West:
It takes a special kind of madness to go sustainable, organic, local and ethical with your food, and take your family with you. Almostima almost lost her mind, but overcame her fear of Brusselss Sprouts with this week’s Dark Days challenge meal of leeks, sprouts, bacon and salmon from the grill.
Married…with Dinner’s brisket drove her a little crazy, so she settled on a gorgeous Chicken Paprikash. I can’t wait to try this one. I can smell it cooking right from the blog post.
Country Girl took a respite from the holiday insanity in a classic cold meal loaf sandwich.
This week it was Taco Night for the Dark Days Challenge by arugulove and a quick but comforting Broccoli Soup for Maureen and the sickies at fotos by Meg. (Hope everyone there is feeling better!)
And we can’t forget Sara at Prepping 4 28 and her amazing, Apple Zucchini Yellow Squash Kohlrabi Bell Pepper Jalapeno Carrot Green Onion Avocado Lettuce Watermelon Radish Raisin Almond Cheese Salad. Next time someone tells me they are going to bring over ‘just a salad’ I hope it’s one of these!
Pacific Northwest:
Alison at Acorn Cottage Artisanry let the Dark Days bring out her inner-Mad Scientist with an exploration of using different kind of fats, inspired by Jennifer McLagan’s book on this oft-aligned ingredient.
And another variation on meatloaf was enjoyed by amysflock by the fire. And Culinaria Eugenius made picture perfect latkes for the middle of Hanukkah.
Lauren at Dropstone Farms piled it on with a kale, squash and pasta dish that she’s welcome to layer onto my plate any time.
Over at Eco Geek they enjoyed Goat Sausage and Cabbage and Erika at Our Kid’s Earth adapted Emerill’s Potato Leek Soup for her meal this week while further embracing the Dark Days with her first CSA delivery.
The good folks at Rock Solid made excellent use of their lone butternut squash in a soup with turnips, rutabagas and carrots. I think we have all the ingredients for this one in the Dirt to Dinner garden. Might have to add it to the menu too!
Thanks for being part of this group and feeding the SOLE community with your resourcefulness and care.
Juli at Dirt to Dinner
*****
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These are all so inspiring!
No blog for me, so here is my recap: our dark days dinner for week four was a Dungeness crab and cheese chowder, with fresh local crab, potatoes and onions, and cheese and milk courtesy of Golden Glen Creamery, along with pickled beets I put up last summer and some whole wheat drop biscuits with local flour from Mother Flight Farm.
Sounds very tempting, Diane. Thanks for sharing. Makes me wonder how far I would have to go to find crab…Yum!
Here’s mine
Diane – where do you find the mother flight flour? I have been breaking down lately after making everything with whole grain flour all year and am making some exceptions for white flour. The gravy, for instance, just wasn’t the same with bran in it.
My post got up a little late for the recap apparently but it’s here: http://www.sustainableeats.com/2009/12/16/enjoying-december-and-dark-days-week-5/ nonethless except I somehow thought we were 5 weeks into this and looks like it’s only 4…
everything sound wonderful! I need to start blogging more about our local meals. I think our New Year’s feast will be 100% local this year, I just finished off the kraut.
Reply to “Sustainable Eats”:
Mother Flight Farm is an organic farm in Conway(WA) just off
I-5, south of Mt. Vernon. I stopped by last fall and found all kinds of great things. They had a huge selection of produce in their farm store, including walnuts in the shell and several bags of whole wheat flour which they had ground themselves. I’ve been stingy, trying to make the flour last but I’m down to my last few cupfuls.
Wow! Local walnuts too? I need to make a norther circuit farm tour next fall. There is a whole world out there that never makes it to town. :p