watermelon – Sheetar.com

Okay, so this one was OUT OF THE BALLPARK good. I know I say that often when I talk about One Local Summer meals, but seriously. I’m not sure there is too much that will top this. We finally found a local source for butter and husband immediately remembered that the only thing holding us back from making these pretzel rolls was the butter. BINGO! Thus, dinner was Pretzel roll burgers with watermelon, grilled peaches with blue cheese, and a wonderfully delicious salad. Even though there are some non-local ingredients in the rolls (baking soda, yeast, oil), they’re still really minimal in comparison to the whole of the meal, and we were even able to substitute the required sugar with honey. Our rolls came out a little flatter than the recipe’s photos, and I had a feeling we should’ve used more flour (the dough seemed a little too squishy), but for a first time, they’re still 100% edible and delicious. I was really glad we had leftovers of this meal so I could enjoy it a few more days, and we even have four more rolls tucked away in the freezer. Definitely expect to see more pretzel rolls in our One Local Future!

Ingredients:
Flour – Mill at Anselma
Watermelon – Hoagland Farm
Peaches – Hoagland Farm
Blue Cheese – Birchrun Hills
Egg – Deep Roots Valley Farm
Veal & Pork Patty – Countrytime Farm
Lettuce – North Star Orchard
Mushrooms – Oley Valley Mushrooms
Tomatoes – Brogue Hydroponics
Cheese – Lambsquarters from Valley Milkhouse
Butter – Spring Creek Farms
Honey – Baues Busy Bees
Non Local – Baking soda, yeast, oil, salt, pepper, dressing.

Another week all on me. We finally got a REALLY ripe watermelon from the garden. So ripe, it practically burst open the second I started to cut. The watermelon naturally has this glowy orange-yellow inside, so no, your monitor isn’t off. The garden is pretty small, so I usually only get one watermelon, but that’s enough for me. A local farm was offering a new product, veal kielbasa, so I jumped on it and got the last package. It was delicious! Spiced just right. I decided to pair it with some zucchini (we’re STILL getting zucchini from the garden) cooked with onions and shitake mushrooms. The neighbors and I have a little garden exchange program going on, so I picked up a bunch of peppers from them which I sliced, grilled, and stuffed with cheese from the same farm that had the kielbasa. The beer is a maple porter, homebrewed with maple syrup from the state, even if the malt and grains aren’t locally sourced, I’ll call it part local.

Kielbasa with vegetables and watermelon:
Kielbasa – Birchrun Hills Farm
Cheese – Birchrun Hills Farm
Peppers – Neighbor’s Garden
Watermelon – Our Garden
Mushrooms – Oley Valley Mushrooms
Onion – Jack’s Farm
Non local – olive oil, salt, pepper

Tag: watermelon

One Local Summer 2014 Meal 7

One Local Summer 2012 – Week 19