One Local Summer
One Local Summer Northeast Week 2
Monday, June 15, 2009
Melissa once again made a beautiful meal, this time of chicken with a tzatziki like sauce and lots of dill. She gets an A+ for presentation!
Mama Urchin’s lunchtime salad included chicken, bacon, feta, and radishes. Sure beats any premade salad you’d buy at the store!
I really love that Sandra is involving the entire family and that she’s kept it simple this week. She served grass fed beef with greens and steamed beets
Melissa over at the Philadelphia Home Gardening Examiner featured microgreens in an elegant salad with orange champagne vinegar and shaved piave cheese. So delicate and pretty!
Leslie of CCDwell hit the farmers market and planned a meal around what she found. What a great approach! She ended up with hamburgers with all the fixings, roasted potatoes, salad with pea shoots and garlic scapes, something I’ve seen and have been meaning to try.
Dawn of Writing: My Life placed a fried egg over some thinly sliced potatoes. Genius! This might be my new breakfast staple.
Holly really outdid herself with some Maple Mustard Panko Fried Chicken. The sauce really does look incredible and she finished the meal off with other local goodies, like spinach from her garden.
Dawn from Mainline Today had another great week with roasted kohlrabi with garlic, soy-mirin braised mustard greens, and Maryland softshell crabs. As a Marylander, I bet those softshell crabs were absolutely delicious!
This week I went the simple route again and whipped up a quick soup of potatoes, greens, and corn. I love one pot meals after a long day.
Linda made a yummy red bean stew with andouille sausage and crusty bread to sop it all up. She also made a green salad with feta and homegrown herbs.
Erica, at the brave potato, included some beautiful pictures of her omelet with beet and radish greens, sauteed garlic scapes and homemade(!) aged gouda. Even her frying lard was made with local ingredients in the Northeast.
Regina tried out a new recipe for an Herbed Skillet Souffle showing off superstar eggs and cheese. She served her souffle with a salad and local bread. Sounds like it was a learning experience!
Tina, from Our Philly CSA, was on her own for her CSA share this week, but managed to create multiple local meals for the challenge! She cooked up mashed sweet potatoes with thyme and sharp cheddar baked into a sweet potato gratin that looks amazing. This accompanied a local roast on a bed of arugula sauteed in garlic and olive oil and steamed sugar snap peas. In her other meals this week, she created a mostly local mini-pizza and an all-local breakfast scramble with chevre and a side of strawberries.
Robin shared her local scallops wrapped in bacon which she served with local burgers. She also had a number of micro-challenge dishes in her meals throughout the week.
Alexa, the Lighthearted Locavore, cooked up Chubby Bunny Farms Free Range Eggs and Sauteed Spinach. She included her recipes as well as health notes.
Erin created a veggicurious delight, going east with her Thai Cabbage Slaw with Grilled Tofu. She included a recipe for the slaw which, Erin reports, made a great salad the next day with some additional ingredients.
Kristin, over at The Brooklyn Forager, benefited from a well-stocked local pantry and created a Chorizo Bread Pudding using local eggs, bread and chevre, as well as herbs straight from the garden. She served this with a carrot and radish salad. To top it all off, she opened a bottle of California-sourced, but locally-made zinfandel from Benmarl Winery.
Posted by OLS Northeast Regional Coordinator on 06/15 at 09:42 PM
OLS New England/Int’l: Week 1
Wednesday, June 10, 2009
Good afternoon from rainy New England! Almost everyone in New England (and England!) are off to a roaring start with lots of tasty local dishes last week. Let’s get right to it!
Sally at Diario cooked up a simple meal of local eggs, asparagus and potatoes (or chips as they call them in the UK). Sometimes a simple, nourishing local meal is the way to go.
Mangochild at Living in a Local Zone got creative and mixed rhubarb and cranberries together to make a yummy hand pie. She even used local flour, which I find hard to find around here! This hand pie seems very versatile for any fruit that comes into season through the summer and fall.
Sophie at Late Bloomers Farm had another simple meat and vegetable meal. She cooked up a local rib eye (on the grill!) and sauteed spinach with ramps and kale with ramps each in a bit of olive oil. It looks so tasty and you have got to appreciate the simplicity!
Laurie at Nelson Grove utilized some of last years preserved harvest. Her meal was more complex and included, eggplant, cucumbers, turnips, asparagus, poblano peppers, tomatoes, radishes, garlic scape pesto, garlic and even local sea salt from Maine. All that made a meal that consisted of a salad, roasted vegetables and johnny cakes using white flint cornmeal from Rhode Island.
Annika at Northeast Kingdom Localvores made her meal almost completely from her own county. Her meal consisted of chicken with roasted parsnips and ramps and a garden salad with radishes and other assorted greens from her garden. There was also mashed potatoes with local cream and butter. So tasty!
Kristin at The Family Kitchen made her own pasta this week! She made Spaghetti Carbonara using duck eggs and local bacon. I can just smell the bacon cooking! Yum!
