Tag: <span>garlic</span>

Tag: garlic

One Local Summer

One Local Summer 2011 – Week 20

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This one I REALLY knocked out of the park. I mean, REALLY REALLY. Fennel isn’t a popular vegetable in our home mostly due to the husband’s hatred of all things anise/licorice. Since he was away, I figured I had a chance to give it a try.  I stumbled across a recipe for roasted fennel and potatoes, but I only had sweet potatoes from the farmer’s market, so I figured hey, starch is starch, right?  Well it was amazing.  The sweet potatoes roasted with the fennel covered for 30 minutes at 400F in the oven, covered in some olive oil, salt, garlic, and pepper.  Then the browned sausage was laid on top and left uncovered for another 30 minutes.  The amazing way these flavors worked together has made it a staple, and what really surprised me was that the anisey flavor of the fennel really disappeared in the baking process.  Needless to say, the leftovers didn’t last for very long, and I’m making this combination a staple for future recipes!

Sweet Potato, Fennel, and Sausage Bake:
Sweet Potatoes – Jack’s Farm
Fennel – Jack’s Farm
Garlic Turkey Sausage – Mountain View Organics
Garlic – Jack’s Farm
Non Local – Salt, pepper, Olive Oil

One Local Summer

One Local Summer 2011 – Week 14

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I was having trouble coming up with ideas this week and was feeling pretty uninspired. I had pork in the freezer, but didn’t know where else to go from there. So I googled and found Pork Afritada.  Not bad!  I had all the ingredients on hand except for the carrot, so I went for it.  Really easy to prepare and it’s sort of like a stew with a tomato base.  I did use water instead of broth and sliced tomatoes instead of sauce, but we’ve got plenty of tomatoes, so that was no problem.  Served the whole thing over bread to soak up the liquid and it was delicious (and deliciously simple)!

Pork Afritada:
Pork Cutlets – Countrytime Farm
Potato – North Star Orchard
Tomatoes – My Garden
Pepper – My Garden
Onion – North Star Orchard
Garlic – Charlestown Farm
Non Local – Salt, Pepper, Bay leaves, olive oil

One Local Summer

One Local Summer 2011 – Week 12

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This week’s inspiration came in the form of beets.  I’d seen a few recipes around the interwebs about how to make beet pasta.  Having found beets at the farmer’s market the other week, I decided to give it a go.  The recipe is below, but the basics are to roast the beets, make a puree, and then make pasta as usual, but use 1/4th cup beet puree instead of an egg or water.  Perfect!  The color came out so vibrant, but leeched a little into the water while boiling, so the finished cooked pasta was light pink instead of deep purple.  Still incredibly beautiful and different.  We decided to go with a cheese/alfredo type sauce to top it off (marinara sauce just didn’t seem right), and add some turkey and grilled zucchini to finish off the red, white, and green theme for this plate.  Turned out amazing, and the sauce, while calorie packed full of fancy cheeses, was DELICIOUS.  Just a spoon full is enough!

Beet Pasta with Cheese Sauce, Turkey, and Zucchini:
Turkey Breast – Mountain View Organics
Zucchini – Back Yard Garden
Beets – Charlestown Farm
Whole Wheat Pastry Flour – Mill at Anselma
Onions – Charlestown Farm
Garlic – Charlestown Farm
Equinox Cheese  – Birchrun Hills Farm
Blue Cheese – Birchrun Hills
Goat Cheese (Oregano & Paprika) – Yellow Springs Farm
Smoked Sea Salt – Pureblend Teas
Wine – Chaddsford Winery (Pierreno Grigio)
Non Local  – Olive Oil, Pepper

 

Beet Pasta Print Print
Ingredients
3 average-sized beets
2 tbsp olive oil
1 cup whole wheat pastry flour
Instructions:
  • Preheat oven to 350F.  Wash beets and remove greens.  Wrap in aluminum foil with 1 tbsp olive oil drizzled on top.  Bake for 30-45 minutes or until tender.  Allow to cool and remove skins.  Process into about 1/2 cup puree.
  • Put 1 cup whole wheat pastry flour into bowl, making a well in the middle.
  • Add in 1/4 cup beet puree and 1 tbsp olive oil.
  • Mix together with your hands and kneed until dough is firm and not sticky.  Add water or flour if dough is too dry or wet.
  • Either roll through a Kitchen Aid Pasta roller/cutter or by hand with a rolling pin and knife.
  • Hang pasta and allow to dry or boil right away and enjoy!
One Local Summer

One Local Summer – Week 26

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And I think I’m all caught up and to date finally with blog posts!  This week, marking one half year of local meals, was a Pumpkin Galette using a Long Island Cheese pumpkin I brought home from the farmer’s market.  I somehow managed to forget to grab some onions, so no onions, but I did end up using mushrooms simmered in some homebrew beer with garlic. Also substituted Chevre for the Fontina that the recipe calls for, and threw in some saffron that I grew this year (still incredibly excited about that discovery). And can I tell you? THIS WAS AMAZING. And filling. I could even see this done up in a casserole dish with some bison or even ham. Maybe I’ll throw a little bacon on next time. So many possibilities, but I’m definitely going to make this again!

