Eco-Geek Sarah found herself at the mid-winter Ballard market on a day when meat vendors were out in force, and she couldn’t have been happier. Sharing the secret of an unbelievably moist meatloaf, an all-star list of local farms’ meats made it into her meal, as did local greens and sweet potatoes.
Even deep in garden-planning season, Annette at Sustainable Eats pulled through with her usual assortment of all-local fare, including a supper of farro risotto with oven-fried chicken, and a breakfast of homemade bread with scrambled backyard eggs and homemade breakfast sausage.
Eugenia made my mouth water with this Culinaria Eugenius post: She made Alsatian choucroute garnie using homemade sauerkraut, stockpiled sausages, and a local dry Riesling. She says it was the perfect antidote to Eugene’s grey winter days but I wouldn’t turn it down, rain or shine.
Lauren at Dropstone Farms broke her cardinal rule: She made a party recipe without testing it first! But she used Julia Child’s recipe, so of course the gentse waterzooi — a Belgian stew of chicken and julienned vegetables — that she took to an Olympics-themed international potluck turned out fabulous.
Declaring twice-baked potatoes her favorite Dark Days meal yet, Jessi at Mudrakers confesses her love of local milk in covetable glass bottles with flecks of cream floating on top. She also showed off her new set of six raised vegetable beds in another post. I can practically taste the spring peas and carrots!
Over at the (not so) Urban Hennery, it’s chicken time again for Laura. She gets two meals out of one bird: roast chicken and wild rice (hand-carried from Minnesota by her mom) with onions and celeriac and a side of broccoli, plus a wild-rice and chicken soup later in the week with the leftovers.
*****
Possibly Related posts (newest to oldest):
Still a non-blogger, so I’ll share my Dark Days dinner here:
Fondue was on the menu, made with local Beechers Flagship cheese, carmelized onions, local ale from Scuttlebutt Brewery and lightened up with a puree of local organic white beans replacing part of the cheese. Dippers included bread from the Snohomish Bakery, roasted potatoes and sliced apples. I served steamed kale with raspberry vinegrette as a side. Everything in this dinner was local except the olive oil I used to carmelize the onions, and the salt and pepper.