Dark Days Week 14: WEST Vegetarian Meal

This week we have our third mini-challenge for the Dark Days Challenge. Vegetarian Theme.  For some of the carnivores participants this is a big challenge, for other carnivores it isn’t. And it will be interesting to see what the vegetarian and vegan participants cook up as well. Did they challenge themselves to try something new and different?

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West Region (CA, CO, TX, UT, Mexico) with Emily from Sincerely, Emily

Lynda (CA) from Cortina Creek made some wonderful looking sourdough pancakes this week. Lynda grows and grinds her own wheat and the sourdough starter has been growing for 3 generations originating with her grandparents (what a treat!) She used cherries that she had preserved from a farmer’s market last summer, she used eggs from her chickens and she made the cheese using local milk & cream. The oil came from her son who grew and pressed the sunflowers himself. I would say, not only was this a local and vegetarian meal, but it was mostly from family grown and raised ingredients.

This wasn’t much of a challenge for the vegetarians over at d.i. wine & dine.  Instead of just another “normal” meal for them they decided to challenge themselves and make blue corn tortillas using local blue corn meal. The local ingredients go on and on with anasazi bean, spinach and potatoes. They also added another layer of flavor using a mostly local homemade peach salsa.  Head over to their blog to see more photos and read more about their challenge.

Teresa (CA) from Not from a Box wasn’t super challenged by the vegetarian meal this week, in fact eating vegetarian meals is a normal occurrence around her place. Coinciding with the DDC was lent and as she had done in years past, she gave up meat again this year. She prepared a flavorful parsnip and apple soup and paired it with a nice looking grilled cheese sandwich. Her list of local ingredient is long and impressive. Visit her blog to read more.

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Amusingly, the first post I opened for our vegetarian challenge, from the entertaining WoohooTofu (ironic name there)  boldy proclaimed “Crazy for Chicken.” She gets them by the boatload, something I may try for the summer when my freezer isn’t full of frozen veggies. She made a lovely family heirloom chicken soup. Oh course it wasn’t Woohoo that I was worried about. After her gorgeous celeriac a gratin two weeks ago, I’m fully confident that she can whip up vegetarian with one hand tied behind her back. I was a little concerned with game-loving Sanborn Sanctuary, but they came through, although not without editorializing meat. We’ll have to award flying colors here, for sweet potato latkes with garlic aioli. I am making this for dinner tonight. My other meat eater, at Backyard Farms, also stepped up to the challenge, with that vegetarian staple food, pizza.

Dave at Happy Acres checked in at the last minute. Another inveterate meat eater, they made some lovely meals nonetheless. He caught this season of bookends perfectly with spinach (new and fresh and grown in spring) and a lovely roasted sweet potato (preserved from last year’s harvest). I won’t spoil it by mentioning that they served it with steak. (oops) And vegetarian theme notwithstanding, I have to bring up their amazing “southwest chicken pot pie” made with tortillas and green tomato salsa.

UPDATE: Thank goodness I went looking for the wonderful, thoughtful MNLocavore.com this morning. I wanted to see why she had dropped out of the Challenge. Turns out no such thing. She’s in it and as thoughtful as ever. Her post reminded me of my daughter confessing that she’d made breakfast for a vegetarian friend, but had first made some bacon for herself before cooking eggs. She didn’t think to clean the bacon grease out of the pan. “Wow,” her friend said, “why are these eggs so delicious?!” Yeah, bacon. Here also is her post from February 8, another vegetarian option.

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Northwest Region  with Miranda from Pocket Pause

Up here in the blustery Northwest my blogging neighbors have been cooking up some yummies. It seems crustless quiche were popular for our veggie challenge. Along with my fritatta, Farming Mom got back into blogging action to tell us about her yummy “egg cake” for the veggie challenge, a chocolate mousse for the dessert challenge and a bunch of other local fare. If you’re in the NW, check out her post for some great local resources of SOLE foods. Be Creative snuggled up with some delicious looking tomato soup after a chilly walk in the rain, and it may not be long until she shows up with a quiche or fritatta as well: her chickens are laying!

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Dark Days:Week 13 EAST recap

We are now 3 months into the Dark Days Challenge. As I read different blog posts from different participants across the country I am starting to see come common challenges  for some of the participants out there. In certain areas, some people are very low or running out of stored fall vegetables like squash and potatoes, and at the same time, they do not have farmer’s markets open in their area at all. Many areas have very active year-round farmer’s markets and that really makes things easy for them in terms of finding local foods. With those open markets it also helps keep with a seasonal eating theme.

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South Region (MD, VA, NC, SC, GA) with Emily from Sincerely, Emily

Annie (MD) from AnnieRie Unplugged shared her Valentine’s Day meal with us this week. Annie made marinated local rockfish (also know as striped bass), a beautiful sweet potato and a side of collard greens sautéed with bacon, onion and garlic. She also made an all-local, nice side salad using fresh bib lettuce, baby beets, bleu cheese with peach vinaigrette. Head over to her blog to read more about her meal and see her local resources.

Liz (VA) from Family Foodie Survival Guide stopped at a small farmers market near her house this past weekend and found some ingredients for to use in her meal this week. She cooked up some sausage and onions and added a side of carrots and a nice helping of red quinoa too. She says that “Sometimes, the SOLE dinner is the easiest one in the fridge.” Visit her blog to see additional photos and read about the small market she stopped at.

Monika (NC) from Windy City Vegan made a beautiful Korean bibimbap for her meal this week claiming that it is not only a fun word to say, but it is another great way to get a variety of vegetables into her family without a replying on a sauce or a soup. She used kale, mushrooms, carrots, broccoli, sweet peppers and rice for her local ingredients. She also added sprouted tofu for her protein. Presentation is everything with this dish. Stop by her blog to read more about this fun dish, its presentation, and see her recipe.

Jessica (SC) from Eat.Drink.Nourish. ate out and ate local! While on a weekend trip to Charleston, SC they ate at great restaurant that prides itself on using fresh, local ingredients to create low-country cuisine — they even list their local farmer resources on the menu! Although she doesn’t have a photo of her meal, it does sound delicious – roasted beet salad with house-cured duck and entree of shrimp and grits. YUM.  Visit her blog to read about the restaurant they went to.

