eggs – Page 3 – Sheetar.com

One Local Summer – Week 24

By Sheetar 29 October 2010 27 October 2010

So this is almost getting so easy that I’m thinking I just might be able to continue this all year long. This past week (yeah, still catching up) was a Spaghetti Squash Carbonara. It’s definitely the time of year for the Spaghetti Squash and I’ve REALLY come to love them since discovering them this year. The recipe came from the Food Network and I only made one change, cutting the bacon amount in half (it just didn’t seem necessary to use a half pound!). The resulting dish was incredible and pretty easy to make. I did need to use a few more non-local ingredients than normal, but the dish was still 90% or more local.

Spaghetti Squash Carbonara:
Spaghetti Squash – Smith’s Produce
Onion – Maysie’s Farm
Bacon – Countrytime Farm
Eggs – Smith’s Produce
Garlic – Maysie’s Farm
Non-Local – Salt, Pepper, Piave Cheese, Wine

One Local Summer

One Local Summer – Week 6

By Sheetar 19 June 2010 7 February 2012

I finally made it out to the Anselma Mill Farmer’s market this past week to get flour and a few other things. I don’t think all the flour is grown locally, but it’s definitely ground at the mill using the centuries old equipment. It’s really pretty awesome to think that this mill has been around for so long and is still useful today. Here’s a link with more information about the flour, if you’re interested. I also met the woman who runs Pure Blend Tea and came home with the Fruit Boost tea which made one heck of a batch of iced tea. Anyway, onto the ingredients in the meal, starting in the back.

Salad:
Lettuce – Charlestown Farm. Nice and crispy!
Cucumber – Smith’s Produce. I was so psyched to see cucumbers already, I had to bring some home.
Goat’s Milk Yogurt – Shellbark Hollow Farm. It actually made a really great dressing for a simple salad.

Ravioli:
For the ravioi pasta, I used a basic recipe I had found ages ago on the web and have modified a bit. It’s one cup flour (here, there’s 3/4 cup whole wheat pastry flour and 1/4 cup buckwheat flour), one egg, one teaspoon olive oil, and water to make consistency. I roll it out using the good old KitchenAid pasta roller set which makes the process SO much easier. To form the individual ravioli, I found a form that pasta sheets are laid over, filled, then sealed with a rolling pin. First batch using this was a little off, but the second batch came out perfectly.
Hot Bison Sausage – Backyard Bison. Just the right amount of spice!
Cheese – Birchrun Hills. Used the Equinox cheese inside the ravioli with the sausage.
Flour – Anselma Mill. Used Whole Wheat Pastry Flour
Buckwheat Flour – Anselma Mill. They said this was a new one for them and I heard that adding buckwheat flour into the pasta dough mixture made it different, and it did, in a very good way.
Egg – Mountain View Organics.
Sauce – Homemade. We found a few bags in the freezer left over from our 2008 amazing tomato year.
Spinach – Charlestown Farm. Put a bunch of leaves in the steamer for just a minute.
Non-Local – Spices, Salt, Pepper, Olive Oil.

As a bonus this week, there was also Jam! Two types.

Yellow Cherry Jam
A friend and I went to Walnut Springs Farm to pick cherries. I LOVE yellow cherries and when the folks running the booth let me know there were two types available to pick, my eyes must have lit up like I had won the lottery. I immediately knew that they were destined for a batch of jam, and sure enough, three pounds turned into 5 jars of sunny yellow jam. I sort of want to go pick some more, add in a few blueberries, and see if I can make green slime jam because that sounds like fun.

Black Forest Preserves
I did actually pick some red cherries too. Three pounds of those (I came home with about 10 lbs, but did a lot of taste testing while we were there too) became Black Forest Preserves. It’s a recipe out of the Ball Complete Book of Home Preserving and involves cherries and cocoa powder. I have to admit that the chocolate doesn’t really come out in the recipe – the jam just tastes RICH – but it’s destined to be a part of thumbprint cookies when cookie baking season kicks into full gear.

