Tag: <span>lettuce</span>

Tag: lettuce

One Local Summer

One Local Summer 2012 – Week 6

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Zucchini are finally coming into season and we’re indulging in ALL THE ZUCCHINI!  Husband took the lead on this meal again, cooked on the grill, and we dined al fresco.  It’s been so nice that the weather has been compliant for outdoor cooking and eating – we’ve had a relatively nice spring/summer so far.  On that plate is a Maple Apple sausage which really was something incredible.  The outside was glazed in maple syrup and just perfectly sweet while the inside was savory.  Really just the perfect combination.  The grilled vegetables at the bottom of the plate are Zucchini, Broccoli, and Turnips, and the salad at the top is Lettuce, Turnips, Garlic Scapes, Spring Onion, and Blue Cheese, tossed with non local Balsamic Vinegar.  There is a glass of wine along with the meal as well, a Gewurztraminer from the Mount Hope winery.  And, if you notice there, the vegetables take up over half the plate and were oh so delicious.  We have a pan for the grill that looks like someone took a hole puncher to a sheet of aluminum and went wild, and it works great for grilling vegetables – everything mixes together and comes out just right.  This could also be attributed to husband’s chefly abilities.  We did inadvertently agitate the Robin who is nesting under our deck and sitting on some eggs, but apologized profusely to her and allowed her to nest undisturbed for the rest of the evening.

Sausage, Vegetables and Salad:
Maple Apple Sausage: Mt View Organics
Zucchini – Jack’s Farm
Turnips – Jack’s Farm
Garlic Scapes – Jack’s Farm
Spring Onion – Jack’s Farm
Blue Cheese – Birchrun Hills
Broccoli – Charlestown Farm
Romaine Lettuce – Charlestown Farm
Gewurztraminer – Mount Hope Winery
Non Local –  Olive Oil, Salt, Pepper, Balsamic Vinegar

One Local Summer

One Local Summer 2012 – Week 4

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No, it’s not technically a salad. Right?  They’re mushroom swiss turkey thigh burgers on a bed of lettuce with asparagus and mushrooms.  Buns are not really local (locally made, but not from local ingredients), so, burgers without the buns!  As far as the burger patties, I know that the mushrooms are from the same local vendor that I got my skewered mushrooms from, but I’m not sure about the swiss, and forgot to ask.  Oh well.  The asparagust was coated in olive oil and a little salt on the grill.  The burgers were grilled, and of course the mushrooms too.  I love being able to cook outside and not heat up the inside of the house!

Bunless Turkey Burgers:
Turkey Burgers – Mt View Organics
Lettuce – Charlestown Farm
Asparagus – Hoagland Farm
Mushrooms – Oley Valley Mushrooms
Non Local – Salad Dressing, olive oil, salt

One Local Summer

One Local Summer 2012 – Week 3

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Another salad, I know, but the greens, they call to me! Also, we still don’t have much else available in terms of vegetables. At least this one is a little more creative?  I added a whole bunch of toppings to this one including some amazing bison chorizo.  Our local bison farmer (rancher?) is super nice, and I enjoy cooking with bison over beef any day of the week.  I’ll admit that my diet is skewed about 80% towards vegetables with about 20% meat in there, so while I’m not all vegetarian, I certainly appreciate vegetables in my dish.  So, this salad is a mix of three types of greens (romaine, mesclun, beet greens), roasted beets, chevre, grilled turnips, and that yummy chorizo.  I decided to pour myself a glass of homebrewed hard cider since it’s been a little warm this week, and since I cooked everything out on the grill and the evening was starting to cool off.. well it felt right.  The beets were put in an aluminum foil package with some olive oil on the grill first.  Then the turnips with some olive oil and salt in a slotted grill pan, and then finally the chorizo.  The rest is fresh, so it was easy to put together.

Chorizo Salad:
Romaine – Charlestown Farm
Mesclun – My Garden
Turnips – Jack’s Farm
Chevre – Shellbark Hollow
Beets & Greens – Charlestown Farm
Bison Chorizo – Backyard Bison
Non Local – dressing, olive oil, salt

One Local Summer

One Local Summer 2012 – Week 2

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When I talked about doing things simple this year? I really meant it.  Hooray for salads!  It’s still early in our growing season, so a lot of what’s available is leafy and green.  Of course by the time summer comes, lettuce and leafy greens become scarce, so I might as well enjoy it while I can!  There are three types of greens in that salad – romaine, mesclun mix, and some turnip greens which I found to be particularly delicious.  The other ingredients are crimini mushrooms because I’m a firm believer that there should be fungus in every meal, sliced turnips because the turnips are more than just greens, and some goat cheese because, well, CHEESE.  Sadly, the dressing isn’t local, but you’ll forgive me for that if I tell you that I grew the mesclun all by myself, right?  I am very much open to salad dressing recipes, but they’d have to not contain oil in order to be local.. possibly something yogurt based?  I can get goat’s milk yogurt locally, and we have a variety of herbs that I either grow myself (dill, sage, cilantro, basil) or can obtain at the market.  I’m also looking for a good use for the saffron I harvested in the fall from my crocuses.  How does saffron polenta sound?