Rebecca (VA) from Eating Floyd is starting to run low on some of the vegetables she had cellared from last fall. She is also having to make more frequent trips to a place called Green’s Garage (no car maintenance there – just local foods) more often, but the pickin’s are getting more and more slim, especially for fresh local greens. This week she cooked a beautiful roasted fall vegetable tart. Head over to her blog to read more about her challenges and see this beautiful tart.

Victoria (MD) from The Soffritto made a spicy salsa soup this week using a jar of homemade salsa, homemade chicken stock, home-grown & canned roasted red peppers and a splash of local cream. How’s that for local! The soup was served topped with a bit of local cheese. I have been drooling over the photos of her canned items, dreaming that one day I could also have such beautiful canned items in my pantry. Stop by her blog to see more photos and her recipe too.

Jes (VA) from Eating Appalachia had the sun shining with 65F one day and 7” of snow the next. She didn’t let that stop her from making a nice kale & arugula salad with roasted acorn squash that was both eye catching and filling. With flavor combinations from herbs and spices along with some extra busts of flavor from the raisins and cashews, her salad looks great for spring, summer, winter or fall. Visit her blog to see her recipe and some photos from her winter wonderland.

Susan (VA) from Backyard Grocery had a few hectic, yet exciting weeks. It was time to slow down and have a nice local home-cooked meal. She made venison tenderloin and an omelet for breakfast. This high protein meal was all local. The venison tenderloin was pan friend in butter and the omelet was made up of a local duck egg and local chicken eggs and a bit of local cheese.  Stop by her blog to see more photos and a great step-by-step of her cooking process.

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What is challenging you in your area? Are you starting to get low on some of your homegrown preserved & stored foods? Are your farmers markets all closed or still going strong?

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Dark Days Challenge: WEST

Welcome to our new recapper DeeDee, who has taken over the Midwest Group for Jenn. DeeDee joined us as a contributor at Not Dabbling in Normal this past November introducing herself in a post called “Baby Step.” We have been able to follow along in her journey as she gets back to the basics in the kitchen and in her life. Her family is on this journey with her and they are very supportive of each other. She will now be doing the detailed recaps for the Midwest Region. Welcome DeeDee!

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Mild weather continues; everyone I (Xan) know feels like we ought to be able to PLANT something already. The larder’s getting bare, and we all want to eat something fresh. On the plus side, local and seasonal is becoming routine for a lot of our contributors. WoohooTofu made Cheddar Apple frittata (oh yum), and a wonderfully creative Celeriac Gratin. Sanborn Sanctuary described their meal (pork chops, sweet potato mash and spinach salad) better than I ever could: “We were having a good time with locally grown, excellent food and fun, wonderful friends, what more could anyone ask for?” There’s also pictures of chickens. I’m a sucker for pictures of chickens.

Dave at Our Happy Acres took both “local” and “west” to a whole new level, and ate fresh, seasonal and local in Hawaii, where our “exotic” is their “everyday.” (Literally, with a year-round growing season. One can only dream). Although he’s not doing too badly in the harvest department, even at home. He sent us some backlog Dark Days from January as well, a pot roast and a paean to the northern locavore’s friend, the freezer.

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The West Region (CA, CO, TX, UT  Mexico) with Emily from Sincerely, Emily

This is my first shot at the recap for the West Region and it is fun to see what resources this group has. I did not hear from some of the participants from the West Region and I certainly don’t want to leave you out of the recaps if you are still cooking away out there during this Dark Days Challenge. If you did not get my email, please please leave a comment here so I can get in touch with you and be sure to include you in the next recap.

They are now out of their homegrown potatoes and the challenge has entered another layer of challenge for Rick (UT) at Stoney Acres. Rick went super simple and all local for their DDC lunch this past week. A turkey sandwich with a nice fresh side salad. His turkey sandwich looks very good. Why don’t you head over to his blog to read more about his lunch and local ingredients.

Rick (UT) from Stoney Acres also has a meal that missed a past recap, but is worth mentioning. He calls it his “almost local” meal made up of barbecue chicken with home grown mashed potatoes and local corn on the cob.  As I mentioned above, they are now out of their homegrown potatoes, but it sure looked like they enjoyed them in this meal. Stop by his blog to see his local resources.

Teresa (CA) from Not from a Box packed a great lunch for a long hike. She made bacon sandwiches with arugula and slow-roasted tomatoes. This lunch was enjoyed in the great outdoors. The slow-roasted tomatoes where from last fall, slowly roasted and tucked away in the freezer for times just like these. Go check out her post about her hike and her mountain-top meal. Food always seems to taste better outside, especially when enjoyed on a mountain top! After all, you have worked for it.

Teresa (CA) from Not from a Box also cooked up a meal to celebrate the return of more evening light and the inevitable approach of spring. She made sun-kissed carrots baked in foil and chicken legs in a creamed herb sauce and a nice ciabatta. Stop by her blog to see her recipes for both the chicken with herb cream sauce and her sun-kissed carrots. You will also be able to see where she has locally sourced her ingredients for both of her meals.

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Hello from the midwest!  Maggie from Dog Hill Kitchen was the one loyal Dark Days participant I heard from this week.  I’m hoping I didn’t miss anyone transitioning from the experienced Jennifer to the newby me (DeeDee).  If I did, I apologize, and please comment below so I can be sure to include you next time!  Maggie made a delicious looking soup featuring home grown mung bean sprouts, among other local ingredients.  Head on over to her blog for more details about this beautiful dish!

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Dark Days: Week 12 – EAST recappers meals

It is really amazing to think we are 3 months into this challenge. That also means that this challenge is soon going to be coming to an end. There are still two meal challenges coming up - the Vegetarian Meal and a Breakfast Meal. We all look forward to seeing what the participants will come up with as we get closer to those mini-challenges.

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My meal (Emily from Sincerely, Emily) this week was, yet again, very simple. Not only was it meal YUMMY, but my mom would say it is “colorful” too! Eating colors are important! Normally, I would have put these three ingredients on the plate individually, but that day I decided to turn them into a tower – Tower of Yum! This tower started with a base of sweet potatoes topped with ground beef then another topping of slightly cooked chard (it still had some nice crunch in it) and I finished off with a sprinkling of green onions.

