goat’s milk yogurt – Page 2

One Local Summer 2014 Meal 8

By Sheetar 2 September 2014 26 August 2014

Another one down, and just six more to go till my goal of 14 for the summer. So far, it looks like we’ll more than surpass the goal of 14 meals, and I really do like the pacing of meals vs. weeks MUCH better. It feels less like an obligation and more like fun this way. What’s on that plate? A sort of remix of chicken parm. I breaded the chicken using goat’s milk yogurt and cornmeal for more of a cowboy sort of version of chicken parm, topped it with tomatoes, blue cheese, and mushrooms (MUSHROOMS! Oh how I love fungus). Some potatoes and zucchini on the side and KABAM. A pretty easy one local summer meal. Instead of frying the chicken, I popped it on a tray and baked it which kept it lighter and, in a weird way, crispier. Sometimes the greasiness of pan frying just doesn’t work, and I’m glad I baked it instead. The leftovers from this are already gone even, it was that good.

Ingredients:
Goat’s Milk Yogurt – Shellbark Hollow
Zucchini – My Garden
Potatoes – Jack’s Farm
Chicken – Deep Roots Valley Farm
Mushrooms – Oley Valley Mushrooms
Blue Cheese – Birchrun Hills
Cornmeal – Mill at Anselma
Tomatoes – Jack’s Farm
Non Local – Salt, Pepper, Oil

One Local Summer

One Local Summer 2014 – Meal 2

By Sheetar 22 July 2014 21 July 2014

This kind of involved cobbling together a bunch of things from the farmer’s market. I had the chicken in the freezer and had gotten the zucchini and other vegetables fresh from the market that day. Wrapped the chicken (a whole breast, ribs and all) in a little bacon, just on top, grilled that with the zucchini and tossed the rest of the veggies in an aluminum foil pouch. Added some dill to goat’s milk yogurt to make a sort of tzatziki sauce (minus the cucumbers and onions), and we had ourselves a meal! A friend from college days past was in town to visit, so it was really nice to be able to share a One Local Summer Meal with her!

Ingredients:
Zucchini – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Broccoli – North Star Orchard
Garlic Scapes – Jack’s Farm
Dill – Jack’s Farm
Onions – Jack’s Farm
Chicken – Mountain View Organics
Bacon – Country Time Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm
Non Local – Salt, Pepper, Olive oil

One Local Summer

One Local Summer 2013 – Week 7

By Sheetar 15 July 2013 12 July 2013

A sort of impromptu dinner with a friend made this week’s meal. I happened to not have made my meal for the week when she arrived for a visit over the long holiday weekend, but I happened to have lettuce and a bunch of vegetables in the fridge, so we put together our own BIG salads. The dressing was dill, goat’s millk yogurt, roasted garlic, and onions all blended together – it came out a little thin, but it tasted great. The vegetables are more snap peas, zucchini, tomatoes, cucumbers and a ton of lettuce. Not bad for a last minute meal, and not a single non-local ingredient was used! The dressing container, in case you’re wondering, is a mason jar with a ReCap lid on top – they’re a fantastic invention, built from a Kickstarter project that I helped fund. They’re now selling the caps here!

Summer Salad:
Tomatoes – Jack’s Farm
Cucumber – Jack’s Farm
Zucchini – Jack’s Farm
Lettuce – Jack’s Farm
Garlic – North Star Orchards
Onions – Jack’s Farm
Dill – Jack’s Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm

One Local Summer

One Local Summer 2013 – Week 6

By Sheetar 12 July 2013 12 July 2013

The bad blogger has gotten behind again. Never fear, meals were cooked and consumed, I’m just behind on posting. Thanks so much, Central Air Conditioning, for breaking on July 3rd at 5pm. No, I’m not bitter. AHEM. That out of the way, here’s week six. There’s a magic overlap when dill and cucumbers are both in season at the market and I end up making some variation of this meal every year. Chicken with a local version of tzatziki and TONS OF VEGETABLES. Those snap peas made another appearance (because I really can’t get enough of them), along with some squash and scallions. It’s a pretty easy meal to make, and I just love tzatziki.

Chicken with Tzatziki and Vegetables:
Chicken – Deep Roots Valley Farm
Squash – Charlestown Farm
Snap Peas – Jack’s Farm
Scallions – Jack’s Farm
Dill – Jack’s Farm
Cucumber – North Star Orchard
Goat’s Milk Yogurt – Shellbark Hollow Farm
Non Local – Olive Oil, salt, pepper

One Local Summer

One Local Summer 2012 – Week 26

By Sheetar 9 November 2012 4 November 2012

I’m still sometimes not sure how I manage half a year of doing this. And it might be more than half a year, but TWENTY-SIX weeks of blogging about making one meal each week using only locally grown food. The number of different things we’ve done, the amount of gas saved from not having to transport produce/meat from another part of the country, the amazing quality of the meat and produce, the neat things that we can find at our farmer’s market that we can’t find in grocery stores, the challenge of cooking (for me, it’s a challenge anyway), the rewards of the healthy food. All of it. If you’re reading this, it’s probably preaching to the choir, but I’m proud of it anyway. So, we’ll call this the last week of One Local Summer for 2012, and we’ll return the blog to genealogy and fiber arts, and some neglected posts on travel for the winter.

