Tag: <span>zucchini</span>

Tag: zucchini

One Local Summer

One Local Summer 2014 – Meal 11

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Another meal down, just three more to go to make the goal line.  I was on my own again for this meal, but I had this idea in mind for a while.  It’s a Philly Cheesesteak on a sourdough roll with Chanterelle mushrooms and blue cheese.  When the right mushroom came along for the last meal, I saved some for this dinner.  I’d been working on a sourdough starter for a while and got it going really well with the same flour from the Eggplant Parm, Meal 9.  I decided to make rolls for the sandwiches instead of a loaf of bread because I wanted more of a roll shape.  I let them rise up in a standard cereal bowl, but should’ve let them go a little longer.  The rolls came out a bit dense, but still had a wonderful sourdough flavor.  The mushrooms and onions were sauteed together, added to the bison chip steak, and the roll was given a thick coat  of the blue cheese spread.  Going counter clockwise around the plate, we have grilled eggplant, blue potato fries, and some green beans.  The whole thing  made for a really great dinner, and the fancy mushrooms and blue cheese worked very well with the bison making for a delicious fancy-pants cheesesteak.

Ingredients:
Potatoes – My Garden
Green Beans – North Star Orchard
Zucchini – My Garden
Bison Chip Steak – Backyard Bison
Flour – Sunrise Flour Mill
Mushrooms – Oley Valley Mushrooms
Onions – Jack’s Farm
Blue Cheese – Birchrun Hills
Non Local – Olive Oil, salt, pepper

One Local Summer

One Local Summer 2014 Meal 8

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Another one down, and just six more to go till my goal of 14 for the summer.  So far, it looks like we’ll more than surpass the goal of 14 meals, and I really do like the pacing of meals vs. weeks MUCH better.  It feels less like an obligation and more like fun this way.  What’s on that plate?  A sort of remix of chicken parm.  I breaded the chicken using goat’s milk yogurt and cornmeal for more of a cowboy sort of version of chicken parm, topped it with tomatoes, blue cheese, and mushrooms (MUSHROOMS!  Oh how I love fungus).  Some potatoes and zucchini on the side and KABAM.  A pretty easy one local summer meal.  Instead of frying the chicken, I popped it on a tray and baked it which kept it lighter and, in a weird way, crispier.  Sometimes the greasiness of pan frying just doesn’t work, and I’m glad I baked it instead.  The leftovers from this are already gone even, it was that good.

Ingredients:
Goat’s Milk Yogurt – Shellbark Hollow
Zucchini – My Garden
Potatoes – Jack’s Farm
Chicken – Deep Roots Valley Farm
Mushrooms – Oley Valley Mushrooms
Blue Cheese – Birchrun Hills
Cornmeal – Mill at Anselma
Tomatoes – Jack’s Farm
Non Local – Salt, Pepper, Oil

One Local Summer

One Local Summer 2014 – Meal 3

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Another One Local Summer meal, shared with the same friend from the prior post!  Yep, two in one week, and it was really easy to put together.  I had a ton of salad greens in the fridge, so I put the other vegetables in a foil packet on the grill with the zucchini and we had a REALLY filling salad.  Dear friend was enjoying the zucchini so much that she was sneaking the ‘small’ pieces off the grill before they were even cooked.  She may or may not have been swatted at with the grill tongs.  All that, paired with a glass of homebrewed ginger mead, and it was quite the nice dinner outside on the patio!

Ingredients:
Zucchini – Jack’s Farm
Broccoli – North Star Orchard
Fennel – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Garlic Scapes – Jack’s Farm
Lettuce – Charlestown Farm
Non Local – Salad Dressing

One Local Summer

One Local Summer 2014 – Meal 2

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This kind of involved  cobbling together a bunch of things from the farmer’s market.  I had the chicken in the freezer and had gotten the zucchini and other vegetables fresh from the market that day.  Wrapped the chicken (a whole breast, ribs and all) in a little bacon, just on top, grilled that with the zucchini and tossed the rest of the veggies in an aluminum foil pouch.  Added some dill to goat’s milk yogurt to make a sort of tzatziki sauce (minus the cucumbers and onions), and we had ourselves a meal!  A friend from college days past was in town to visit, so it was really nice to be able to share a One Local Summer Meal with her!

