One Local Summer-Week 1 Recap

A number of years ago I tried playing along with an idea hosted by the blog Farm To Philly http://farmtophilly.com to eat at least one meal a week totally (with exceptions for stuff like salt, pepper, sugar and oil) from food grow or raised locally. Over the years there were several different definitions of local and several levels of exceptions made, some of which I've chronicled here, some that I did on my own. Unfortunately, as the scales of balance tipped in the wrong direction, cooking anything, not to mention cooking healthy, sustainably sourced, locally grown meals fell off. And I've been worse off for it.

But no more. I'm back with a CSA subscription to a new local farm just 24 miles down the road, a farmers market that host only vendor-produced foods grown within 125 miles, and a commitment to make this my summer to back on track. 

One of the reasons I let go of this before was all the rules of what and how far and the guilt of including something "not approved". It made what should have been an educational, inspirational journey into a comparison of who was "really" being local and who could afford to source more expensive meats and exotic veggies to eat well. In an effort to avoiding all of that I'm playing by my own rules this year and celebrating even the little steps as success. 

My rules will be:

Cook at least 3 local meals a week

A local meal is a meal that contains at least half local foods and no exotic items that could not reasonably be obtained  locally. The point is to eat things in season, not how creative can I get at stretching the rules but I will note the non local items. I will also feature things like pickles where the primary ingredient that is ultimately eaten is local even if the liquid and spices are not. 

Local is anything grown or raised within 150 miles. 

I will endeavor to find sustainable, environmentally friendly, economically feasible alternatives where possible but will hold no guilt if I use store bought items or a cheaper product if it results in the ability to provide a healthy, home cooked meal to my family. 

I will source and meal plan from my share first and do my best to fully utilize all the yummy stuff.

I hope to see a gradual transition from partially local to mostly local as I use up non-local ingredients and replace them with local sources. Things like butter, flour, herbs should be easy but I wont just toss usable food to buy new local versions, I'll use up the old and replace with the good. Things like oil, salt and some sugars probably wont be replaced at all but either reduced as I make healthier meals or simply kept as my exlusions.

So for the first week, here is my recap:

Thursday evening I picked up my share and started meal planning but didn't get any cooking done as it was too late. I also still had a few few things left from my last farmers market trip like grape tomatoes, pasta, and carrots.

Friday I cooked a batch of kale (share) chips using a non-local drizzle of oil and dash of salt and pepper following this recipe at http://www.beardandbonnet.com/how-to-make-crispy-kale-chips-gluten-free-and-vegan/.

Then I took half the asparagus from the share and made a jar of refrigerator pickles using this recipe http://shesimmers.com/2010/03/quick-and-easy-refrigerator-pickled-asparagus.html. My BF, the pickle expert in the household found them quite good. 

For the main meal I used all the curly kale (share), a pint of grape tomatoes from Ticonderoga (fm), some fresh linguine noodles from Caravan Pasta (fm), and non local garlic, oil, and feta to make a delicious one pot pasta dinner. We enjoyed the incredibly fresh juicy strawberries plain for dessert.

Saturday I had previously prepared store bought chicken to use up so for local content I made a quick salad out of our lettuce (share) and some shredded carrots (fm) and braised some pok choy (share) in non-local soy sauce to go with the lemon chicken and rice.

Sunday I made a mostly local fritatta from the last of our Lancaster Farm Fresh eggs (share). This version had some non-local feta and paremsean cheese and some commercial lunch meat ham slices but also used up the leftover pok choy (share) and some sauted asparagus (share).

The rest of the week was filled with veggies too but none met my feature conditions. Chard warped salmon with sautéed asparagus, chineese cabbage and carrots in an Asian chopped salad, and kale and carrots in soup used up every last bit of the items in the week 1 share. 

Summer CSA Week 1-Lost Corner Farm

We started a new CSA this week. Lost Corner Farm located in Leesburg, Virginia.  We originally had thought to just stick with Farmers Markets this summer as there are so many changes coming in our household but when we heard Lost Corner had made arrangements to deliver direct to our apartment office and had a chance to meet and talk with the wonderful farmers and taste their fresh asparagus...well, it was too good to pass up.

