Tag: <span>peppers</span>

Tag: peppers

One Local Summer

One Local Summer 2016 – Week 11

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Well, still playing catch-up and I really haven’t made much progress I guess!  This week was a bit of a wash on the catching-up game, but at least I cooked one meal this week!  I had found a pack of stir fry beef at the Wednesday farmers market at the Mill at Anselma and decided to run with it.  So, Saturday, I grabbed peppers and mushrooms, found an onion in the fridge, and  decided to give this recipe a try.  I omitted the oyster sauce (because EEW GROSS OYSTERS), and ended up only using honey, soy sauce, pepper, and wine for the sauce which worked out just fine.  I suppose most folks would’ve served the beef over rice, but since rice isn’t local, I stir fried the crimini mushrooms, onions, and peppers separately which made a nice base for the beef.  Now, I’m not a terribly huge fan of beef, but in a stir fry, this was honestly really good, and the sauce came out just perfectly – sweet and a little salty.  This may be something I have to add into regular rotation in the kitchen!

Ingredients:
Beef – Gauker Farms
Onion –  Charlestown Farm
Peppers –  Charlestown Farm
Garlic –  Charlestown Farm
Mushrooms –  Oley Valley Mushrooms
Honey – Our Beehives
Wine – Paradocx “Barn Red”
Non Local – Soy Sauce, Salt, Pepper, Olive Oil

One Local Summer

One Local Summer 2015 – Week 20

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Winding down to the end of One Local Summer with just a few weeks left of our set.  Usually we drag this out through November, but we’re taking a break and wrapping it up soon.  At the top of the meal, we have a bowl filled with all sorts of tomatoes, drizzled with some balsamic vinegar and topped with basil.  Next around is a mug of homebrewed beer.  The on the main plate is zucchini, sweet potatoes, lamb sausage, and banana peppers stuffed with blue cheese and wrapped in bison bacon.  This meal involved a good bit of prep work, but once everything was cut and wrapped and ready, it all went onto the grill (except the tomatoes).  Pretty easy!  The lamb sausage was absolutely delicious and I’m glad I sprung for it at the market.  The whole thing together made for a great dinner.

Ingredients:
Tomatoes – My Garden,  Full Circle CSA
Basil – My Garden
Zucchini –  Full Circle CSA
Sweet Potatoes –  Jack’s Farm
Lamb Sausage – Canter Hill Farm
Banana Peppers – Steer Vegetables
Bison Bacon –  Backyard Bison
Cheese –  Birchrun Hills, Blue Cheese
Non Local – Balsamic Vinegar, olive oil, salt, pepper

One Local Summer

One Local Summer 2015 – Week 19

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The weather turned crisp and cool over the past week, and I decided it was time for chili!  Usually husband is the chili master, but the pork shoulder was on special sale at the farmer’s market, so I went for pulled pork chili done up in the crock pot.  I used the remainder of the leftover tomato sauce, added some spices, onions, and peppers and let the whole thing simmer for hours until the pork fell apart.  I added some beans towards the end, and topped the whole thing off with blue cheese and a biscuit from that biscuits and gravy breakfast.  A juicy asian pear on the side and a glass of homebrewed cider, and we have a meal!  It was just the thing for a cool evening.

Ingredients:
Buttermilk Maplehofe Dairy
Pork Shoulder    M&M Creek Valley Farm
Lard  M&M Creek Valley Farm
Flour  Mill at Anslema, Whole Wheat Pastry Flour
Asian Pear – North Star Orchard
Beans –  North Star Orchard
Onion –  Jack’s Farm
Peppers – Clover Hill Farm
Cider – Homebrewed from apples picked at the grandparents’ house
Cheese –  Birchrun Hills, smoked blue
Non Local – Spices, salt

One Local Summer

One Local Summer 2015 – Week 17a

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We got ahead of ourselves this week and had two local meals which is of course, never a problem.  Two years ago, I had made something very similar to this when I was home alone, which is why when husband suggested it as something new, I said OH that old thing, been there, done that, completely forgetting that he hadn’t!  So, here we have Philly Cheesesteak stuffed peppers which turned out great.  On the side are french fries with homemade fruit ketchup using peaches from our tree.  Next is a salad with blue cheese dressing and bacon.  Finally, to round out the dinner, Blackberry  wine.  The whole thing was delicious and disappeared quickly!  It made for great leftovers too, the mark of a really excellent dinner.

Ingredients:
Peppers – Charlestown Farm
Mushrooms –  Oley Valley Mushrooms
Onions –  Charlestown Farm
Blue cheese dressing – Birchrun Hills
Bacon – Countrytime Farm
Lettuce – Charlestown Farm
Tomatoes –  Full Circle CSA in salad, Clover Hill Farm in fruit ketchup
Chip Steak – Backyard Bison
Cheese – Yellow Springs Farm, Goatzerella
Potatoes – Our garden and Charlestown Farm
Non Local – Salt, pepper, olive oil, spices

One Local Summer

One Local Summer 2015 – Week 16

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PASTA!  One of my favorites.  We had a few leftover jalapenos from prior dinners and husband thought, hey, jalapeno pasta!  I thought hey, that sounds like a fun thing, until I realized, later, that when you puree jalapenos, you basically make liquid pepper spray and aerosolize a little bit of it into the air when using the stick blender.  Suddenly, it was not such a fun thing.  However, already having the jalapeno puree in progress, I soldiered on and finished the pasta which did lend a nice spice to the dinner.  Not something I’d do again (I learned my lesson the hard way).  The sauce was made from local tomatoes in a gigantic batch along with peppers and onions.  The plate was  completed with pork Italian sausage.  It’s a pretty basic, classic sort of meal, but this is comfort food to me, coming from an Italian background.  Add that now almost mandatory tomatoes and cucumbers salad and a glass of wine and that’s a meal!