Ingredients:
Zucchini – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Broccoli – North Star Orchard
Garlic Scapes – Jack’s Farm
Dill – Jack’s Farm
Onions – Jack’s Farm
Chicken – Mountain View Organics
Bacon – Country Time Farm
Goat’s Milk Yogurt –  Shellbark Hollow Farm
Non Local – Salt, Pepper, Olive oil

One Local Summer

One Local Summer 2013 – Week 10

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TEN weeks already – time is flying by.  Husband cooked up this one as well, as you can tell from his summertime favorite there on the plate, a grilled peach with cheese.  We picked up a pork loin at the farmer’s market and he cooked that up on the rotisserie on the grill after having rubbed it down with his signature pork rub (the same one from the pork butt).  Add in some vegetables, and it makes a meal!  Short and sweet this week, but it was really delicious.

Pork Loin and Vegetables:
Pork Loin – Countrytime Farm
Zucchini –  North Star Orchard
Onion –  North Star Orchard
Tomatoes –  North Star Orchard
Peaches – North Star Orchard
Cheese – Birchrun Hills
Non local – spices, salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 7

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A sort of impromptu dinner with a friend made this week’s meal.  I happened to not have made my meal for the week when she arrived for a visit over the long holiday weekend, but I happened to have lettuce and a bunch of vegetables in the fridge, so we put together our own BIG salads.  The dressing was dill, goat’s millk yogurt, roasted garlic, and onions all blended together – it came out a little thin, but it tasted great.  The vegetables are more snap peas, zucchini, tomatoes, cucumbers and a ton of lettuce.  Not bad for a last minute meal, and not a single non-local ingredient was used!  The dressing container, in case you’re wondering, is a mason jar with a ReCap lid on top – they’re a fantastic invention, built from a Kickstarter project that I helped fund.  They’re now selling the caps here!

Summer Salad:
Tomatoes – Jack’s Farm
Cucumber – Jack’s Farm
Zucchini – Jack’s Farm
Lettuce – Jack’s Farm
Garlic – North Star Orchards
Onions – Jack’s Farm
Dill – Jack’s Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm

One Local Summer

One Local Summer 2013 – Week 5

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Another week down.  This week’s inspiration came from a few different sources.  I want to say it was on Google+ that I heard someone talking about putting chicken in the crock pot and then shredding it like pulled pork.  Brilliant!  I found cabbage at the farmer’s market and decided to combine the two to make cabbage wraps.  Pitas or other types of wraps won’t be local so this is my substitute for wraps.  Works WAY better than lettuce since lettuce can be a little fragile, but the cabbage held up really well.  Sugar snap peas are a big favorite around here and we tend to just eat them raw (and they disappear quickly that way).  The chicken was stuffed in the crock pot with some homebrew beer and spicy peanut satay-like sauce for a few hours, until it shredded apart easily.  The drink in the back (frozen fruit smoothie) is not local, but it was a part of dinner, so I let it hang out in the photo anyway.  We had a lovely bit of weather this week, so dinner was outside on the patio.

Cabbage Wraps:
Cabbage – Charlestown Farm
Zucchini – Jack’s Farm
Garlic Scapes – Jack’s Farm
Fat Cat Cheese – Birchrun Hills
Chicken – Deep Roots Valley Farm
Non Local – Sauce, beer

One Local Summer

One Local Summer 2013 – Week 4

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And here we have week four – a Bison stir fry.  The farmer’s market had their first zucchini of the year and I was SO excited to see all the new vegetables at the market, so I grabbed a bunch of different ones, added some bison and sauce and VOILA!  The sauce was definitely not local, but necessary.  The bison vendor advised that the chuck steak would work best and to marinate it overnight in the sauce to make it nice and tender -worked like a charm.  I still have some leftovers from this meal, since it made such a huge pot, but they’re going fast.

Bison Stir Fry:
Zucchini – Jack’s Farm
Carrots – Charlestown Farm
Bison – Backyard Bison
Garlic Scapes – Jack’s Farm
Broccoli – Charlestown Farm
Shiitake Mushrooms – Oley Valley Mushrooms
Onions – North Star Orchards
Non Local – General Tso sauce, soy sauce