One Local Summer :: Week #6

Whoops! I missed last week due to the holiday. Fear not, Week #5 was full delicious local burgers and buns, Appledore Cove country ketchup and salad. Alas, no pictures, I gobbled it all up too quickly!

This weeks local fare was a Roasted Beet and Chevre Grilled Cheese Sandwich, recipe via CHOW:



Local ingredients:

Goat Cheese
Beets
Bakery Bread
Butter

Non-local ingredients:

Salt
Pepper
Olive Oil

This recipe was easy, delicious and utilized simple, local ingredients. I would make it again in a heartbeat!

P.S. I'll also be able to use the leftover greens later to make one of my favorites: Beet Greens Over Polenta

One Local Summer :: Week #3

Something local...and something not quite local



My 100% local entry is simple this week, folks, sausage and eggs.

Local Ingredients:

Sausage - Kellie Brook Farm
Eggs - Lasting Legacy Farm

However, I did make another dish, that was not quite challenge worthy, but might be of interest to my fellow New England locavores.

Fusilli with Pak Choi and Sausage - my take on a recipe from Alice Water's The Art of Simple Food, (I don't work for Chez Panisse, I swear)!

Local ingredients:

A large bunch of pak choi aka bok choy, rinsed and chopped
1/2 lb of Italian sausage, casings removed
1 large onion, chopped

Non-local ingredients:

2 tbsp olive oil
Salt
Black pepper
Pinch of chile flakes
1 lb of fusilli

Add olive oil to pan. Form the sausage into small patties and cook over medium heat, until cooked through. Remove sausage and cook onion and pak choi. Add about 3/4 cup of water to cook greens. Season with salt, pepper, chile flakes. Cook until greens are tender. Add sausage back into pan and break up into small pieces, if you wish.

Cook pasta according to instructions and serve with greens/sausage over the top.

This was so delicious that my husband cleared about 3/4 lb of pasta in one day. I *think* he liked it!

Happy cookin'!

One Local Summer :: Week #2

This is my second post for the One Local Summer Challenge. The premise is to make one meal per week out of entirely local ingredients, except for salt, pepper, spices and oil.

Oh Alice Waters, you make my life and my kitchen better every day!

My entry for week two of the One Local Summer Challenge is from the pages of Alice Water's The Art of Simple Food. My husband bought me this cookbook for Christmas, and I absolutely love it. Within the next few days I'll be modifying a recipe from the book to make (local) sausage and pak choi over (non-local) fusilli pasta. YUM! On today's menu we have Turnip and Turnip Greens Soup:



Local ingredients:

Turnips and greens from Wake Robin Farm
Kate's butter
Onion...hmm don't remember!
My own thyme
Home-made chicken broth from a Lasting Legacy Farm chicken

Non-local ingredients:

Bay Leaf
Salt

One Local Summer :: Week #1

This is my first post for the One Local Summer Challenge. The premise is to make one meal per week out of entirely local ingredients, except for salt, pepper, spices and oil. I try to eat 80% local most of the time anyways, so I thought that this would be easy. Ha! With the long winter behind us, we're experiencing a bit of a delayed growing season here in New England, so my first post for this challenge is a tad boring.

I present to you - a local salad.



Local items:

Mixed Greens and radishes from Nelson Farm
Maple covered walnuts from Sugar Momma's
Spicy Basil from my porch
Honey (in the dressing) from J. and L. Frink

Non-local items:

Salt
Pepper
Olive Oil


Simple and refreshing!