Carly Mae from A Growing Girl made a wonderful looking breakfast — on a dreary day — of pancakes, eggs from the backyard and homemade applesauce.
Donna is moving, yet she valiantly participated in the Dark Days challenge over at Chocolate, Crayons & More by making a beef stew and “yucky bread” which sounds darn delicious to me.
Eugenia claims to have not made a Dark Days meal this week, but noshed on some great local “fast food” ingredients throughout the week that including home-canned tuna, local beer sausage, homemade dill pickle relish, and frozen tomato sauce. Check it out at Culinaria Eugenius.
Farmer Jo’s delicious Dark Days meal this week was roasted squash pasta with broned butter and walnuts. You have got to click through and check out the huge butternut squash that she grew in her garden.
Sarah at EcoGeek challenged herself with a new recipe this week by making a savory bread pudding with great success. I bookmarked this recipe — it looks like something I’d love.
When Jessi at Mudrakers had to change plans for a breakfast strata (it has to be started the night before), she still found a great local meal of ham, eggs and break. Looks fantastic.
Rois at Hrafinstaad has found that even when she’s not planning on having an eat local meal, it sometimes comes together as such. Smoked salmon chowder sounds awesome in the middle of some hectic life occurrences that are going on in her household — our hearts are with you, Rois!
Brittney at Rock Solid Natural Planters made a gin and juniper flank steak this week that is making my mouth water, and served it with a side of local bok choy.
Laura made a Dark Days meal when away from the Hennery this week, instead eating locally in San Francisco. Her dark days meal included ribeye steaks, oysters, broccoli and a ton of citrus. It sounds so perfect that maybe we won’t tell her we don’t call it “San Fran.”
Annette at Sustainable Eats continues to do an amazing job of making lots of local dishes throughout the week. This week, her creations included homemade beef jerky, beet whip, sausage, eggs, brussels sprouts with bacon and much more. Head on over to her blog for a complete rundown.
*****
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My Dark Days meals last week was a savory bread pudding with chanterelles, Beecher’s Flagship cheese, local onions and leeks and organic wholewheat bread I picked up at the local food co-op. I served it with smoked Angus beef Italian sausage from the Ballard Farmer’s Market, and honey-roasted autumn fruits with parsnips.
Laura,
I love this challenge especially because it fits right in with the Local and Seasonal Cooking class I am teaching at Puget Sound Community School (PSCS – Seattle). As part of the class, we are cooking with local and seasonal ingredients only. The students get to pick their favorite ingredients, find recipes and cook. They will also be growing some of the ingredients. Your challenge is right up our alley so we will join it, albeit late. If you are intrigued to hear about our happenings, email me and we will share stories.
- Anoo
Thanks for the great sounding recipe ! have a bunch of bearss (or persian) limes that will substitute and see what happens – mark