Tag: <span>tomatoes</span>

Tag: tomatoes

One Local Summer

One Local Summer 2012 – Week 16

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In a move of colossal idiocy, I formatted the card that contained the meal photo for this week, and wrote right back over it with some lovely portraits from a family session.  *FACEPALM*  So, I will describe the meal instead, which won’t be as good as the photo, because the photo was really really good, and I can’t believe I did that.

It was husband’s last week home, and he did the shopping at the Farmer’s Market, bringing home a big chunk of Pork Butt to feed to the crock pot.  It simmered in there all day with some home made hard cider (apples sourced locally) and maple sugar, and was falling apart at dinner time.  SO tender and juicy.  Next to that, on the plate, was a pile of mashed potatoes which had been mixed together with caramelized onions and garlic.  Next was steamed and sauteed garlic string beans.  Then we had grilled roma tomatoes from our garden, and finally grilled peaches with Fat Cat cheese (the highlight of the plate for me).  Seriously, those peaches were delicious and inventive, and something I would’ve never thought to have made.

Epic Meal that you’ll Never See:
Pork – Countrytime Farm
Maple Sugar – Miller’s Maple
Hard Cider – with apples from Linvilla Orchard (I think?  This was brewed a while ago!)
Garlic – Jack’s Farm
String Beans – Jack’s Farm
Onions – Jack’s Farm
Potatoes – Jack’s Farm
Cheese – Birchrun Hills
Tomatoes – My Garden
Peaches – North Star Orchard
Non Local – Salt, Pepper, various spices, cider vinegar

One Local Summer

One Local Summer 2012 – Week 15

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Just something simple for breakfast this time.  This is a frittata, the cooking world’s way of using up leftovers in the fridge. You can throw anything in the pan, cover it in eggs, toss it in the oven and VOILA!  Frittata.  This one has potatoes, tomatoes, onions, and a little cheese.  Add a slice of melon on the side, and you’ve got a nice looking plate for breakfast.

Frittata:
Melon – Smith’s Produce
Tomatoes – My Garden
Potatoes – Maysie’s Farm and Jack’s Farm
Onion – Maysie’s Farm
Cheese – Birchrun Hills
Eggs – Mt View Organics
Non Local – Salt, pepper

One Local Summer

One Local Summer 2012 – Week 10

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Yup. Ten weeks already! Our garden is finally giving us a whole bunch of zucchini, so I made the best of a pretty insane situation. The zucchini in question is the 8 ball zucchini which grows in a round, softball shape/size instead of the typical elongated shape of a normal zucchini. They’re much more seedy than regular zucchini, but once hollowed out, they’re perfect to stuff with all sorts of good things, which is what I did here.  I know I did this in prior years, but it’s just so easy (and delicious).  The zucchini is stuffed with chorizo, pepper, tomato, onion, garlic scapes, and topped off with a few slices of goat mozzarella.  I had leftover potatoes from last week, so I put those in tin foil on the grill and used them on the side.  Not bad!  And, there were two whole zucchini, so I’ve got a TON of leftovers.  Also, I have a TON more zucchini, if you’ve got any recipes to recommend!

Stuffed Zucchini:
Zucchini – My Garden
Chorizo – Countrytime Farm
Potatoes –  Brogue Hydroponics
Peppers – Brogue Hydroponics
Tomatoes – Brogue Hydroponics
Garlic Scapes – Jack’s Farm
Goat Mozzarella – Yellow Springs Farm
Non Local – Salt, Pepper, Olive Oil

One Local Summer

One Local Summer 2011 – Week 18

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This one was pretty simple. We were getting ready for vacation and I had little time to get something together, so I went with what I’d already stashed in the freezer. The pasta was made a while back and frozen, the sausage was frozen as well, and the peppers and tomatoes came from the garden. Pretty simple, but it counts as local, and even super local considering the maybe 100ft walk from the house to the garden.

