I find Sundays to be the best day to do the Dark Days Challenge as I am home watching football, and dinner can be made around games and halftime. I promised the OM (old man) in amateur radio lingo (as an aside I am the XYL or X young lady, single women are YLs) that he wouldn’t suffer with bad meals because I am doing this challenge. So far I think I am delivering really good food while staying within the parameters of the challenge. All of my sources are now being listed on my local resources page.
It all started with sauerkraut. I made my first batch of sauerkraut two weeks ago. This is the last of it.
I put a new batch together in the pail and will have more for meals over the holidays. Probably taking some to my brother’s house for Christmas Eve. The cabbage is from our CSA.
The sausage I bought Saturday at the Silver Spring year round farmer’s market.
Sausage, sauerkraut, and a honeycrisp apple from Quaker Valley. Ready to bake.
I made a spinach salad. Spinach from Our House Farm, rest of the veggies from the CSA, and cheese from Bowling Green Farm in Howard County. Vinaigrette from Catoctin Mountain Orchards. Spelt bread from Atwater’s. Butter from South Mountain Creamery. The wine is a 2000 Linden Hardscrabble Cabernet Blend from VA from the cellar. Virginia has some phenomenal wineries, and Linden’s wines are some of the best here. This wine is still a baby after 11 years.
The finished dinner, including a side of roasted root veggies left over from earlier in the week. The veggies were all from the Dupont Circle Farmer’s Market or the CSA, and all were local and organic, including the huge roasted black radish which was wonderful after slow roasting. It also included plum tomatoes, celery, carrots, onions and greens. After roasting the veggies earlier this week I strained and saved the veggie stock to use later for other meals.
Who says Dark Days have to be dull? We can cook great meals with local ingredients, with a little planning.