The Pacific Northwest ::
Allison is facing the cold with her feather bed and soup for breakfast, not a bad combination in my opinion! Lamb broth from last week’s riblets, bok choi and eggs all combined to make an easy, affordable egg drop soup.
On a cold winter day (or is it still fall?), Carly Mae spent a couple of hours making cream of celeriac soup, vegetarian stuffing and a dessert of cinnamon apple crumble. With bread from the newest bakery in town and cheese brought back by a friend, dinner was on the table and perfect to warm her up.
Moving means no cooking (or at least it should!) and Donna and family found that all great minds were thinking alike one night. Dinner at a local favorite was calling their names and dinner was as easy as ordering the “usual”. 
With the perfect confluence of factors for wintery cuisine, Eugenia decided to make Shepherd’s Pie. She added a wild candycap mushrooms and rosemary to the traditional lamb and veggies for a richer finish. With a bit of steamed broccoli and homemade cookies on the side, dinner was served. Mmmm.
Time spent with both the treadmill and Emeril (dangerous combo) gave Lexa her inspiration for this week’s meal. The sausage, butternut squash and wild rice soup was just the thing, especially once she found out she could get local rice. This sounds good enough that even Mike might give it a try (not a squash lover).
Comfort food was the name of the game over at Lauren and Garth’s kitchen as well. Deciding to find out whether she really likes Swiss Steak, or just her mom’s version, Lauren made a local version with fried potato pancakes and green beans on the side. A simple plum torte, with plus using Marisa’s recipe, finished off the meal with a smear of chunky jammy prunes.
Sarah is having a ball cooking and looking for local foods. Squash soup was on her menu this week too, the squash soup of office lore actually. Aside from the “local” herbs that were really from Israel, things came together smoothly and the soup was a hit with bread from a local bakery. She even discovered the true use of her immersion blender.
With the leftovers from a 20 lb turkey looking for purpose, Jessi made turkey stock and then soup. Carrots and rosemary, leeks and celery, turkey and noodles. No matter the mess or the day-late bread, both the dog and the humans enjoyed the results.
Jumping in with both feet, Li’l Ned cooked the first meal the same day as joining the challenge with a local potato, onion and kale soup. You gotta love someone that just goes for it.
Rois had a week of ups and downs, with luckily more ups. Still, there was time for a dinner of homegrown grilled chicken, tomato salsa, shredded cheese, steamed roots and zucchini and refried beans with homemade flour tortillas. She also shared her grandmother’s recipe for Dark Secrets cookies.
Faced with the looming Sunday night posting deadline, and a fridge with cabbage in it, Erika decided to make Firecracker slaw. I’ve never thought to use our frozen peppers in a slaw – what a great idea!
When someone starts a post by telling you a mayo like condiment is “dangerously good” you know you’re in trouble. I have a feeling that many of us will be trying Brittney’s idea of spreading Charmoula on sandwiches and anything else that stops moving long enough.
The mushrooms may have been seconds, but the dinner they inspired was first rate. Kimberly combined Shiitake mushrooms, leeks, emmer, balsamic vinegar in a delicious pilaf. A bit of Guernsey yogurt, pear and honey delivered a sweet finish.
When I decide not to cook anymore, I’m going to live at Annette’s house… This week the family enjoyed eggs benedict with homemade Hollandaise, carrot and yogurt smoothies, beef Daube provencal, spelt Swedish pancakes, turkey white bean chili with cornbread and leftover turkey cranberry sandwiches. Seriously.
The East ::
Diane
came in from building fences wanting something simple and fast for a late lunch. Eggnog made with all raw ingredients was what she settled on. Of course she also has access to the finest fresh ingredients. Hmmm, sounds to me like we should all be trying this one, perhaps with a bit of rum?
With Thanksgiving leftovers needing to be used, Jennie made a quick saute. In went the turkey, mushrooms, kale, onions, scallions and sage pork sausage with a glass of apple cider on the side. As it wasn’t turkey sandwiches, and it was tasty and warm, it hit the spot.
Hurrying to make room in the freezer before the 1/2 pig arrives, Stacey brined pork chops and served them with mushroom sauce, roasted greenbeans, sweet potato baked fries, celeriac salad and pickled dilly beans.
Week 3 was a bit of a flash back to week 1 for Mia, but hey, when you’re rarely home cooking at all is an accomplishment! And Mia, salad totally counts.
Sophie was in to playing with fire this week. A pocket ground beef stew, cooked Girl Scout style in a foil pouch was dinner, though a bit spicy. For dessert she cored an apple and roasted it with a bit of honey and cinnamon inside. Last up? Freshly roasted chestnuts. Now I really wish we had a fireplace.
As a believer in leftovers, or really just cooking for more than one meal at a time, Marisa and Scott are big fans of soups, stews and braises this time of year. One soup is a recurring feature on their menu, the hamburger vegetable soup that she made this week. There’s even a vegan option if you’re in the mood to skip the meat!
Mangochild is catching up with meals for both weeks 2 and 3 in one post. Week 2 found them eating one of her favorite meals – polenta with apples plus brussels sprouts on the side. Week 3 featured roasted sweet potatoes topped with black beans and a bit of tomato/veg salsa.
Hungry from her travels and excited at the CSA boxes waiting for her return, Jeanell set out to make a veggie mash over sauteed kale. In the end, she didn’t mash her veggies and instead enjoyed their creamy goodness as they were.
Colleen made a Cuban style red sauce with pork and beef meatballs. It might not be photogenic, but they sound delicious. Of course, the leftovers, eaten on sandwiches or with tortilla chips sound even better.
Heading way outside the soup box, Peg made a root vegetable stew this week 
Even though it ended up more soup-like than intended it was an easy and tasty meal.
Joining in from her short-term home in Southern California, Trish muddled through finding local food resources this week. In the end, a local turkey and vegetables made a turkey soup. The applesauce came from the backyard and the homemade bread used up the supply of flour in the cupboard.
Determined not to let her pork cutlets go to waste, Kaela combined them with some other “put ups” from the pantry and fridge to make rhubarb rosemary pork cutlets with onion & beet sauce. The beets she wasn’t sure would be useful turned out to make the dish. It sounds so good it almost makes me willing to try beets…
Amber joins us with a vegetable soup that included onions, garlic, carrots, kale, homemade sauerkraut, shitake mushrooms and herb infused apple cider vinegar. The unusual combination of ingredients resulted in a meal that everyone enjoyed.
Broiled cod, fingerling potatoes and shallots, sweet potato squash, apple cider and homemade toast with maple butter combined for Amy’s dark days dinner. There was also a local lunch of pea soup and apple sauce. Mmmm.
*****
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Any suggestions for local organic foods? It seems to be slim pickens’ now that my garden is done and my favorite store (Garden Treasures on Hwy 530) have closed for the season. Next year I will be better prepared for the dark days dare, it’s fascinating to see what others are doing
I’m telling you, I don’t like beets either.. well, *didn’t* like them. Three seasons of giving them away, cooking them and inviting people over, sadly chucking them in the compost when they finally gave up the ghost; and now I’ll actually be searching them out! It must be tried to be believed.
And let me know when you move into Annette’s house because I’m coming with you!