whole wheat pastry flour – Page 2

One Local Summer 2015 – Week 18b

By Sheetar 16 September 2015 14 September 2015

The husband isn’t terribly fond of mushrooms, so what do I do when he’s gone? Put mushrooms in ALL THE THINGS! There are only a few foods that he’s not particularly fond of including mushrooms and fennel most notably, which happen to be two of my favorite things. If fennel happened to be in season, it would be in this meal, but I had to settle for making a galette with mushrooms, onions, chorizo, and blue cheese. I added a half an asian pear to the side, a salad with blue cheese dressing, and a glass of homemade cider. We actually pressed and brewed that cider ourselves using apples from the house where my grandparents lived. We have no idea what variety the apples were, but the trees gave up an incredible harvest last year and made for a tart, dry cider that’s exactly how I enjoy them most. For the galette crust, I used a recipe from here that uses yogurt, substituting honey for the sugar. I also added a tablespoon of lard instead of milk to help lighten the crust since goat’s milk yogurt is rather low in fat in comparison to a cow’s milk version. It came out not quite flaky enough, which means more lard next time! All in all though, the spice from the chorizo, paired with the onions and mushrooms came out incredible and I’m super happy with this one!

Ingredients:
Mushrooms Oley Valley Mushrooms
Cheese Birchrun Hills, Smoked Blue Cheese
Dressing – Birchrun Hills
Onions – Jack’s Farm
Tomatoes Full Circle CSA
Lettuce – North Star Orchard and Charlestown Farm
Cucumbers – Our Garden
Asian Pear – North Star Orchard
Chorizo – Countrytime Farm
Lard – M&M Creek Valley Farm
Goat’s Milk Yogurt – Shellbark Hollow
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Honey – M&M Creek Valley Farm
Non Local – Salt, Pepper

One Local Summer

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 16

By Sheetar 4 September 2015 1 September 2015

PASTA! One of my favorites. We had a few leftover jalapenos from prior dinners and husband thought, hey, jalapeno pasta! I thought hey, that sounds like a fun thing, until I realized, later, that when you puree jalapenos, you basically make liquid pepper spray and aerosolize a little bit of it into the air when using the stick blender. Suddenly, it was not such a fun thing. However, already having the jalapeno puree in progress, I soldiered on and finished the pasta which did lend a nice spice to the dinner. Not something I’d do again (I learned my lesson the hard way). The sauce was made from local tomatoes in a gigantic batch along with peppers and onions. The plate was completed with pork Italian sausage. It’s a pretty basic, classic sort of meal, but this is comfort food to me, coming from an Italian background. Add that now almost mandatory tomatoes and cucumbers salad and a glass of wine and that’s a meal!

Ingredients:
Tomatoes Full Circle CSA
Cucumber – My Garden
Flour Mill at Anslema, Whole Wheat Pastry Flour
Jalapenos – Charlestown Farm
Tomatoes – Clover Hill Farm
Peppers – Clover Hill Farm
Onions – Clover Hill Farm
Wine – Chaddsford Winery, Proprietors Reserve
Non Local – homemade vinegar, salt, pepper, olive oil

One Local Summer

One Local Summer 2015 – Week 15

By Sheetar 2 September 2015 1 September 2015

Another backlog entry – this was photographed August 5th, almost a month ago! Bad Blogger! Catching up though, slowly but surely, even if some of the details of these catch-up posts have gone missing from my brain. Perfect to follow the breakfast crepes tacos are actual tacos with home-made flour tortillas. Clearly I need a little more experience making flour tortillas before I’d do this for a meal made for anyone else other than me and the husband – most of them came out oddly misshapen, sticky, and weird, but, they fit the bill regardless of appearance. On the side are a summer favorite, corn fritters, and to top everything off, yet another cucumber and tomato salad. There’s a glass of wine there too, but neither of us can remember which wine it is and I neglected to get a photo that included the bottle (oops). Thinking back, it may actually be a glass of our homemade cider using apples from my grandparents’ house out in central Pennsylvania. Regardless, the whole lot disappeared quickly and was delicious.

