Tag: <span>eggs</span>

Tag: eggs

One Local Summer

One Local Summer 2014 – Meal 21

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DSC_1295Husband cannot get enough of cooking One Local Summer, so we’re still marching along!  The idea for this one came up two months ago when we purchased a waffle iron.  Husband spent a while researching irons to get the right combination of affordable, easy to use, and durable, and we came up with a winner.  It’s surprising for a brand of appliance I don’t generally associate with reliability and quality, but hey, nearly 1500 amazon reviewers can’t be wrong!  Anyway, in case it’s not obvious at this point, we made Chicken and Waffles!  The version we’re familiar with is the PA dutch version that used something that looks more like pulled chicken with gravy (or creamy chicken soup)  instead of fried chicken.  Adding a little more food history for you, the PBS program The History Kitchen has a great article on the origins of Chicken and Waffles (thank you again, Holland).  In any case, they came out DELICIOUS and so very filling.  Both of us barely managed to finish off one waffle heaped generously with the chicken mixture and we both quickly lapsed into a deep food coma post-dinner.

Ingredients:
Raw Milk – Camp Hill Kimberton
Butter – Spring Creek Farms
Flour – Mill at Anselma
Chicken thighs – Deep Roots Valley Farm
Eggs –  Deep Roots Valley Farm
Leeks – North Star Orchard
Red Onion – Jack’s Farm
Non Local – Salt, pepper, beer

One Local Summer

One Local Summer 2014 – Meal 5

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Another meal down, and just 9  left to my goal of 14 which we should be able to meet  or exceed!  We had a nice party over the weekend and have had a bit of fabulous weather (lows aorund 60 degrees F in July!), so we took advantage of the cool evenings for some outdoor dining.  In the small bowl at top left is a tomato salad with some fresh basil, olive oil, and homemade vinegar.  The main part of the dinner was a Bison sirloin topped with blue cheese – sooo good.  Next, going around clockwise, are blue potatoes from our garden that were boiled, smooshed, and then put in a pan to roast after being doused with malt vinegar and sprinkled with salt.  The idea for those came from Cook’s Country, but they didn’t quite smoosh down the way they were shown in the recipe.  Blue potatoes seem to be starchier, and we boiled instead of baking them (short on time), so that might have been the difference.  They still tasted excellent and really soaked up the vinegar.  It was almost like having malt vinegar on french fries without the frying.  Next around the plate are Corn Jalapeno Fritters from this month’s Bon Appetit.  Couple of changes to locafy it involved using pickled banana peppers I had on hand already from a prior year’s bumper crop of peppers, and we used grilled corn leftover from our party over the weekend.  The flour came from our local historic grist mill, and we had to add a little more flour and an extra egg since ours weren’t traditional grocery store ‘large’ eggs, but smaller farm-fresh happy-chicken eggs.  They were SO good and so  easy to make that we’re already thinking of other veggies to add in on the next go around since we still have leftover corn to burn through.  And that’s that!  I’m a few weeks late posting this one, but I kind of wanted to space out the One Local Summer posts  on the blog instead of flooding them out as they’re cooked.

Ingredients:
Tomatoes – Hoagland Farms
Basil – Our Garden
Bison Sirloin – Backyard Bison
Blue Cheese – Birchrun Hills
Potatoes – Our Garden
Corn – Hoagland Farms
Flour – Mill at Anselma
Eggs – Deep Roots Valley Farm
Equinox Cheese – Birchrun Hills
Hot Peppers – Our Garden
Non Local – Beer, salt, pepper, olive oil, malt vinegar

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 12

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I’m sort of split on this one.  I had a great idea, it just ended up being poorly executed mostly due to a bad recipe.  Yep, that’s supposed to be a taco shell.  Unfortunately, I used this recipe, instead of the one I had used before, and got what’s basically a cornmeal crepe instead of a hard taco shell.  It leaks, doesn’t hold together, and it basically rubbish.  Everything else was great though – the ground pork came out great, the squash was wonderful, the fruit sweet, and the sheep’s milk feta cheese!  YUM!  Oh well, at least I know better for next time!  A quick note on the nectarine and plum – our local orchard was hit by a hail storm earlier this season and fruit has been pretty scarce in comparison with prior years.  They put up a sign on their fruit bins at the market that the fruit is, “Hail kissed but still delicious!”  It makes me laugh every time, and they’re right.  Visual imperfections don’t make the fruit taste any different.