The flavors all tied together with balsamic vinegar (my only non-local ingredient) were amazing.

I will make this “Tower of Yum” again.

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Here at Chiot’s Run things have been a bit busy these last few weeks because of sugaring season (yep we tap our maple trees and make syrup, how’s that for local sweetness?).

As a result our meals have been of the kind that can be thrown together quickly, though not in the way most people think. For us that usually means some kind of roast with root vegetables. Everything can be thrown into a big dutch oven and then into the stove it goes for the afternoon. For my recipe on how I make it visit Eat Outside the Bag, my food blog.

Another tasty treat we’ve been enjoying is sourdough pancakes and homemade savory sausage. I make the sausage myself with pork from a local farm and the pancakes are made from freshly ground local wheat soaked overnight for improved digestion. It’s the perfect way to enjoy little of that sweet maple syrup we’re getting.
Here’s the recipe for my savory breakfast sausage.

Around here busy never means quick food that comes from a box only simple nourishing food that takes moments to throw together and yet is so much better than anything you could ever buy at a store or a restaurant.

What delicious goodness are you cooking up for the Dark Days Challenge?

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Dark Days: It’s a Sweet Sweet Thing – in the EAST

Last week we were able to read (and drool over) what the WEST prepared for the sweet challenge.  You can read about their adventures last week here.

On Guard…  step aside… it is now time for the EAST to show off their creativity.

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SOUTH Region (MD, VA, NC, SC, GA) with Emily from Sincerely, Emily

Attempting to reduce the clutter in her refrigerator, Annie (MD) from AnnieRie Unplugged challenged herself to cook as many local meals as she could and if she didn’t have local, then she used items from small local businesses or organic – and she made it through the entire week with impress meals. Grilled sausages and potatoes. Omelets. Pasta and salad. Chicken noodle soup. There was also a sweet treat of local seasonal ice cream for her husband. Her official sweet treat was peanut brittle. What a nice sweet treat it looks like. Visit Annie’s blog to see her posts throughout this self-imposed challenge with her refrigerator, but also for her beautiful peanut brittle.

Susan (VA) from Backyard Grocery was up for the challenge this week. She made two versions of a sweet treat. She poached some local pears in ginger syrup and created a type of ginger poached pear parfait using apple butter and freshly whipped creams in her layers with the poached pears. The other version was beautifully presented poached pears with freshly whipped cream. Those would brighten up the day for anyone. Head over to her blog to see her method and links to her resources.

The Valentine’s Sweets week was a challenge for Jessica (SC) from Eat.Drink.Nourish. Fruit is what usually comes to mind when she thinks of anything sweet and she found just what she was looking for when she was at the market; blackberries. Locally grown, flash frozen blackberries that were so big and juicy she was amazed.  She made buttermilk cornmeal biscuits, filled with blackberries, walnuts, goat cheese and honey.  I can hardly finish typing that description without drooling. Visit her blog to see her local sources and read her recipe.

Victoria (MD) from The Soffritto made some nice looking cornmeal cookies for this sweet treat challenge. She used local cornmeal and flour (and other local ingredients) to make this treat. Using a cookie cutter, some of them were shaped like dinosaurs (special for her little kitchen helpers 4^th birthday) and some where shaped like hearts especially for this challenge. Stop by her blog to read more and check out her local resource on the right side of her blog.

Rebecca (VA) at Eating Floyd made a beautiful fountainbleu cheese topped with homemade whole raspberry preserves. Rebecca has made this dessert for many years because it the perfect way to showcase in season fruits. There is some time involved, you need to start this dessert a minimum of 24 hours in advance. Starting 48 hours in advance is even better and I can see why. Even with the time involved, there is very little effort and very few ingredients.  (Don’t tell anyone that though) Visit her blog to see her tried and true recipe.

Jes (VA) from Eating Appalachia made a strawberry chocolate raw cheesecake. The other 2 challenge she is up against is gluten-free right now and she has been under the weather, so finding local ingredients in general, let alone when you are sick, is a challenge. Finding the local strawberries was a sweet treat in itself and she kept everything else sustainable, fair-trade and organic. This was her first attempt at preparing anything raw also so visit her blog for more information about her cheesecake and the recipe. It was a success!

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Ohio Valley
leader: Susy Morris from Chiot’s Run

For my own Dark Days Sweet I made some hand pies for Mr Chiots. I used soft white wheat from a local farm that I ground and sifted the bran out of. I filled them with some caramelized apple marmalade with thyme that I made last summer. Since Mr Chiots is a huge fan of apple pie he LOVED them.

Everyone else had some tasty looking sweets they whipped up the DD Sweet Challenge, though our numbers are dwindling down to a few hardy folks. I’m guessing a lot of folks didn’t realize how Challenging Dark Days were going to be.

Jenelle from Delicious Potager made Hillbilly Blondies since they contained black walnuts and bourbon (luckily it’s within range for her DD meals). For her other DD meals Jenelle whipped up Italian Sausage with red onion gravy and a side of potatoes. She came in with breakfast and dinner as well on another Dark Day with tomato gravy, which she declares as something we should wait no longer in making if we haven’t already. She also made Fettucini Alfredo, something I must add to my menu as it’s been way too long since I’ve had a serving of this on my plate!

Gabe from life, from the ground up. made Honey Shortbread (one of my favorite sweets since it’s not so sweet). You can’t go wrong with such a simple recipe, only 3 ingredients needed all of which should be fairly easy to source locally. For his other DD meal Gabe made Mushroom and Goat Cheese bread pudding, being a bread pudding fan I found myself wanting to make up a batch of this myself. Braised Short Ribs with root vegetables were also on Gabe’s DD menu this past month, something that is just perfect on a dark cold winter day. It seems our bodies really crave earthy root vegetables, fatty meat and long slow cooking.

Margo from Thrift at Home made a cherry pie for her sweet but didn’t get it posted in time. So her DD meals were Leg of Lamb (can we all say MMMMMM to that one?) served with spinach and mint jelly. For her second meal she used a meaty lamb bone and some dried beans. Add a salad and some flat bread on the side and you’ve got yourself quite a delicious meal. Looks like her kids enjoyed it as well!