Amy at What Did She Do Today? made goat using kabob-cut meat cooked slowly in a pan on the stove. Steamed beet greens and a spinach pan omelet accompianed the goat meat. What fun to have an omelet with dinner!
Lisa at Notes From Zone 4 made a scrumptious standing rib roast from the half of cow she purchased last fall. She also utilized canned yellow beans from last seasons harvest and completed her meal with a mini maple-rhubarb pie (pie dough made with local lard).
Colleen at Penny-Wise People went international and made a Cuban meat dish, ropa vieja, with a spinach and cherry tomato salad. She (her husband) pressure-cooked the local flank steak and topped it with a garlic-y tomato sauce. She’s anxiously awaiting the harvesting of green peppers, onions and more tomatoes. I can’t say I blame her!
Lastly, I (at Living the Local Life), made slow-roasted beef with a local veggie medley, a fresh garden salad and some locally made rolls. I used a garlic herb dry rub on the steak and cooked it low and slow. For the veggies, I found turnips, baby summer squash and asparagus at the market and sauteed those in a bit of olive oil. The little bit of lettuce greens and lonely radish came from my garden as well. I topped my meal off with a tasty rhubarb crisp!
Looking forward to see what everyone cooks up for week two!!
Posted by OLS New England Region & International Coordinator on 06/10 at 12:39 AM
Midwest: One Local Summer Week 1
Tuesday, June 09, 2009
It’s week one of One Local Summer and the Midwest is celebrating with lots of greens, strawberries, artisan cheeses and local beef, and everyone’s looking forward to the coming weeks when fresh local vegetables and fruit are plentiful. Farmers markets will be opening soon if they haven’t already and CSAs are starting their late spring /early summer deliveries.
Jenny of Nourished Kitchen started One Local Summer off with a simple fresh lettuce salad, seared grass-finished steak with cilantro butter and quinoa prepared in bone broth. She topped off her meal with fresh raw cinnamon honey ice cream and apricot sauce preserved from last summer. View her full post: Seared Steak with Cilantro Butter.
Frederique of Peaceable Imperatrix served a beautiful mixed vegetable salad of cucumbers and tiny peppers from a nearby farmer’s greenhouse topped with a local feta and served alongside pupusas. View her full post: One Local Summer 2009: Week 1
Cate, like a many of the Midwestern participants, spent time using up her pantry stores from last summer in effort to clear it out before the summer harvest really starts going. She enjoyed several meals including BLTs, a delicious local tomato sauce served with a local garden salad and asparagus and her farmers market is brimming with kohlrabi, sugar snap peas and strawberries.
Destabee of Kaleidescope Living served a crustless quiche full of delicious mushrooms, kale, goat cheese and asparagus accompanied by fresh strawberries and sliced radishes. You can view her full post: One Local Summer Week 1
Molly of A Glossary of Field Work suffered from a wicked flu that left her and her family struggling to manage even the smallest portions of food, but she did leave us with beautiful thoughts on handpicked strawberries and a flowering raspberry bush. You can view her full entry: One Local Summer Week One
Sarah of Cloth Paper String served up a remarkable meal of local steak accompanied by wild rice, greens and beets. For her meal she incorporated both the old and the new: using up pickled beets preserved from last autumn’s harvest. They washed their meal down with homemade rye porter. You can view her full post: One Local Summer Week One
Maybelle’s Mommy of Feeding Maybelle used local beans, potatoes and eggs to dish up a beautiful, simple and nourishing meal. She’s fortunate because in Cleveland, there’s a vibrant local foods community with many resources for meat, eggs, fruits and vegetables. You can view here full post: Pimenton Potatoes & Spicy Kidney Beans.
Becke of Columbus Foodie served a lovely composed salad from local mixed greens, strawberries and feta cheese from regional farmers markets. You can view her post here: OLS Week 1: Strawberry Mixed Green Salad.
Posted by OLS Midwestern Regional Coordinator on 06/09 at 06:06 PM
One Local Summer, week 1: Southern
Just like the growing season, I’ll start down south and work my way north for the first round-up from the Southern region, although it looks like most of our participants are concentrated right here in Virginia. It’s been a wet season thus far, and early markets and CSA deliveries are full of verdant greens, as evidenced in this week’s meals.
In North Carolina, Melissa of Rabbit Hill Farm prepared a braised hot salad of green leaf lettuce, locally made goat cheese, garlic sauteed NC coastal shrimp and braised farmer’s market zucchini. (She also happens to have one of the cutest blog headers I’ve seen!)
Kristina at Tennessee Locavore has already enjoyed a few local cherries, despite a challenging fruit season thus far, and shared an entirely local meal of broiled pork neck-bones, salt boiled new potatoes, and steamed snap peas from the garden, followed with strawberries.
