Friday, July 11, 2008

Market to Table - One local summer week 6

Happy Friday!

I decided to do a little something different this week in my reporting of One Local Summer meals and like last week, rather than concentrate on one entire day of eating locally, I accumulated several meals over the course of the week.  Here are the highlights...

Breakfasts
  • Homemade rice flour pancakes topped with warmed homemade peach jam; side of yogurt and peaches (all local ingredients except oil, baking powder, salt, and vanilla)
  • Crustless quiche made with sauteed zucchini, mushroom, and onion; fresh eggs, gouda, salt and pepper (all ingredients local except salt, pepper, and the olive oil used to sautee)
  • Whole wheat flour pancakes topped with warm homemade peach jam; side of cantaloupe (all ingredients local except oil, salt, baking powder, and baking soda in pancakes; pectin and sugar in jam)
    Lunches/Dinners
    • White rice topped with sauteed mushrooms, zucchini, onion, and basil, then sprinkled with a touch of shredded gouda cheese; side of watermelon (all ingredients local except olive oil)
    • Italian sausage and vegetable soup (same soup at last week) and potato salad (all ingredients local except salt, pepper, olive oil, and a little bit of mayo)
    • Spaghetti squash topped with homemade pasta sauce made from tomatoes, basil, onions, mushrooms, olive oil and just a little sugar then sprinkled with some fresh, shredded gouda cheese (all ingredients local except salt, olive oil, and sugar)
    I think that spaghetti squash with the pasta sauce and shredded gouda was my favorite this week. Mmmm, was it delicious! It was the homemade pasta sauce that finally convinced me to look into a pressure canner (more on that soon). What a treat it will be to enjoy those flavors all winter!

    Wrap-up: All the fruits, veggies, eggs, and herbs (except for the mushrooms) were from our local farmers market. The mushrooms were from the grocery, but they are local (36 miles from here). All dairy products (except yogurt) and meats were from Sand Creek Farm and Dairy (about 40 miles northwest of town). The flours for the pancakes were all purchased at DiIorio Farm and Market (about 40 miles south of town). The yogurt and jam, I made myself from local ingredients (except the sugar and pectin).

    For more recipes and ideas on local meals, check out the One Local Summer Challenge website (hosted by Farm to Philly) and see what others are eating (weekly OLS posts are made to theFarm to Philly website on Tuesdays of each week). If you're in the BCS area and are looking for local suppliers here in town, visit my post here, where I list sources for all kinds of goodies.

    Happy (and mindful) eating!

    9 comments:

    Rapunzel said...

    that spaghetti squash does sound fabulous! I have one here, am going to try to duplicate your recipe.

    Jennifer (of Veg*n Cooking) said...

    Sounds like the One Local Summer challenge hasn't been too bad after all. It's so exciting to see what you come up with week after week!

    Ooooh, I too am interested in a pressure canner. I think that's the kind I need for what I want to do: pickle peppers, cucumber pickles, tomatoes in various forms, and salsa.

    My Nanny got me a canner for my upcoming birthday, but unfortunately, it's a "steam canner" which apparently isn't considered safe for canning at all! Now I gotta send it back.

    Heather @ SGF said...

    Rapunzel - You won't be sorry. I'm finishing off the last of it today for lunch and it's super yummy!

    Jennifer - I've never heard of a steam canner, but if you don't have a water bath canner, you can use the steam canner instead - that's what I use for jams, jellies, and any canned fruit. You can even use it for tomato sauce (no meat) if you add a little lemon juice to it to make it more acidic. Otherwise any other veggies, and all meats must be done in a pressure canner (which is what I'm hoping to do (soups with sausage and veggies, etc). It just depends on what equipment you already have and how much of it you want in your house.

    eco 'burban mom said...

    As always! Delicious. I will have you know that I made a soup this week for my OLS meal because your soups always sound so darn good. I even made enough to freeze two servings for when I am short on time. Wait. I am always short on time!! :o)

    Heather @ SGF said...

    eco 'burban mom - and it looks so good! I'm looking forward to trying it myself, but I have to wait until I get my pressure canner. No room in the ole freezer!

    eco 'burban mom said...

    You'll have to let me know how the pressure canner works out. I am personally looking into buying a dehydrator, my boys love dried fruits. Though, it's not going to help me much with soup storage!! I have always been a little leary of canning. Watching my grandmother do it, it seemed like so much work. I am so busy that setting aside an entire day to can just isn't possible for me. Maybe the pressure canner is quicker??

    Heather @ SGF said...

    eco burban mom - yeah, the pressure canner is definitely supposed to be quicker than the water bath and uses much less water. I'm really looking forward to trying it out. And it wasn't as expensive as I thought. The one I found (it was recommended) was only $80 and I had a gift certificate for $50. In the end we'll only pay $30. Not bad :)

    Beany said...

    So yummy!

    How long did you bake your crustless quiche for? At what temperature?

    Heather @ SGF said...

    Beany - the quiche went in at 350 for 40 minutes. Hope you like it!