whole wheat pastry flour – Page 3

One Local Summer 2015 – Week 10a

By Sheetar 7 July 2015 30 June 2015

Another catch-up week here, but to switch it up a little, we have a one local breakfast! Breakfast is a pretty simple meal to make, and we’ve become quite fond of our waffle iron (btw, our waffle iron is surprisingly amazing for the price and we get these ridiculously fluffy and perfect waffles from a cheapie iron, you know, in case you’re in the market for a waffle iron). Halving the recipe that comes with the iron gives us two full waffles, so it’s easy enough to do without a ton of cleanup. We even substituted honey for the sugar, so aside from baking powder, the waffles were as local as it gets! On the plate on the left is a delcious link of maple sausage, then, of course, maple syrup, a shot of espresso (not local, but absolutely necessary to fill my caffeine habit), and a small bowl of Maple yogurt. There’s definitely a maple theme going on here.. The breakfast was probably more of a brunch, but it was still a great meal to start the day!

Ingredients:
Eggs – M&M Creek Valley Farm
Milk – Camphill Kimberton
Flour – Mill at Anselma, Whole Wheat Pastry Flour
Honey – Baues’ Busy Bees
Yogurt – Seven Stars Farm, Maple Yogurt
Maple Sausage – Birchrun Hills
Maple Syrup – Miller’s Maple
Non Local – Baking Powder, coffee

One Local Summer

One Local Summer 2015 – Week 6

By Sheetar 12 June 2015 24 July 2015

Well I really have no reason to cook since the husband enjoys it so much and I find it such a chore. That said, I did help out this week by making the spaetzle! We had bought a spaetzle maker (basically a slotted metal plate like a cheese grater with an open-bottomed container that slides across the plate) but hadn’t tried it out yet, and this week seemed like a great opportunity to use it and fill in some space on the plate! We followed the recipe on the spaetzle maker package which gave us a really thin batter, but I’ve tried it once now and know what sort of consistency to shoot for. Also on the plate is a pork rib roast, cooked on the rotisserie on the grill, covered in maple sugar, salt, and crushed pepper and brushed with homebrew amber ale, vinegar, salt, and pepper while on the rotisserie. Then we have bacon wrapped asparagus, a bowl of cucumbers with salt and pepper and vinegar, and a nice glass of Blaufrankich from Chaddsford Winery. Everything came out AMAZING and made for a really nice dinner.

Ingredients:
Pork Rib Roast – M&M Creek Valley Farm
Asparagus – Clover Hill Farm
Spaetzle – Whole Wheat Pastry Flour from the Mill at Anselma and butter from Handmade by Abby
Bacon – Countrytime Farm
Cucumber – Clover Hill Farm
Maple Sugar – Miller’s Maple
Wine – Chaddsford Winery
Non Local – homemade vinegar, salt, pepper, homebrew amber beer

One Local Summer

One Local Summer 2014 – Meal 21

By Sheetar 12 November 2014 12 November 2014

Husband cannot get enough of cooking One Local Summer, so we’re still marching along! The idea for this one came up two months ago when we purchased a waffle iron. Husband spent a while researching irons to get the right combination of affordable, easy to use, and durable, and we came up with a winner. It’s surprising for a brand of appliance I don’t generally associate with reliability and quality, but hey, nearly 1500 amazon reviewers can’t be wrong! Anyway, in case it’s not obvious at this point, we made Chicken and Waffles! The version we’re familiar with is the PA dutch version that used something that looks more like pulled chicken with gravy (or creamy chicken soup) instead of fried chicken. Adding a little more food history for you, the PBS program The History Kitchen has a great article on the origins of Chicken and Waffles (thank you again, Holland). In any case, they came out DELICIOUS and so very filling. Both of us barely managed to finish off one waffle heaped generously with the chicken mixture and we both quickly lapsed into a deep food coma post-dinner.

Ingredients:
Raw Milk – Camp Hill Kimberton
Butter – Spring Creek Farms
Flour – Mill at Anselma
Chicken thighs – Deep Roots Valley Farm
Eggs – Deep Roots Valley Farm
Leeks – North Star Orchard
Red Onion – Jack’s Farm
Non Local – Salt, pepper, beer

One Local Summer

One Local Summer 2014 – Meal 19

By Sheetar 29 October 2014 29 October 2014

Still chugging along into October. We should be winding down in the next month or so since the availability of fresh vegetables tends to fall off after the first hard frost. Fortunately, our mushroom guy grows indoors in a climate controlled environment and still has PLENTY of fresh mushrooms every week. I used a recipe this week, kinda. As usual, I used the recipe as an idea and then modified it to suit the local ingredients available, putting the whole thing into one large casserole dish instead of individual ramekins to save on cleanup time. What I should’ve done is made mashed sweet potatoes and made a sort of mushroom shepherd’s pie, adding in other root vegetables, but this still came out really great and surprisingly filling. I used three types of mushrooms – Shiitake, Crimini, and Chicken of the Woods. I’d never had Chicken of the Woods before, so that was a new mushroom to me. It cooked up a lot like chicken with a thicker, more solid texture that was a little reminiscent of extra-firm tofu. The beer used was our “house” beer, the Flying Pig Stout named for a hilarious incident involving a pig shaped dog toy on a rope and a pot of boiling wort. We pretty much keep a keg of that on tap throughout the year since stouts are a big favorite in the house. It’s not really local, but it is brewed and poured in about a 50 foot radius which is far fewer food miles than trucking in beer from California. What’s best about this is it’s all for me! Husband would never touch a meal made nearly entirely from mushrooms, so the leftovers are safe. Add some butternut squash ‘fries’ and a couple of slices of asian pear on the side and it’s a full plate!

