Tuesday, December 30, 2008

Dark Days Challenge Weeks 2-5

Though I haven't found the time this winter to blog about it, I have been very successful adding local meals to our week.
Most recently I hosted my parents and sister to a thanksgiving-like Christmas dinner and a great post-present breakfast. My turkey was a frozen local 20 pounder from Elaine at Fields of Athenry that has been hogging my freezer since it was butchered at Thanksgiving. I am so glad to have that space back. I roasted it simply on a rack, stuffed with local apples and onions and rubbed with home dried herbs from my self-watering planter boxes (all I can do in an apartment) and local butter. I tossed a few bits of carrots, celery, and local onion underneath the rack to bake down with the juices for gravy. Next was a Food Network inspired roasted garlic mashed potatoes with local potatoes and 2 garlic heads from the farmers market and a dash of organic but not local heavy cream. I served my home canned whole berry jellied cranberry sauce. I canned up several jars at thanksgiving with the closest cranberries I could find, Orcranics from Buzzards Bay MA. With company's tastes to consider I opted for a store bought dressing mix but the best local dish was a butternut squash soup made with the last few squash left from my CSA and local honey.
Butternut Squash Soup
*Quarter 2 butternuts lengthwise, lay on foil covered pan and brush with 2 tbsp. butter. Sprinkle with salt and pepper.
*Roast at 400 degrees till tender ~45 min. but depends on size of butternuts.
*When cool enough to handle remove flesh into soup pot and heat till just bubbling with 3 c. broth, 1/4 c. local honey, 1 tsp ginger (fresh or powder) then blend using immersion blender
*Remove from heat, add 1/2 c. heavy cream and dash of nutmeg, blend to distribute cream and serve
For Christmas Day breakfast I pulled together pumpkin pancakes with my frozen CSA pumpkin puree, local whole wheat flour, and local milk, local thick sliced bacon and local eggs fried to order.

1 comment:

Christy said...

You did great! Try adding some bacon and onions to the butternut squash soup, when you puree it all, it gives an amazing flavor! Moving in November killed my hopes of eating much local this winter. I couldn't preserve much as we were homeless for 2 weeks.