015 1 October 2015

Husband has returned home and cooked up this classic summer meal – a pulled pork sandwich. A good part of this one was a long time in the making. The sauerkraut was made months ago, fermented from fresh cabbage in a huge stoneware crock. The pickles were started a month ago and came out as terrific sour pickles. The buns were made last year and pulled from the freezer. The cider in the glass was also made last year and was just kegged and ready to drink this past month. The only thing new on the plate is the pulled pork which cooked up in the crock pot all day with some cider, peppers, onion, vinegar, and tomatoes, and came out DELICIOUS.

Ingredients:
Cabbage – Jack’s Farm
Pork Butt – Countrytime Farm
Cucumbers – My Garden
Peppers – Steer Vegetables
Tomatoes – My Garden
Onion – Clover Hill Farm
Cider – Fermented from apples picked at my grandparents’
Buns:
Flour Mill at Anselma
Egg Deep Roots Valley Farm
Butter Spring Creek Farms
Honey Baues Busy Bees
Non Local – Salt, pepper, spices, homemade vinegar

One Local Summer

One Local Summer 2015 – Week 15

By Sheetar 2 September 2015 1 September 2015

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 2015 – Week 14

By Sheetar 1 September 2015 1 September 2015

Husband returned home again and as his first act of One Local Summer head chef, he made a quick breakfast. Let’s be honest, most of these meals are a little team effort, but I usually play sous chef to his ideas, chopping and prepping ingredients for him to work his magic. Well, I happened to have a few crepes left over from the last meal, so he quickly turned those into chorizo, egg, and cheese crepes (though, overstuffed like that, really tacos more than anything else!). We also had a bunch of pink potatoes which made the oddly colored hash brows on the side. Our grape harvest was just starting to come in from the vines in the back yard, so we included a few bunches of those along with a big cup of cold brewed coffee, my newest obsession. Sadly, the coffee isn’t local, but as a caffeine addict, I can’t function without it. Fairly simple, but filling and mighty delicious – a great way to start a One Local Day!

Ingredients:
Flour Mill at Anslema, Whole Wheat Pastry Flour
Milk Shellbark Hollow
Butter Handmade by Abby
Smoked Chorizo – Countrytime Farm
Eggs – M&M Creek Valley Farm
Cheese – Birchrun Hills, Blue Cheese
Potatoes – Charlestown Farm
Grapes – Our Garden
Non Local – Coffee, salt, pepper, olive oil

One Local Summer

One Local Summer 2015 – Week 11b

By Sheetar 24 July 2015 24 July 2015

Another catch-up post, and I’m a week behind on posts! Getting caught up (again) though – it’s crazy how summer can just fly by like this. Husband is away and I decided to try out a few new things. I know he’s not a big fan of fennel or farro (really, wheat berries in this case), so I decided to go crazy and combine the two! I found this recipe (Roasted Fennel & Farro Salad) and went for it. The wheat berries came from North Star Orchard and we’ve had them hanging around in the freezer for a while. They do take a while to cook, but the results are absolutely worth it. Combined with the fennel and peppers, it made for a dish that was great warm or cold. The simple cucumber and tomato salad was a recurring theme for the rest of the week too. Drizzled with a little balsamic vinegar, it made for a great afternoon snack, and there’s just something about fresh tomatoes and cucumbers. The cucumber is an Armenian cucumber and something I’ve never had before. It has a soft fuzz on the outside that I scrubbed off with a vegetable scrubber brush, and I found it a little more crisp and less acidic than a regular cucumber.

Also on the plate are peaches with blue cheese, another summer favorite, and beet chips which didn’t come out all that well. My slices weren’t uniform, so they were too crisp on one half and just barely baked on the other. That didn’t stop me from eating the whole beet though, and I really like how they taste when roasted. One final piece of the plate was another new recipe I tried called gougÃ¨res – it’s a fancy french savory puff pastry made mostly with flour, butter, eggs, and cheese. The recipe was part of the Birchrun Hills Kickstarter campaign rewards and I was really psyched to try something new. It was easier than I thought and I sort of felt like a super hero having produced results that tasty and perfect on the first try!

Altogether a delightful dinner and really rather filling!

Ingredients:
Peaches – North Star Orchard
Cheese – Birchrun Hills, Blue and Equinox
Beets – Jack’s Farm
Wheat Berries – North Star Orchard
Fennel – Jack’s Farm
Eggs – Canter Hill Farm
Peppers – Clover Hill Farm
Cucumber – Full Circle CSA
Tomatoes – Full Circle CSA
Butter – Handmade by Abby
Honey – Baues’ Busy Bees
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Non Local – Balsamic vinegar, olive oil, salt, pepper