We are signed up for a weekly half share of veggies and fruit for 22 weeks and added the delivery of a monthly whole chicken for 5 months. Their prices seemed competitive and reasonable, if like many other CSAs, rather high on the initial output but taking a look at the first week, we are certainly getting our moneys worth. 

In the week 1 box there were some of the best stuff of spring including substantial bundles of several types of kale, rainbow chard, a giant head of Chinese cabbage and an even bigger head of butter leaf lettuce. There was another type of lettuce, a nice sized head of red pok choy and a brown bag full of asparagus. You cant tell by the picture but that's more stalks than I can fit both my hands around. There was also one basket of the sweetest smelling strawberries.

I'm not sure if we are going to be able to make it through all this so I have plans to make refrigerator pickle with some of the asparagus and some kale chips. In addition I'm looking to make several soups, salads and sautes to try to use up ingredients. My menu is looking rather Asian inspired with fresh ingredients like these so I picked up some noodles and sauce components from the store.

2015-Week10

In week 10 of 2015 I get inspired by snow, get the finishing bug to knock out a few hats and re-purpose some unloved legwarmers into gloves.

Packing my Bags

I stopped off at Michael's this week to pick up some much needed 19" cables to fill a few size gaps in my collection that have made knitting hat's harder than it needed to be and while I was there I stocked up on some more of the acrylic yarn BF likes for his warm thick socks in a few more colors. I also got some cotton in fun colors for washcloths. All in all, I spent too much but now I don't have to figure out where my dpns are and swap them between projects when I want to knit hats.

First Steps

With predictions of over 8 inches of snow on the forecast I planned ahead and grabbed a variety of projects to have on hand in case work got canceled by the snow in.  As luck had it I had two days plus a stay-at-home type of weekend to make a lot of progress on projects. Even though I finished or got close to finishing a bunch of stuff I did manage to start a few things too.  It seems that snow was definitely on my mind as the two projects I started were both in white, The first, another simple top-down socks for my BF, this one was the Lion Brand, Men's Grey Socks pattern. Hopefully I can make the adjustments as I go to get this one to fit better than the last one,  The second cast on was for my hat #3 of Meagheen Ryan 12 Hats in 12 Weeks, an ear flap beanie with some basic fair isle colorwork that I'll do in grey.

Along the Path

I'm making slow progress on my first sock for Sock Madness, the Alohomora pattern in my Unplanned Peacock Purple Hydrangea sock madness special colorway. I also resumed progress on the edging for my ALS Keep Warm wrap.

Final Destination

I pulled out hat #3 of the 12 Hats in 12 Weeks MKAL form Meagheen Ryan.It was a cabled tam style that I had started in an soft grey acrylic yarn. I only had the ribbing done and I didn't have the right circular needles so I made some adjustments and just did the best I could. I made a mistake in the cable crosses on one round but since it comes at the bend in the tam its almost unnoticeable. I finished it up the next morning and now its FO #13. 

FO #14 started out as about 6 inches of a pair of legwarmers that I started for my DD in 2010. They've been sitting in a bag for the past 5 years during which time I lost interest and she stopped wearing legwarmers. In my fit of finish-itis I decided that they needed to be done one way or another. I though about re-using them for my nephew but they were sized too wide for baby legs. In fact, as I was testing them out they fit easily over my forearms. This gave me the idea to modify them into some longish ribbed cuffs for a pair of gloves. I used Ravelry pattern search to look for inspiration and decided on a Tin Can Knits Simple Collection pattern called Maize. I did a few decreases to make the stitch counts match where the cuff ended and the hand began and adjusted the patterning detail along the outside of the hand to match the existing cuff rib pattern and just followed the pattern from there. I was following the largest pattern in stitch count and overall diameter but I decided I wanted less fabric at the palm so I shortened the distance past the thumb gussets to the measurements for a smaller size. For something I really wasn't loving, these turned out better than I could have hoped for.

FO #15 is the February Mini Hat from Meagheen Ryan's 12 Months of Mini Hats. These are challenging to work in smaller needles but also fun and relatively quick. 

