Tag: <span>garlic scapes</span>

Tag: garlic scapes

One Local Summer

One Local Summer 2016 – Week 8

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More than 5 ingredients this week for One Local Summer!  I decided to get a little more ambitious after having seen dill at the farmers market and decided to go for chicken pitas (pita recipe) with a tzatzki-ish sauce.  Unfortunately, I neglected to run back and grab a cucumber, but managed to cobble something together that worked well enough.  The pitas were done on the grill using our pizzaque – they seem to work best this way since the stone gets really hot and a quick open and close of the grill keeps the internal temperature high enough for them to puff up perfectly.  After the pitas were done, on went the mushrooms and fennel with the zucchini sliced right beside it and then the chicken with a healthy spring of dill on top.  Then on the side is a simple salad with some cheese and more of the tzatzki-ish sauce as dressing.  The sauce is a goat’s milk yogurt base with garlic scapes and dill added to the yogurt.  It was a really nice meal for a warm summer week, and being able to cook everything outside on the grill made everything easier since I didn’t heat up the house!

Ingredients:
Chicken –  Deep Roots Valley Farm
Zucchini –  Jack’s Farm
Fennel –  Jack’s Farm
Garlic Scapes –  North Star Orchard
Dill –  North Star Orchard
Cheese – “Pepito” from Yellow Springs Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm
Lettuce –  Charlestown Farm
Mushrooms –  Oley Valley Mushrooms
Flour –  Mill at Anselma
Honey – Our Hives
Non Local – Olive Oil, Salt, Pepper, Yeast

One Local Summer

One Local Summer 2016 – Week 7

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Another week of One Local Summer!  Still a little behind, but this was honestly cooked and consumed during week 7, I’m just a lazyass blogger.  Oops.  So anyway, we’re beekeepers, and this past week I robbed the hives and extracted about 30 lbs of honey from one hive which is pretty damn awesome for our first actual honey ‘harvest’ from the hives!  I was trying to figure out a way to incorporate that into the meal since honey from the beehives in your backyard is about as local as it can get when I stumbled across some recipes for honey ginger chicken.  Ginger falls under the allowable-spice-exemption clause to One Local Summer since it was used sparingly and isn’t a main feature of the meal.  The chicken was cooked with garlic scapes and set next to some roasted broccoli.  Then there’s a well overfilled bowl of salad greens, splashed with a little olive oil and balsamic vinegar.  Not bad!  I think next time, instead of cooking the chicken in a pan, I may toss that in the oven whole, then coat with the sauce and set under the broiler for a few minutes to allow the honey to caramelize a little.  The flavor didn’t come out quite as much as I had hoped, but it was still delicious!

Ingredients:
Garlic Scapes  North Star Orchard
Broccoli –  North Star Orchard
Chicken –  Deep Roots Valley Farm
Lettuce –  Charlestown Farm
Honey – Our Beehives
Non Local – Salt, Pepper, Ginger, Olive oil, Balsamic vinegar

One Local Summer

One Local Summer 2016 – Week 6

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My lazy self, alone at home, tends to keep things pretty simple when it comes to One Local Summer meals.  This is a super easy meal featuring Farro with sautéed garlic scapes and mushrooms and a little pork sausage.  Nothing fancy, but sometimes keeping the ingredient list short means the individual ingredients really get to shine, plus it’s much easier in the heat of the summer to cook something that isn’t so complicated.  Short and sweet for week 6, even a little late, but I swear I’ll be caught up as of tomorrow!

Ingredients:
Farro –  North Star Orchard
Garlic Scapes –  North Star Orchard
Mushrooms –  Oley Valley Mushrooms
Pork sausage –  Countrytime Farm
Non Local – Olive Oil, Salt, Pepper

One Local Summer

One Local Summer 2014 – Meal 3

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Another One Local Summer meal, shared with the same friend from the prior post!  Yep, two in one week, and it was really easy to put together.  I had a ton of salad greens in the fridge, so I put the other vegetables in a foil packet on the grill with the zucchini and we had a REALLY filling salad.  Dear friend was enjoying the zucchini so much that she was sneaking the ‘small’ pieces off the grill before they were even cooked.  She may or may not have been swatted at with the grill tongs.  All that, paired with a glass of homebrewed ginger mead, and it was quite the nice dinner outside on the patio!

Ingredients:
Zucchini – Jack’s Farm
Broccoli – North Star Orchard
Fennel – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Garlic Scapes – Jack’s Farm
Lettuce – Charlestown Farm
Non Local – Salad Dressing

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 2013 – Week 4

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And here we have week four – a Bison stir fry.  The farmer’s market had their first zucchini of the year and I was SO excited to see all the new vegetables at the market, so I grabbed a bunch of different ones, added some bison and sauce and VOILA!  The sauce was definitely not local, but necessary.  The bison vendor advised that the chuck steak would work best and to marinate it overnight in the sauce to make it nice and tender -worked like a charm.  I still have some leftovers from this meal, since it made such a huge pot, but they’re going fast.

Bison Stir Fry:
Zucchini – Jack’s Farm
Carrots – Charlestown Farm
Bison – Backyard Bison
Garlic Scapes – Jack’s Farm
Broccoli – Charlestown Farm
Shiitake Mushrooms – Oley Valley Mushrooms
Onions – North Star Orchards
Non Local – General Tso sauce, soy sauce

 

One Local Summer

One Local Summer 2013 – Week 3

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Pardon the blurry photo, but I was so hungry and managed to rush the photo in order to devour the meal.  Week three, and we’ve hit strawberry season!  I went out and picked 12 pounds of berries at a local farm – Walnut Springs Farm – the majority of which went into the freezer for a batch of jam later, and possibly for a batch of mead at a later time.  The meal is a salad, but with lots of fun toppings.  On top of the lettuce and pea shoots are strawberries, goat cheese, smoked chorizo, garlic scapes, spring onions, and the homemade dressing which also included strawberries.  It was REALLY filling, and a perfect late lunch.  I have just enough leftovers for another!

Spring Salad with Chorizo and Goat Cheese:
Lettuce – Jack’s Farm
Pea Shoots – Charlestown Farm
Chevre – Shellbark Hollow Farm
Strawberries – Walnut Springs Farm
Chorizo – Countrytime Farm
Garlic Scapes – Jack’s Farm
Spring Onions – Jack’s Farm
Non Local – Balsamic vinegar, olive oil

One Local Summer

One Local Summer 2012 – Week 10

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Yup. Ten weeks already! Our garden is finally giving us a whole bunch of zucchini, so I made the best of a pretty insane situation. The zucchini in question is the 8 ball zucchini which grows in a round, softball shape/size instead of the typical elongated shape of a normal zucchini. They’re much more seedy than regular zucchini, but once hollowed out, they’re perfect to stuff with all sorts of good things, which is what I did here.  I know I did this in prior years, but it’s just so easy (and delicious).  The zucchini is stuffed with chorizo, pepper, tomato, onion, garlic scapes, and topped off with a few slices of goat mozzarella.  I had leftover potatoes from last week, so I put those in tin foil on the grill and used them on the side.  Not bad!  And, there were two whole zucchini, so I’ve got a TON of leftovers.  Also, I have a TON more zucchini, if you’ve got any recipes to recommend!

Stuffed Zucchini:
Zucchini – My Garden
Chorizo – Countrytime Farm
Potatoes –  Brogue Hydroponics
Peppers – Brogue Hydroponics
Tomatoes – Brogue Hydroponics
Garlic Scapes – Jack’s Farm
Goat Mozzarella – Yellow Springs Farm
Non Local – Salt, Pepper, Olive Oil