md*intake

I’ve been on a mission to use us all the preserved food I still have lingering in the freezer from last season.  I’m getting close, and since using up the peaches for this week’s meal, I’m now down to only diced butternut squash and pureed pumpkin.

One Local Summer, meal thirteen: peachy pancakes, cantaloupe

Pancakes made with whole wheat flour (McGeary Organics/Annville Flouring Mill - 94 miles) and peaches (my freezer - 0 miles/originally from DelVal College - 12 miles).  Nonlocal ingredients used: baking powder, soy milk, vanilla extract, salt, canola oil, maple syrup.  Fresh cut cantaloupe (Blooming Glen Farm CSA crop share - 5 miles) is on the side.

This week’s meal featured two simple local ingredients: whole wheat flour, peaches

This meal was a perfect brunch over the long weekend.  I used Isa Chandra Moskowitz’s recipe for “straight up” pancakes in Vegan with a Vengeance, omitting the cinnamon and maple syrup and, obviously, adding peaches.  Last year was the first time I preserved fruit; I don’t own a pressure canner, so freezing was my only option.  While they kept very well and are incredibly tasty, I’m not sure that the effort and freezer space will be worth it this season.  If I could can a dozen or so quarts, I’d consider it, so I’m stepping up my find-a-canner efforts before this peach season hits!

As soon as both squash and tomatoes came into season, I knew the time was perfect for a roasted vegetable sandwich I’d been dreaming up.  The idea for this meal started when I discovered Philadelphia’s local hummus, Bobbi’s.  I’m not sure how Bobbi’s eluded me, but I’m so glad I finally stumbled upon this local treasure during a recent visit to — of all places — Whole Foods.

One Local Summer, meal twelve: pressed roasted vegetable and hummus sandwich, watermelon

Sliced zucchini, plum tomatoes, flat yellow string beans (not sure of their technical name) and green bell pepper were roasted with minced garlic, chopped basil (all from Blooming Glen Farm CSA crop share - 5 miles) olive oil, salt and pepper, then added to a sliced olive roll  (Baker’s on Broad - 0 miles) and grill-pressed.  Nonlocal ingredients used: olive oil, salt, pepper.  A smear of black bean hummus (Bobbi’s - 36 miles) and a lettuce leaf (Blooming Glen) were added before serving with a side of fresh cut watermelon (also Blooming Glen).

This week’s meal featured seven simple local ingredients: string beans, zucchini, tomatoes, pepper, lettuce, olive roll, hummus

The sandwich turned out fabulous, and Jason, who shared the meal with me, totally agreed.  The hummus was very good, though had a lighter, fluffier texture than I’m used to, which could perhaps be acounted for by the lack of tahini in their recipe.  From what I’ve read since bringing home a tub of the black bean variety, Bobbi’s jalapeño should be next on my to-try list, followed by olive, roasted red pepper, and garlic.  Of course, even better would be finding a local farm that grows garbonzo beans so that I could craft my very own hummus!  For now though, I’m happy to find a locally produced, if not grown, alternative for my hummus supply.