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Archive for the ‘One Local Summer’ Category

Hey, before we get on to the food…in case you didn’t notice, the freakin’ sun came out, finally!  July 5th marks the first day without any rain since I think I can remember, or at least since, like, the beginning of June.  So, everyone molding in New England can now begin to dry out.  Hallelujah!

Now…for this week’s OLS meal: barbeque chicken pizza!  

 

Photo taken after the first servings were enjoyed!

Photo taken after the first servings were enjoyed!

It’s not exactly a “garden meal,” but for a stormy, damp July 4th, it was perfect.  We had leftover barbeque chicken, which we had glazed with some great sauce from Stonewall Kitchen (Mainers, ‘eh), and some fresh mozzarella in the fridge.  I used the America’s Test Kitchen pizza bianca recipe for the crust (registration required at ATK site).  So far, this is my favorite homemade crust recipe.  

Natives: King Arthur Flour*, Stonewall Kitchen Maple Chipotle Barbeque Sauce, chicken,VT mozzarella (sorry, can’t remember the farm name), garlic scapes, parsley.

From Away: Olive oil, yeast, salt, pepper.  

*King Arthur Flour is an employee-owned company that produces flour in Vermont.  The wheat is not from New England, but I consider the flour as local as I’m going to get at this point!

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My apologies to all the good people organizing One Local Summer ’09.  I’ve been a slacker, slacker, slacker!

I should say, we are still eating out of our freezer.  It’s June, and we’re still supplementing the first of the green stuff with frozen beans, corn and zucchini.  A month or so ago I figured I’d gone overboard freezing stuff last summer; now I’m grateful!

So, by way of contrition, I offer three meals for the good of the order!

First, smoked Rock Farm ribs, slow-baked Meadow’s Mirth Jean’s beans and an apple-rhubarb pie:

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For goodness sakes, folks, have you made a pie crust with lard yet? Have ya?

The locals: Ribs, beans, apples, rhubarb, honey, butter, lard, flour 

From away: Salt, spices, molasses, sugar.

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Next, a grill-roasted local chicken with Maine russets and zucchini from the freezer:

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The highlight of this meal (besides the yummy chicken) was the fresh dill and chives from the yard!

The locals: Chicken, zucchini, potato, honey, dill, chives, butter

From away: Salt, pepper, soy sauce, olive oil.

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After our first CSA pickup, I used arugula in a little pesto for a steak:

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I have to say, I don't love arugula (I've tried, leave me alone). But in a pesto with some pine nuts, parmesan and olive oil, it's pretty okay on a perfectly cooked, lean steak!

The locals: Rock Farm steak, arugula, butter, lemon-thyme, parsley and chives from the yard (starring in the herbed pasta).

From away: Olive oil, pine nuts, parmesan, salt, pepper, pasta

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So, for those of you still following along – thanks for sticking with me!  I’ll check in again soon!

 

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This year, Farm to Philly will kindly host One Local summer again.  

If you’re not familiar with OLS, the rules are simple:  cook up one meal each week during the challenge (June 1st through August 30th) using locally grown ingredients (exceptions: oil, salt and pepper, and spices).  Post about your meal on your blog, or email it to your regional coordinator – a round up will take place each Tuesday at Farm to Philly.

Participation is a great way to motivate yourself to find local ingredients, seek out unique regional ingredients, and post regularly to a blog!

Click here to sign up by May 30th.

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Kim, where are you?

I have been hard to find lately here at Yankee Food.  My posts have only been weekly for the past several weeks.  And, once again, I’m late with my final OLS entry.

For some reason, I’m feeling the need for some new inspiration right now.  The food around here right now is, frankly, spectacular.  The weather has been fabulous, and, well, this is where I live, how bad could it be?

View of Lake Winnipesaukee, NH from Red Hill Fire Tower

View of Lake Winnipesaukee, NH from Red Hill Fire Tower

So it’s not bad.  It’s…well…not as challenging to eat good, whole, locally-produced foods right now.  Maybe that’s why I haven’t felt the itch to update here more often?