This meal is pumpkin soup with some toast. The pumpkin was a long necked pumpkin which I chopped up and roasted in the oven for about a half hour. I took a container of chicken stock (from boiling wings for chicken wings, also local!) and brought that to a boil on the stove. Added in the pumpkin which was now nice and tender, and let it simmer until I could get the immersion blender (BEST KITCHEN TOOL EVER) into the pot and mush things down. Then I added leeks, sage, some salt and pepper, and some curry seasoning to the mix. Ran it through another go-around with the immersion blender and let it simmer a little while longer. Finally, added some goat’s milk yogurt at the end to make it creamy, and topped the whole thing off with fresh goat cheese, a sharp chevre. I really love the blend of the tangy goat’s milk yogurt and cheese with the curry. Finally, I added a slice of toast (the ingredients aren’t local, but the bakery is!) topped with hot pepper jam made by a friend. If I remember correctly, the peppers were grown locally. The whole thing was delicious and the perfect meal for a chilly fall day.

Pumpkin Soup:
Long Necked Pumpkin: Charlestown Farm
Sage – My Garden
Goat’s Milk Yogurt – Shellbark Hollow
Chevre – Shellbark Hollow
Leeks – My Garden
Toast – St Peter’s Bakery
Hot Pepper Jam – A friend, who told me it was made with local peppers.
Non Local – Salt, Pepper, Curry

One Local Summer

One Local Summer 2011 – Week 23

By Sheetar 17 November 2011 17 November 2011

We had to quick throw together a meal before another trip (short one to Fort Lauderdale, FL for husband’s work), so I found all the vegetables in the fridge, and threw in a whole bunch of stuff. Beets, goat cheese, onions, bison bacon, and fennel all went inside the easy crust (2 cup flour, 2/3 cup yogurt) and VOILA! Dinner. There are still leftovers in the fridge, and I love how the beets turned everything insdie a pretty shade of red.

Bacon and Beet Galette:
Whole Wheat Pastry Flour – Mill at Anselma
Goat’s Milk Yogurt – Shellbark Hollow Farm
Chevre – Shellbark Hollow Farm
Beets – Jack’s Farm
Onion – Hoagland Farm
Fennel – Charlestown Cooperative Farm
Bison Bacon – Backyard Bison
Non Local – Olive Oil, salt

One Local Summer

One Local Summer 2011 – Week 16

By Sheetar 6 September 2011 6 September 2011

Okay, there’s always a bit of summer where I fall apart and neglect posting these to the blog. They’re all cooked and whatnot, but between guests and vacations, things fall by the wayside. Anyway, I’m finally catching up, and need to do a little bit of get-ahead in preparation for the upcoming vacation to Scotland (WOOOHOO!). So, I’ll still be covering all the weeks, just not cooking while we’re not in the country, but still cooking for one meal a week. Not sure that made sense! This one was a lazy breakfast but was still super delicious. Pancakes from an old favorite recipe, and bison bacon that turned up to be WOW DELICIOUS. Pretty simple, but really satisfying.

Pancakes and Bacon:
Yogurt – Shellbark Hollow Farm
Egg – Mountain View Organics
Whole Wheat Pastry Flour – Mill at Anselma
Bison Bacon – Backyard Bison
Maple Syrup – Miller’s Maple
Non Local – Baking Soda, Baking Powder, Salt, Sugar

One Local Summer

One Local Summer 2011 – Week 15

By Sheetar 19 August 2011 24 August 2011

I managed to miss the farmers markets this week, but I did make it to Kimberton Whole Foods to grab a few things. It’s SO nice to have them nearby since they sell some of my local favorites and a bunch of local produce. I saw golden beets and just had to figure out something to make with them. I settled upon a modified beet and goat cheese galette. The crust is 2 cups whole wheat pastry flour and 2/3 cup goat’s milk yogurt. That’s it! Then inside are some beets, dehydrated tomatoes, red onion, zucchini and chevre. I did this one open in a pie plate, but used the other half of the dough to make a classic galette. All the vegetables have to be cooked before going into the dough, and then cooked together at 400F for about 30 minutes. It’s really pretty simple – while the dough is chilling in the fridge, the vegetables are being cooked, and then it’s time to roll the dough and throw the whole shebang in the oven. It turned out DELICIOUS and the beets cooked up perfectly.

Beet & Goat Cheese Galette:
Chevre – Shellbark Hollow Farm
Golden Beets – Lancaster Farm Fresh
Red Onion – Lancaster Farm Fresh
Tomatoes – My Garden
Zucchini – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Whole Wheat Pastry Flour – Mill at Anselma
Non local – coconut oil