Beth at Farming Mom is learning some great lessons with the Dark Days Challenge.
“I have found the more that I try to make dark days dinners, the more I find myself adding bits of localness into every meal,”
she says. This week she made a wonderful looking meatball soup, sauteed summer squash mix and pumpkin custard. The summer squash was frozen in the summer, and must have been a nice addition to an early-February meal. And? Beth has a one-month old, people! Look at this adorable baby!
Sarah at Eco-Geek recreated a favorite childhood meal — country ribs — with a local twist. She found “quasi-local” barbecue sauce and added lots of local ingredients to make a delicious meal.
Annette at Sustainable Eats says that spring feels like it is around the corner, and she harvested carrots and parsnips and turnips from her garden. Among the many dishes she made this week was a gorgeous-looking egg quiche.
After reading Laura’s post about pasta, Brittney at Rock Solid was inspired to make her own pasta, and found it “relatively easy.” The eggs for the pasta were from her hens, and the pasta sauce was made in the summer and frozen.
Erika at Our Kids’ Earth was remotivated by a visit to Laura’s farm and took along a portabella mushroom quiche. Visit her site for a recipe.
Aimee at Hippie Housewife made a local chicken and dumpling dish using one of her own chickens which cooked for a day in the crockpot. She says that “after a day of rain and cold weather this really hit the spot!”
Laura finally got her post up, Kahula pork was the dish of the night. The pork, butter and milk were all local; the garlic, onions, potatoes and green beans were homemade. A simple, crock pot kind of meal for a busy night.
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Last week’s Dark Days dinner at our house was a creamy Potato/Leek Soup made with local butter, milk and vegies. With it we had whole wheat potato rolls stuffed with wild mushrooms, carrots, garlic and onions. The mushroom filling was cooked in red wine which, besides salt and pepper, was the only non-local ingredient in the entire dinner. It was yummy and made enough for two dinners.