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LOWER NEW ENGLAND/MID-ADLANTIC (NY, CT, DC, NJ and Eastern Canada)
with The Other Emily, from Tanglewood Farms

Well, the pickins were super thin this week in my region, but that’s just fine by me because Karen from Prospect: The Pantry made up for it by posting some gorgeous sweets on her blog that I just can’t get over! Her first post was a Pumpkin Flan that I can’t wait to try (I still have two winter pumpkins in my pantry, too!)

Her second sweet was just a gorgeous as it sounds: Lemon Verbena Sorbet, Cranberry Sorbet and maple candied cranberries. Mmm! I wish our house were warm enough to justify making frozen treats to eat (alas, it is currently 48º in my living room – we were late lighting the wood stove today!) She has recipes for each of her sweets on her blog, so definitely check them out; The photos here link to the individual posts so you can find the recipes easily.

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Dark Days: Valentine’s Sweets from the EAST recappers

We are onto our second challenge within the Dark Days Challenge. Valentine’s Day Sweets.  The objective is to try to use ingredients as local as possible to make some sweet treats leading up to Valentine’s Day.

Be sure to check out the companion post today to see what the WEST participants came up with for this challenge.

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Sweet… right! Well, sweets are just not high up on my list of things to make. With that said, I (Sincerely, Emily) am well aware that sweets do not have to be of the sugary, ooey-gooey type. For some people, that means stepping back and thinking outside the box because there are ways to make sweets that aren’t in the form of cakes and cookies, pies and pudding.

So, what do I do when I am challenged to make something sweet? Even if I did decided on a sweet treat, I would be challenged again. Flour – nope, haven’t found it locally yet. Sugar – nope, haven’t found it locally yet. Organic; no problem. Local is my problem (or maybe I should say “issue”)

The big reveal (I say as I pull the sheet off my masterpiece) taaaa daaa…. Candied Sweet Potatoes! Sweet – Yes! Local… YES!

I was quite pleased to be able to come up with something sweet using local ingredients. I should have served this for dessert.

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Sweets are kind of my “thing”  here at Tanglewood. I have set out to start a small bakery, selling from markets for now, specializing in dainty sweets made from whole, SOLE ingredients. The thought is that if folks realize they can be satisfied by a tiny bite of something incredibly high quality, maybe I can get it across to a couple of customers that it’s not the quantity that counts at all! (This is, of course, a secret agenda of mine… shhhh)

Usually my goal is to find ingredients that meet at least one of the SOLE guidelines (Sustainable, Organic, Local and Ethical) but for this challenge I tried, HARD, to go total SOLE for all ingredients except those I can never get (Damn you, salt) (and damn you cinnamon, too).

What did I end up with?

Heart-shaped miniature apple maple hand pies!

Usually when I make my recipe for butter crust (Pâte Brisée) I use a equal mixture of my very special flour (a hard red wheat) and a locally grown, but conventionally farmed and milled soft red wheat flour. The reason behind this is that the hard red wheat is very high in protein and gluten, but not terribly high in starch. The lack of starch in the hard red wheat means it has a hard time holding things together, and the texture can be a little chewy, or bready.

Still, for this recipe I decided to go all out on the crust and I used only my SOLE hard red wheat flour, which meant it was wonderful and flaky (due to the loads of butter I use) but kind of crumbly too. It would’ve been fine as a regular pie, but using it in a hand pie was sort of tedious as it felt like your pie was going to fall into pieces any second. Ah well. The butter is from our local dairy and the crust was sweetened just a tad with honey.

The  interior of my hand pies was really easy. I simply peeled and sliced some Winesap apple seconds that I picked up at the market a few weeks ago (they keep forever) and soaked them in the last of our maple syrup from 2011. I then tossed that in a Tablespoon of flour mixed with a bit of cinnamon. I know, I know… cinnamon doesn’t grow here, but I did buy it from a local itty bitty spice merchant, and I only used a little bit! Please don’t turn me in to the SOLE police!

I wonder what folks could come up with as alternatives to cinnamon. I had thought maybe ground sumac, as we have lots of that here, but experimenting with that is for another day I think.

I also admit that for the hand pies that I made for market I dusted organic, fair trade large-grain turbinado sugar on top to sweeten the crust just a bit beyond the honey I had used. It wasn’t local, but I did buy it from our local market which is run by a small family and specializes in healthful, organic foods… so that counts for something, right?

When I pulled them out of the oven they were simply steaming (yes, my house is that cold. Come to think of it, I think that was the morning you could see my breath in the kitchen.) This was early in the week when we still had a scattering of snow on the ground. Now it’s almost as warm outside as it was that morning inside!

I enjoyed one of these for breakfast and then packed the rest of them up for market where they sold out within the first few hours, despite their crumbliness! I had lots of people comment on them, too.

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Dark Days Challenge Week 9: One Pot Meals – EAST

Our first challenge with the Dark Days Challenge. Soup and One Pot Meals.  We had a look last week to see what the WEST came up with for this challenge. This week the EAST gets to show off their stuff. I see a lot of very creative One Pot meals out there. Enjoy!

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The SOUTH Region (MD, VA, NC, SC, GA) with Emily from Sincerely, Emily

Annie (MD) from AnnieRie Unplugged found herself with many eggs in the refrigerator and a one-pot meal challenge. She met this challenge head on with a beautiful frittata using all local and organic ingredients. Her frittata is loaded with onion, collard and beet greens. She also added baby swiss and topped off the whole thing with hydroponic tomatoes. She also used a unique ingredient to add a little bacon flavor – Bacon Jam! That sounds super interesting. Head over to her blog to find out about bacon jam and read more about her meal.

Susan (VA) from Backyard Grocery found herself uninspired for the one-pot meal challenge. She really wanted to challenge herself with something other than soup.  Between fighting a back that was in spasm and trying to figure out what to make she was about to just give up. Then it snowed! Suddenly she found herself in the mood for stew! Using venison along with other ingredients, including a walk out back into their “backyard grocery”  for turnips she came up with a beautiful stew. Susan also prepared a 2^nd DDC meal this week - stuffed venison with mashed turnips. It looks delicious! Visit her blog for great photo spread and recipe for both of her meals!