Back Porch

I'm missing having a garden and all the planning, gathering, and sprouting that happens at this time of year. I've also been reading back through my blog posts and remembering all the good, healthy food I used to bring into my house and the creativity that developed by participating in the local food culture and challenges like the Dark Days and One Local Summer. Now that I'm cooking again and trying to re-develop my preserving skills I've naturally started to yearn for the days past when I sourced my meals first from my CSA share and then to the farmers market stands before picking up a very few convenience items at the neighborhood grocery store. I started researching CSA options a few weeks ago and while its a good time to join up and there are more options than ever I wasn't finding something that had all the factors I was looking for. Over the years I've followed several regional bloggers who, like I did, posted about their CSA shares, experiences and the resulting meals. I started reading back through their archives and I came across a few options I hadn't already considered, one of which I've decided to try.
Lancaster Farm Fresh is offering a pro-rated option to join in on their 13 week winter share season on week 9, giving you 5 weeks of vegetables as well as the option to add-on any of the egg, meat, yogurt, bread, pantry, tofu, or cheese shares individually  or join the omnivore or vegan value shares. They are also taking signups for the summer season but I don't have the funds to join up yet so I decided to essentially sample the last 5 weeks of winter and see if the co-op, pickup location, communication, quantity and quality add up to a reasonable value for me or if I should keep looking and rely heavily on the farmers market and occasional u-pick farms for this year.  
I'll start posting more CSA stuff when I start getting my share toward the end of the month.

Canning Beans

Its been a while since I've done much preserving and even longer since I've blogged about it. I've started to get back into cooking and deriving pleasure from creating healthful meals for me and mine and even did a massive kitchen, and kitchen gadgets, clean up this week. It was so nice to see my kitchen space neat and tidy. So of course the first thing I wanted to do was mess it up. :-)

I dug out the pressure cooker and inspired by this recent canning beans post from Food in Jars , a long time muse in my blog feed, which reminded me that even in the darkest days of winter there are things that can be preserved, I set out to can some beans. I had some dried white beans left over from a local Mennonite farmers market vendor that I had picked up last year. I also had some of their mixed beans and commercial black beans but for this experiment I decided to stick with the smaller quantity. Now I just needed a few jars.

This summer, after finally admitting that I wasn't in a good place to deal with canning and preserving I had loaded up all my extra jars, finally empty and the contents used or tossed from my preserving high water mark in 2010-2012, into their boxes and moved those out to the storage closet on my porch. Of course, its 10 degrees out there and snowed 8 inches so I wasn't interested in bundling up and dealing with the cold just for a few jars. So I dove into my pantry/junk storage are in my laundry room and was able to scrounge up 3 wide mouth Ball pint jars in addition to the one I've been using as my coffee cup for the last month, which I would have sacrificed if I had too but luckily that wasn't necessary. In a winning moment for my sporadically obsessive organizational binges my jar lids, rings, and accessories were right where they were supposed to be, right next to the pressure weight for my pressure cooker!

So following Food in Jars helpful tutorial and dusting off my own knowledge gained from years of canning experience I preped my equipment, heated my jars, pre-cooked the beans (which I had soaked overnight), jarred them up in 3 pint glasses (had about 1 cup of beans left over which will go towards dinner) and proceeded to can.

I'll let you know how they turn out.

Stocking Up on Local Food

Despite a rather packed Saturday schedule, somewhere between swim lessons at the Community Center and a matinee of the Nutcracker the munchkin and I braved the cold to get to a winter Farmers Market, this time the Oakton Smart Markets. My first stop was to Heritage Farm & Kitchen to stock up on more dried kidney beans as well as other assorted beans, frozen chicken legs, eggs, lettuce, onions, maple syrup, sweet potatoes and Trickling Springs Creamery butter.

I picked out an assortment of apples—mostly honey crisps, nittany, and gala—from one vendor and a large bear of honey from Celestial Farms before rounding the trip out with 3 bottles of wine from Fabbioli Cellars. My head is filled with visions of what I could make with the chicken and red wine and I'm excited to add butter and not one but two sweeteners to my culinary possibilities.

I also had the good fortune of running into a friend from the neighborhood Sustainability movement and Local Foods Working Group. We took the time to catch up; I shared my commitment to eating local during the 5th annual Dark Days Challenge and she updated me on effort to bring a local grocer/storefront to our town. We also chatted over canning, preserving and fermenting endeavors recent and planned and after lamenting about the difficulties of canning large batches in a postage stamp apartment kitchen I was invited to “borrow” her kitchen the next time. I can get by with small batches just fine but I think I will have to take her up on her offer when tomatoes are back at the markets.

