Tag: <span>potatoes</span>

Tag: potatoes

One Local Summer

One Local Summer 2014 Meal 8

 , , , , , , , ,

DSC_0445

Another one down, and just six more to go till my goal of 14 for the summer.  So far, it looks like we’ll more than surpass the goal of 14 meals, and I really do like the pacing of meals vs. weeks MUCH better.  It feels less like an obligation and more like fun this way.  What’s on that plate?  A sort of remix of chicken parm.  I breaded the chicken using goat’s milk yogurt and cornmeal for more of a cowboy sort of version of chicken parm, topped it with tomatoes, blue cheese, and mushrooms (MUSHROOMS!  Oh how I love fungus).  Some potatoes and zucchini on the side and KABAM.  A pretty easy one local summer meal.  Instead of frying the chicken, I popped it on a tray and baked it which kept it lighter and, in a weird way, crispier.  Sometimes the greasiness of pan frying just doesn’t work, and I’m glad I baked it instead.  The leftovers from this are already gone even, it was that good.

Ingredients:
Goat’s Milk Yogurt – Shellbark Hollow
Zucchini – My Garden
Potatoes – Jack’s Farm
Chicken – Deep Roots Valley Farm
Mushrooms – Oley Valley Mushrooms
Blue Cheese – Birchrun Hills
Cornmeal – Mill at Anselma
Tomatoes – Jack’s Farm
Non Local – Salt, Pepper, Oil

One Local Summer

One Local Summer 2014 – Meal 5

 , , , , , , , ,

DSC_0290

Another meal down, and just 9  left to my goal of 14 which we should be able to meet  or exceed!  We had a nice party over the weekend and have had a bit of fabulous weather (lows aorund 60 degrees F in July!), so we took advantage of the cool evenings for some outdoor dining.  In the small bowl at top left is a tomato salad with some fresh basil, olive oil, and homemade vinegar.  The main part of the dinner was a Bison sirloin topped with blue cheese – sooo good.  Next, going around clockwise, are blue potatoes from our garden that were boiled, smooshed, and then put in a pan to roast after being doused with malt vinegar and sprinkled with salt.  The idea for those came from Cook’s Country, but they didn’t quite smoosh down the way they were shown in the recipe.  Blue potatoes seem to be starchier, and we boiled instead of baking them (short on time), so that might have been the difference.  They still tasted excellent and really soaked up the vinegar.  It was almost like having malt vinegar on french fries without the frying.  Next around the plate are Corn Jalapeno Fritters from this month’s Bon Appetit.  Couple of changes to locafy it involved using pickled banana peppers I had on hand already from a prior year’s bumper crop of peppers, and we used grilled corn leftover from our party over the weekend.  The flour came from our local historic grist mill, and we had to add a little more flour and an extra egg since ours weren’t traditional grocery store ‘large’ eggs, but smaller farm-fresh happy-chicken eggs.  They were SO good and so  easy to make that we’re already thinking of other veggies to add in on the next go around since we still have leftover corn to burn through.  And that’s that!  I’m a few weeks late posting this one, but I kind of wanted to space out the One Local Summer posts  on the blog instead of flooding them out as they’re cooked.

Ingredients:
Tomatoes – Hoagland Farms
Basil – Our Garden
Bison Sirloin – Backyard Bison
Blue Cheese – Birchrun Hills
Potatoes – Our Garden
Corn – Hoagland Farms
Flour – Mill at Anselma
Eggs – Deep Roots Valley Farm
Equinox Cheese – Birchrun Hills
Hot Peppers – Our Garden
Non Local – Beer, salt, pepper, olive oil, malt vinegar

One Local Summer

One Local Summer 2014 – Meal 4

 , , , , , ,

DSC_0288The husband is home again and took over for One Local Summer for this meal.  We have fries, sausage, a bowl of tomatoes, and a seasonal favorite, a peach with blue cheese!  We had planned to do everything on the grill, but a crazy rain storm and lack of propane pushed us inside.  We did finally have occasion to use our homemade vinegar though, so that was a neat addition and worked really well with some oil over the tomatoes.  We soaked the potatoes in salt water before frying, and that really worked out much better than previous attempts.  Not a bad meal for a stormy evening!

Ingredients:
Peaches – North Star Orchard
Blue Cheese – Birchrun Hills
Potatoes – North Star Orchard
Beer Brats – Backyard Bison
Tomatoes – Hoagland Farm
Non Local – malt vinegar, oil, salt, pepper,

One Local Summer

One Local Summer 2013 – Week 23

 , , , , , , ,

DSC_5245

Back on my own, I had an idea in mind I had seen on Pinterest over the summer.  (Pin and Link)  I figured hey, that’s easy enough to do local and is something different, so why not?  I made a few modifications, but the idea is still the same.  Cut peppers in half, layer cheese in bottom, fill with chip steak, onions, and mushrooms, more cheese on top, bake till cheese is gooey and melty.  They really came out great, and while not the perfect compromise to a proper Philly Cheesesteak, are a great way to have all the fillings from the sandwich without the roll if you happen to be going gluten free (for the record, I’m not, but bread isn’t a local ingredient, so this fit my Local Summer agenda perfectly!).  Add in some roasted potatoes on the side and we have ourselves a whole plate full.