Rebecca (VA) from Eating Floyd had already planned a mid-winter party and soup was on the menu, so it fit in perfectly with this challenge. While the rest of us were cooking up a soup or one-pot dish, Rebecca made 4 soups (count them…4) plus relish trays, pickles & relishes, condiments and other tasty treats for the party and I was very impressed at the LARGE percentage of local ingredient used! Tuscan White Bean and Kale Soup, Easy Cassoulet, Spiced Butternut-Pumpkin Soup, Chicken Noodle Soup. This is truly inspiring. Head over to her blog to see all the recipes and locally source ingredients. This is truly an impressive post.

With winter-like weather finally making its way to the DC area, Victoria (MD) from The Soffritto figured that her favorite way to warm up was perfect for this one-pot meal challenge. Italians call it pappa al pomodoro, but she calls it Heaven on a Spoon. Tomato Bread Soup. She worked hard this past summer to preserve many things and time to use some of those wonderful things; canned tomatoes, frozen pesto cubs and frozen chicken stock. Now there is room in the freezer (prime real estate she calls it) for some of the soup she just made. Click on the link to see her recipe and information.

Jessica (SC) from Eat.Drink.Nourish. made Pigs in a Blanket for her one-pot challenge. Don’t let the name fool you, this is not what you are thinking. This is the first time she has made this recipe in her own kitchen. She used a recipe of polish/Slovakian decent that has been passed down in her family through more generations that she can count. Now that is history. She visited a farmer’s market that she had never been to before and brought home some nice stuff. Go to her blog to read the details and find out where her ingredients came from.

Jackie (NC) From Southern Fried Goodness challenged herself within this one-pot challenge. She said, “No shopping for ingredients” and she made a successful meal. A wonderful chicken and cabbage stew.  Her stew looks both feeling and tasty. She really came through using things from her pantry and refrigerator. Everyone went back for second helpings, including the friends they had over for dinner. Head over to her blog for her 100% made up receipt.

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Ohio Valley
leader: Susy Morris from Chiot’s Run

Here in the Ohio Valley winter has finally arrived, we’ve had snow, freezing rain, temperatures down in the single digits – perfect for a one pot meal.

Margo from Thrift at Home wasn’t super excited about the one pot meal challenge because she likes a little more color and variety in her meals. Nevertheless she managed to make something called Bounty Rice in a big cast iron dutch oven. It seems like the perfect winter meal chocked full of things like: organic cabbage, bell peppers, home-canned tomatoes, organic garlic, ground beef, homemade yogurt, organic raw milk cheese, organic beets, organic cucumber dills, sour cherries, organic ww pastry flour, milk, organic eggs.

For her second DD meal she went vegetarian (which may or may not be one of our future challenges). With Vegetarian Crab Cakes make from zucchini from the freezer and a host of other healthy ingredients. Add a salad and baked sweet corn on the side and you’re got yourself a great Dark Days meal!

Cristina from C & J Homemade missed a few weeks because she realized the Dark Days Challenge was a little harder than she expected. That’s OK though, she back strong this week with Cabbage, Chicken and Bacon Saute – she had me at bacon. I can only imagine how wonderful this tasted, I love cabbage, I love bacon and I love them together! She certainly came back to the DD challenge with a bang!

Jenelle from Delicious Potager (don’t you love that blog name?) made Asian Fusion for week 7 of the challenge. I must admit, a good stir-fry makes my stomach happy and hers looked fantastic, especially since it was made with venison.

For her second DD meal she almost ate it before remember to take a photo – now that’s some good Roasted Chicken with Shallots. Roasted chicken is probably one of the best Dark Days meal, you should be able to find local chicken easily in any part of the country. Side it with whatever vegetables you have at the moment whether fresh from the garden or from the freezer and you’re ready to eat. For Jenelle, this simple meal brought back lots of good memories – funny how food and flavors can do that.

For her one pot meal, Jenelle came in with Borscht made with venison stock. She’s getting so SOLE that she’s roasting up venison bones for stock. There’s something so beautiful about the ruby color of the borscht, something I’m definitely going to have to make soon, despite a funny childhood memory about it.

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LOWER NEW ENGLAND/MID-ADLANTIC (NY, CT, DC, NJ and Eastern Canada)
with The Other Emily, from Tanglewood Farms

This is the first week I have been so inspired to try a bunch of the recipes and meals posted by our Dark Days Dabblers! Whether it’s breakfast, lunch or dinner, elegant or simple, I know that as soon as I finish recapping our participants I’m going to be adding to my grocery/market list!

Angela (DC) from Bumblelush used the One Pot Meal as a chance to practice her lamb skills for Easter. She made a beautiful Crown Roast of Lamb with Root Vegetables, and I can’t believe how simple such an elegant meal sounds to make! After reading her post I feel prepared to try some of the more difficult cuts of meat, especially this one!

Because I have a lot of Appalachian roots, and I enjoy a challenge, I couldn’t help but want to follow Stacey (NY) from Fessenden Farm‘s lead. She posted a great recap of her experience with some particularly fussy grits. Despite the grits’ finicky directions that she was able to dig up on the farm’s website, she was able to complete them and they paired nicely with the rest of her breakfast meal.

Karen (NJ) from Prospect: The Pantry found a fantastic way to use the One Pot Challenge to her advantage in planning future meals throughout the week. She made a beautiful Sunday Roast Chicken with Root Vegetables and Cider, and from this one meal she was able to keep leftovers for other meals, including making stock from the chicken bones. I love the thrifty inspiration behind this, and as always her photos have made me seriously hungry!

I’ve been meaning to delve into frittatas, and Monica (NJ) over at Monica Tries to Cook has reminded me that I need to do so! Her frittata this week was full of swiss chard and smoked gouda (who can go wrong with smoked gouda?) and apart from the usual salt, pepper, and olive oil, everything she used was local!

