Eat Local Challenge: Week 10
Week 10 brings the Central PA Local Foods Week & Farm Tour and National Farmers Market Week. So get out there and support local foods!
Ever paint with a garlic scape? In celebration of Local Foods Week, Homegrown Happy Valley is using the best of the summer harvest to help kids make some groovy artwork. We had a blast at the Millheim market on Saturday, creating beautiful paintings and meeting some Homegrown fans. (I’m looking forward to a return visit with lunch at Elk Creek Cafe afterwards.) Join us at the Boalsburg Market on Tuesday from 2-5 and see what you can create by painting with veggies!
Using veggies as paint brushes at the Millheim Farmers Market
HOT ITEMS OF THE WEEK:
- peaches
- zucchini (are you swimming in it yet?)
- corn
- tomatoes
ON THE MENU:
Day 1
Slow cooker Jambalaya. Perfect for a rainy summer day (you know we’ve had our share this year). Michele used Andouille sausage from Over the Moon; peppers, oregano (fresh instead of dried), and celery from Tait Farm; onion from Hill’s Plaza Farmer’s Market.
Day 2
Ratatoullie served with polenta, topped with local raw cheddar. My favorite recipe to cook with eggplant - I probably make this every week while I have the ingredients. Sometimes I blend it a bit with the immersion blender for a slightly “less chunky” version for kids. I love The New Moosewood Cookbook’s version. Here is the recipe online along with many other great veggie recipes (scroll down to “Ratatouille”).
Day 3
Cow-a-hen hot dogs, home baked buns, baked beans, corn on the cob, salad greens. Simple and delicious. Seriously, the best hot dogs that I have ever eaten - and no nitrates! Just pork and spices. We had them along with eggs for breakfast one day as well. Hot dogs: they’re not just for dinner anymore.
Day 4
Veggie Stir-fry with Tait Farm Asian Plum Sauce. Michele used peppers, carrots, celery, and string beans from Tait Farm to stir fry with this yummy sauce. I love to use this sauce for dipping eggrolls as well.
Day 5
Pesto Pasta with Sauteed Zucchini and Yellow Squash. Michele sauteed diced Tait Farm squash in olive oil, mixed with pesto she made and froze a few weeks ago, and added it all to pasta with grated Parmesan cheese.
Day 6
Black bean tacos with local veggies (for the second helping, my son decided to break the taco shell into the salad) .
Black bean salsa tacos. I used fresh corn for this recipe and sauteed chopped kale and garlic and added it to the rice. Mixed in lettuce and local cheese. I didn’t think my kid was ever going to stop eating this meal!
Day 7
Summer vegetable soup served with Cuizoo’s English Muffin Bread. Another good rainy day recipe for summertime. And the bread? Awesome. This recipe makes two amazing loaves that work for everything (toasted with jam and/or butter, nut butter and jelly sandwiches, melted cheese and tomato, dipping in soup…and on and on.)
This entry was posted on Monday, August 3rd, 2009 at 10:57 pm and is filed under Eat Local Challenge, Farm, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
