Tuesday, June 26, 2007

One Local Summer - Week of 6/24/2007

Our very first local meal for One Local Summer - prepared by Lori

Sauteed Pork Tenderloin with Cream, Apples, and Sage
(Recipe from The Best Recipe)
Pork tenderloin chops from VanMeter Farm, Latham, Ohio (57 mi.)
Apple and apple cider from Hirsch Fruit Farms, Chillicothe, Ohio (25 mi.)
Sage from our herb garden (0 mi.)
Whole goats' milk (substituted for heavy cream) from our goats (0 mi.)
Nonlocal ingredients: butter, onion, salt and pepper, olive oil

Sauteed Zucchini and Summer Squash
(Recipe from Best American Side Dishes)
Zucchini and summer squash from Ross County (20-30 mi.) (This was purchased from an Amish vendor at the Chillicothe farm market; we didn't get the name or location of the farm but we're assuming it's somewhere around there....)
Lemon balm (substituted for lemon zest) from our flowerbed (0 mi.)
Parsley from our herb garden (0 mi.)
Nonlocal ingredients: salt, olive oil, onion

Wheat bread from The Roll Up Yonder, Adelphi, Ohio (21 mi.); with nonlocal butter. The bread was probably not made with local ingredients, however.

Everything turned out quite delicious, and our first OLS attempt has alerted us to a few gaps in our local eating resources: We need to find local butter (or find a way to separate cream from our goats' milk so we can make our own); we need to find local onions (or grow lots of our own and preserve them for year-round use); and we need to find more sources for local starchy foods like potatoes, pasta and grains (we're currently growing two kinds of potatoes, and hopefully we can harvest enough and preserve them for year-round use; also, we recently became aware of a nearby farm selling locally grown wheat flour and wheat berries, among other things).


Comments from e4: Wow, the pork was really delicious. Actually so was the zucchini and summer squash. The bread was good, but not quite as good as Lori's best loaves. And I'm addicted to the apple cider. I've pretty much replaced soft drinks and other beverages with either our own milk or Hirsch's cider.

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At 6/27/2007 9:26 AM, Blogger fatguyonalittlebike said...

It's easy to make your own butter. Check here.


At 6/27/2007 10:04 AM, Blogger ~Lori said...

Yes, it seems that actually making the butter is the easy part. The cream in goats' milk doesn't separate very well on its own, so we would probably need to invest in a cream separator. There may be another way.... I have noticed that if the milk stands in the fridge for a few days, we get a thinnish layer of cream at the top, but it's awfully hard to skim it out of the top of a narrowmouthed quart jar; I'm wondering if it wouldn't work to put the milk into a wide, shallow dish like an 8x8 baking dish or a pie plate, leave it undisturbed for a few days, then skim off the cream. I don't think this would remove all the cream and it remains to be seen if it give enough to be worth the effort, but I do want to test it.

At 6/27/2007 4:40 PM, Blogger Wendy said...

Yum-E! That looks incredible. Ours won't be quite so spectacular, I think.

Congrats on a fabulous first OLS!

At 7/01/2007 10:15 AM, Blogger El said...

That looks like a great meal, kiddos. Speaking of kiddos, I've gotten a lot of things from some goat folks in Georgia; you should be able to get a cream separator from them: look into Hoegger Goat Supply http://hoeggergoatsupply.com/xcart/home.php
as they've got lots of tips on there, too.

At 7/02/2007 4:48 PM, Blogger lucette said...

Hi from another Ohioan. That combination of flavors with the pork sounds really good.

At 7/07/2007 5:22 PM, Blogger ~Lori said...

el - I've used Hoegger before, and they've been great. We'll have to save our pennies for a separator, though.

lucette - Yes, the pork and apple seems to be a classic combination that somehow I'd never tried. It really was very good!


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