Pork Tacos and Fruit:
Cantaloupe – Brogue Hydroponics
Nectarine – North Star Orchard
Plum – North Star Orchard
Egg – Deep Roots Valley Farm
Flour – Mill at Anselma
Cornmeal – Mill at Anselma
Squash – Maysie’s Farm
Ground Pork –  Bendy Brook Farm
Onion – Maysie’s Farm
Tomato – Maysie’s Farm
Sheep’s Milk Feta – King’s Creamery
Lettuce – Brogue Hydroponics
Non Local – olive oil, salt, pepper, taco seasoning

One Local Summer

One Local Summer 2012 – Week 25

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Breakfast!  This is another don’t adjust your monitor type meals.  Yes, those are potatoes, and yes, they’re sort of a purplish blue.  AND, I grew them myself!  I’d always wanted to try potatoes in the garden, but we have really terrible clay-filled soil and it didn’t seem like they’d work given the soil we have (we’re working on that, tilling in compost every year, but it takes time).  I found something online this year about planting potatoes in big barrels or planters, so I gave that a go.  Unfortunately, I think a got a very late start with them, so I only got two smallish potatoes (plus two wee little potatoes I’m using as ‘seeds’ for next year) and they amounted to what’s on the plate.  They’re blue potatoes, which is what makes them so neat.  They seem to have a higher starch content and are a little firmer than regular potatoes, but cook up just yummy as home fries.  There’s also sausage and scrambled eggs, and since I slept in a little this morning, it ended up being a perfectly sized plate for brunch.  The mug has Lemon Gingersnap tea in it to finish off the meal.

Home Fries, Eggs, and Sausage:
Eggs – Mt. View Organics
Potatoes – My Garden
Sausage – Countrytime Farm
Non local – Salt, Pepper, Olive Oil

One Local Summer

One Local Summer 2012 – Week 15

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Just something simple for breakfast this time.  This is a frittata, the cooking world’s way of using up leftovers in the fridge. You can throw anything in the pan, cover it in eggs, toss it in the oven and VOILA!  Frittata.  This one has potatoes, tomatoes, onions, and a little cheese.  Add a slice of melon on the side, and you’ve got a nice looking plate for breakfast.

Frittata:
Melon – Smith’s Produce
Tomatoes – My Garden
Potatoes – Maysie’s Farm and Jack’s Farm
Onion – Maysie’s Farm
Cheese – Birchrun Hills
Eggs – Mt View Organics
Non Local – Salt, pepper

One Local Summer

One Local Summer 2012 – Week 13

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Time is really getting away from me this summer. Is it really week 13 already? And to think that I was considering not doing this!  Local meals can be breakfast too, and this is pretty much what breakfast looks like every morning.  Some sort of meat, an egg, fruit, and a seriously not local but very necessary double shot of espresso.  The meat is a pork roll, or if you’re from New Jersey, Taylor Ham.  Both are cooked up in a little pan, and I usually just crack the egg over the pork roll and let them cook together, but I figured to make it look nice, I’d do them separately this time.  Our local orchard has had an abundance of fruit from plums to nectarines, peaches and even the first apples of the season!  And that coffee, well if you’re a coffee drinker, you know.

Ham and Eggs with Plums:
Pork Roll – Countrytime Farm
Egg – Mt View Organics
Plums – North Star Orchard
Non Local – Coffee

One Local Summer

One Local Summer 2011 – Week 22

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This is one of my favorite meals that the husband makes. We weren’t sure if it could be done locally, but once we sat down and figured it out, it was SUPER easy to find (almost) all the ingredients. This is a Steak and Ale pie, a traditional British meal that’s a great way to warm up on a chilly day. It’s basically a chicken pot pie, but with beef and beer and mushrooms instead of the chicken and vegetables. The beer we used was a homebrew made with a pound of Pennsylvania Maple Syrup from Miller’s maple, so even though the grain used in the beer is not local, it’s at least more local than other beers we could’ve used. The only other exception is the pepper and a little bit of oil. The leftovers are already gone, that’s just how good it is.  We’re not sure at this point where the original recipe came from since ours has been heavily modified (bison instead of beef, etc), but this recipe is pretty close.  We made the ‘beef’ broth this time using a stew bone from the bison vendor with a few vegetables thrown in the pot for flavor – worked out PERFECTLY and was super delicious, not to mention very low in sodium.

Steak and Ale Pie
Bison Sirloin – Backyard Bison
Crimini Mushrooms – Oley Valley Mushrooms
Eggs – Mountain View Organics
Flour – Mill at Anselma
Onion – Hoagland Farms
Garlic – Jack’s Farm
Sage – Jack’s Farm
Milk – Camphill Village – Kimberton Hills Dairy
Smoked Sea Salt – Pureblend Teas
Non Local – Pepper, Olive Oil, Maple Porter Beer