Pasta with Peppers and Tomatoes:
Whole Wheat Pastry Flour – Mill at Anselma
Peppers – My Garden
Tomatoes – My Garden
Chicken Sausage – Mountain View Poultry
Non Local – Olive Oil

One Local Summer

One Local Summer 2011 – Week 15

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I managed to miss the farmers markets this week, but I did make it to Kimberton Whole Foods to grab a few things. It’s SO nice to have them nearby since they sell some of my local favorites and a bunch of local produce. I saw golden beets and just had to figure out something to make with them.  I settled upon a modified beet and goat cheese galette.  The crust is 2 cups whole wheat pastry flour and 2/3 cup goat’s milk yogurt.  That’s it!  Then inside are some beets, dehydrated tomatoes, red onion, zucchini and chevre.  I did this one open in a pie plate, but used the other half of the dough to make a classic galette.  All the vegetables have to be cooked before going into the dough, and then cooked together at 400F for about 30 minutes.  It’s really pretty simple – while the dough is chilling in the fridge, the vegetables are being cooked, and then it’s time to roll the dough and throw the whole shebang in the oven.  It turned out DELICIOUS and the beets cooked up perfectly.

Beet & Goat Cheese Galette:
Chevre – Shellbark Hollow Farm
Golden Beets – Lancaster Farm Fresh
Red Onion – Lancaster Farm Fresh
Tomatoes – My Garden
Zucchini – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Whole Wheat Pastry Flour – Mill at Anselma
Non local – coconut oil

One Local Summer

One Local Summer 2011 – Week 14

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I was having trouble coming up with ideas this week and was feeling pretty uninspired. I had pork in the freezer, but didn’t know where else to go from there. So I googled and found Pork Afritada.  Not bad!  I had all the ingredients on hand except for the carrot, so I went for it.  Really easy to prepare and it’s sort of like a stew with a tomato base.  I did use water instead of broth and sliced tomatoes instead of sauce, but we’ve got plenty of tomatoes, so that was no problem.  Served the whole thing over bread to soak up the liquid and it was delicious (and deliciously simple)!

Pork Afritada:
Pork Cutlets – Countrytime Farm
Potato – North Star Orchard
Tomatoes – My Garden
Pepper – My Garden
Onion – North Star Orchard
Garlic – Charlestown Farm
Non Local – Salt, Pepper, Bay leaves, olive oil

One Local Summer

One Local Summer – Week 17

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Sister-in-law Brenda was in town this week and was flipping through the Cook’s Country compilation book for 2008. The husband had bought the book on super-sale at Amazon.com and we haven’t really made any of the recipes so far. So, when Brenda stumbled upon a recipe for Thin-Crust Skillet Pizza (August/September 2008, pg 18), I was more than happy to pull out the cast iron skillet and get cooking! The recipe calls for beer as the liquid in the dough, and we happened to have a homebrewed Hefeweizen on tap in the kegerator. It proved to be a good choice! The dough came out nice and crispy, and we had plenty of vegetables available for the topping. For me, this was easier and quicker than heating up the pizza stone, we didn’t have to wait for the dough to rise (no yeast – just beer and baking powder), and it was a delicious lunch to enjoy out on the patio.

Thin-Crust Skillet Pizza:
Whole Wheat Pastry Flour – Mill at Anselma
Bread Flour – Mill at Anselma
Zucchini – Smith’s Produce
Mushrooms – Oley Valley Mushrooms. Crimini
Tomatoes – My Garden. These are Super Italian Paste Tomatoes
Cheese – Birchrun Hills Farm.  Clipper variety.
Sharp I Chevre – Shellbark Hollow Farm
Basil – My Garden
Onion – North Star Orchard
Non-local – Baking powder, sugar, salt, beer, olive oil

One Local Summer

One Local Summer – Week 16

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I got a little backed up with putting in posts, so here’s the catch-up! This week was a Summer Garden Galette. I pretty much threw in any vegetable I could find that would fit in the crust and wow was it good. There’s a decent amount of prep work involved since everything has to be cooked before it goes in the shell, but all that can be done while waiting for the crust to chill in the fridge. I guess it sounds easier than it is, but if you’ve made a pie crust before, it’s really the same process. The bottom layer is sweet potatoes covered by tomatoes and squash, mushrooms and onions, and then topped off with a heavy dose of goat cheese. YUM!
Summer Garden Galette:
Onion – North Star Orchard
Summer Squash – Smith’s Produce
Zucchini – Smith’s Produce
Sharp I Chevre – Shellbark Hollow Farm
Chocolate Cherry Tomatoes – My Garden
Sage – My Garden
Sweet Potatoes – Brogue Hydroponics
Mushrooms – Oley Valley Mushrooms. Crimini.
Whole Wheat Pastry Flour – Mill at Anselma
Non-local – Butter