Monday, July 30, 2007

OLS dinner 2007 06

Dewds, I baked.

Sorta.

Look, homemade flour tortillas!




















One Local Summer 2007, Dinner Menu 06
  • Whole wheat flour tortillas (McGeary Organics/Annville Flouring Mill - 94 miles), a layer of lettuce (Blooming Glen Farm CSA crop share - 5 miles) stuffed with a tofu scrambler made from tofu (Fresh Tofu - 25 miles), red frying peppers, onion, purple spring onions (Blooming Glen) several varieties of tomatoes (from Blooming Glen, and our garden - 0 miles), jalepeno peppers (our garden) and mushrooms (West Grove, PA - 60 miles). Nonlocal ingredients used: Cumin, paprika, tumeric, salt, lemon juice, nutritional yeast, olive oil.
  • A chilled salad of blanched Romano string beans, orange cherry tomatoes (Blooming Glen) and a julienned chocolate pepper (our garden) splashed with a bit of vinegar. Nonlocal ingredients used: vinegar.
  • Boiled sweet corn (Blooming Glen) with vegan buttery spread (Earth Balance - 117 miles).
  • Strawberries for dessert (Blooming Glen).
  • Christian W. Klay Jumonville Glen Red wine (brought home from our Falling water trip - 0 miles).
Meredith turned me onto Annville Flouring Mill right before the start of OLS, and I contacted them right away. It's taken several weeks, but I finally received my package of organic whole wheat pastry flour from them. Oh, and that would be fifty pounds of organic whole wheat pastry flour. They would have mailed me a two-pound bag earlier, but I kind of thought that conflicted with the whole eat local thing, so while I waited for the big bag, I found some people with which to share. I ended up with ten pounds and this was my first shot using the flour.




















As a rule, I don't bake. It's too specific and I'm distracted too easily. I also don't like being told what to do and certainly don't like feeling incompetent; baking does both of those things to me. Although I'm pretty comfortable knowing what substitutions are viable while following a cooking recipe (for instance, I have a ridiculous amount of squash in the fridge - something that I could substitute if I were using a recipe that called for eggplant), I'm all thumbs when it comes to baking.

Besides that, I can never remember which is which: baking soda or baking powder?

My definition of baking includes anything that requires flour and/or baking powder. (Or is it soda?). Tortillas contain both of those things and so, even though we eat them pretty often, I never even considered making them. That is until, of course, OLS.




















My ugly tortillas are from this recipe. They tasted pretty good, but a were maybe a little too thick and a bit floury. I'm thinking that I may have over-floured the counter while I was rolling them out. They were sticking to the rolling pin (that I had to borrow from my dad), and I figured a little flour on the counter is good, so more is better, right? Still, they weren't bad for my first try. Considering I still have at least 9 1/2 pound of flour left, I'm sure I'll have another opportunity soon to perfect my recipe.

This meal also has about four different kinds of tomatoes. My favorite cherry tomatoes from Blooming Glen so far, are the green grape variety that I picked last week. They're perfectly acidic and so unique looking. I threw some in the scrambler along with some red cherry and regular tomatoes.




















We also got to finally pick the chocolate pepper from our garden. This signifies the end of our experiment: it tasted like pepper, not chocolate. Just in case you were wondering.


























So, that's it. Number six, can you believe it? Only four dinners left. Speaking of which...

I realize that this makes two OLS posts in a row! I had to get this week's meal done today because we're leaving for Rhode Island midweek. I do plan on scouring some local RI goodness while I'm there, but if anyone has a scoop (specifically where to find tofu, seitan, tempeh and/or bread), please let me know. I will post the meals I come up with when I get back in the middle of the month.

PS: Here's an extra shot of AC and his sloppy plate. And sloppy hair. He started dredlock-ing it yesterday.




















Eat your lettuce!

8 comments:

Faith said...

Some day I'm going to have to take a trip to McGeary Organic Mill, since it's only 16 miles from where I live. I also hear Annville is a neat little town to see as well.

Your tortillas look so tasty!

Crystal & Ryan - Café Cyan said...

You are too funny in that the first thing you think to bake are tortillas! I guess now that you started it, we're all going to be making tortillas now :)

-Crystal

Taylor said...

Don't be intimidated by baking. Just eat the evidence, and no one will know you effed-up - that's what I do.

James said...

Seems I'm not the only one! Your OLS dinners look FABULOUS! And I'm lovin' AC's hair! :)

Peg said...

Holy moly, Mikaela, you're killing me. Homemade tortillas! And how in the world did you find local tofu? That is one tasty-looking meal.

Christy said...

I was just talking about making tortillas earlier today so the recipe was very helpful! I want to make local chicken quesidillas and the only thing stopping me is the tortilla. I also get my flour from McGeary.

Bezzie said...

Thanks for the recipe for the tortillas. I would have never thought to make whole wheat ones. Sounds delish!

Mikaela said...

Ha ha Taylor :)

I'll be looking for everyone's tortillas!

PS: Peg, It's taken me over a year, but I have managed to find local tempeh, tofu and seitan :)