Melissa of Bridgman Pottery made a delicious meal of polenta with sauteed green onions, Swiss chard, beet greens and pork sausage; a chopped “farmers market salad” of lettuce, radishes, carrots all from the market, cherry tomatoes from the garden, and a buttermilk/yogurt/goat cheese ranchy dressing (from homemade yogurt).
Checking in from Kentucky, Caroline at Burrow House prepared a meal of spinach salad with hot bacon dressing, roast chicken, and a honey lavender ice cream.
We have several participants from Virginia this year, where Sylvie of The Rappahannock Cook & Kitchen Gardener starts things off with a survey of what’s coming up in her wonderful garden, a steak salad and a vanilla maple custard with strawberries.
Nancy of Learning As I Go put her daughter to work making butter for their first OLS dinner, which included roasted beets, asparagus, grilled pork chops, pureed English peas and local ice cream atop a rhubarb crumble.
Keeping Up with K cooked local bacon and eggs on a campfire, enjoyed last year’s strawberry jam and ate a home-grown salad with basil vinaigrette.
Nana Sadie Rose made a local radish, green onion and “weeds” salad to accompany an omelet, and even rewarded her cats with some homegrown catnip.
Walnut Spinney made use of home-grown and market-sourced ingredients for a pork stir-fry served with cornbread, and strawberries and cream for dessert. She even ground her own grains from Wade’s Mill and used Virginia-produced soy sauce.
Elizabeth of Caveman Food made a simple bacon and eggs using Virginia’s renowned Polyface Farms eggs, followed by more strawberries and cream. (All these strawberries are making me crave shortcake!)
Jasmine of Knitting 40 Shades of Green used asparagus, potatoes, and Blue Ridge Dairy’s smoked mozzarella in her spring frittata.
And another frittata was on the menu here at FoodieTots, with a buffalo sausage, garlic scape and kale rendition. (If I missed anyone’s emails, please let me know and I’ll update the post.) Looking forward to week two!—Colleen
Posted by OLS Southern Regional Coordinator on 06/09 at 10:59 AM
Week 1: Western Region
It seems as if everyone in this region is as stoked as I am about the beginning of another season of eating locally. And with such variety of produce in the West, I’m sure as the season goes on, I’ll continue to be impressed by the creativity of the dishes that we’ll see.
Monica of My Forever House wasn’t able to cook up anything local this week, but got into the spirit of things by dining at a restaurant that sources local and organic ingredients. She enjoyed a fantastic meal of burger (beef from Oregon) with cheese (from Seattle) and fries, along with rhubarb-strawberry cobbler with fresh cream.
Joan of Old Dog…New Tricks in Oregon made a lovely pasta dish using spring vegetables she bought at the farmers market, along with local pasta, chicken broth, and cream. I love how versatile pasta is - with a few fresh ingredients and some ingenuity, you can come up with something really special.
I’m a bit envious of Anita of Married…With Dinner in California. She has access to an artisan salumeria, and made a dish with something called ‘nduja, which is a really spicy Italian meat paste. I’m still drooling over her contribution for this week, a Pasta e Fagioli with ‘Nduja, which pairs pasta and beans with the Italian delicacy.
Lauren of Shooting Stars of Thought is a woman after my own heart - she kept it simple this first week by grilling burgers, and used the leftover ingredients she had picked up for that meal to do a nice steak frites with spicy eggplant and peppers. Sometimes you need to let the ingredients speak for themselves, and it seems as if Lauren has embraced that philosophy to come up with a satisfying meal!
Beany of The Middle Way in California was in a bit of a rush this week, but still found time to whip together an amazing meal of brown rice with roasted Tokyo turnips, lentils and broiled brussel sprouts, using all local ingredients (except the rice and spices).
I never cease to be amazed by some of the meals that Laura of (not so) Urban Hennery in Washington puts together. Imagine a freshly butchered chicken, spatchcocked and grilled. Add in local oysters and lightly steamed fresh broccoli and a salad with ingredients straight from your own garden and you’ll get an idea of the feast of riches Laura had this week. The fresh local strawberries topped with whipped cream are just the icing on the cake. You can’t get any more local than that!
Kathleen of Our Life in the Country in California made a marvelous 100% local meal (including even the olive oil!) of barbecued pork spare ribs with mandarin orange BBQ sauce, and oven roasted potatoes with torpedo onion and local olive oil and herbs. She has an amazing local foodshed in which to source ingredients.
Michelle of Michelle Ellis Photography in Washington had her first eye-opening experience butchering chickens this past weekend. After hours of hard work, they enjoyed a feast of grilled chicken, asparagus, fresh fruit and a trifle made with local strawberries and local cream.
And this is just the beginning! I can’t wait to see what they come up with next week.
