Tag: <span>onion</span>

Tag: onion

One Local Summer

One Local Summer – Week 18

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Pizza.. AGAIN?! Oh yes, pizza again. It never gets old with the wide variety of toppings and ways to make the crust. This week we have a flatbread grilled pizza topped with Chevre, Red Onion, Asian Pears, and bacon. Bacon always makes everything better and again, no exception to that rule here. Asian Pears are FINALLY in season and I’ve been gathering them up from the market like the world is going to end, so they’ve ended up in everything I’ve made recently. Gotta love a pear you can eat like an apple. I’ll admit that the pizza was an experiment in combining flavors, but I liked how it came out – a little sweet, bacony, savory, pizza. The recipe is Bobby Flay’s for the flatbread and I’ve used this one a number of times, mixing half whole wheat pastry flour and half bread flour for the dough. Just make sure you’ve got the dough coated VERY WELL with olive oil before throwing it on the grill and it’ll work perfectly.

Grilled Flatbread Pizza:
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anslema
Asian Pear – North Star Orchard
Onion – North Star Orchard
Chevre – Shellbark Hollow Farm
Bacon – Countrytime Farm
Non-local – Yeast, 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 13

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Week 13?! At this rate, I’m almost sure I could do this all year. The folks at Hoagland Farm really inspired this week and egged me on into trying this recipe. They had cabbage and pork roast, and I ended up coming home with both ingredients and intentions on this being an easy crock pot recipe. It was just that, and I never could’ve imagined the delightful flavors that came about as a result of combining the two. I’m SO glad we have leftovers on this one! We sort of followed a recipe here, making a few changes to make it more local.

Pork Roast with Cabbage:
Green Cabbage – Hoagland Farm
Pork Roast – Hoagland Farm
Onion – North Star Orchard
Maple Sugar – Miller’s Maple
Wine – Mount Hope. Gewurztraminer.
Non-local – Vinegar, spices

One little bonus localish item that didn’t make it into the dinner photo – cupcakes!  These were so good, and I’m still blown away by how amazing these cupcakes are. I picked up a 6 pack of cupcakes from Iced by Betsy this past week and WOW WOW WOW. If you go to the Phoenixville Farmer’s Market and haven’t yet given in to temptation, you really ought to. Trust me.
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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