Arlene (Eastern Canada) from Living my Dreamlife on the Farm has gotten off to a great start with the Dark Days Challenge. Her One Pot Meal was a delicious sounding Lamb Soup in broth. Her blog has a very detailed recipe that I think would cure anyone with the chilly winter blues.

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Dark Days Challenge Week 8 EAST Recapper Meals:Soup/One-Pot Meal Challenge

As the weeks go on in the Dark Days Challenge, we are all going to be challenging ourselves. This week is the first  or a series of challenges; Soup or One-Pot Meal. Be sure to read the companion post today where the WEST Group is doing a detailed recap for the first week in this challenge. I am excited to see what creative dishes the participants have prepared.

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I  (Emily S) have been fighting a nasty cold so I decided to go with a soup this week (actually a few soups.)  I used some frozen pumpkin and I still had some butternut squash that I had picked up at Boggy Creek Farm to use and I figured that would go well with the frozen pumpkin. I roasted up the butternut squash and some homegrown garlic and added it to the thawed pumpkin. I added coconut cream concentrate from Tropical Traditions, some homemade yogurt and milk. I topped each bowl of soup off with caramelized onions from the freezer. I love caramelized onions, heck I love onions. I love the flavor they add and the health benefits from them. Not being able to taste much of anything, I could taste the garlic and the coconut in the soup and it was very comforting.

The challenge for me this week was being too sick to put a lot of effort into meals. While the frozen pumpkin I used wasn’t local, it was from my parents garden and it was local to me when I was visiting them (I’m sure that counts for something). Basically I used what I had in the house. I also made a wonderful healing chicken soup and added loads of immune boosting dark leafy greens from the garden, ginger, turmeric and peppers. Everything was organic, and most of it was local. Both of these soups are what I needed this past week. I am feeling a lot better. Another soup is already in the refrigerator and it is full of more greens. I am going to make sure that I am completely over this nasty bug! Hand me another cup of garlic tea please!

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Here at Chiot’s Run it’s been a busy few weeks. With the launch of my new cooking/food blog Eat Outside the Bag and the possibility of a move in my future our lives have been full throttle trying to get things done. Food never gets put on the back burner no matter how busy we are. My main strategy for keeping our plates filled with nourishing goodness by cooking up bigs pots of one dish meals and lots of soup. This challenge within a challenge was perfect for me! For my one-pot soup meal it simple was the theme. I had a ham bone that I simmered in a pot for a few days, then I removed the bone, returned all the meat back to the pan and added cubed homegrown potatoes from the basement. Then I ran out to the garden to harvest some frosty leeks and kale, into the pot they went along with some homegrown dried sage and a good dose of salt & pepper. About a half hour later we were enjoying steaming bowls of soup on a single digit Ohio winter evening!

My other go-to quick meal is eggs. We enjoy eggs often when we’re busy. Earlier this week we got home late after a long day of work and running errands and I needed something quick. Fried bacon, eggs, atop a bed of local arugula and other bitter winter greens made for a super quick healthy meal. To read more about this recipe and the ingredients head over and read My Plate: January 16, 2012.

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This week’s one-pot Dark Days meal started with a craving. I woke one morning and thought “I must have curry”… Of course, curry isn’t grown particularly  locally, but I made due. I had quite a few organic varieties of curry in my pantry, as well as a can of organic coconut milk, so I figured I’d bend a couple of Dark Days Rules and use them in a quick curried root vegetable stew.

I was lucky enough that I had picked up some parsnips and a beautiful mix of orange and purple carrots from Tantre Farm in Ann Arbor the week before, and even luckier still that I had a couple remaining winesap apples in the closet, just past their peak. This was a super easy meal. Holy Cow.

I finely chopped a few cloves of garlic and sautéed them in the bottom of a large stewpot. I then chopped the carrots, parsnips and apples and tossed them in a pot, along with the can of coconut milk and two hefty tablespoons of curry.

Beyond that? I let it sit. When the root veggies were softened to my liking, I added some sea salt to taste (also not local, wah wah) and dinner was ready! This was almost shamefully simple, guys, but what’s not to love about something simple AND tasty? My only complaint is that I didn’t have anything to brighten up the taste much. It was very muted and perfect for a cold winter evening, but it was lacking the *KA-POW* that some chilis or a kaffir lime leaf would’ve offered. Ah well!

What’s even better about this stew is that all of the left over tidbits like apple cores, parsnip butts and carrot snibbles make excellently tasty treats for the sheep! Everybody was happy, and they enjoyed their Dark Days meal as well.

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Dark Days Challenge Recap: Week 7 (EAST Group)

Winter is slowly, but surely, arriving in more states as the weeks of winter go by in this challenge. Some participants are combing their shelves and freezers for the preserved bounties of long past summer crops hoping for a glimmer of sunshine to add to their meals while others are still able to go to farmers markets that have stands overflowing with fresh winter produce.

Be sure to check out the companion post to see what the leaders of the WEST Groups are cooking up this week for their meals.

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UPPER New England with Ryan from Phoenix Hill Farm

Barbara from the Crowing Hen week has been full of observations about her animals response to the cold weather and frozen ground. Seems like everyone is doing well, the goats can prance on the hard surface and her pullets have started laying tiny eggs! This week she made a made a Spanish omelette using the tiny eggs from her own flock and other local ingredients.

Anne-Marie from the green(ish) monkeys made Pumpkin waffles with bacon and apples. Her multiple CSA shares provide her family with ample opportunities to bring local and sustainable foods to the table like flour and pumpkins. Rachel from Great Faith in A Seed avoided food waste, used up some leftovers, and invented a great dish she calls Tzaitziki Eggs – scrambled eggs with onion and feta, topped with homemade tzaitziki sauce.

Lindsay from the 100 Mile Locavores made a Dutch Honey Cake with local rye flour, honey, milk and spices. She really likes to make this cake as a portable breakfast or quick snack.  As temperatures dropped in New England, Emily from The Finicky Farmer warmed up with a bowl of potato-leek soup, which was garnished with local cheddar cheese and dried thyme.

I agree with Brynne from You Got Me Cookin’ and her sentiment that it is impossible to resist mashed potatoes and cheddar stuffed inside sour cream cheese dough stuffed with caramelized onions. I’m not sure who would disagree with that!