I plan to get to the local grocery near my work soon to as I hear they have Daisy flour and I would like to pick up a whole chicken for roasting so I can make some more stock before I run out.

Harvest Monday

I find it a bit funny to start sharing my harvest Monday of the year this late in the season, especially now that we’ve entered December, Virginia has endured the first few frosts of winter and I have already done my first dark days post. After all, in previous years, despite being apartment bound I have always had something growing on the porch. But then, I started this year a little behind the curve.

At the end of July, a time when most gardens are in full swing and many a green thumb is looking forward to the slow days fall and winter, I was just breaking ground. I finally got off the community garden waiting list and received a well placed, healthy, but neglected plot. The whole thing was covered with weeds, nothing had been planted that season and though a previous owner had laid cloth and built up beautiful soil on top, the ground beneath was all clay and rocks.  Aside from a large patch of mint and some pungent lemon herb the plot was gifted with three wood box frames that defined the beds.

Knowing that my new garden enthusiasm could fizzle in the dog days of August I assessed the soil condition (best closest to the entry) and decided to start working at the worst corner and work backwards, figuring that if/when I got tired I already had decent soil I could plant in. Every spare moment I headed to the garden to pull weeds, clear rocks, and begin double digging the beds. I ended up planting fall/winter crops in mid-late August. Below you can see the three beds (here shown with the high hoops installed but not covered).

Straight ahead I planted kale a row of turnips, lettuces, a salad greens mix, tatsoi, and pok choy. I had intended to put second and third to the right but never got back to it. In the far left, the worst rocky corner, I seeded a bunch of Austrian field peas as a cover crop. I will dig it in come spring to put some much needed nutrients back in. It’s a great little corner for a perennial. In the bed on the right are beets, carrots, celery, and onions. Cabbage and broccoli are in the bed on the right, though those have been mostly nibbled by insects.

Since September I have been harvesting a few leafs of lettuce, some kale, and accidentally pulled up a turnip but nothing substantial until today. 4 small carrots, a small turnip (not pictured) that had started to grow above ground where I needed to secure the row cover, a head of tatsoi, 2 big handfuls of lettuces, and 3 handfuls of kale. I was tempted to harvest more but I really want to stretch what little I have into the winter to see how things fare in the cold/snow to come.Not bad for a first winter harvest.

Stocking-up, Dark Days Style

My feet are killing me and my knees ache but it was well worth it for I am now fully “stock”-ed up with local, home-canned stock. I spent the better part of the last 2 days boiling, reducing, straining, de-fatting, and  pressure canning 4 batches of liquid gold totaling 13 quarts of chicken stock, 6 quarts of vegetable stock, and 5 quarts of pumpkin chunks.

I made the chicken stock from 5 local, responsibly raised, raw chicken backs I picked up from the Purcellville Smart Markets and a some bones I froze after roasting whole birds from the farmers market.  I also added 1 local yellow onion, a handful of yellow onion skins to add color, and a bunch of local, organic celery (the really dark green, pungent kind, not the pale, blanched, scent-less kind). I boiled it down in my large water bath canner, my biggest stock pot, to get it all cooked in one batch. It simmered and reduced over 5 hours  before I strained out the bones and meat and did a little fat skimming on the first half. The second half went into the fridge overnight before canning to make the de-fatting easier. I put it in my pressure cooker at 10lbs for 25 minutes but I could only fit in up to 7 jars at a time. As it canned I pulled the little bits of meat from the remaining carcasses.

I needed more room in my freezer so in addition to pulling out most of the chicken bones I also pulled out the veggies. The vegetable stock was initially made last month and frozen, until today when I it was re-boiled and canned. I have been saving up what I call vegetable remnants, the bits of veggies that don’t get used for their original purpose but are otherwise perfectly good. Woody broccoli stocks that I didn’t use in stir-fry, onions ends chopped off to get a flat edge for slicing, the large white end at the base of a celery stock, mushroom stems leftover from a mushroom cap appetizer, and other bits and pieces all got tossed into several Ziploc bags in the freezer over the summer. I started building the base by sautéing local carrots, celery and onion and then dumped the frozen veggies along with any extra local veggies that were languishing in the fridge at the end of the CSA season (cabbage is the only one i can remember) and covered with water. I boiled it most of the day, reducing it by about half to concentrate the flavor. The smell of if it reheating was heaven.

