Tag: <span>pea shoots</span>

Tag: pea shoots

One Local Summer

One Local Summer 2015 – Week 3

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Another relatively simple plate  for this week, but simple can still be delicious!  Husband is home again and took over both the shopping and cooking this week (HOORAY!).  On the plate, we have a basic salad with red wine, vinegar, and oil dressing, steamed pea shoots, a grilled pork loin marinated in red wine and vinegar and rubbed with salt and pepper, and then cheese, paired with a glass of Barn Red from Paradocx Vineyard.  The husband  has taken to making his own cheese and this is his first gouda.  I WHOLLY approve of this pursuit and its results which were incredibly perfect.  The milk for the cheese even came from a local dairy farm, so it counts!

Ingredients:
Lettuce – Jack’s Farm
Cheese – homemade with milk from Birchrun Hills
Pork Loin – Countrytime Farm
Pea Shoots – Jack’s Farm
Wine – Barn Red from Paradocx
Non Local – Olive Oil, Salt, Pepper, homemade vinegar

One Local Summer

One Local Summer 2015 – Week 2

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After last week, I knew that I’d be going with asparagus again.  Not wanting to just grill it again, I found a recipe for bacon-wrapped asparagus.  Well, bacon-wrapped anything is delicious, so this seemed like a fantastic plan.  The result is that the plate looks a lot like the one from last week with a few changes.  What can I say, when something works, it works!  Another salad (MMM GREEENNNSS, said like a vegetarian zombie), grilled mushrooms, that bacon-wrapped asparagus, and a chunk of bison sausage.  Finished off with a cool glass of water to end a yucky hot and humid day, and it was a great, easy, meal all cooked on the grill.

Ingredients:
Mixed Greens – Charlestown Farm
Red Leaf Lettuce – Charlestown Farm
Pea Shoots – Jack’s Farm
Bison Country Sausage – Backyard Bison
Mushrooms – Oley Valley Mushrooms
Asparagus –  Hill Creek Farm
Bacon – Countrytime Farm
Cheese – Birchrun Hills (honey and sea salt cheese spread)
Non Local – Olive Oil, dressing

One Local Summer

One Local Summer 2013 – Week 3

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Pardon the blurry photo, but I was so hungry and managed to rush the photo in order to devour the meal.  Week three, and we’ve hit strawberry season!  I went out and picked 12 pounds of berries at a local farm – Walnut Springs Farm – the majority of which went into the freezer for a batch of jam later, and possibly for a batch of mead at a later time.  The meal is a salad, but with lots of fun toppings.  On top of the lettuce and pea shoots are strawberries, goat cheese, smoked chorizo, garlic scapes, spring onions, and the homemade dressing which also included strawberries.  It was REALLY filling, and a perfect late lunch.  I have just enough leftovers for another!

Spring Salad with Chorizo and Goat Cheese:
Lettuce – Jack’s Farm
Pea Shoots – Charlestown Farm
Chevre – Shellbark Hollow Farm
Strawberries – Walnut Springs Farm
Chorizo – Countrytime Farm
Garlic Scapes – Jack’s Farm
Spring Onions – Jack’s Farm
Non Local – Balsamic vinegar, olive oil