One Local Summer, Meal 7

We had a pretty simple meal of just sandwiches this week. I have a confession to make. If you haven't already been able to tell, I really don't like vegetables, especially raw ones. They are always the last to be put on my plate and I can only stand them in limited quantities (except for lima beans, I could eat a truckload of those). The kids are worse than I am (except Amy loves lima beans as much as I do). Onil will eat more vegetables than me, but really, for us, it's all about the meat and starch (rice/bread/pasta/potatoes). I ate a piece of fresh raw tomato last week and nearly gagged on it. We will eat fresh fruit, though, so we've got that going for us.

Anyway, this week we just had Monte Christo sandwiches, and they were very yummy!



Ham - Kunzler Meats, Lancaster (10 miles)

Turkey - Sensenig Poultry, Lititz (7 miles)

Cheese - Guernsey's Gift, East Petersburg (5 miles)

Whole Wheat Potato Bread - Martins Bread, Chambersburg (86 miles)

Eggs - Meadow Run Farm, Lititz (12 miles)

Milk - Kreider Dairies, Manheim (2 miles)

Maple Syrup - Brennemans, Salisbury (188 miles - not within the 100 mile limit, but the closest-produced maple syrup I could find)

Potato Chips - Kay & Ray's, Chambersburg (86 miles)


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I've gotten several requests for the cantaloupe juice recipe, and one for the Filipino adobo from last week. I haven't taken pictures of the preparation process for either but I'll try to describe them. If you have any questions, just ask! :o)

Cantaloupe Juice
Ingredients:

1 Cantaloupe
2 tbsp. Sugar, Brown Sugar or Honey (we like honey the best)
Water
Ice

Cut cantaloupe in quarters and remove seeds. Scrape out the inside flesh with this tool (Onil says a fork works well, too). Do this all in a bowl to catch the juices. Put the the scrapings and the juice in a pitcher and add the sweetener; stir to dissolve. Top off with ice and water and stir. Refrigerate and serve cold with juice and scrapings (you may want to include a spoon or a wide straw).

The link for Market Manila also suggests adding a little lemon juice or fresh mint to your cantaloupe juice. I'm not so sure about the lemon juice, but the fresh mint sounds like a great addition and something we're going to have to try in the future. If you're not going to serve it to kids, a little white wine also might be interesting.


Slow Cooker Chicken Adobo
Ingredients:

Bone-in Chicken parts (I use 2 breasts & 2 thighs, and I remove the skin)
1 small Onion, sliced
8 cloves Garlic, chopped
3/4 c. low-sodium Soy Sauce
1/2 c. Cider Vinegar
1/2 c. Water
2 tbsp. Brown Sugar
1 tbsp. Peppercorns
1 Bay Leaf

Spray inside of slow cooker with nonstick spray and layer chicken pieces in slow cooker. Top with onion and garlic. Mix together soy sauce, vinegar, water and brown sugar until sugar dissolves; pour into slow cooker. Add peppercorns and bay leaf. Cook on high for one hour and turn down to low for five or six hours. Serve with rice.