While I had the pressure canner out and while the broth was cooking I skinned and chopped 3 small pie pumpkins. I have already made 10 quarts of pumpkin puree but that went into the freezer because, according to every respected food preservation reference, winter squash (pumpkin included) is too dense when pureed to allow for the necessary heat distribution for food safety and shelf storage. The chunks were covered with water and brought to a boil for 2 minutes before being hot packed into quart jars and pressure cooked at 10 lbs for 90 minutes.

Summer Preservation Activities

One of the most rewarding parts of working so hard to pick what the summer has to offer is then getting to preserve it for use later. Nothing can beat the taste of fresh strawberries in January or peach pie in February. I also like the idea of replacing store bought condiments with ones of my own creation. Why buy franken-Heinz katsup when you can make your own so easily. So here is a review of what I've put by so far.


Peach Butter: I have canned peach slices and halves in the past and not only was the skinning part a huge pain but we also didn't eat many of them. I'm not a big fan of the syrup I used and K had trouble eating them when they were so slippery. Maybe now that I am baking more I would have more use for them but I was looking for something else. In an attempt to try to use up as many of those peaches as possible I decided to try butter.

I still had to contend with removing the skins and without a good food mill I resorted to a stick blender, which did the job but took a lot of time and wrist strength. I don't think I got it down to the right consistency for butter, it was still a little runny. Otherwise, it smelled and tasted great and I look forward to the possibilities; jam thumbprint cookies and layered cakes come to mind.

Freezer Cole Slaw: I was searching for a way to use up and preserve cabbage that didn't call for fermentation when I saw a recipe in my Preservation For Busy People book that calls for freezing.


It called for shredding up everything, boiling a brine, pouring it over the vegetables and then freezing. I used cabbage from my share, carrots from the market, peppers from my garden and vinegar and celery seeds from the conventional supermarket.


I'm not sure what to expect when I defrost it but I'm waiting for my folks to come and visit so that I'll have some other opinions of its character and some additional mouths to use it up if it is good.

Condiments: In addition to peach butter, I also experimented with a few other canning recipes from my Ball Complete book of Home Preserving this summer. First was a fruit katsup that was equal parts peach and tomatoes with some apple too. It turned out a little zesty thanks to the addition of cayenne pepper. It was very, very good and felt extremely gourmet with my fancy fries and primo burger. Then there was a peach BBQ sauce. It didn't yield as much as I wanted but I attribute that to having very thick peach skins and no food mill. It was also very good. Then I made both a tomatillo and a fruit based salsa. I haven't tried them yet so I don't know if I will make them again or try something else.

Grape Juice: Finally, I tried making grape juice from the handful of too tart for just eating concord-type grapes that I got from my farm share. I washed and picked each grape and then, using my new mini-masher, crushed the heck out of them. Next I boiled them over med heat and continued to periodically re-mash anything that looked the least bit solid. Once, it was done cooking I strained the resulting mash through a strainer and ended up with about 1 cup of concentrated grape liquid. It was still a little tart, though much better than eating them whole so I stirred in some local honey. I filled the rest of the glass with ice and a dash of water, mixed it up and enjoyed my first glass of real grape juice in almost 20 years.

National Farmers Market Week

Did you know that this last week (Aug 2-9) was National Farmers Market Week? Well, I did thanks to the heads up and encouragement from FoodieTots. Of course, we planned on being at at least one market anyway but in true Murphys Law fashion, the one week we should be at the market almost turned into the first week of the year where we did not even get to a single market.

I don't know how I forgot to swing by the Frying Pan Park Market on Wednesday when I planned my early lunch hour specifically to take advantage of it. Or how I managed to not leave with enough time to swing by the Reston Town Center market before I had to pick K up from preschool in order to make it to swim lessons. And then came Saturday, our usuall day of local food worship with planned stops at the Leesburg Farmers Market and/or the Purcelville Market along with u-pick and share pick-up at the farm. Surely, we'd be able to pick up our regular list of goodies and at this market I could take the time and get some good pictures of K for the Flicker pool.However, Saturday morning came and I woke up 3 hours late with a killer migrain and a whole host of other ailment that kept me in bed or immobilized most of the day.

