At the (not so) Urban Hennery, Laura thawed a pork shoulder from her freezer stash, but couldn’t decide what to do with it. She ended up making gorgeous barbecue pork in the Crock-pot, with mashed homegrown potatoes and a leafy green salad with dried cranberries and hazelnuts on the side.
Annette at Sustainable Eats realizes she doesn’t know when Dark Days officially ends (psst: the answer is here), but doesn’t care: She’s on a roll with cheesy burgers, pulled-pork sandwiches, egg sandwiches, and another of her signature pizzas, this time with leftover taco meat and home-canned jalapeños.
A satisfying one-skillet supper of greens and beans was Kimberly’s local meal of the week over at Music and Cats. She cooked bacon, then sauteed onions and Swiss chard in the rendered fat until tender; chickpeas added protein, and cider vinegar brightened up all of the flavors. In a word: Yum.
This is a crew after my own heart: Rock Solid‘s Brittney and her pals “decided that November’s Thanksgiving meal is just too good to enjoy only once a year”, so they have a quarterly turkey feast! She also enjoyed an Italian ravioli-fest, and a simpler meal of parsnips and kale in a beef-cranberry sauce.
I believe Eugenia is feeling the touch of early spring: She pairs her recent penchant for locally made fresh pasta with a bumper crop of arugula, adding some frozen local peas to create an homage to a classic French peas-and-lettuce dish for this week’s Culinaria Eugenius locavore entry.
Lauren at Dropstone Farms takes the brunchy route to local eating with a batch of huevos rancheros. She stacks locally-made tortillas with black beans, home-raised eggs, and home-made sour cream (um, drool!) and salsa — her only exemption was tomatoes… pretty impressive in February!
Sarah, the Herald’s resident Eco Geek, works up a delicious trade: She swapped her extra strawberry plants for one of Laura’s farm-raised chickens! She turned to the Dark Days Challenge email group for suggestions on how to prepare it, and ended up with a beautifully roasted bird and a side of sunchokes.
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One more week behind us…My dark days menu last week wwas local brats cooked with local beer, onions and sauerkraut, served with horseradish potatoes (Yukon Golds from Skagit Valley) and homemade cloverleaf rolls with whole wheat flour from Sequim.