Ingredients:
Tomatoes Full Circle CSA
Cucumber – My Garden
Flour Mill at Anslema, Whole Wheat Pastry Flour
Jalapenos –  Charlestown Farm
Tomatoes – Clover Hill Farm
Peppers – Clover Hill Farm
Onions – Clover Hill Farm
Wine – Chaddsford Winery, Proprietors Reserve
Non Local – homemade vinegar, salt, pepper, olive oil

One Local Summer

One Local Summer 2015 – Week 11b

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Another catch-up post, and I’m a week behind on posts!  Getting caught up (again) though – it’s crazy how summer can just fly by like this.  Husband is away and I decided to try out a few new things.  I know he’s not a big fan of fennel or farro (really, wheat berries in this case), so I decided to go crazy and combine the two!  I found this recipe (Roasted Fennel  & Farro Salad) and went for it.  The wheat berries came from North Star Orchard and we’ve had them hanging around in the freezer for a while.  They do take a while to cook, but the results are absolutely worth it.  Combined with the fennel and peppers, it made for a dish that was great warm or cold.  The simple cucumber and tomato salad was a recurring theme for the rest of the week too.  Drizzled with a little balsamic vinegar, it made for a great afternoon snack, and there’s just something about fresh tomatoes and cucumbers.  The cucumber is an Armenian cucumber and something I’ve never had before.  It has a soft fuzz on the outside that I scrubbed off with a vegetable scrubber brush, and I found it a little more crisp and less acidic than a regular cucumber.

Also on the plate are peaches with blue cheese, another summer favorite, and beet chips which didn’t come out all that well.  My slices weren’t uniform, so they were too crisp on one half and just barely baked on the other.  That didn’t stop me from eating the whole beet though, and I really like how they taste when roasted.  One final piece of the plate was another new recipe I tried called  gougères – it’s a fancy french savory puff pastry made mostly with flour, butter, eggs, and cheese.  The recipe was part of the Birchrun Hills Kickstarter campaign rewards and I was really psyched to try something new.  It was easier than I thought and I sort of felt like a super hero having produced results that tasty and perfect on the first try!

Altogether a delightful dinner and really rather filling!

Ingredients:
Peaches – North Star Orchard
Cheese – Birchrun Hills, Blue and Equinox
Beets – Jack’s Farm
Wheat Berries – North Star Orchard
Fennel – Jack’s Farm
Eggs –  Canter Hill Farm
Peppers – Clover Hill Farm
Cucumber – Full Circle CSA
Tomatoes – Full Circle CSA
Butter – Handmade by Abby
Honey – Baues’ Busy Bees
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Non Local – Balsamic vinegar, olive oil, salt, pepper

One Local Summer

One Local Summer 2014 – Meal 12

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Husband is back home and went for a simple but delicious favorite this week – Sausage and peppers!  The farmer’s market has seen a glut of peppers, so we went with it, using some tomatoes from our garden along with pork sausage and some homemade sourdough bread.  Topped off with a cool glass of crisp, tart cider and we had ourselves a great meal.  It doesn’t look like much, but it’s a quick and easy meal that always goes over well.

Ingredients:
Pork Sausage – Countrytime Farm
Tomatoes – My Garden
Peppers – Jack’s Farm
Onion – Jack’s Farm
Flour – Sunrise Flour Mill
Cider – North Star Orchard
Non Local – Olive Oil, Pepper, salt

One Local Summer

One Local Summer 2014 – Meal 10

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Wow.  So this is a pizza.  Kinda.  The crust is polenta that was baked in the oven to help crisp it up.  Then the toppings were added.  OH THE TOPPINGS.  Husband was away, so I was free to add as much fungus as I pleased, and I did.  The mushroom guy was on vacation the week prior, but found a bunch of Chanterelle mushrooms growing in the wild, so he grabbed them and brought them home.  This was the first time I’ve ever had Chanterelles, and just typing about them is making my mouth water.  They’re peppery but sweet and might just be my new favorite mushroom.  I sauteed the mushrooms with some onions and peppers.  Once the crust (a polenta crust with a wee bit of butter) was crispy enough from baking in the oven, I globbed some homemade Cherry Jam (from locally picked cherries), blue cheese spread, then put on the onions/mushrooms/peppers.  On top of that I sprinkled on some more blue cheese and popped the whole thing back in the oven to mush together.  This was INCREDIBLE.  The whole thing disappeared in one sitting since it was about a 12″ pizza anyway.  The cherry jam ended up oozing off the pizza and made the crust a little mushy, but it really didn’t matter – it just meant I had to use a fork and knife instead of picking each slice up.  It was worth it!

Ingredients:
Corn Meal – Mill at Anselma
Butter – Spring Creek Farms
Peppers – Charlestown Farm
Chanterelle Mushrooms – Oley Valley Mushrooms
Onions – Jack’s Farm
Blue Cheese (spread and crumble) – Birchrun Hills
Cherries – Walnut Springs Farm
Non Local – Sugar (in jam)