This week has been full of OLS meals! On Monday, I made a delicious frittata with local eggs, ham, zucchini, potatoes and onions. In fact, even the mozzarella we subbed in for the cheddar was local because we made it from Cruze Farm milk! Tuesday, we made tortillas using local lard and filled them with local chicken and onions. Only the cheese wasn't local. We served them with homemade salsa made from local ingredients. Wednesday was tomato toast made with homemade bread, local garlic and tomatoes from our back yard. On Thursday, we made one of my favorite grilled meals, Vietnamese Chicken, made with local chicken and grilled local zucchini and onions. We finished the night off with a cherry crisp made from frozen local cherries. We made a simple pasta sauce out of local zucchini, tomatoes and garlic on Friday and served that with a grated beet salad made from beets from our friends' yard. On Saturday, we started the day off with local raspberries, blueberries and blackberries and had that with a scone from VG's Bakery. We had a wonderful sandwich for dinner made with our homemade local milk mozzarella, leftover grilled zucchini and onions, homemade basil mayo and ciabatta rolls from VG's bakery.
However, today was our "official" OLS meal and everything we ate today was local, except for some feta cheese and flour. We started the morning out with local eggs scrambled with feta and local garlic scapes. For lunch we had local beet greens and swiss chard sauteed with local bacon and served that with steamed local new potatoes with local butter and dill. Tonight for dinner, we had a pizza with local potatoes and leeks and local goat cheese. I even made a sourdough crust so we didn't have to use yeast in our pizza crust! For dessert, we had homemade peach granita we made from local peaches. I had wanted to make sorbet but all the recipes I found contained lemon juice. Instead, we made peach granita from David Lebovitz's book, Perfect Scoop. I do have an ice cream maker but the beauty of this dish is that you don't need one to make this. I had never had granita and I had visions of it being an icy mess. I'm an idiot because this is good stuff. I love that it doesn't have a lot of sugar and it was perfect for the 93 degree day we had today.
6 ripe peaches, peeled
1 1/3 cup water
1/2 cup sugar
Slice peaches and cut into small chunks. Cook with 1 cup water in a medium saucepan over medium heat. Cook until cooked through which is about ten minutes. Remove from heat and stir in sugar and let cool. When cool, place in blender with remaining 1/3 cup water and blend until smooth.
Pour the mixture into a shallow non-reactive pan in the freezer. Check after 30 minutes. As the mixture begins to freeze, use a fork to scrape the frozen puree that froze around the edges into the center. Return to freezer.
Check every 30 minutes, scraping each time. David says it usually takes 2 hours but when we went to bed last night, it still wasn't frozen enough and it had been 3.5 hours. So we some for breakfast! If it gets too hard, just leave it out for a bit.