Saturday night, with only one day left, I was just sitting up to re-write my list and plan a Sunday trip to the Cascades Farmers Market when K decided that no bedtime routine would be complete without some death-defying feat of acrobatics. The scream that emanated from her room was enough to get past my migraine and I bolted out of bed. No broken bones or abnormal swelling were immediately apparent but it was certain that she had at least sprained her right wrist and was intent on making her pain known to the whole world. She couldn't sit up, lay down, read books, drink water, move blankets, reach for a stuffed animal or go to the bathroom on her own and every few hours all night long, screamed bloody murder for my assistance. I was afraid that it might be worse than it looked or that we'd both be too tired to go anywhere, much less try to maneuver the crowded market.

But I had underestimated the power of fresh food, good people, and the sights and smells that only a Farmers Market can bring. All I had to do was ask "Do you want to go to the Farmers Market?" and my frail invalid was suddenly recovered enough to get dressed on her own, complete with arm sling, and head out to the car, albeit slower than usual, with the hope of getting not only her favorite market treat, a cookie, but also yummy food for the week ahead. My list was down to only the essentials as I had too much food to use up from overfilled shares and I was in a cooking rut and unable to make even a basic meal out of the food I had on hand but I planned to get bread, bacon, eggs, and potatoes. When we got there during the last hour of the market, K happily walked very slowly back and forth with my while I browsed for the best buys on my list. I ended up with my gold standards, Becky's Whole Wheat Bread, Bakers bacon, Red, Yellow and Blue potatoes from Onyx Hill Farm and a last minute find of eggs at Bigg Rigg's along with some of their bottled Awesome Sauce and a carton of Tomatillos. K also asked for some flowers so we got a bunch of zinnias from Medinas Produce. Last, but most importantly, K got her brownie bar from MeLoveCookies.

There is something magical about spending a few minutes at the market. The people, the sounds, the smells and the moments. I like, when K lets me, to just stop and take it all in. K likes the colors and shapes, the samplers and the dogs; I like the inspiration, the motivation and the feeling of community. Today she was really drawn to all the different tomatoes and how none of the looked like the purple ones we are growing at home. She picked out a bunch of tiny purple potatoes, tasted Bigg Rigg's Peach Jam on crackers, listened very shyly as the Banjo player sang Mary Had a Little Lamb just for her, was very intent on following a rather large shepard as he and his owner browsed for corn, and reluctantly let me hold her beloved flowers so that she could use her one good hand to pet the stuffed dog at Chase Your Tale Bakery.

On what started as a miserable day K returned with a smile on her face (and chocolate brownie too) and a story to tell her grandparents. And the market turned my day around too. When I got home, my headache and my cookers-block was gone and I effortlessly whipped up bunch of local dishes like BLTs, roasted cabbage colcannon and tri-potato mash, diced potato bakes, freezer coleslaw, roasted corn, peach medley and put by a bunch of cabbage, zucchini, peaches and onions with dreams of local produce in winter soups, breads, and pies.

One Local Summer Week 10

In celebration of our first homegrown tomato and the bounty that is available here in Northern Virginia, K and I spend Monday evening washing, spinning, slicing, dicing, shredding, and throwing our very own local salad buffet party. Here is K holding the first of the Purple Russian tomato and one of the red bell peppers.

After harvesting the fresh tomato, bell pepper, spinach, chard, beet greens and nasturtium blossoms from the garden we pulled out the cucumber, green beans and peaches from our farm share and added the smoked ham and lettuce we got from the farmers market and the cheese that gets delivered, along with our milk, from South Mountain Creamery. Each got its own little bowl and once we sat down at the table we got to pick our own combination of fresh, local produce to make our party salad.

Here is what mine looked like.
And here is K adding the final touch to her creation: cheese, cheese, and mom can I have some more cheese?

Disclaimer: items pictured on this child's plate may or most likely may not have actually been eaten. This image has been provided to represent a sampling of likely edible objects. Each was tried, however not all passed the "I don't like it" test equally. The cheese, however, was delicious.