Spring Salad:
Romaine – Charlestown Farm
Turnips & Greens – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Mesclun – My Garden
Goat Cheese – Shellbark Hollow
Non local – Dressing

One Local Summer

One Local Summer 2011 – Week 3

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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 12

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I came home from the Market at the Anselma Mill with a Spaghetti Squash. I’d never had spaghetti squash and I’ve been trying to broaden my vegetable horizons and try new things. Searching online, I found this recipe for spaghetti squash pancakes. Interesting, different, and easy! I didn’t quite follow the recipe as written. I baked the squash in the oven for an hour as the site instructs, let it cool and then scraped the contents into a bowl. Instead of adding all the ingredients, I just sprinkled flour in until I got a consistency that would stick together, slapped the little pancakes down on a pan with a little olive oil and put some toppings on. Clockwise, the front is just topped with cheese, next is tomato, cheese, and basil, then we have a cucumber, and finally the bacon, lettuce, and tomato spaghetti squash pancake. Bacon always makes things better and this was absolutely no exception. Ingredients list below, and this was a fantastic light lunch with PLENTY of leftovers!

Spaghetti Squash Pancakes:
Spaghetti Squash – Smith’s Produce
Tomato – Smith’s Produce
Bacon – Countrytime Farm
Basil – My own deck planters
Flour – Mill at Anselma
Lettuce – Brogue Hydroponics
Cheese – Farmstead Fresh. This is their cheddar cheese.

One Local Summer

One Local Summer – Week 11

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I’m a little behind on blog posts, but better late than never! This week I fired up the grill and stuffed some chicken breasts. Lettuce, in July, you say? YES! Brogue Hydroponics grows it all year round, and by now, I think the One Local Summer readers know that I love my greens.  So, clockwise, starting on the left, we have grilled squash, in the back is a salad with lettuce, mushrooms, and my first cucumbers from the garden, and in the front chicken stuffed with chevre, mushrooms, and peppers and grilled with a peach slice on top.  Detail of the ingredients follows and this was certainly a delicious and filling meal!

Squash:
Zucchini – Smith’s Produce
Yellow Squash – Smith’s Produce

Salad:
Lettuce – Brogue Hydroponics
Mushrooms – Oley Valley Mushrooms, Crimini variety
Cucumbers – My garden! White Ghost variety
Non-Local – Salad dressing

Chicken:
Chicken breast – Mountain View Organics
Mushrooms – Oley Valley Mushrooms, Crimini variety
Peppers – That same producer at Anselma Mill that I can’t remember the name (still!)
Chevre – Shellbark Hollow Farm. This is their Sharp II Chevre.
Peach – Northstar Orchard

One Local Summer

One Local Summer – Week 5

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Dear friend Abbie was over for a long weekend so I subjected her not only to the farmer’s market, but also to cooking a One Local Summer dinner with me. Reflecting back on the food coma we were in afterwards, I dare say that she didn’t mind the experience one bit.  Dinner consisted of a bison burger stuffed with mushrooms and blue cheese on some thick slices of wheat bread.  There’s a little bit of salad at the back too (yep, salad, again).  We probably made the burgers a bit too thick, but it didn’t seem to matter much since they both disappeared.

Burger:
Bison – Backyard Bison. Just your plain old ground bison.
Egg – Mountain View Organics. Just one, to help bind the burger together.
Blue Cheese – Birchrun Hills. Not only was it inside the burger, but we melted some on top too.
Mushrooms – Oley Valley Mushrooms. We decided on Shiitake for the burger, and put a few on top too.
Spinach – Charlestown Farm. Just for a little crispy crunch in between the burger and bread.
Garlic Scapes – Charlestown Farm.  Chopped these and sauteed them with the mushrooms.
Bread – Saint Peter’s Bakery. Wheat bread cut into thick slices
Zucchini Pickles – from my garden.  Canned these last year and they’re still incredible.
Non-Local – Salt, pepper, olive oil.

Salad:
Lettuce – Jack’s Farm. Looseleaf lettuce, delightful. We topped this with some more blue cheese
Non-Local – Salad Dressing

Wine:
Gewurztraminer – J Maki Winery.  I don’t know what he does to this grape to make such a unique Gewurztraminer, but boy is it ever delightful.