Today marked the official start of the dark days challenge, and I never would have known if not for the date on the calendar. San Francisco was sunny and at least 80 all day. So hot it felt more like SoCal.
There are all kinds of things to share and pass along, but it’s been quite the day. So instead I leave you with the photos of our morning at the Ferry Plaza market. All I have to say is WOW, that’s the biggest farmer’s market I’ve ever been to in the states. The quality and quantity of vendors was awe inspiring. Not to mention breakfast, meeting Steve, listening to Jen interview Tomas and eating my way through it all.
We had a fabulously local dinner tonight to kick things off, more dark days style than expected, and of course there will be mounds of photos coming your way soon. Plus a list of all the new dark days participants – yep I’ve got all the emails, I’ve just been too busy eating to do anything with them…
*****
If you can’t see the photos, they’re on flickr as well.
Here’s my menu for today:
Breakfast – eggs from my chickens, sausage from my pigs, toast homemade, but I don’t know where the flour comes from
Lunch, is usually a crap shoot, could be anything from a carrot to a plate of lasagna. Let’s not count that one k?
Dinner – Venison stew with local venison, potatoes, onions, carrots and parsnips are all local, again, homemade bread to soak it all up in.
And the piece d’resistance… (or however you spell it), local red wine! (which is marinating with the venison currently and will also be drank, although I’ll get new stuff from the bottle to drink
Terrye
Knitting Editor
http://knitting.craftgossip.com
Wow, what amazing pictures from the ferry terminal market. It is kind of depressing to realize how easily and naturally stuff grows down there. Well, hope you are enjoying it all and eating your heart out!
Terrye – good for you, sounds delish!
Audrey – thanks. I ate my heart out, but ironically, even surrounded by all that amazing summery food I still found myself craving the tastes of winter. Interesting how seasonal flavors start to become ingrained.
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