Week 7/8 CSA

I took advantage of my farms vacation hold to take a much need break from all the driving and excess of vegetables on week 7. That means I can double my share on a future week, which I did for week 8. As my fridge was indeed very full for week 7, I went easy on the Farmers Market purchases, grabbing a new bag of organic, fair trade, locally roasted coffee from the Thursday Reston Farmers Market run by Smart Market, Inc. at Reston Town Center and stocked up on onions to dice and freeze from Potomac Vegetable Farm at the Saturday Reston Farmers Market in the Lake Anne Plaza. From there we enjoyed lunch al fresco at the little latin eatery that overlooks the edge of the lake before taking a long afternoon hike along the trails that circle around that part of Reston. We had a great casual Saturday that I hope to repeat more often as the temperatures return to a reasonable level in the fall.

For week 8 we returned to the farm and picked up double our usual share. Pictured below is only one of the two boxes (my usual half)
Also as this weeks u-pick bonus, we picked 2 pints from the very last few blackberries on the over-picked first field during the blackberry festival at the farm and managed to find 4 semi-ripe peaches.

One Local Summer Week 6

This week its all about the pizza, made with local flour and covered with local toppings, of course. After finally making the time to read Artisan Bread in Five Minutes a Day I mixed up a batch of dough for last weeks Caramelized Onion Rolls and it was so successful that the book stayed out and the remaining dough went into the fridge. Leaving books on my crowded kitchen counter usually results in one of three things: food gets spilled on them, they get buried under other things that get left on the counter or they get used again in a moment of "I have too much raw food and no meal in mind...oh, I think I'll look in here".

And that's how I randomly flipped to the page on pizza dough and realized that, yes, I could use the same whole wheat dough I had for the rolls to make a pizza crust. I mixed up the next batch using the lite whole wheat this afternoon and now, more than 5 pizza experiments later I will say while that having the proper equipment results in a little less chaos and better looking pizzas, you can make it work with what ever is on hand and though it may be irregularly shaped it will still taste great. From the time I got the idea to make pizza (dough already in fridge) to the time we were sitting down to eat was 40 minutes; 20 minutes to warm the oven and baking stone while I prepped the ingredients and taught K how to grate cheese, 5 minutes to roll out dough and cover with prepared toppings, 8-10 minutes to cook pizza, and another 5 to let it cool and do a little bit of cleanup prior to cutting the slices and sitting down to a very satisfying meal.

The wheat flours for the crust all came from Wade's Mill, stored in the big containers in the fridge shot above. I don't have any local yeast sources yet so I buy it in bulk. I had a great big jar of Bigg Riggs pasta sauce that I needed only half of for a pasta dish I'm planning for tomorrow so I used the other half of it as the basis for all but this one, where I splurged on a container of their fresh pesto at yesterday's market and if you look closely you can just see the hint of green underneath all the toppings.
Speaking of the toppings, because I'm lactose intolerant you won't find the beautifully melted local mozzarella (it's really good but I just can't) orbs or specialty cheeses that are readily available at the farmers markets. But, for my daughters sake, who probably ate more cheese while grating it than was left to go on all the pizzas combined, I did use some of the Colby that I ordered with my milk delivery from South Mountain Creamery (more on that soon) and a little bit of imported Parmesan, because it bothers me less and I really like the flavor. On the first pizza I made (not pictured due to severe deformity) I used the leftover caramelized onions from the rolls and it was so good that made some more with onions from Potomac Vegetable Farms and added it on every subsequent pie. Other toppings included diced cherry tomato's from I forget where, fresh basil leaves from my porch, home-canned raw-packed sweet corn from last years farm share, shredded leftover chicken that came from a whole bird I roasted with a home devised spice rub and had picked up frozen from a local vendor at the Percelville farmers market a while back.

The best part was that when we sat down to eat my normally picky daughter,who only eats cheese on her slices as I've been informed numerous times, asked for a big slice and ate it right up, onions and all.

One Local Summer Week 5

Meals during week 5 have alternated between the incredibly simple but local type and the type where a local item is featured but you could hardly claim even half of the ingredients as local.