Posted by OLS Western Regional Coordinator on 06/09 at 04:16 AM
One Local Summer Week 1: Northeast
Monday, June 08, 2009
Ami from “Writing: My Life” is a fellow Marylander and had the same idea I did. Perhaps uncreative but non uninspired, we both highlighted farm fresh eggs from the farmer’s market. She featured local asparagus, spring onions, and garlic in a beautiful omelet, whereas I served them scrambled with local cheese, bread and strawberries. Fresh eggs make such a difference and as long as they’re available I won’t go back to supermarket eggs.
Melissa from “Philadelphia Home Gardening Examiner” also went the breakfast route and served mild french breakfast radishes with garden gress on a buttered baguette, finished with celtic sea salt.
Mama Urchin served lamb sausage with local salad and helpfully provides the mileage for each ingredient. Her salad included cheese, lettuce, radishes, eggs and bacon.
Dawn made a fabulous weeknight meal of quesadillas with Shellbark Hollow goat cheese and organic scallions. She added roasted beets, turnips, and sauteed swiss chard on the side. Sounds delicious!
Sandra from Lancaster County started simple with a summery grilled chicken salad made from CSA goodies and various markets. She is also getting her children involved in the challenge!
Chester County Dwell chose a recipe from Joy the Baker and made a crustless spinach and mushroom quiche. Seems like everybody is enjoying eggs and for good reason. CCDwell used eggs and greens straight from her own garden! That’s 0 food mileage for anyone who’s counting.
Melissa started with delicious oyster mushrooms and local turkey breast cooked in her toaster oven. Glad I’m not the only one who uses a toaster oven as opposed to a conventional oven. She finished it with homemade pesto with basil from her back deck and local salad greens.
I’m sure everyone has seen Nicole’s entry from Farm to Philly featuring mouthwatering duck breast, Hakurei turnips, and beet greens. Not surprisingly, she came up with another meal of stuffed, baked trout caught from a local creek.
In other Philly and PA meals, Erin at Veggicurious cooked up tempeh in a whiskey marinade which she generously included for everyone to enjoy. She served the tempeh with wilted greens and sweet potatoes.
Tina and Marian of Our Philly CSA each created a meal for the challenge. Tina cooked up both chicken and lamb with a white wine-rosemary pan sauce, a beet salad with sauteed greens, beets and local chevre, sauteed dandelion greens and sweet potatoes. Marian also used local chevre in her cheeseburgers. She also made beet chips from scratch and sauteed dandelion greens.
Rae posted pictures of her meal which included grass-fed steak, steamed broccoli, sauteed spring green onions and mushrooms and asiago bread from a local bakery. She also had strawberries for dessert served with cream and fresh-baked shortbread.
Regina also had strawberries for dessert, fresh-picked. To start off with, she recounted her adventures of finding local seafood which resulted in pan-fried Rainbow Trout, sauteed baby turnips nestled in their greens (what a great description) and arugula salad.
Moving north, our South Jersey Locavore Robin also made cheeseburgers. She served hers with green peas braised with lettuce and scallions.
Next in New York, Linda at Wit’s End made hot dogs, a spinach salad with strawberries, bacon, spring onions and feta as well as garlic-parsley smashed potatoes (with homegrown herbs). She also served some CascaZilla ale. Linda included links for more information about several of her local ingredients.
Lexi, the Lighthearted Locavore, went in a different direction than a lot of our other participants. She cooked up an Asparagus Cheese Soup with local cheese, milk and asparagus.
Erica, at The Brave Potato, gives a great explanation of her food philosophy along with great photos and details about her meal. She also made pan-fried fresh trout and served hers with sauteed nettles and ramp greens and mashed sunchokes with fried ramps. (And by the way, the roof-gardening service Erica suggests would be a great one for urban areas!)
Meghan, at Liberty on 10th Street, created an egg dish with local spinach, cheddar and milk cooked together in a lasagna casserole dish for a crowd.
Last but not least, Kristin, the Brooklyn Forager, also went with eggs. She made a Chard and Chevre frittata accompanied by greenhouse tomatoes and a green salad with homegrown lettuce and herbs and Finger Lakes region wine.
Posted by OLS Northeast Regional Coordinator on 06/08 at 02:32 PM
Duck, duck, trout
Sunday, June 07, 2009
I can’t believe it’s June already and the start of the One Local Summer challenge. It’s been fairly wet and cold over the last few weeks, but there’s still produce to be found. Having a few local/seasonal meals this past week has been fairly easy.
Mid-week I cooked up a duck breast from Griggstown Quail Farm (and yes, of course I saved the duck fat to make duck confit!) using my favorite tutorial at . I served it up with grilled Hakurei turnips from Weavers Way and some beet greens from a friend’s garden.
duck, Griggstown Quail Farm - 61 miles
turnips, Weavers Way - 15 miles
beet greens, friend’s garden - 10 miles
Not local: olive oil that was brushed on the turnips prior to grilling, salt and pepper.
