goat’s milk yogurt – Page 3

One Local Summer 2011 – Week 3

By Sheetar 23 May 2011 23 May 2011

Husband was in charge yet again of this one. We’d had a fancy blue cheese wedge salad at a restaurant and thought, hey, we could do this locally. So, a big chunk of lettuce covered in blue cheese, blue cheese dressing, and most importantly bacon, add a slice of bread, and we have a meal. The dressing came out REALLY well even though we didn’t have buttermilk and sour cream, but the yogurt is pretty tangy to begin with, so it worked out.

Wedge Salad
Lettuce – Jack’s Farm
Spring Garlic – Jack’s Farm
Bacon – Countrytime Farm
Blue Cheese – Birchrun Hills Farm
Goat’s Milk Yogurt – Shellbark Hollow
Smoked Sea Salt – Pureblend Tea
Sesame French Bread – Sweetwater Baking
Riesling – Mount Hope Winery
Non Local – pepper, worchestershire sauce

One Local Summer

One Local Summer – Week 15

By Sheetar 25 August 2010 25 August 2010

Hooooboy did I knock this one out of the park this week. It’s more of a dessert, or sweet, light lunch meal, but I could not resist giving this recipe from ChocolateandZucchini.com a go. The only big non-local item used here was the butter – pretty necessary to get the crust just right. I used honey chevre for the ‘sauce’ underneath the squash which gave it this sweet flavor without being too sweet. Left out the mint since I’m just not a fan of mint when it’s not in gum or toothpaste, and it was perfectly fine without it.

Yellow Squash Tarte:
Flour – Mill at Anselma. Whole Wheat Pastry Flour
Yogurt – Shellbark Hollow Farm. Goat’s milk yogurt
Cheese – Shellbark Hollow Farm. Honey Chevre!
Squash – Smith’s Produce. Generic yellow squash
Non-local – Butter, Sesame Seeds, salt

One Local Summer

One Local Summer – Week 14

By Sheetar 16 August 2010 14 August 2010

My little garden in the backyard has finally started producing something! After a REALLY disappointing zucchini season – read: Lack Thereof – the garden has made up for things by giving me a ton of cucumbers. I planted lemon cucumbers, regular old green cucumbers, and miniature white cucumbers. I’ve foisted some off on the neighbors, and have been eating a lot of them fresh out of the garden, but there are still too many. So, I found a wonderful recipe for cucumber soup. I doubled the recipe, using three green cukes, two lemon cukes, and two of the over-ripe white cukes that turned bright yellow. Used cilantro, oregano, basil, and sage from the deck herb planters, plain old water instead of broth, and left out the avocado. My soup isn’t bright green like the picture in the recipe, but I let the onion get a good carmelization going which contributed to the brownish tinge to the soup. It’s great both hot and cold, with or without the dollop of yogurt.

Cucumber Soup:
Cucumbers – My Garden
Herbs – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Garlic – North Star Orchard
Non-local – pepper, olive oil, lime juice, salt, cayenne pepper

One Local Summer

One Local Summer – Week 3

By Sheetar 30 May 2010 5 June 2010

Week three brings us Shiitake Chicken Fettuccine Alfredo with a salad covered in Portabella mushrooms. I really cannot get enough of those crispy spring greens and they’ve been making an appearance at every meal. The ‘alfredo’ sauce was home made, and while it didn’t come out just like the store-bought stuff, it was pretty good for using only local ingredients. I probably could’ve added a hunk of cheese to make it more flavorful, but didn’t happen to have any on hand. I’m a little late getting this one posted (week 4 is cooked and consumed already!), but, better late than never, right? Here’s the run-down.