K and I participated in our own way in Kitchen Gardeners International's Food Independence Day this 4th of July. We started the day out with a simple eggs from Potomac Vegetable Farms, bacon from Baker Pork, whole wheat honey toast from a local bakery topped with butter from Blue Ridge Dairy and home canned strawberry jam from fruit picked in our u-pick share from Great Country Farms, and topped off with a fresh brewed cup of DogWatch Dark Blend from Black Dog Coffee, local coffee roaster, with a splash of non-local soy milk (lactose intolerant) for me and a tall glass of whole milk from Trickling Springs Creamery for K. We snacked on the first peaches and apricots of the season while enjoying some local cheese in the middle of the day.

For dinner (no pictures, I was too busy cooking and chatting with family) I baked caramelized onion buns made with farm share onions, whole wheat flour from Wade's Mill to hold broiled hamburgers made with ground beef from Millcreek Farms, served with a small side salad with farm share lettuce and cucumbers. This was followed by what I like to think of as baked berries with a little bit of cake. I used the recipe from The Kitchen Sink, only I used about double the berries and increased the pan size to 2 qt in order to spread out the surface area to accommodate. What resulted was so good that it didn't last long as I was snacking on it even before the burgers were out of the broiler. Altogether the only non-local ingredients were the vinegars, sugar, oil and vanilla. I call that a day worth celebrating

Another meal this week is closer to the second type but I think that I pulled it off. The chicken is from Whole Foods but the butcher assured me that the PA location sticker meant that the chickens were raised there not just processed. I have no local source of soy sauce or sesame oil and I am working my way through the my existing sources of vinegar before obtaining a local variety. Also the red bell pepper is not local, but is a sliver leftover from another dish earlier and the week and would have had to be thrown out if not used soon. Other than that everything is from our shares, the farmers market or my back porch.

I marinated the sliced chicken breast in soy sauce, apple cider vinegar, minced ginger, a dash of orange juice as I washed, sliced and assembled the rest of the ingredients. It always helps to have everything ready to go, all you have to do is wait a minute then dump another bowl of stuff in. The instructions called for lots of garlic but as I was using scapes I omitted it.

I heated the olive oil and a dash of toasted sesame seed oil then added the chicken to cook on all sides. It gained a nice golden hue from the marinade. Then I removed it from the pan and refreshed with another dash of the sesame oil before adding in the onions, garlic scape and more ginger.

After a minute or two I slowly added the remaining broccoli, bell pepper, peas and lastly sliced chard as I stirred. Once the chard had begun to wilt I added the chicken back in along with the reserved sauce and heated it through. I had too much liquid (by adding the OJ and having very hydrated meat and veggies) so I removed the solids to a serving plate and reduced the sauce significantly before pouring back over the dish.

I some how missed getting the final shot but I assure you that it was delicious.

CSA Week 3

A welcome variety of flavors, textures, colors and uses came in this weeks CSA share from Great Country Farm. It had been a steady downpour on our drive west and was threatening rain when we arrived in Bluemont but it looked like a significant break between fronts awaited us. Silly humans. No sooner had we checked in at the front desk, returned our boxes, got our instructions for what was available as a u-pick bonus and walked outside, just missing the hayride, when suddenly the skies opened up and buckets of water pelted the valley. I don't just mean a regular heavy drenching but a solid, unrelenting 15 minutes of pure dumpage (thats a word right). I now know what it feels like to be a tiny seedling under the onslaught of a water hose. Luckily we were able to duck onto the porch of the country store to wait it out and debate what we wanted to do. We quickly drove across the street and picked our half pint of black raspberries as the rain lighted and returned as the hayride of drenched strawberry pickers returned.

K was so excited for strawberries that despite my cautions she convinced me to go, even if it continued to rain. So we braved it and after the big dump of rain the fits and starts of summer showers didn't seem so bad. We both wore big hats and the rain mostly stayed off our face. We emerged completely soaked with our 2 pints of strawberries in hand. One nice thing about the rain is that it drove off the bugs and kept us cool on an otherwise hot and muggy day. Those berries were well earned.

Before we got to the farm we stopped at the market This week I made it back to the Leesburg Farmers Market and was lucky to find some lovely garlic scapes for 5 for $1. I picked up my customary breads, stocked up on ground beef and found some lovely red new potatoes. What isn't show here are the muffins, cookies and chocolate chip chibatta samples that were consumed in the car and never had a chance in the world to make it to photo time.