Stephanie from This Little Monkey Went to the Market  gave me yet another reason to raise my own duck for meat this year. Her duck ragu using the leftovers from the duck they had the week before, and cheddar beer soup using a local, organic Quebec beer had my mouth watering and excited to have duck to use in the future. Lella from 31 and holding is a big fan of her crock pot and was thankful for being able to make her meal using canned tomatoes from summer bounties and locally made bread.

In their sixth week of the Dark Days Challenge, Lindsay and Erik from eatlocal365 learned to appreciate curly kale. They are big fans of the lacinato/Tuscan/dinosaur/black and Red Russian varieties, but for some reason they hadn’t every felt like trying the standard curly variety. Like most biases, they just had to meet an individual curly kale recipe in “person” to let go of their stereotypes. Oh, also, the chorizo helped!

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SOUTH (MD, VA, NC, SC, GA) with The Other Emily from Sincerely, Emily 

(I will be “The Other Emily” this week!)

Susan (VA) over at Backyard Grocery cooked Slow Cooker Chicken and Celery Root for her meal this week. With a freezer full of venison she feels like she had been cheating on this challenge. I don’t think so. It’s local meat, and that is how they eat. She decided to make chicken the star of her meal. Working long hours she decided to use a crock pot to cook the chicken, celery root and potatoes. A nice salad made from her first winter harvest from the garden finished off the meal. Head over to her blog to see her detailed receipt and her local resources.

Annie (MD) over at AnnieRie Unplugged used her crock pot and made a slow cooked beef short rib with a boat load of nice veggies. Potatoes, leeks, kale, Red Onion, Napa Cabbage, Carrots! That is one long list packed full of flavor and nutrients. She also added a tomato sauce that was also packed full of other veggies from the garden. She topped off this list with some additional herbs and spices. A perfect meal for a cold night.  Stop by her blog to check out her resources.

Victoria (MD) from The Soffritto prepared Egg Noodle Carbonara with Roasted Broccoli. With Return of the Jedi playing the background and only 10 minutes to go, their meal cooked in 9 minutes and at the end of the movie dinner was on the table.  Recently they stocked up on local veggies, noodles, grains & honey from Breezy Willow Farm in Maryland. What a great place to have nearby. Visit her blog to see her recipe and more details.

Jessica (SC) from Eat.Drink.Nourish. Between battling yet another cold that is making its way through their household to arriving a tad late to Charlotte Farmers Market for some of her ingredients, Jessica was still able to make Braised Short ribs over Garlic Mashed Potatoes served with a beet, spinach and goat cheese salad. Visit her blog to check out her meal.

Rebecca (VA) from Eating Floyd had a busy day but she managed to pull off a really nice local meal. A jar of preserved asparagus soup saved the night. She paired the lovely soup with a nice pear salad topped with pumpkin seeds and some no-knead bread to make ham salad sandwiches. To me, her meal feels comfortable, warm and inviting. Stop by her blog to learn about her local resources.

Jasmine (VA) over at 40 Shades of Green made a mostly local meal. Sausage with roasted beets, carrots and shallots with lentils. She has searched high and low and has been unable to find a local source for beans and legumes. So, even though the lentils are not local, she did find a company out in Idaho that works to preserve heirloom beans and lentils. Head over to her blog to see her newfound source and read about her meal.

Jes (VA) from Eating Appalachia stopped by her favorite place up the mountain in Floyd and picked up some fabulous ingredients for her meal. Spaghetti Squash with Brazil Nut Basil, oven Roasted Tomatoes & Spinach. She creatively tossed her spaghetti squash with her homemade basil pesto. Check out her blog to learn about her favorite place up the mountain for local foods and the surprise flavors in her pesto.

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OHIO VALLEY
with Susy Morris from Chiot’s Run
(click on the photos to be taken to post with recipe)

Here in the Ohio Valley Area – the Dark Days are officially upon us. Up until now, the weather has been more spring like. We’ve been having bright sunny warm days. As I sit and write this recap however, the sun is hidden behind the clouds, the wind is howling outside my window, the snow is drifting by the back door, and the temperatures are dipping down into the single digits – BRRRRR. No doubt this is why our numbers are dwindling in this group, perhaps everyone is snowed in?

Allison from The Life of a Novice went to Whitefeather Meats (the place that processed the half a hog I ordered earlier this winter) to get some delicious local sausage.

For her other DD meal Allison’s husband made a venison roast, which she wasn’t too keen on in the beginning, but ended up enjoying. Here at Chiot’s Run we only eat venison as Mr Chiots is a big hunter.

Gabe from life, from the ground up. always has wonderful creative recipes and these last two weeks have been no different. When I read the title Spelt “Risotto” with Butternut and Sage I was ready to make some for dinner. Butternut and sage is one of my favorite combinations (especially if you throw in some browned butter). It looks like his little boy will grow up loving it as much as I do! How wonderful for kids to be able to experience REAL food along with their parents!

For his second meal Gabe rolled up his sleeves and made some pasta – which is something I love seeing people try. Once you make it at home, you’ll never be able to go back to store-bought – it’s well worth the effort and I would highly recommend giving it a go. He topped this pasta with some delicious lamb meatballs and homemade tomato sauce.

Margo from Thrift at Home celebrated cast iron cooking with her first DD meal. I loved seeing this as I’m a huge fan of cooking in cast iron. She made roasted butternut squash and greens, it looked heavenly (and there was some bacon thrown on there for good measure).

I’ll let her describe her second meal in her own words because they’re perfect “The black eyed peas were cooked long and slow, salted, and then thickened at the very end with a little milk and flour batter. They were plain and creamy. Then the collards were spicy, meaty, and touched with vinegar. A lovely counterpoint.” All this goodness was followed up with Peach Kuchen – that’s one lucky family!

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LOWER NEW ENGLAND/MID-ADLANTIC (NY, CT, DC, NJ and England)
with The Other Emily, from Tanglewood Farms

It sounds like the Mid Atlantic and Lower New England groups have had the same mild weather we’ve had here in Michigan! Still, this doesn’t affect the availability of warm-weather foods, much, so we’re all tucking in to our winter recipes together.