My husband inadvertently supplied me with another local meal earlier in the when he caught an 18 inch trout in one of the local creeks. Normally we would have grilled any trout that he catches, but our grill isn’t that big - how do you grill an 18 inch fish on a small grill?! Instead, I tried stuffing the trout and baking it. It didn’t taste quite as good as grilled, but the bread stuffing was delicious! I used a modified version of this recipe.
trout, local creek - 5 miles
bread, Wild Flour Bakery - 20 miles
parsley, my garden - 0 miles
spinach, my garden - 0 miles
scallion, my garden - 0 miles
butter, homemade from Dutch Way Dairy cream - 100 miles
Not local: white wine, salt, and pepper
I’m really excited to see the first One Local Summer summaries - be on the look out for those here at Farm to Philly this coming Tuesday!
Posted by Nicole on 06/07 at 02:31 PM
One Local Summer-week Finale: Western Region
Thursday, September 04, 2008
Here we are at the end of the One Local Summer challenge - where did the summer go? Sorry this is a bit late, it’s been a busy weekend and start of the week around here.
While she’s in San Francisco, Anita opted to skip the Slow Food Nation party in favor of continuing her normal slow food life and celebrate in her own way. They’ll keep up their shopping at the local markets and farms, putting up the harvest, supporting restaurants that support local farms, exploring the food traditions of their neighbors and celebrating the bounty of the region. They might not have joined the party, but the sure had their own celebration.
Already looking for another challenge, Green Bean celebrated the end of the challenge by sharing a local pot luck with friends. While they all had their pick of recipes, they all gravitated to Outstanding in the Field and enjoyed a variety of delicious, simple treats. Way to close it out!
Joan took a trip to the coast where they enjoyed a bounty of local foods. With three families pulling from their gardens, CSAs and farmer’s markets there was no shortage of things to eat. Meals included red new potatoes with wilted chard, a saute of zucchini, onion and corn, green salads, chicken, frittata with peppers, cherry tomatoes, cilantro, cheddar and jalapenos and challah french toast. Not only all of that, but also an earlier meal of curly kale and potato soup. Wow.
While local meals have been a bit thin around her house lately, Donna did manage one nameless meal of a fabulous sounding hash / scramble. A combination of potatoes, onion, bell pepper, mushrooms, bacon and eggs. Hmmmm. And Donna - I’ve been wondering the same thing about my squash…
Kimberly and Paul finished out the challenge with brunch at the Raincity Grill. I’m hungry just looking at the photos below… Brunch was Dungeness crab eggs benedict, fresh berries with yogurt and meusli and croissants and apricot scones with mixed berry preserves. What a way to finish the summer!
For various reasons, dinner at our house last week was mostly a simple affair. There weren’t really any complete meals or photos, so suffice it to say that we were busy eating homegrown produce snatched in between rain showers and preserving.
Posted by Nicole on 09/04 at 03:24 AM
One Local Summer, The End: New England
Tuesday, September 02, 2008
Just like the great irony of a New England summer, OLS is coming to an end just as everything seems to be in season and abundant at once: tomatoes and corn are sharing market space with melons and stone fruits, beans, zucchini and even the beginning of winter squashes. And just as it all comes in, bang…summer’s over. Just like this year’s OLS challenge. But here in New England, I know we’ll continue to eat like royalty and keep squirreling away the some of the bounty for winter’s long stay.
A big thank you to all the New England participants, as well as our regulars. Cheers!
Erica continues her Recipe project, and this week’s meal was Braised Lamb Shanks with Sun-dried Tomatoes, Orange, and Rosemary. Except with fresh tomatoes and not sun-dried. And turnips instead of carrots. And dried herbs instead of fresh…well, how bad could braised lamb be, anyway? Don’t worry Erica, just like white shoes after Labor day, braising lamb before Labor Day has now become socially acceptable! Just look at what Leslie had…
For this week’s finale, Leslie feasted on braised lamb, too! She marinated it in olive oil and rosemary, and accompanied the meal with a fantastic sounding sage potato dish. Hop on over to her blog to see the recipe for the potatoes.
Sarah gave us a great summary of some of what she’s been eating this summer. Glad to see she hasn’t missed out on things like fresh corn on the cob, roasted veggies and lots of squash! Sounds like she’s been able to put up lots of supplies for good winter eating, too!
Shiitake mushrooms on pasta with cream sauce and salad made up Laurie’s meal. I want local shiitakes, I want local shiitakes! Not to mention a shop in town that makes pasta… Delicious looking meal, Laurie!
We also feasted with friends this week, on a roasted local chicken, fresh corn on the cob and a big tossed salad. But lunch the next day of a tossed salad with roasted chicken was my favorite local meal of the week.
Happy fall, everyone! I hope to see many of you again in October when the Eat Local Challenge rolls around. Thanks for letting me into your blogs every week, and I’ve enjoyed getting to see what people are eating around New England.
Posted by Nicole on 09/02 at 09:58 PM
One Local Summer, week 13: Mid-Atlantic Region
Thanks to the Mid-Atlantic participants for a truly inspiring season of cooking (and eating) local. I enjoyed getting to know you and your fabulous blogs.