One Local Summer

OLS: Week 12

By Sheetar 23 August 2009 23 August 2009

We had a sort of hectic week, but I still managed to get a local meal in. There was a party at the house last night, and I managed to get up in the morning and throw together some pancakes (quickly becoming a favorite around here) with some fresh plums from the farmer’s market. Ingredients are the same as Week 9, but with no blackberries this time. The plums were sliced and plopped on the griddle to warm up, then put in a bowl with some maple syrup and cinnamon while the pancakes were being made. The tartness of the slightly under-ripe plums worked really well with the sweetness of the maple syrup and the whole thing was just plain delightful, receiving rave reviews from the guests who stayed over for the night. Non-local ingredients include cinnamon, baking soda, baking powder, salt, and sugar.
Whole Wheat Pastry Flour – Mill at Anselma
Egg – Mt. View Organics
Goat’s Milk Yogurt – Shellbark Hollow Farm
Plums – North Star Orchard
Maple Syrup – Miller’s Maple

One Local Summer

OLS: Week 9

By Sheetar 2 August 2009 2 August 2009

One Local Summer is already at Week 9. Nine whole weeks of making one meal with local ingredients per week. I can’t believe I’ve made it this far! So, this week I went for simple, since I was doing a whole week of zucchini recipes. The simple though paid off with an incredible taste, and something I really hadn’t thought of doing – making pancakes from scratch. Easier than I ever would’ve thought! One egg, one cup of flour, about 1.5 cups of yogurt, and the non local ingredients (2 tsp sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, a touch of salt). Whisk together, throw in some blackberries, and VOILA! Fluffy, delicious pancakes. Optionally, add some chocolate chips for a just-one-more dessert pancake. The eggs came from Mt. View Organics at the Phoenixville Farmer’s Market, the flour from the Mill at Anselma, the yogurt from Shellbark Hollow Farm, and the blackberries were hand-picked from a patch of blackberry bushes overflowing with ripe berries at Willow Creek. The whole thing was topped off with maple syrup from Miller’s Maple. The best thing about this is that the whole house smelled like fresh pancakes for the rest of the day!

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

food

Zucchini Week: Day 1

By Sheetar 27 July 2009 30 July 2009


For day one of zucchini week, I decided to try something new and different. I just love Elise’s website for recipes and this one jumped right out at me as being something relatively easy and delicious and above all, different from the normal uses for zucchini. The Zucchini Fritters were all of those things and this is definitely going see many repeat performances! I switched out the scallions for a locally grown onion, and used goat’s milk yogurt and cheese, both from local farms. The cheese in little lumps at the back of the plate is a spicy chipotle chevre and since I like a bit of tabasco sauce with anything involving egg, this pleased my palate to no end. This may not be a whole meal, but it’s a great use for at least one of those zucchini!	Zucchini Fritters – Recipe on SimplyRecipes.com
	Ingredients Used: Zucchini – my own garden Egg – Mt. View Organics Onion – North Star Orchard Flour – Mill at Anselma Yogurt – Shellbark Hollow Farms Cheese – Amazing Acres

One Local Summer

OLS: Week 5

By Sheetar 5 July 2009 5 July 2009

One Local Summer rolls on into week five. I figured I’d switch it up a bit and do a breakfast meal this week before we left for the Dominican Republic. Why yes, I spent most of June out of the country. 🙂

Potatoes in front are basic home fries in the skillet with potatoes (there were lots of potatoes) from last week’s run to the Anselma Mill Market. The bacon on the side is from Country Time Farm and is becoming a fast favorite probably because it’s almost fresh off the pig with no nitrates. In the back is a slice of frittata containing eggs picked up at Willow Creek Orchards from Pleasant View Farms, Tomatoes from Lancaster County, Garlic Scapes grown at Willow Creek, and Hendricks Swiss Cheese, and more bacon.

Non-Local ingredients used: Olive oil, salt, pepper

This was my first time visiting Willow Creek and I just love the store and the pick-your-own vegetable patch. We brought home some turnips, snap peas, and carrots as well that I hope to use this week. As previously mentioned, we were away most of the week in the Dominican Republic since I was flown in for a friend’s wedding to be the photographer – LOTS of great photos and I can’t wait to post them. We had a lovely time and may even go back for a proper vacation maybe in the winter when it’s hopefully not quite so warm!