Tag: <span>melon</span>

Tag: melon

One Local Summer

One Local Summer 2014 – Meal 6

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Another meal cooked by the husband.  How can you tell he’s cooking?  There’s beef on the plate.  It’s just not my thing, but it is husband’s thing, and he’s learned to cook beef just the way I like it (VERY VERY well done) so I’ll eat it when he’s around to cook.  This week, he found a neat coffee chocolate spice rub at the market which really changed the flavor.  I do find a HUGE difference between grass-fed from the market and non-specific beef from the grocery store, so that makes it a little more palatable.  I’d still prefer chicken or turkey or pork over beef any day!  Anyway, getting on with things, we have corn fritters again, made with the same pickled peppers that I had canned summers prior.  They’re really becoming a house favorite, and we’ve even been putting them on the grill for an extra crisp crust on the outside.  In the back, there’s canteloupe, then a slice of Soltane bread topped with Tomme Mole.  The bread isn’t locally sourced, but it is locally made, so we’ll allow a little leeway here since it’s SO good.  The bowl in the back has cucumbers and tomatoes with some onions, oil, and vinegar.  I could easily eat the whole container we made of that, they were so good.  To drink, there’s a beer from Armstrong Ales, a  local brewery.  So, everything (even the not-completely-local items) was sourced very locally and made for a great meal in some great weather outside!

Ingredients:
Porterhouse Steak – Bendy Brook Farm
Corn – Hoagland Farm
Flour – Mill at Anselma
Onion – Brogue Hydroponics
Tomatoes – Brogue Hydroponics
Cucumber –  Brogue Hydroponics
Canteloupe –  Brogue Hydroponics
Bread – Soltane
Cheese (Tomme Mole) – Birchrun Hills
Peppers – Our Garden
Non Local – Salt, pepper, olive oil, vinegar, java rub, beer

One Local Summer

One Local Summer 2012 – Week 15

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Just something simple for breakfast this time.  This is a frittata, the cooking world’s way of using up leftovers in the fridge. You can throw anything in the pan, cover it in eggs, toss it in the oven and VOILA!  Frittata.  This one has potatoes, tomatoes, onions, and a little cheese.  Add a slice of melon on the side, and you’ve got a nice looking plate for breakfast.

Frittata:
Melon – Smith’s Produce
Tomatoes – My Garden
Potatoes – Maysie’s Farm and Jack’s Farm
Onion – Maysie’s Farm
Cheese – Birchrun Hills
Eggs – Mt View Organics
Non Local – Salt, pepper

One Local Summer

One Local Summer 2012 – Week 14

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Here’s where I admit there was a little cheating going on with a few of our ‘weeks’ in the challenge. We had a two week vacation to Scotland, so these weren’t exactly cooked during the exact week listed. It’s pretty close, but I figure we’re still making the local meal, even if it’s later, so it counts in my book.  This meal is particularly interesting.  The sausage is from a little farm in New Hampshire, so it’s not local to where my home is, but we passed through while on vacation, so I’m saying it works.  The farm is a small farm, run by a lovely couple, and every time we vacation up that way, we stop in usually to feed my yarn and fiber habit, but decided to bring back home some meat this time.  Husband wasn’t as impressed with the taste of the goat meat – the texture is more firm than other sausages – but I liked it well enough.  The meal is your basic sausage and peppers, with tomato sauce we made using tomatoes from our garden.  It’s been a really great year for tomatoes, finally, given the last two were pretty dismal.  Here’s the ingredient rundown, and I’m still catching up on posts for the last few weeks, so bear with me!

Sausage and Peppers:
Goat Sausage – Riverslea Farms
Onion – Maysie’s Farm
Peppers – Maysie’s Farm
Melon – Smith’s Produce
Tomato Sauce – My Garden
Non Local – Salt, Pepper, Olive Oil