The lunchbox the Purloined Letter packed up for her partner looks almost too pretty to eat. It’s chock full of all sorts of garden goodness: a chopped salad of swiss chard, green beans, yellow zucchini, and chioggia beet with red pepper dressing, lima beans “kissed” by red pepper lips (too cute), sautéed beet greens topped with twice-cooked grits rectangles (the cornmeal was grown and milled at their son’s camp) and cherry tomatoes, plus scuppernongs (a type of grape) and blackberries. And if that isn’t enough, to drink, some home-grown lemon verbena tea sweetened with home-grown stevia.
Plus it’s harvest time chez Purloined Letter, be sure to check out the gorgeous corn. This is just one stop on the road to home grown, ground and baked cornbread.
Happy Birthday to Meghan who has been celebrating all week long. She did manage to squeeze in some local goodness: roast chicken and a huge salad. All ingredients local, and all came from the co-op she just joined.
“Cheers” to Mia who has become a master of local mixology. Among her specialties: a cucumber gimlet (with home-grown cukes), a strawberry jive featuring home-grown basil and mint, a lavender honey martini (both the honey and lavender were local) and a blueberry thyme concoction. Alongside these fancy libations, she whipped up some summer soups thanks to her CSA and garden plot: gazpacho, squash soup and cucumber dill soup garnished with smoked trout. There was also a potato and green bean salad. Plus farmer’s market bread and local cheese.
We celebrated the close of the OLS Challenge with some local crab cakes topped with CSA swiss chard. Our CSA also supplied the squash and potatoes which we grilled. Our own garden provided the tomatoes which were tossed with local mozzarella and CSA basil.
-this section of Mid-Atlantic updated posted by Elizabeth of Seedling.
I can’t believe this is the last OLS update!! This Summer passed by really quickly! For the last update, we’ve got only three updates in this section - two from Pennsylvania and one from New York. Thanks to everyone who participated, from those who only submitted once to those who stuck it out for the entire Summer!
Buzz and Pat ate bison and pepper rice, which Pat says was the best tasting meal they had all Summer. Considering some of the photos I’ve seen of their meals, that’s shocking to me!
My final meal of the OLS challenge was soft shell crabs served with cabbage and carrot gratin. I also went on a minor canning spree, which I haven’t posted about yet. The canning mania included plum barbecue sauce, watermelon barbecue sauce, watermelon rind relish, and peach butter.
Julia threw a barbecue with local foods. She served grass fed burgers with sage and Worcestershire sauce - her first time grilling! Also included were homemade flatbread, baba ganoush, and hummus. Good luck in your new apartment, Julia!!
This section of the update by Nicole. Thanks again to all participants in the 2008 One Local Summer challenge! I’ll do a challenge wrap up in the next few days.
Posted by Nicole on 09/02 at 09:30 PM
One Local Summer, week 13: Midwest
We’re a little short-handed this week as challengers attentions are being pulled in ever more directions. It’s been a great summer and we’ve all learned a lot.
Anne of Green Leanings made a great vegan dish this week: “It was a simple dish, served warm, and was somewhere between a stew and a salad. Local black beans teamed up with onions, bi-color corn, and grape and pear tomatoes from the garden.”
Sirena of Swimming in this Sea of Life did a roundup of some local foods she had while she was travelng on vacation. They had “eggs, tators, biscuits and gravy, and country ham” and “fried green tomatoes from the Chef’s garden, we also tasted their freshly brewed IPA and wheat beers” and wine and ice cream and ... (not all at the same meal, though).
Karen of toteleeding had a fantastic brunch: “The meal included arugula frittata, roasted potatoes and a mixture of blackberries and blueberries. All local, all fantastic. We even washed it all down with local milk.”
Joy of The Spiral of Seasons gives a thoughtful summary of some of the things she learned over the course of the summer, including new ways of cooking, trying new foods, and a new way of thinking about what foods to eat: “instead of asking ‘What’s for dinner?’ we’ve learned to ask ‘What needs to be eaten?’”
Jenny of The Nourished Kitchen wrote: “This week we enjoyed a classic American meal. The main course was a rich meatloaf of grass-fed beefalo, beef and meadow-raised pork covered with a nice rich gravy. Aside from that, we also enjoyed salt-roasted fingerling potatoes, raw carrots, steamed baby squash and a salad of our very own lettuce in addition to home-made sauerkraut with all its beneficial bacteria. Top that with sweet peaches and we were all set.”
Anna of twelve22.org wrote “I made eggy-hashbrowns (chopped potatoes with eggs scrambled in—a Torborg family classic) with red bell pepper and onion, served on top of wilted chard and topped with two tiny tomatoes. Everything came from my garden, apart from the eggs.”
Destabee of kaleidoscope Living used some fresh local beef and fresh veggies for a an experimental crockpot meal.