Ingredients:
Flour Mill at Anslema, Whole Wheat Pastry Flour
Cheese Birchrun Hills, Equinox
Ground Pork – Countrytime Farm
Jalapenos – Charlestown Farm
Onions – Clover Hill Farm
Corn – Clover Hill Farm
Cucumber Full Circle CSA
Tomatoes Full Circle CSA
Eggs M&M Creek Valley Farm
Non Local – Taco seasoning, salt, pepper, olive oil, vinegar

One Local Summer

One Local Summer 2015 – Week 13

By Sheetar 24 August 2015 1 September 2015

Home alone again, so I decided to try something a little fancier than usual. Most of the recipes I use are really basic, and for a good reason. I’ll admit it, I’m a lazy cook. I like to be finished quickly and be stuffing my face full of delicious food rather than spend two hours creating something that’s gone in under 30 minutes. I just don’t see the point! (Some of you do see the point, and cooking is an art form, and that’s wonderful as I do enjoy eating such creations, but dude, the fact that I’m even actually cooking every week is such a big jump from when the microwave was my best friend, that making complicated dinners may never be my thing, and that’s cool too) Such is the case with this meal. I got the recipe from here, and it’s one of those ridiculous food blogs with more photos than actual recipe content (20 photos for a recipe that takes up only two pages). Sadly, I was out of spaghetti squash from the neighbor, so I used the unnamed bumpy yellow generic squash that arrived along with the spaghetti squash the week prior. Roasted that up in the oven while I prepped the crepes which were actually fairly easy. Cooked up the mushrooms, combined them with the pureed roasted squash and a little maple syrup while the bechamel sauce cooked down. BTW, you can halve the recipe for the sauce because it made half a pot full and I needed about maybe a cup’s worth for the amount of crepes the recipe makes. It’s really absurd, the amount of sauce this made. Anyway, after the crepes were filled, I crisped them up in the pan, popped them on a plate, drizzled on some of the sauce and called it done. They were indeed delicious, but took SO long to make, I’m not sure I’d do this particular recipe again (or, at least, skip the bechamel and just grate some cheese on them and call it done). Also featured are some cheese, a nice juicy peach and another bowl of tomatoes and cucumbers as is become usual around here!

Ingredients:
Cucumber Full Circle CSA
Tomatoes Full Circle CSA
Flour Mill at Anslema, Whole Wheat Pastry Flour
Milk – Shellbark Hollow
Butter – Handmade by Abby
Cheese – Birchrun Hills, Red Cat
Mushrooms – Oley Valley Mushrooms
Onions Clover Hill Farm
Maple Syrup – Miller’s Maple
Non Local – Olive Oil, salt, pepper

One Local Summer

One Local Summer 2015 – Week 11b

By Sheetar 24 July 2015 24 July 2015

Another catch-up post, and I’m a week behind on posts! Getting caught up (again) though – it’s crazy how summer can just fly by like this. Husband is away and I decided to try out a few new things. I know he’s not a big fan of fennel or farro (really, wheat berries in this case), so I decided to go crazy and combine the two! I found this recipe (Roasted Fennel & Farro Salad) and went for it. The wheat berries came from North Star Orchard and we’ve had them hanging around in the freezer for a while. They do take a while to cook, but the results are absolutely worth it. Combined with the fennel and peppers, it made for a dish that was great warm or cold. The simple cucumber and tomato salad was a recurring theme for the rest of the week too. Drizzled with a little balsamic vinegar, it made for a great afternoon snack, and there’s just something about fresh tomatoes and cucumbers. The cucumber is an Armenian cucumber and something I’ve never had before. It has a soft fuzz on the outside that I scrubbed off with a vegetable scrubber brush, and I found it a little more crisp and less acidic than a regular cucumber.

Also on the plate are peaches with blue cheese, another summer favorite, and beet chips which didn’t come out all that well. My slices weren’t uniform, so they were too crisp on one half and just barely baked on the other. That didn’t stop me from eating the whole beet though, and I really like how they taste when roasted. One final piece of the plate was another new recipe I tried called gougÃ¨res – it’s a fancy french savory puff pastry made mostly with flour, butter, eggs, and cheese. The recipe was part of the Birchrun Hills Kickstarter campaign rewards and I was really psyched to try something new. It was easier than I thought and I sort of felt like a super hero having produced results that tasty and perfect on the first try!

Altogether a delightful dinner and really rather filling!

Ingredients:
Peaches – North Star Orchard
Cheese – Birchrun Hills, Blue and Equinox
Beets – Jack’s Farm
Wheat Berries – North Star Orchard
Fennel – Jack’s Farm
Eggs – Canter Hill Farm
Peppers – Clover Hill Farm
Cucumber – Full Circle CSA
Tomatoes – Full Circle CSA
Butter – Handmade by Abby
Honey – Baues’ Busy Bees
Flour – Mill at Anslema, Whole Wheat Pastry Flour
Non Local – Balsamic vinegar, olive oil, 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