Fettuccine:
My basic recipe consists of one cup whole wheat pastry flour, one egg, a teaspoon of olive oil and water to make proper consistency. Then the good ole KitchenAid Mixer with pasta roller/cutter attachment does the rest!
Flour – Mill at Anselma
Egg – Mountain View Organics
Non-Local – Olive Oil

Chicken:
Chicken was marinated in olive oil, pepper and italian seasoning, then tossed on the grill.
Chicken – Mountain View Organics
Non-Local – Pepper, salt, olive oil

Sauce:
I’m not going to provide the recipe because it didn’t come out right, but I’ll give you a basic idea. Mushrooms and spring garlic were sauteed in some olive oil. Melted butter and added flour to thicken to a roux. Then added milk and goat’s milk yogurt to make consistency.
Raw Milk – Kimberton Hills Dairy
Goat’s Milk Yogurt – Shellbark Hollow Farm
Flour – Mill at Anselma
Spring Garlic – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Non-Local – Butter, Olive Oil

Salad:
Spring Mix Greens – Jack’s Farm
Portabella Mushrooms – Oley Valley Mushrooms
Non-Local – Salad Dressing

One Local Summer

One Local Summer – Week 2

By Sheetar 17 May 2010 17 May 2010

And we’re onto Week 2. So far, there’s not a lot of produce to pick from at the market given that our growing season REALLY gets moving at the end of May into early June. Oley Valley Mushrooms always comes through with fantastic mushrooms – these Crimini ‘shrooms were seriously the best mushrooms I have ever eaten. There may have been one or two that didn’t make it into the pan. The recipe we used was the Beef Stroganoff recipe from SimplyRecipes.com with a couple of local substitutions made. We used bison in place of beef, goat’s milk yogurt instead of sour cream, and since we couldn’t find onions at the market just yet, we ended up replacing those with a few leeks and it worked out just fine. So, let’s start in the back with the bread and run around, clockwise.

Bread:
Bread – Saint Peter’s Bakery. This was their rustic white bread, which was sweet and super soft.

Beef Stroganoff:
Mushrooms – Oley Valley Mushrooms. Crimini mushrooms with this incredible earthy flavor.
Bison – Backyard Bison. We used a sirloin that we happened to have in the freezer from a few markets ago.
Goat’s Milk Yogurt – Shellbark Hollow Farm. The yogurt is tangy and actually made a perfect substitute for sour cream.
Leeks – Hoagland Farm. It’s a little bit of an odd substitution for shallots, but it worked out well.
Noodles – Mill at Anselma. The base for the noodles was whole wheat pastry flour from the mill made with wheat grown in Pennsylvania. This is one find that I’m SUPER proud of and just love that it’s a local ingredient. I also used an egg from Mountain View Organics and a touch of olive oil. Then the pasta roller/cutter and KitchenAid mixer did the rest of the work. These noodles really came out fantastic, arguably my best attempt at pasta yet.
Non-local – Olive oil, spices.

Honey Rhubarb Muffin:
Okay, maybe this wasn’t 100% local, but we’ll call it a bonus localish item on the plate. The recipe came from here and I tried to keep it as local as possible, but with bakery items, it’s just not possible to use pastry flour and get just the right consistency. A blend of flours (all-purpose and pastry) seems to work out best, and I figure it’s better to stick with that than force the locality issue and get something that’s more like hardtack than a muffin. We left out the chopped nuts.
Flour – Mill at Anselma. Split 50/50 with generic all-purpose flour.
Rhubarb – Hoagland Farm. I remember not liking rhubarb as a kid, but now? I cannot get enough. There is chopped rhubarb in the muffin as well as a sort of honey rhubarb reduction jelly sort of spread on top.
Egg – Mountain View Organics.
Sour Cream – Shellbark Hollow Farm. Substituted goat’s milk yogurt here again, and it worked fine.
Honey – Baues Busy Bees.
Non-local – Sugar, Canola Oil, Salt, Baking Soda, Vanilla

Wine:
Penns Woods Chambourcin Reserve (2006). It’s a local winery that we hadn’t had the chance to try before and decided to go for it since they were at the farmer’s market running tastings. We were not disappointed.

This might just be the best one local summer meal we’ve ever made. I’m pretty sure it will be going into regular dinner rotation in the future! Now I want to hear about some other recipe sites that you enjoy using for dinner ideas. I’m slowly picking through Elise’s Simply Recipes site and am just plain running out of meal ideas. So, please share your favorites!

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 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