It is Sunday night. Time to post about our winter challenge. Cook a meal using mostly local foods, in the middle of winter. My cyber community linked on my food challenge page is doing OK. Not as much posting as we used to do, but people are still into sourcing their food from near their homes.
I went shopping in my freezer this weekend.
Oven dried tomatoes from my CSA this summer. Beef broth made earlier this month. Lovely beef short ribs from a trip to Breezy Willow a week ago. Add to it some celery from Olney market, carrots (not pictured) from Zahradka, an onion from England Acres and a can of organic black beans. Put it all in a baking dish. Add seasoning and olive oil.
Put it all in the oven on the slow cook setting for five hours. Somewhere near the end, put a loaf of Stone House Rustic Italian bread, out of the freezer, into the other oven to defrost and crisp up.
Serve it all with local wine and local butter. It looks wonderful, doesn’t it?
Mission accomplished. Another almost totally local meal in the dead of winter. The beans weren’t local. Neither were the seasonings. Other than that, it is a tribute to what you can do around here with farm stands, markets and the contents of your freezer.