Joining the 50% Local Club for September has been a great experience for us! I have to admit that I have been pleasantly surprised at how easy it has been to stick to it – there are so many local options this time of year to pick from and with a little digging through product, many ingredients can be found that I didn’t even know could be produced locally can be found. I have even heard the kids lecturing each other about their choices when packing lunches, it is quite cute.
Last weekend, my hubby had a milestone birthday and we planned a big surprise party for him – including 40 cobs of fresh corn and 20 pounds of herb roasted potatoes along with a bazillion other dishes. And beer – a whole lot of Alexander Keith’s (except that we don’t drink beer…what to do with the leftovers?!) Needless to say, there was a lot of corn, potatoes and beer leftover the next morning. 4 vacuum sealed bags of corn went into the freezer for the winter, and I decided to try to create a chowder of sorts by combining a few different recipes with what we had leftover and what I could find in the fridge or garden. SUCCESS!!! Oh. my. goodness.
Everything except the olive oil, salt and pepper in this recipe came from the garden or a local source!
Here is our recipe (ish)
8 strips of bacon (Martock Glen) – cooked, cut and set aside. I drained most of the drippings but left a little in the pot.
3 tbsp Tatamagouche butter
4 leek scapes
3 cloves garlic
These 3 were sautéed together until the onions were almost soft in the butter and bacon drippings in the pot.
3 cups chopped carrots – added after the onions were almost done with the following herbs…
1 tbsp fresh thyme
½ tsp fresh rosemary
3 fresh sage leaves
3 sprigs of fresh dill
2 bottles Alexander Keith’s India Pale Ale – Yup, I poured it right over the veggies and herbs, turned the heat to medium low and let it all simmer until the carrots were almost done – about 15 minutes.
Then we added:
5 cups Leftover local Oven Roasted Potatoes (Spuds, Olive oil (okay, this wasn’t local…), garlic, thyme, basil, chives, oregano, crushed red chilis, salt and pepper – roasted at 425 degrees for roughly an hour)
5 cups leftover local Corn on the Cob, niblets stripped and separated.
Once it was all warm and the flavours were nicely blending – about another 15 minutes on medium low, we added:
5 cups of Farmer’s half and half (enough to cover the veggies)
Salt and Pepper
Once hot, but not boiling, we added:
Fox Hill smoked Gouda, parsley and chives to garnish
We also made a batch of cheddar rosemary biscuits – and then we gobbled it up until our bellies hurt. It was even better the next day for lunch!