On a side note, my annual saffron harvest is now over and I need a recipe that uses saffron and local ingredients. I’m open to suggestions! Keep in mind that I don’t/can’t eat anything that once lived in water, but will eat every vegetable available! In past years, I’ve made saffron pasta and saffron polenta, so something new would be fun. Maybe blue potato saffron gnocchi?

Ingredients:
Onions – Jack’s Farm
Leeks – North Star Orchard
Garlic – Jack’s Farm
Butternut Squash – Jack’s Farm
Asian Pear – North Star Orchard
Tomato – Our Garden
Mushrooms – Oley Valley Mushrooms
Sweet Potatoes – Jack’s Farm
Flour – Mill at Anselma
Non Local – Beer, salt, pepper, oil, thyme

One Local Summer

One Local Summer 2013 – Week 22

By Sheetar 6 January 2014 2 January 2014

CHILI! My favorite, and the first time we’ve been able to pull this off as a one local summer meal. Our local orchard, North Star, had been experimenting with growing beans and drying them, so we finally got a harvest and my FIRST thought upon seeing them at the market was CHILI! Husband again took the lead on this since he’s the chili master and had this amazing stuff simmering in the crock pot all day. I can honestly tell you that the only thing holding us back from the chili was the beans, and we had been pretty much doing this locally anyway, using bison instead of cow beef since it makes the resulting chili way less greasy. The whole meal together on the table was incredible – the asian pears were heated up a bit and drizzled with maple syrup. We managed to get enough tomatoes from the volunteer tomato plants to put in salads, so that worked out great. Really can’t wait to do this again!

Chili with Cornbread and Salad:
Bison – Backyard Bison
Hot Bison Sausage – Backyard Bison
Beans – North Star Orchard
Celery – North Star Orchard
Peppers – Jack’s Farm
Jalapenos – Charlestown Farm
Onions – Jack’s Farm
Tomato sauce – Homemade, frozen from prior harvest
Tomatoes – Our Garden
Asian Pears – North Star Orchard
Cornmeal – Mill at Anselma
Flour – Mill at Anselma
Maple Sugar – Miller’s Maple
Cheese – Birchrun Hills
Salad Greens – Jack’s Farm
Non Local – cocoa powder, salt, pepper, olive oil, balsamic vinegar

One Local Summer

One Local Summer 2013 – Week 8

By Sheetar 24 July 2013 24 July 2013

I finally had a chance to incorporate pasta this week! I had some peaches and golden beets from Saturday’s farmers market trip, so I incorporated those into the pasta and sauce, using a puree of the beets and peaches to be my liquid in the pasta dough (1/4 cup liquid to 1 cup flour). What’s great about making your own pasta is that you can substitute any liquid or puree and make some really neat pasta. The color doesn’t show up in this one, but the flavor did – the peaches added an interesting sweetness. The sauce was made from a whole bunch of leftover vegetables in the fridge. I had some tomatoes on hand, threw in onions, garlic scapes, and the leftover puree from the pasta. It made the sauce a more orangey color, but was still delicious. The chicken sausage was leftover in the freezer from the prior chicken vendor at the market who moved to Florida over the winter. I miss her, but I did stock up well before she left!

Peachy Pasta with Potatoes and Chicken Sausage:
Chicken Florentine Sausage – Mountain View Organics
Potatoes – Jack’s Farm
Whole Wheat Pastry Flour – Mill at Anselma
Garlic Scapes – Jack’s Farm
Clipper Cheese – Birchrun Hills
Tomatoes – Jack’s Farm
Golden Beets – Charlestown Farm
Onion – Jack’s Farm
Non local – Olive oil, salt, pepper

One Local Summer

One Local Summer 2012 – Week 21

By Sheetar 30 September 2012 20 September 2012

Just something simple for this week. I’ve had an overload of tomatoes and STILL zucchini from the garden, so I figured I’d go with it. The sauce is the 4th batch from the tomatoes we grew, and the zucchini, I can’t even count how many pounds I’ve eaten this year, not to mention the pounds of zucchini that I’ve given to friends and neighbors! The pasta is home made, using the same recipe I always use – 1 cup flour to 1/4th cup liquid (water in this case). With this post, I’m finally caught up on my backlog of posts and we’re nearing the end of our local summer. There are still a few good weeks left – all the fall squashes are coming out, but it’s slowing down a bit. I’m not sure if my zucchini plant is aware of this though.

Pasta with Roasted Zucchini:
Whole Wheat Pastry Flour – Mill at Anselma
Tomato Sauce – Tomatoes from our Garden
Onion – Jack’s Farm
Zucchini – Our Garden
Non local – salt, olive oil, pepper

One Local Summer

One Local Summer 2011 – Week 23

By Sheetar 17 November 2011 17 November 2011

We had to quick throw together a meal before another trip (short one to Fort Lauderdale, FL for husband’s work), so I found all the vegetables in the fridge, and threw in a whole bunch of stuff. Beets, goat cheese, onions, bison bacon, and fennel all went inside the easy crust (2 cup flour, 2/3 cup yogurt) and VOILA! Dinner. There are still leftovers in the fridge, and I love how the beets turned everything insdie a pretty shade of red.

Bacon and Beet Galette:
Whole Wheat Pastry Flour – Mill at Anselma
Goat’s Milk Yogurt – Shellbark Hollow Farm
Chevre – Shellbark Hollow Farm
Beets – Jack’s Farm
Onion – Hoagland Farm
Fennel – Charlestown Cooperative Farm
Bison Bacon – Backyard Bison
Non Local – Olive Oil, salt