strawberries – Sheetar.com

One Local Summer 2015 – Week 4

By Sheetar 27 May 2015 27 May 2015

Another wonderful week of local food! We’re getting some awesome vegetables ripening, and strawberries are ready for picking. We’re probably a week ahead, even after the very long, late winter, mostly thanks to a TON of rain in April and then three weeks of full sun. We could use the rain now though, but it isn’t stopping our local providers from having some great food for us to enjoy. Husband and I worked together on this one – he did the main plate and I worked up the salad. We have a pork butt steak cooked on the grill, rubbed with maple sugar, salt, and pepper and marinated in malt vinegar. Then there are carrots with a touch of maple syrup, another chunk of homemade gouda with milk from a local farm, and cucumbers in vinegar with salt and pepper. In the salad, we have DELICIOUS strawberries over a bowl of mixed greens and snap peas, dressed with an olive oil, wine, and homemade vinegar dressing. To finish things off, there’s a glass of homebrewed peach ice wine.

Ingredients:
Port Butt Steak – Countrytime Farm
Cucumbers – Jack’s Farm
Carrots – Jack’s Farm
Cheese – Milk from Birchrun Hills
Strawberries – Charlestown Farm
Mixed Greens – Jack’s Farm and Charlestown Farm
Snap Peas – Jack’s Farm
Maple Syrup – Miller’s Maple
Maple Sugar – Miller’s Maple
Wine – Paradocx Barn Red
Non Local – Salt, Pepper, Homemade vinegar, Homebrewed peach ice wine, olive oil

One Local Summer

One Local Summer 2013 – Week 3

By Sheetar 8 June 2013 8 June 2013

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

One Local Summer

One Local Summer 2011 – Week 5

By Sheetar 10 June 2011 10 June 2011

We had an unexpected trip away from home, but still managed to hit the Anselma Farmer’s Market, and with some help from our freezer, got a meal together for One Local Summer. It’s pretty basic, but was nonetheless delicious. The husband cooked the steak to perfection (read: brown and fully cooked the whole way through – I like my steaks WELL WELL done) and topped it with some delicious goat cheese, threw together a salad, and found some sugar snap peas to add as a vegetable. It was all last minute, but we made it!

Bison Delmonico Steak w/ Salad:
Bison Delmonico Steak – Backyard Bison
Sugar Snap Peas – Brogue Hydroponics
Mesclun mix – Maysie’s Farm
Strawberries – Brogue Hydroponics
Cucumbers – Brogue Hydroponics
Blue Cheese – Birchrun Hills Farm
Italian Herb Goat Cheese – Yellow Springs Farm
Smoked Sea Salt – Pureblend Teas
Wine – Chaddsford Pinot Noir
Non Local – Olive oil, Pepper, Salad Dressing

One Local Summer

OLS: Week 2

By Sheetar 11 June 2009 11 June 2009

Week 2 of One Local Summer is cooked and consumed already.

I did say dill last week right? I should’ve said yogurt would be the theme of this week’s meal. Let’s go over what’s on that plate. In the front, Sugar Snap Peas picked up at Kimberton Whole Foods (KWF) in Kimberton, PA. They were labelled as being grown locally, but didn’t mention which farm. The skewered chicken, also found at KWF is from Eberly Poultry and was marinated in olive oil and lemon juice before being tossed on the grill. The sauce over the chicken is a sort of cucumberless tzatziki sauce using goat’s milk yogurt from Shellbark Hollow Farm and dill from the deck planter. In the back is wilted turnip greens from the Phoenixville Farmer’s Market with a few sun-dried tomatoes from last year’s garden (roasted and then frozen, thawed, dehydrated). Dessert is the same goat’s milk yogurt with some fresh Lancaster County farm-stand strawberries blended in.

Non-local ingredients: Olive Oil, lemon juice, spices (marinade for the chicken)

Now let’s go over why I LOVE LOVE LOVE this meal. First, my obsession with dill – it’s limitless. I pretty much believe that dill belongs in everything and I love the Oregon Herb bread that the Great Harvest Bread Company makes because the herb pretty much means dill. Sadly, I don’t think cucumbers are in season around here yet, but even without the cucumber, that tzatziki sauce was delicious. MMMmm dill. And the chicken with the marinade worked out perfectly – so soft and juicy and DELICIOUS. But, my new find of the week and a new favorite is that goat’s milk yogurt from Shellbark Hollow Farm. There’s something about the goat’s milk that gives the yogurt a little extra zip or zing or pizzazz. You should go and check out the website for Shellbark Hollow and watching the “awwwww” inspiring videos on the goat of the month page. I have a feeling that the goat’s milk products will be making a regular appearance in my diet now that I’ve found out how incredible they taste. And now, as I sit here and digest that wonderful meal, I’m already making plans for the leftovers.. Frozen Goat’s Milk Strawberry Yogurt anyone?