Editor’s Note: This is the seventh week of a 4 1/2 month challenge, Dark Days, a pledge taken by 88 blogs spanning the country, to eat one meal a week as local, sustainable, ethical and organic as possible. – Christina
The Dark Days Challenge, well, yes I have found this to be quite the challenge. At our last From Scratch meeting Alexis started the discussion with the realization about how much is taken for granted in our “everyday” ingredients. We all talked about how we go to the farmers market, we try our hardest to by fresh local produce and meat when possible. Then you get home open your cupboards and there are all those staple ingredients we “forget” about that we think are essential to our cooking. For example: salt, butter, herbs, vinegar, and EVOO to name a few. These are staples in our home and now I am beginning to think about how I can make some of these ingredients local.
A monthly trip to Sap Bush Hollow Farm resulted in a very large purchase of a rib roast (by my husband). He was dying to make this. We also hit the Saratoga Farmers Market and purchased a ton of root vegetables from Kilpatrick Farm and Denison Farm. A mixture of red beats, rainbow beats, Brussels sprouts, potatoes, turnips, garlic, onions and squash.
From the previous week’s chicken that was purchased from Brookside Farm at Saratoga Farmer’s Market my husband made a wonderful chicken stock. We made a great squash soup with most of it and keep a small container to roast the vegetables in it for our local dinner this weekend.
Eric prepared the rib roast. (It took hours to roast – it was HUGE) He made a wonderful herb butter that was rubbed in the roast. (Herbs and butter were not local). I prepared the roasted root veggies. The veggies were so beautiful, colorful and delicious. I cut all the veggies up put them in a roasting pan with chicken stock. Roasted them in the oven for about 45 min on 375. I kept checking on the vegetables, as I didn’t want them to dry up. I added stock as needed. I also made smashed potatoes and turnips. I peeled and cut up equal amounts of potatoes and turnips, boiled them then smashed them. No butter no milk. Lumpy but that’s how the kiddos like them and they had no idea that they were also eating turnips!
It was a great dinner! Now I have come up with a plan to get those fresh herbs growing in my house all winter long. Stayed tuned for that….it will be my next Whats New In Your Kitchen post. A little hint….it involves an antique bathtub!!!! You will all want one too!