Debbie of Rites of Passage, in response to the cooler weather we had been having, made roasted corn and pepper soup. And she took a picture this week, but, while it tasted great, but it looked awful. Ah well.
Posted by Nicole on 09/02 at 03:10 AM
One Local Summer-week 12: Western Region
Wednesday, August 27, 2008
While she’s up for making sausage now and again, Anita believes in leaving meat curing to the experts. And what experts they are. Dinner last week at Piccino was a foodie extravaganza featuring local, in season ingredients and good company. After 5 hours of eating, laughing and enjoying the evening they will go back again, without a doubt.
Finding that produce is bigger in Fort Collins, Lauren made a local meal in a strange city to celebrate her sister’s new home. Combining her market veggie haul with some almost local orzo, she made a meal for 50! While the brat she ate with it might not have been local, the beer was and that counts in my book.
With ripe tomatoes (finally) and basil from the garden, Joan made a dish for sharing with guests and party goers. She combined pasta with pesto, Italian chicken sausage and cherry tomatoes and served a green salad on the side. Not to mention her amazing espaliered pear tree!
JM had a busy week welcoming new students and preparing for classes. Even so, she found time to make a Frittata with corn, scallion and potato. It looks and sounds divine - it’s definitely going on my list of winter meals.
Finding herself with an unexpected excess of squash, Kimberly channeled her childhood and made cheesy squash casserole. Served with cauliflower roasted with mustard, lemon and butter and sauteed sweet corn it sounds delicious. There was even enough for leftovers.
Catching up with us, Monica found time in a busy couple of weeks to make several things. First there was a blueberry crisp, then carrot bread that disappeared fast and finally a spinach quiche. Yum.
Mamaste missed us this week as she was a bit busy delivering Lucy! Congrats!
Over at our house, we shared a mostly local dinner of burgers, steamed veggies, green salad (with tomatoes and peppers!) and fresh picked blackberries. We shared it with family and enjoyed every single bite.
Posted by Nicole on 08/27 at 03:45 AM
One Local Summer, Week 12: New England
Tuesday, August 26, 2008
Sorry for my tardiness today. I work at a school, and like many others directly affected by the yearly migration of teachers and kids, I’m feeling a little pressed for time. Teachers show up tomorrow, whether we’re ready or not! AND, it’s just now getting to high tomato season here, and I have some anxiety about getting sauce in the freezer and tomatoes and salsa in jars! Not only that but next week is the last week of this year’s OLS! Okay, New England, let’s go out with a bang!
So, my apologies for the less-than-stellar visual nature of this post, but please go visit these fine folks and see what they’ve been up to this week!
I decided to spotlight a pasta dish this week (again?). We enjoyed spaghetti with sweet italian sausage, pesto and roasted tomatoes. It was deeeelicious! Even better for lunch the next day, I must say.
Erica is way more creative than I am, and her local meals make eating local look like a gourmet delight (which, it actually is, no matter how plain the meal…). She has challenged herself to try one actual “Recipe” each week. Like others, she often relies on methods rather than exploring new dishes. This week’s result of her own challenge is kefta mkaouara (meatball, tomato and egg tagine), and it turned out to be a homerun! Her challenge is off to a good start. Inspired by Erica, this winter I may take on the same project.
Vegetable soup with pistou was on the menu at Leslie’s. She’s got an excellent recipe for the soup up on her site, as well as for a low-fat pistou. Soup is such a great idea this time of year, with vegetables of all sorts vying for attention in the crisper drawer. Great idea for these end-of-summer cool nights.
Laurie’s meal came from the sea: she enjoyed scallops with succotash and parsley drizzzle. The herbs and the salad all came from her own garden, and she even had some vinegar from Maine that she bought while on vacation. Great reminder to check for those local ingredients wherever you travel!
Have a great week, everyone - let’s make the last week a big one! I look forward to hearing from you, even if you haven’t been blogging regularly.
Posted by Nicole on 08/26 at 10:17 PM
One Local Summer, Week 12: Mid-Atlantic Region
Only one week to go! Hard to believe. And yet everyone’s meals keep getting better and better…
Yet another delicious zero-mile meal was enjoyed by Danielle and family. This week it was rotisserie chicken, fingerling potatoes with garlic butter and heirloom tomatoes stuffed with onion, garlic, basil and chevre cheese. Not too shabby indeed!
Ami’s refrigerator was bursting at the seams with fresh veggies so her solution was to make soup. One of the nicest things about soup is that the leftovers freeze nicely, so when winter’s in full swing Ami will be able to warm herself with the flavors of summer. The soup featured zucchini, green beans, cherry tomatoes, scallions, blue potatoes and white onions. Sounds colorful and delicious.
It was a big week of local eating and celebrating for Meghan. First there was dinner at a friends which consisted of zucchini salad, corn, spicy chicken sausage and peach cobbler for dessert. Then she decided to adapt another OLS participant’s yogurt “crack cakes” pancakes for lunch one day. And finally there was a tasty dinner straight from the farmer’s market of salad, spicy turkey sausage and roasted beets.