Pumpkin Galette:
Long Island Cheese Pumpkin – Smith’s Produce
Saffron – My Garden
Sage – My Garden
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anselma
Trumpet Mushrooms – Oley Valley Mushroom
Garlic – Maysie’s Farm
Chevre – Yellow Springs Farm (This was their Holiday spice cheese, flavored with maple syrup and pumpkin pie spices)
Non-local – Butter, salt, Olive Oil

One Local Summer

One Local Summer – Week 25

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A friend pointed out, after the last post, that it’s definitely not summer anymore and perhaps I should change my title. I realized, at week 25, that we’re nearing a half year’s worth of local meals.  I’ve clearly somewhat lost my mind, but there are still new and incredible local vegetables out there and I’m determined to see if I can make it a whole year. The title is going to stand, because it started with a summer, and so long as there are vegetables growing, it’ll still be summer in my kitchen. I’m just going to not pay attention to those hard frosts we’ve already had. 🙂

This week! Dear friend Abbie was out for a visit and I subjected her again to a local meal. We made a chicken pot pie from scratch, and while the broth inside didn’t come out quite as thick as I would’ve wanted, the very vegetable-heavy chicken pot pie had us both coming back for seconds.

Chicken Pot Pie:
Daikon – Maysie’s Farm
Bread Flour – Mill at Anselma
Whole Wheat Flour – Mill at Anselma
Broccoli – Smith’s Produce
Onion – Maysie’s Farm. One red, one white.
Garlic – Maysie’s Farm
Carrots – Maysie’s Farm
Trumpet Mushrooms – Oley Valey Mushrooms
Chicken – Mountain View Organics
Non-local – Butter, salt, sugar

One Local Summer

One Local Summer – Week 24

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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, recipes

One Local Summer – Week 22

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The husband decided that we ought to use up some ground bison and make his own special on-the-fly version of Italian Wedding Soup. This was a collaborative effort, and what we came up with is absolutely incredible. It’s far from traditional, but it was incredibly delicious and definitely something that will be made again. We had made chicken wings the night prior (boil wings, then throw on grill to crisp) so we had the chicken stock on hand already. Other than that, the recipe is below, feel free to print, use, and enjoy!

Italian Wedding Soup:
Bison – Backyard Bison
Red Onions – Maysie’s Farm
Garlic – Maysie’s Farm
Egg – Mt View Organics
Bread – LeBoon’s Homemade
Cilantro, Sage, Basil – My Garden
Carrots – Maysie’s Farm
Potatoes – Smith’s Produce
Chicken Broth – Boiled down from Mt View Organics wings (Tuesday Night’s dinner!)
Non-Local – Salt

Italian Wedding Soup Print Print
Ingredients – Meatballs Ingredients – Soup
1 lb ground bison 10 cups Chicken Broth (from 2lbs chicken, boiled)
2 cloves garlic, minced 2 Small Red Onions, Diced
1 egg 2 Carrots, sliced
1 slice Italian Bread, crumbled 8 Small Potatoes, cubed
Cilantro, Sage, Basil to taste 1 tsp Salt
12 large leaves of Spinach, chopped
Instructions:
  • Preheat oven to 350F.  Break egg into bowl, add bison, garlic, crumbled bread, and spices, mix together well with hands.
  • Roll into 1″ round meatballs, place on greased cookie tray and bake in oven for 20 minutes.
  • Heat broth on medium-high in large stock pot.
  • add onions, carrots, potatoes, and salt and simmer while meatballs are cooking.
  • Add meatballs to pot and simmer for 15 minutes.
  • Add spinach and simmer until wilted.
  • Top with your favorite grated cheese and enjoy!
  • Makes approximately 14 1-cup servings
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    One Local Summer

    One Local Summer – Week 19

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    Well it’s feeling more like fall and there were some GREAT squash and pumpkin choices available at the Anselma Market this week. I stopped by the Smith’s Produce booth and found a funny green pumpkin that I was told was a Kabocha pumpkin. The producers even had a recipe ready for Kabocha pumpkin soup, so the inspiration belongs to them! Going back to one of my favorite food blogs, I found a recipe for Pumpkin Soup with Smoked Paprika. Sadly we didn’t have smoked paprika on hand, but we did have the regular kind. I’m sure the smoked variety would’ve added an extra kick, but this turned out just fine. I left out the cream since I couldn’t find any locally, but the one cup of goat’s milk created the texture I was looking for. Also, I’d be LOST without our immersion blender – it got a solid work-out with this recipe and did a fine job. I added on some grilled cheese to make this dinner and sprinkled some chevre and the toasted seeds from the pumpkin on top of the soup.

    Pumpkin Soup with Grilled Cheese:
    Kabocha Pumpkin – Smith’s Produce
    Onion – North Star Orchard
    Garlic – North Star Orchard
    Apple – Unknown Vendor at Anselma (forgot to grab the name!)
    Goat’s Milk – Shellbark Hollow Farm
    Sage – My Garden
    Bread – Saint Peter’s Bakery. Whole Wheat
    Yogurt Cheese – Farmstead Fresh
    Non-local – Butter, Paprika, Cumin, Salt