We're Off!

As summer has gone into full swing around here with farm visits, yard sales and barbecues we are heading out of town for a week for time with family at the cabin and an early birthday party for Alder. So this is a hodge-podge of an entry.

1) Maple Pudding: [based loosly on How to Cook Everything Vanilla Pudding Recipe)
1/4 cup of sugar
1/4 cup maple syrup (you can adjust the sugar to maple ratio to suit yourself)
3 table spoons of cornstarch
3 eggs (the fresher the better)
2 1/2 cups milk (you can use cream or half and half but I wouldn't use skim)
2 tablespoons of butter

Directions
1) mix sugar, salt and cornstarch in a pot.
2) mix eggs milk and maple in a bowl until even in color.
3) turn heat under pot to medium.
4) pour in egg mixture while whisking and continue whisking for about ten minutes, the mixture will begin to thicken.
5) once off the stove add butter and mix until butter is all incorporated.
6) put into 4 bowls or ramekins, cover (tin foil or such) and refrigerate.
7) when you are ready to eat it serve it in the bolws. If you are feeling gluttonous serve with warm syrup or cream.

2) One Local Summer Meal

[I don't have miles on this meal]

Sauteed Lamb with Garlic Scapes

Polenta with Gorgonzola

Steamed Spinach

One Local Summer week 3

This week was a bit of a rushed meal, as in we started cooking hungry but chose to make something that took too long so we ended up eating the main dish really quickly and only slowing down when it came to dessert.

Pasta with Chard and Basil Pesto

Flour: 80 miles Champlain Valley
Eggs: 7 miles MDC Poultry, free range eggs
water, local
Basil: 7 miles Mighty Food Farm CSA
Chard: 7 Miles Mighty Food Farm CSA
Maggie's Round (young cheddar): 17 Miles Cricket Creek Farm
Olive Oil: not local

Maple Pudding

Eggs: 7 miles MDC Poultry, free range eggs
Milk (raw): 17 Miles Cricket Creek Farm
Maple Syrup: VT local (can't remember where from)
Cornstarch: not local
Sugar: not local

Rosemary Quiche Bread Recipe

First off I want to apoligize about the lack of pictures on the blog. I am doing my blogging at the library which doesn't permit the use of any disks. Usually I can go over to a friends to load pictures but the last time I was their her router was sluggish (understatement). So for now I'm going to stick to words. When I finally get to loading pictures we can all do a happy dance, especially you Alder fans.

Nicole asked for the Rosemary Bread Quiche recipe [I improvised in the making the first time so all of this is approximation]

1 round loaf of bread (I chose Rosemary bread you could do it with anything although I would avoid using anything too dense like a black bread since in won't absorb the liquids as well.)

4 or 5 eggs depending on size, we had one short guy and one really skinny one so we went with 5.

1 cup or so of milk.

1/2 lbs of komatsuna (or other hard green like kale or collards)

1/2 cup goat impasta (again approximation)

a pinch of salt

butter, enough to spread on inside of bread (I'll explain in a bit)

Directions: [preheat oven 425]

1. In a bowl mix together the milk and eggs until uniform in color but not foamy.

2. Add impasta to liquids, set aside.

3. Cut off the top of the bread and dig out the innards, like making a bread bowl for soup. note:save the rest for stuffing or croutons)

4. Roughly chop up komatsuna and add to liquids.

5. Butter the bottom of the loaf of bread and the insides.

6. Put bread in a baking pan (I like glass or cast iron since they heat more evenly than the thin metal cake pans)

7. Pour egg mixture into bread.

8. Cook for approx 30 minutes, although I start checking at 20 minutes. You want the insides set on the edges but still liquid in the middle, a little, since it continues to cook after you take it out.

Unfortunately while this is great the first time round it didn't make for the greatest leftovers, so come with a big appetite or have friends over.

Enjoy!

OSL Week 2

One Local Summer week 2 (I'm behind by a week, at some point here there will be two, if I can mange to get to a computer that often) note that this meal was made away from home so the milage is from both our house and the place that we had the meal. The two houses are 40 miles apart.

Rosemary Bread Quiche

1 loaf of Rosemary Bread 4 miles Olde Creamery, Cummington MA
komatsuna (collard greens like veggie) 4 miles Mighty Food Farm , Pownal VT
eggs 3 miles, Hawley MA
milk, regional Western Massachusetts Cooperative Dairy
goat cheese impasta, Guilford VT, 50 miles (but 18 from where Kevin works)
salt, not local.

Sauteed Kolrabi

kolrabi 4 miles Mighty Food Farm, Pownal VT
garlic, not local
salt, not local
chives, 0 miles kitchen garden.

Strawberry Shortcake

strawberries 2 miles, The Apple Barn, Bennington VT
cream 22 miles, Hadley MA
flour 70 miles aprox, King Aurthur Flour.
butter, regional, Cabot creamery (VT coop)
salt, not local
baking powder, not local
baking soda, not local

OLS week 1

This week's One Local Summer

I only got a picture I only got a picture of the bread.

Meal:

Salad
Lettuce - 7 miles Mighty Food Farm CSA, Pownal VT
Radishes - 7 miles Mighty Food Farm CSA Pownal VT
Onion- aprox 25 miles Local farm from Western Mass.

Dressing
Olive oil- not local
Vinegar- 170 aprox made by my aunt, Woburn MA
Mustard- not local

Bread (NO Knead Bread):

White bread flour- 75 miles Champlain Valley Flour
Kosher Salt- not local
Yeast- not local
Water- from tap

Goat Cheese Impasta- (farm name to be added later) Gilford VT 75 miles