If we had awards to give out Mia would win one for consuming the most cucumbers. I’m going to have to try this recipe because once again she broke out that cucumber salad, and she’s not the slightest bit weary of it. I’m impressed. I’m also impressed with her garden which keeps churning out those cukes. Alongside the salad she enjoyed fennel sausage, corn on the cob and bread from the farmer’s market, plus sautéed leeks from her CSA. She dressed up the salad with CSA tomatoes.
Robin was craving a greasy-spoon-stye breakfast à la Denny’s this week so her response was to break out her farmer’s market best: eggs with peppers, onion and garlic-and-chive cheddar and a side of homefries:
Chez Seedling we enjoyed a bistro-style meal of steak frites complete with local red wine. Swiss chard and a grape tomato salad were served on the side.
-this section of Mid-Atlantic updated posted by Elizabeth of Seedling.
I am not by any means a vegetarian, but some of the meals Mikaela comes up with are enough to make me want to eat vegetarian a little more often. Take, for instance, her pressed roasted vegetable and hummus sandwich with a side of watermelon. Seriously, I want to reach through the screen and steal her sandwich.
Pat is on the injured list, but still eeked out a local meal. She made meatballs and beets, which Pat says is lame but sounds pretty good to me. Feel better, Pat!
It’s down to the bitter end of the One Local Summer challenge, but things remain the same with me - I managed a few meals last week. One was lamb chops, green beans, and leftover spaghetti squash. Another was a meal actually cooked for me by my husband: chicken, roasted fingerling potatoes, and corn on the cob. The last meal was sort of a bit of a screw up - I left the homemade gnocchi in the water a bit too long and it mushed up a little. But it was still good. The gnocchi were mixed with sauteed swiss chard and stems.
In the midst of getting ready to move, Julia still managed to eat local. Lunches sounded particularly amazing: sandwiches of homemade whole wheat bread, garlic marinated grilled red peppers, and grilled chicken. And for dinner one night she made a peanut sauce stirfry with broccoli, pepper, onion, and the rest of the grilled chicken. She even helped cook for a vegetarian friendly cook out! Julia also links to a recipe for rosemary flatbread that sounds yummy.
Peg traded a neighbor zucchini for a new zucchini recipe which she says was edible but not fantastic. And she also voiced something I’ve often thought about: how counterintuitive it seems to grow fresh food in your garden and then cook it with radiation (microwave)...and how the USDA has its head up its bum.
-This section of the update by Nicole.
Posted by Nicole on 08/26 at 10:00 PM
One Local Summer, week 12: Midwest
With end-of-summer activities taking up our time, many of us are having trouble finding the time to blog about our local meals, but we’re still eating local!
Jenny of The Nourished Kitchen wrote: “This week, we celebrated with a spectacular brunch featuring fried eggs, Swiss chard sautéed with garlic, zucchini and fingerling potato hashbrowns, lavendar-scented breakfast sausage (recipe forthcoming), fresh sliced green zebra tomatoes, fresh apricots, cold raw milk and warm apple-cherry cider.”
Karen of toteleeding wrote: “This week’s meal included tomatoes straight from the garden, kale pie and homemade squash buns topped with homemade jam.”
Joy from The Spiral of Seasons wrote: “Today’s lunch entree was a potato (Yukon Gold from our CSA) topped with the leftover side dish from a couple of nights ago—grilled eggplant in salsa, which turned out to be essentially ratatouille with a Mexican accent.” She also served it with an Asian pear and two kinds of plums.
Anne of Green Leanings didn’t get a chance to photograph her meal (but aren’t the cats cute?). She wrote: “This week’s meal entry was a totally local chicken gumbo! It included chicken breast and chicken chorizo, corn, onions, green pepper, garlic, tomatoes, celery, thyme and okra. Non-local additions were salt, pepper and oil. It would have been better with bacon (wouldn’t everything?) but sadly we were out. It was the only ingredient missing from the recipe though!”
Anna of twelve22.org made the most of some of her Brandywine tomatoes in a grilled mozarrella, tomato, and pesto sandwich (on bread made with local ingredients) and served it with green beans and broccoli. Yum.
Becke of Columbus Foodie wrote: “Making moussaka in late August/early September is starting to become something of a tradition around here. I was tempted to try a new recipe, but this one is just so good that I don’t even want to look for another. The kalamata olives in the sauce is what makes it special. You can find the recipe here.”
Debbie of Rites of Passage reprised her soy burgers from earlier in the summer, this time in smaller patties and seasoned with cumin, coriander, garlic, and cayenne for a falafel-reminiscent flavor and served them in pita from Chicago topped with soyziki (with local soy yogurt), along with a pile of cherry tomatoes and corn on the cob.
Only one week to go!
Posted by Nicole on 08/26 at 09:44 PM