Tag: <span>mushrooms</span>

Tag: mushrooms

One Local Summer

One Local Summer 2011 – Week 2

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We had picked up chip steak from Backyard Bison last week, knowing full well that we were going to do Philly Cheesesteaks, Local Summer style this week.  So, all we needed were mushrooms, something resembling an onion, cheese, and some bread to finish the meal.  Husband took the reins on this one and had everything ready to go for lunch when I got home.  Perfect!  The bread was supposed to be St. Peter’s Bakery’s rustic white, but somehow we ended up with an olive loaf instead (honest mistake) which worked out alright anyway!

Philly Cheesesteak
Bison Chip Steak – Backyard Bison
Crimini Mushrooms – Oley Valley Mushrooms
Experimental Cheese – Birchrun Hills Farm
Spring Garlic – Jack’s Farm
Bread – St. Peter’s Bakery
Smoked Sea Salt – Pureblend Teas
Non Local – olive oil, pepper

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 17

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Sister-in-law Brenda was in town this week and was flipping through the Cook’s Country compilation book for 2008. The husband had bought the book on super-sale at Amazon.com and we haven’t really made any of the recipes so far. So, when Brenda stumbled upon a recipe for Thin-Crust Skillet Pizza (August/September 2008, pg 18), I was more than happy to pull out the cast iron skillet and get cooking! The recipe calls for beer as the liquid in the dough, and we happened to have a homebrewed Hefeweizen on tap in the kegerator. It proved to be a good choice! The dough came out nice and crispy, and we had plenty of vegetables available for the topping. For me, this was easier and quicker than heating up the pizza stone, we didn’t have to wait for the dough to rise (no yeast – just beer and baking powder), and it was a delicious lunch to enjoy out on the patio.

Thin-Crust Skillet Pizza:
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anselma
Zucchini – Smith’s Produce
Mushrooms – Oley Valley Mushrooms. Crimini
Tomatoes – My Garden. These are Super Italian Paste Tomatoes
Cheese – Birchrun Hills Farm.  Clipper variety.
Sharp I Chevre – Shellbark Hollow Farm
Basil – My Garden
Onion – North Star Orchard
Non-local – Baking powder, sugar, salt, beer, olive oil

One Local Summer

One Local Summer – Week 16

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I got a little backed up with putting in posts, so here’s the catch-up! This week was a Summer Garden Galette. I pretty much threw in any vegetable I could find that would fit in the crust and wow was it good. There’s a decent amount of prep work involved since everything has to be cooked before it goes in the shell, but all that can be done while waiting for the crust to chill in the fridge. I guess it sounds easier than it is, but if you’ve made a pie crust before, it’s really the same process. The bottom layer is sweet potatoes covered by tomatoes and squash, mushrooms and onions, and then topped off with a heavy dose of goat cheese. YUM!
Summer Garden Galette:
Onion – North Star Orchard
Summer Squash – Smith’s Produce
Zucchini – Smith’s Produce
Sharp I Chevre – Shellbark Hollow Farm
Chocolate Cherry Tomatoes – My Garden
Sage – My Garden
Sweet Potatoes – Brogue Hydroponics
Mushrooms – Oley Valley Mushrooms. Crimini.
Whole Wheat Pastry Flour – Mill at Anselma
Non-local – Butter

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 10

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I really cannot believe it’s week ten already. I just didn’t feel like getting everything together and seriously cooking this week, but I did manage a meal. This week, I bring you a veggie panini!

Vegetable Panini:
Bread – Saint Peter’s Bakery. This is their wheat bread.
Yellow Squash – Arrgh I can never remember the name of this producer at the Anselma Market
Zucchini – Smith’s Produce
Onion – North Star Orchard
Cherry Tomatoes – Jack’s Farm
Eggplant – Smith’s Produce
Mushrooms – Oley Valley Mushrooms. Crimini Mushrooms.
Colby Dill Cheese – Conabella Farms.  This cheese is absolutely amazing.

One Local Summer

One Local Summer – Week 9

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Rotisserie chicken and grilled vegetables was on the menu for this week. I picked up a whole chicken and a bunch of different vegetables for the grill wok. The chicken was basted with some non-local jelly and olive oil, but otherwise, everything else is local!

Chicken:
Whole Chicken – Why Not Farm

Vegetables:
Onion – Smith’s Produce
Tomatoes – Brogue Hydroponics
Flying Saucer Squash – I can’t remember which stand this one came from, but it was delicious!
Portabella Mushrooms – Marsh Creek Farm

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.