In this troop meeting we’re going to try one of the recipes in Sow What, take a photo of it and let us know in a comment if you liked the dish. Try to purchase one of the ingredients from a farmer’s market or local produce stand. While you’re there think of a menu that you could serve that would use mostly locally grown foods.
Let’s Get Cooking!
- Try to get at least one of the ingredients for the recipe locally from a farmer’s market, local farm stand or garden.
- Read about and choose a recipe from Sow What to prepare and eat:
- Stacy Levy’s Garden Charmoula from Morocco (pgs 20 – 21)
- Shari Rose Tomato, Basil Mozzarella Sandwich (pgs 22-23)
- Shari Rose Easy Peach and Mint Salad (pgs 22-23)
- Barbara Eiswerth Roasted Pumpkin Seeds (pgs 26-27)
- Siv Lie Savory-Sweet Acorn Squash (pgs 30-31)
- Judith Redmond’s September Salad (pgs 62-23)
- La Donna Redmond’s Stir-Fried Swiss Chard (pgs 74-75)
- Mary Catherine Muniz Applesauce Cheese Cookies (pgs 76-77)
- Denise O’Brien’s Kohlrabi Slaw (pgs 80-81)
- Prepare the recipe you’ve chosen. Take a photo of it and upload it to the comments. Tell us what you liked or didn’t like about your chosen food.
32 replies on “Week 3 – Eat Local”
I made the Shari Rose Tomato, Basil Mozzarella Sandwich, using fresh basil from my garden instead of store bought basil, making the dish more sustainable. I enjoyed the sandwich and also ended up grilling it later so that it was warm and the bread was crisp.
Instead of making a recipe from the book, I found locally foraged morel mushrooms at a Farmer’s Market. Combined with some applewood bacon from a local butcher, shallots, garlic, rosemary from my garden, and parsley, those mushrooms worked as a perfect filling for a french-style omelet.
I decided to try the peach and mint salad because of what was available at the farmers market. I thought I would be able to get the peaches at the market but they said we are too early in the season. I was able to buy the mint needed there, we also bought basil to add to the recipe. When we went to get peaches at the grocery store we also got watermelon to add. My family really liked the salad. I served it for Friday night Shabbat dinner with my mom.
For this section, I made the Shari Rose Tomato, Basil, and Mozzarella sandwich. I made the bread myself, got the Basil from my garden, and the mozzarella was made by a local seller. I thought it was a good combination, but my mom liked it much better because I am not a fan of tomatoes.
I chose to make the tomato basil mozzarella sandwich for this week. I sourced the tomatoes and basil from a local farmers’ market. I found that the ‘Early Girl’ tomatoes were quite ripe, so the day I got them was the day I created the sandwich. This was so that the tomatoes wouldn’t become mushy and unusable, because that would be a waste of the delectable fruit. When I ate the sandwich, my mouth was filled with the delicious flavors of the Italian basil, which also had a robust aroma. The combination of the tomato, cheese, and basil was amazing by itself, but with the sauce and a drop of balsamic vinegar it turned into a dish that my whole family agreed was great. My mom especially thought that the tomatoes tasted much better than ones from the store, and the basil smelled so good and was such a good bargain. The farmers we bought it from were based right in our area, so it was cool to support them. I would give this dish a 9/10 because of its mouth-watering scents and flavorful taste to match. The only thing I would change would be for the sandwich to have a sauce that could match the flavors of the basil, tomatoes, and cheese. I also thought this assignment was a lot of fun. (Photo could not be posted.)
I made the applesauce and cheese cookies, which were delicious. I didn’t think I would like the combination, but the warm cookies proved me wrong!!
I made the Shari Rose Tomato Basil Mozzarella Sandwich and I really enjoyed it! I am not a very picky eater, so gobbling this down was great.
I recently made the Peach and Mint salad recipe with locally bought mint and it was delicious! Everyone in my home at it in a second, and asked for more.
I made the Savory-sweet Acorn squash. I got the Acorn squash at a farmers market and the rosemary. The rest was baking it and it turned out really well. and i wanted a more savory squash
I made the Savory-sweet Acorn squash. I got the Acorn squash at a farmers market and the rosemary. The rest was baking it and it turned out really well.
I made the Shari rose sandwich. For the portion I gave my grandma, I made sure the bread was extra toasted. She said it was very tasty.
My family and I made the Barbara Eiswerth Roasted Pumpkin Seeds. They were delicious. We kept them plain and added a little salt. My family and I will make this again!