I’d like to start this week’s recap with Angela (DC) from Bumblelush, who recently took a pre-holiday holiday to Iceland with her husband! While she was there she enjoyed a local meal of Icelandic Fish and Chips, and while revisiting her photos after the trip realized many of her meals enjoyed overseas were from local foods, as Iceland is remote and has to be fairly self-sufficient as a result. How cool!

Our next Dark Days Dabbler is Samantha (NY) from Listen, Foodie! She recently posted about an adventure in making baked beans from scratch and I just can’t wait to give this a go. She’s a fantastic writer and made this recipe seem super easy and approachable. Can’t wait to try it!

Many of our Dark Days participants are struggling with finding local grains and flours, but it seems that Stacey (NY) at Fessenden Farm has found local flour and made some scrumptious looking Blueberry muffins with it. She also did a post prior to her muffins about using fat to make lard. Her final photo of the cracklins made my mouth water! You’ll have to head over to her blog to see what I mean…

Monica (NJ) over at Monica Tries to Cook whipped up a batch of beans and cabbage this week using cabbage and potatoes from her farmers market, CSA shallots and some of the beans she used in the soup she posted about prior to this. The beans were more suited to this meal than the soup, and it looks like she got a very delicious meal from them!

Gaelen (NY) from Kitchen Jam has admitted to not being able to necessarily eat SOLE every dark days meal, but this one counts in my book! Feast your eyes on Pork Ribs with Pesto and Tomato, using local hydroponic tomatoes, frozen summer pesto and local pork!

I saved the post by Karen (NJ) from Prospect: The Pantry for last because, well, it’s just about the most unique Dark Days post I’ve seen yet! She has used spruce needles to … ahem … spruce up her cabbage stew, and she sourced her spruce needles from her locally grown Christmas tree! Of course, in order to do this you’d have to make sure your tree wasn’t chemically treated at all, but she provides substitution info for juniper berries too… Super inspiring!

Have you found any new and exciting local resources in your area?

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Dark Days Challenge: Week 6 EAST recapper SOLE meals

This week the “WEST” is doing a detailed recap for their Dark Days Challenge participants. Be sure to head over to the companion post today and travel around the “WEST” and see what they are all cooking this week

Here you will be able to get a glimpse into the meals that the “EAST” recappers have prepared.

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I know I (Emily from Sincerely, Emily) am being repetitive with a few of the ingredients I am using for my Dark Days Challenge meals. Chard seems to be a front runner in the line of repetition and so do turnips lately. Those are two of the things still growing strong in the garden. Lettuce is maturing now and we have started eating that. I will be adding lettuce to that list of repetitive ingredients as it moves into every meal. I am not complaining one bit, I LOVE to be able to walk out back and bring in fresh food, and I feel very fortunate to be able to do that so I am not bothered by the repetition in our meals one bit.

Most of our meals are made up with many SOLE ingredients. Many times there is a catch, not all the ingredients are local. The other night I made dinner with SOLE basil pesto, chard, ground burger and venison served over organic (but not local) bow tie pasta. So, the darn pasta made the meal null and void for the DDC. Even if I could have made the pasta it wouldn’t have fit the bill to fit into the SOLE category (flour – not local). Every other ingredient to that particular meal was sustainable, organic, local and ethical. Still, I feel very good about knowing that the majority of that particular meal fit the SOLE list.

For my meal I used some of the pork from last weeks meal and I made up a crustless quiche. It is such as easy thing to whip up and the ingredient combinations are endless. Kind of like pizza in that regard. When I have little bits of “this” and “that” that I need to use up, they usually wind up in either the crustless quiche, on a pizza or in an omelet.

Sincerely, Emily

P.S. you can see what the South Region has been cooking this past week over at Sincerely, Emily where I have put together a post about their meals.

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This week at Tanglewood my family was in town, wrapping up the holidays at our house. The final night of their stay, I decided to cook a simple dark days meal for everybody as a sort of farewell. We used up the very last of the organic hot house tomatoes from the farmer’s market (we’re very lucky to have some intense winter farmers in our area) and a beautiful head of buttercrunch lettuce. When combined with two pounds of locally farmed bacon, homemade organic mayonnaise and a loaf of sourdough bread, what do you get?

The season’s last SOLE BLTs!

Like I said: simple. I baked the bacon in the oven and saved the drippings for bird suet. If you haven’t tried oven baking your bacon, I strongly suggest it. It makes perfectly crispy, evenly cooked bacon every time! (Use a 375º oven, put the bacon on a baking sheet with walls and bake until desired hue of golden brown is achieved. If you want your bacon to have a little more crinkle to it instead of being plain and flat, roll some aluminum foil into little wormy rolls and lay the bacon across it to give it dimension.)

I paired the sandwiches with some beets roasted with red wine vinegar and olive oil (not local, but organic!) and finished with a side of locally made cottage cheese. It was simple and actually a little summery, which was appropriate with the bizarre weather we’ve had lately. It was interesting to have to whip up a quick and simple SOLE meal for so many more people than I’m used to. I can’t say I’m as much a fan of it this time of year as I would be during the warm season when I’d have more to choose from as far as ingredients…

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The last couple weeks have been as busy at Chiot’s Run as they have for all of you I’m sure. That hasn’t stopped us from stopping to keep up some of the traditions that have been going in my family for quite a while. On New Year’s Day, we traditionally eat sauerkraut & pork to ensure a prosperous year. Usually, my dad is the chef for this meal, but this year we weren’t able to get together so I made the meal for us at home. The pork came from a friend who raises hog, I made the sauerkraut back in October with cabbage from a local farm, and the rest of the ingredients came from our gardens. If you’d like the recipe & a little more info on this meal, click on the photos and they’ll take to the post on my blog.

Our family Christmas meal, which happened late, was also a Dark Days Meal. The ham came from the same hog that the pork for our New Year’s meal came from, the au gratin potatoes were made with local potatoes, milk, butter, cheese, and onions. The brussels sprouts were local as well and my sister brought homegrown corn and green beans. The only part of the meal that wasn’t local was the flour that went into the rolls, and it was from King Arthur, so at least it was purchased from a small company.

What challenges have you had this week?

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