Two straight weeks of bronchitis isn’t slowing Annette down (even though she says it is). She managed yet another impressive array of Sustainable Eats this week, including omelettes, chile con carne with corn muffins, whole-wheat pizzas with homemade sausage, plus homemade English muffins and a potato-y breakfast scramble.
Amy rejoins the challenge this week with a two-fer over at Amy’s Flock: Beef and more beef. Alongside some spaghetti squash and beets, Paul barbecued a rib eye and a chuck steak, turning Amy into a believer: Chuck isn’t just for pot roast anymore. Later in the week, they enjoyed ground-beef tacos from another local ranch’s meat.
Eugenia is so dedicated to the challenge, she made her Dark Days meal even though she wouldn’t be home to enjoy it! Mr. Culinaria Eugenius dug into a saucy pot roast of lamb and root vegetables in a wine/tomato sauce while Eugenia was away at a conference, leaving enough leftovers for the cook’s lunch upon her return.
Laura wishes she had a more-exotic recipe to share each week, but I think all of us secretly envy her regular batches of homemade pasta made with (not so) Urban Hennery eggs, of course. This week she tops silky fettuccine with an Italian-sausage red sauce. Pretty much everything but the pork and the wheat came from her farmette.
Over at the Herald, Sarah the Eco Geek discovers the magic and wonder of scalloped potatoes — her first-ever foray into the not-from-a-box kind! Her new mandoline makes short work of some German Butterball spuds, which get combined with all sorts of local dairy to make a delicious winter side dish for leftover ham.
Alison at Acorn Cottage Artisanry reminds us we’re halfway there — this is week 11 of 20! Her planned Dark Days meal this week — spaghetti squash with mushroom/sausage sauce — had issues: The squash was sprouted and bitter. She falls back on a forgotten sweet potato as the base for her delicious-sounding sauce.
*****
Possibly Related posts (newest to oldest):
My Dark Days dinner last week started with the leftovers from a roasted free range chicken, which made a great soup base for Roasted Chicken with Rosemary and Root Vegetables soup. With it, we had homemade crescent rolls made from a wholewheat potato refrigerator dough (a very versatile recipe that makes everything from savory baked dumplings to cinnamon rolls), and some greens from the U-district farmer’s market.