Or, maybe it’s because school started today and instead of computer time, I’ve been enjoying the final few weeks of long days, fresh food, late-night TV and leisurely dinner preparation.

Well, now that I’m back to the regular routine of school and school-related activities, perhaps I will begin to once again feel compelled to write here.

Until then, though, here’s my final OLS meal.

Over at Urban Hennery, Laura recently asked people to comment about what they eat “when nobody’s looking.”  Well, when nobody’s looking and I don’t feel like making a blog-worthy dinner, we usually have Salad and ________________.  So perhaps it’s fitting that we should end the summer with the same.

This week, it was Salad and roasted chicken.  The leftovers, really, of a fun party with friends the night before that consisted of a roasted chicken, a big green salad and steamed corn.

We enjoyed it on the boat.  Perfect.

The round up:

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I’ve managed to put a lot of food in the freezer this weekend, including string beans

These pretty purple beans actually turn green when blanched.

pesto, peaches and blueberries (we picked 12 pints in about 40 minutes today – the crop is overwhelming!).

We also had some great meals between all the blanching and peeling and sorting and snipping!

Grilled dinner: corn, eggplant, burgers.

My OLS meal this week is going to be this:

spaghetti with roasted cherry tomatoes, sweet Italian sausage and pesto.  It ain’t pretty, but it’s mighty tasty!  We had a salad of cukes, tomatoes and red onion on the side, along with these delicious blueberry bars for dessert.

While the pasta was boiling, we browned the sausage in a big sauce pan and roasted split, cherry tomatoes tossed with olive oil and salt in the convection toaster oven until they were roasty toasty brown.  Then we drained the sausage, added the tomatoes and some of the pesto I had just made, and the hot pasta, along with a little of the pasta water.  The photo doesn’t look very pesto-y, but it was very flavorful.  The licorice-y  basil, sweet, sweet tomatoes and anise in the sausage were outstanding together.  I think this would also be great with hot Italian sausage, but we only had sweet left in the ‘ol freezer.  Maybe add a few crushed red pepper flakes if you like more heat to balance the sweet.

Now I just need to go put all these in freezer bags before bed!

See?  Now they're green!

See? Now they're green!

The round up:

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Goodness, it’s a good thing I do the New England updates for OLS myself, since I’m frequently quite tardy getting my own entries up!

This week, our crispers runneth over.  Meals are required to use at least six different vegetables.  This one contained no less than 10!

We had large, not-really-tossed salads with lettuce, radicchio, cucumbers and carrrots (if you’re counting, that’s 4).

And pasta with tomato, fennel sauce (onion, pepper, fennel, garlic, zucchini, tomato = 6!).

I have this week off and I’ve already done some putting by – I’ll post an update soon.

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Oh my goodness.  Where does the time go?  I wish I could say that I haven’t updated the site here because I’ve been away on some sort of exotic vacation.  Alas, no.  I’ve been trying to stay dry (It’s rained here every. single. day. since July 1st.  Okay, not every single day, it didn’t rain on Saturday), as well as get everything done before  I take a couple of weeks off from work for a staycation.

We have been eating lots of yummy fresh food.  We’ve had eggplants, beans, cauliflower, beets, kale, carrots, cucumbers, tomatoes, lettuce, onions, garlic, new potatoes, even celery!  Last week, one rainy afternoon I boiled a frozen chicken carcass for fresh stock, then put in nearly every vegetable I could find, as well as some pasta.  It was a great summer vegetable soup.

Berries are all over the place now and we’ve had both cultivated and wild blueberries pretty much every day.  We picked some sweet wild berries from a loaded bush near our boat dock the other day.  Then, when I stoppped by Ledgewood Farm I was thrilled to see musk melon!

So, it didn’t involve cooking, but my OLS meal for week 10 is breakfast: berries and melon.  Mmmmmmm…

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