raspberries – Sheetar.com

One Local Summer 2015 – Week 18a

By Sheetar 14 September 2015 14 September 2015

Yep, still playing catch-up on posts, but I’m almost caught up. This is the last meal husband made before heading out to work. It’s basically veal parmigiana with squash, a salad, and a bowl of peaches and raspberries. The veal was breaded with flour and a little cornmeal, double dipped in buttermilk, and fried up in a cast iron skillet with lard. The sauce we had made from local tomatoes in a large batch and had plenty left around for this dinner. We added sliced squash to the sauce to cook up as a side to the veal, and finished off the whole thing with a glass of Pinot Noir. A pretty substantial meal for a One Local Summer dinner, and every bit of it delicious.

Ingredients:
Veal – Birchrun Hills
Blue Cheese Dressing – Birchrun Hills
Cheese – Birchrun Hills, Equinox
Tomatoes – Clover Hill Farm
Buttermilk Maplehofe Dairy
Lettuce – Charlestown Farm
Raspberries – Our Garden
Peaches – Our Tree and North Star Orchard
Wine – Sandcastle Winery
Squash – Jack’s Farm
Flour Mill at Anslema, Whole Wheat Pastry Flour
Cornmeal – Mill at Anslema
Lard – M&M Creek Valley Farm
Non Local – Salt, pepper

One Local Summer

One Local Summer 2015 – Week 17b

By Sheetar 9 September 2015 7 September 2015

Biscuits and gravy – true comfort food. This is quickly becoming an occasional favorite of the husbands (and, let’s be honest, he’s not alone), and as I’m sitting here writing this up, I’m realizing just how much One Local Summer has encouraged us to cook more from scratch instead of eat out of boxes. Eight years ago, I’m not sure we would have considered this worth the bother, but now? ABSOFREAKINGLUTELY. The biscuit dough is SUPER easy to make, and as of this round of One Local Summer, we’ve embraced that which is lard. Lard! Even the word has a negative connotation, and is used as an insult. It isn’t a replacement for olive oil which is a far healthier fat, but when put up against butter, it’s got less saturated fat and more monounsaturated fat (the good kind of fat). Of course, you want the stuff that’s un-hydrogenated, and I believe the tub we got from the farmer’s market is just plain rendered pork fat. I honestly can’t tell a difference in the taste either. To make things a little more healthy, we added a bowl of fresh berries and peaches, and of course that mug of cold brewed coffee. A side note about the raspberries – the little invader raspberry bush that pushed under the neighbor’s fence into our yard has been producing about a cup of berries a day. We’re happy to have this new addition to our garden and enjoy fresh berries almost every evening now!

Ingredients:
Buttermilk – Maplehofe Dairy
Sausage – M&M Creek Valley Farm
Lard – M&M Creek Valley Farm
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Raspberries – Our Garden
Peaches – North Star Orchard
Non Local – Salt, Pepper, coffee, baking powder

One Local Summer

One Local Summer 2015 – Week 12

By Sheetar 19 August 2015 19 August 2015

This summer has gotten ahead of me so quickly, but I finally have time to sit down and catch up on the blog backlog! This one goes back to June 24th when I was on my own again. A neighbor had dropped off a spaghetti squash since their garden was going wild with them. Never one to turn away free vegetables, I steamed the squash, scraped out the wonderfully nutty and delicious spaghetti strands, added some Italian sausage and tomatoes, topped it off with blue cheese, and called that a dinner! On the side is a tomato and cucumber salad along with a bowl of raspberries from our backyard invader raspberry bush. The neighbor isn’t fond of raspberries, but the plant has special family meaning (I believe it propagated from another family member’s garden and has been passed down and around a bunch), so she’s more than happy to let us collect all the berries we can have. This past year it took off under the fence and found a nice spot in our yard, so we’re happy to let it stay.

Ingredients:
Spaghetti Squash – Neighbor’s Garden
Italian Sausage – M&M Creek Valley Farm
Blue Cheese – Birchrun Hills
Tomatoes – Full Circle CSA
Raspberries – Our Yard
Armenian Cucumber – Full Circle CSA
Non Local – Vinegar, Salt, Pepper

One Local Summer

One Local Summer 2015 – Week 10b

By Sheetar 9 July 2015 9 July 2015

Still another catchup post, but I think as of next week I’ll be back on track. This week, even though the husband was home, I contributed a good bit! We have a basil plant that’s gone wild and before it bolted, I thought I’d gather up the basil and put it to good use as basil pasta and pesto. I blenderized the basil with some whey leftover from a batch of cheese the husband made earlier that week, olive oil, and a small amount of non-local pine nuts, then combined that mixture with flour to make the pasta (1 cup flour to 1/4 cup liquid). The meatballs were part veal, part pork with onions, chives, basil, and some salt and pepper, baked in the oven. Then grilled zucchini and a cucumber salad finish the meal along with a glass of mead (technically a pyment) from the Sap House Meadery in New Hampshire. Okay, that’s not entirely local, but it did follow us home from vacation and didn’t take a special trip to get here, so I’ll allow it!

For something special this dinner, we made dessert with leftover milk from the waffles last meal, honey, and raspberries from the bush in the yard. Paired it with a raspberry mead from Moonlight Meadery (another followed-us-home mead from New Hampshire). It was the perfect end to a lovely evening!

Ingredients:
Zucchini – Clover Hill Farm
Basil – My Garden
Cheese – Birchrun Hills, Equinox
Ground Veal – Birchrun Hills
Ground Pork – Countrytime Farm
Cucumbers – Clover Hill Farm
Onion – Clover Hill Farm
Flour – Whole Wheat Pastry Flour, Mill at Anselma
Milk Camphill Kimberton
Honey Baues’ Busy Bees
Raspberries – Our Yard
Raspberry Mead – Moonlight Meadery
Pyment – Sap House Meadery
Non Local – Pine nuts, salt, pepper, olive oil, homemade vinegar