I made the Shari Rose Easy Peach and Mint Salad and it was very delicious. The directions were super clear so it was nice and easy to make. My whole family also really enjoyed eating it
I made the Shari Rose Basil, Mozzarella Tomato Sandwich with my family and thought it tasted really good! I am not the biggest fan of tomatoes, but still now the difference from store bought vs famers market because my grandmother used to grow tomatoes, and loves making Caprisi salads for me and my family. I like my food very seasoned, so I added lots of salt, pepper, and toasted the bread with some butter. Overall, I really liked this easy and quick recipe!
We decided to make the festive option because it’s about to be October and we roasted some pumpkin seeds!. They were very yummy and I quite liked them. They were easy to make and it reminded me of when I was younger with my mom and would roast pumpkin seeds with her.
This is the sandwich i made with local tomatoes. We all loved it. could not post the picture
Hello, this is Brooklyn Schramm
I made the recipe Barbara Eiswerth Roasted Pumpkin Seeds (pgs 26-27) and my family loves eating pumpkin seeds during the fall season, we went to the grocery store and found some pumpkin seeds that came from a local pumpkin farmer. I thought it was really good and would be super good during the fall season, perfect snack to make during pumpkin carving. A dish we could make with only locally grown produce could be an apple crisp or strawberry syrup.
I made the Shari Rose Tomato, Basil Mozzarella Sandwich. I thought that it was really good and I would definitely make it again! My family makes caprese salads a lot, so I really love this combination of things. Next time, I might add pesto or something to the bread to give it a deeper flavor profile.
Hey this is Lily. In week 3 I decided to make Siv Lie Savory-Sweet Acorn Squash (pgs 30-31). This was my first-time eating acorn squash. The rosemary with honey and sugar sauce added a very interesting flavor. I am glad I tried something new.
I made ‘Barbara Eiswerth Roasted Pumpkin Seeds’. I already liked roasted pumpkin seeds, so I was quite excited when making this. I really enjoyed it and would very much make it again.
I made the tomato and basil sandwich. It was pretty good, but I’m not a huge fan of tomato, so I probably won’t put that on if I make it again.
I made the Shari Rose Easy Peach and Mint Salad. I liked this salad but next time would make sure the peaches were more ripe. I think they would have been sweeter that way.
Siv Lie Savory-Sweet Acorn Squash
Barbara Eiswerth Roasted Pumpkin Seeds (pgs 26-27)
I did both of the recipes above, I slightly modified the roasted pumpkin seeds by substituting acorn squash seeds.
The sweet and savory acorn squash tasted really good, I let it roast for more than the book said which made the flavors more prominent. I loved the taste of the seeds and it made for an easy snack!
I tried the tomato basil sandwich and I thought it was ok. I didn’t like the basil.
I tried the Tomato, Basil, and Mozzarella Sandwich, and it was really good!! I have had something similar, and it was just as good. Highly recommend!!
I tried the apple sauce and cheese cookies. and I really like it. it unexpectantly went well together.
The Shari Rose Tomato, Basil Mozzarella Sandwich Was DELICIOUS!! I always like to add a little spice to my meals and gladly we had some leftover beef stew to compliment it and so far; one of the best sandwiches I had with soup.
I chose to use Shari Rose’s easy peach and mint salad recipe. I had nectarines that were readily available so I used them in place of the peaches. For the mint I was able to pick some mint from my garden and use it in the recipe. It was a nice and simple recipe and it was satisfying to finish and enjoy what I made. It was super sweet and yummy but also had a wonderful kick of mint!
I made the applesauce and cheese cookies. For something that included cheese, it wasn’t that bad. If I could choose to eat it again, I probably wouldn’t. But for people who may struggle to make basic cookies, it was super simple.
I did my own variation of the tomato basil sandwich with what I had. The tomatoes I used were grown by my dad. I liked it!!
No farmers markets open yet:
This week the girls all prepared food:
Maddie made a Cajun Shrimp and Rice Recipe from Tic Toc
Jayne made a chocolate cake with chocolate icing from Tic Toc
Arianna made pasta with prego
Jessica made sweedish meatballs from scratch
Lexi will me making a cookie cake to celebrate her brothers bday
We will be making 2 of the above recipes to try in the coming weeks.
We have our fingers crossed to be going on a horseback riding trip – when we do we will try a recipe or 2 from the book.