Another week down, this one cooked by the husband. Husband had an outing with a friend to go ‘hunting’ for quail and pheasant. They managed to get a few, and this is part of the result of that. The hunt was local-ish so we’re calling it good for the Local Summer. The dish is basically Waterzooi (a Belgian chicken stew) made local. Waterzooi typically has cream added to it, but goat’s milk was easier to find, so we went with that. The vegetables can be different depending on who you ask, so we’re pretty good there, using mushrooms, leeks, carrots, celeriac, onions, potatoes, and sage. Everything was simmered together in a big pot with chicken stock we saved from the last time we did wings (using locally sourced chicken wings), so it’s very very local there. The only thing that’s not are the spices.
Quail Waterzooi:
Quail – hunted and shot locally
Mushrooms – Oley Valley Mushrooms
Leeks – North Star Orchards
Carrots – North Star Orchards
Celeriac – Jack’s Farm
Onions – Jack’s Farm
Potatoes – Jack’s Farm
Goat’s Milk – Shellbark Hollow Farm
Sage – Back deck planters
Non Local – spices, salt, pepper