Philly Cheesesteak Stuffed Peppers:
Peppers – Charlestown Farm and Jack’s Farm
Bison Chip Steak – Backyard Bison
Cheese – Birchrun Hills
Onions – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Potatoes – My Garden
Non local – salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 21

 , , , , , , , , ,

DSC_5043_color

I got really behind on getting posts up during busy November and December, but, better late than never (I seem to be really good at the late).  Husband prepared this one as sourced from the market at the Mill at Anselma.  The ribeye was cooked on the grill and topped with blue cheese, carrots cooked with some maple syrup, and the soup simmered all day.  It was absolutely incredible and very filling, finished off with a glass of cold cider.

Ribeye with Salad and Potato Leek Soup:
Ribeye – Bendy Brook Farm
Carrots – Maysie’s Farm
Salad greens – Maysie’s Farm
Maple Syrup – Miller’s Maple
Blue Cheese – Birchrun Hills
Potatoes – Maysie’s Farm
Leeks – North Star Orchard
Celery – Maysie’s Farm
Cider – North Star Orchard
Non Local – salt, pepper, salad dressing

One Local Summer

One Local Summer 2013 – Week 20

 , , , , , , ,

DSC_5041

Another meal by the husband.  It’s the time of year that he makes at least one pot of soup per week, and there are no complaints from me!  The only thing not really local is the bread – it was baked locally, but the ingredients aren’t local (but it does go very well with the soup).  The soup turned out great – the cabbage was still just a little crunchy and not completely wilted down to mush.  The husband has a real knack for knowing what ingredients work together in a soup, and this was no exception.  The soup bone had a bunch of meat on it, more than we expected, so that was a nice surprise.  The whole thing turned out great and made for a perfect lunch on a chilly day.

Cabbage Soup:
Carrots – North Star Orchard
Cabbage – North Star Orchard
Potatoes – North Star Orchard
Onions – North Star Orchard
Soup Bone – Deep Roots Valley Farm
Bread – St. Peter’s Bakery
Non Local – Salt, pepper

One Local Summer

One Local Summer 2013 – Week 17

 , , , , , ,

DSC_4879

So, this one might not look as impressive, but so far, it’s been my favorite meal all year (well okay, maybe tied with the bacon wrapped filet).  Yoinked straight from Pinterest, but with a few changes.  The original post I pinned is here, in case you’re curious.  I took the idea, but instead of using apples, I substituted with asian pears.  The asian pear season is in FULL swing and our local orchard is churning them out  almost   as fast as the local population consumes them.  They’re hugely popular around here, and you best get to the market early if you want a couple!  Anyway, I cut slices in the pork loin, stuffed in slices of apples, and put it in the crock pot.  I covered the loin with a dusting of cinnamon and honey, added some asian pear cider in the bottom and onions on top.  WOW.  It came out so tender and just plain amazing.  I may have to do this one again and try using other fruits.  Add in some roasted potatoes instead of mashed, and we have a full meal on the plate.

Asian Pear Stuffed Pork Loin:
Pork Loin – Countrytime Farm
Asian Pears – North Star Orchard
Asian Pear Cider – North Star Orchard
Onion – Jack’s Farm
Potatoes – Jack’s Farm
Honey – Baues’ Busy Bees
Non Local – olive oil, salt, pepper, cinnamon

One Local Summer

One Local Summer 2013 – Week 16

 , , , , , , , ,

DSC_4573
Stuffed Peppers, One Local Summer style!  The Anselma market had these huge red peppers and I couldn’t resist.  We used ground pork, tomatoes from our own garden, and instead of rice, wheat!  The substitution worked out really well, and in fact, I think I might prefer it – the wheat is really much more flavorful than rice, even if it takes longer to cook.  Add to that a big chunk of cantaloupe and some potatoes, and it makes for a very filling dinner.  It really came out well and I’m SO glad we had leftovers.  Yeah, I know I’m behind on blogging again – this was actually prepared a few weeks ago, before vacation, but I’m just finally getting it online now.  Oops.  Better late than never?

Stuffed Peppers:
Red Peppers – Brogue Hydroponics
Blue Potatoes – Jack’s Farm
Yellow Potatoes – Brogue Hydroponics
Cantaloupe – Brogue Hydroponics
Onion – Maysie’s Farm
Ground Pork – Bendy Brook Farm
Wheat – North Star Orchard
Tomatoes – My Garden
Cheese – Birchrun Hills
Non Local – Olive oil, salt, pepper