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The Dark Days Challenge has a couple of extra special challenges this time. The first is to make a one-pot meal or soup. We do a lot of one-pot meals here, so this one was right up our alley. For example: Roasted cod with green beans Umami eggplant Sugar snap peas with salami crisps Red-cooked pork belly Braised asparagus with Dijon and thyme Holy mole chili Red cabbage and kielbasa Chicken and parsnips braised . . . → Read More: Dark Days Challenge Week 9: Porter Braised Short Ribs Our CSA switched over from fall to winter this week, which means that, in addition to produce and eggs from Red Fire Farm, we get some fun extras from other local producers. This week’s pick-up included sauerkraut from Real Pickles and cheddar from Chase Hill Farm. Now, I know that I may be in the minority, but I love sauerkraut. I’ve got some fermenting on the floor of the kitchen right now, but it’s . . . → Read More: Dark Days Challenge Week 8: Pasta with Sauerkraut and Bacon I made this recipe one day when Lindsay was sick and we didn’t have much in the house, just some radishes left over from our farm share and some butter in the freezer left over from the 5 lb block that Lindsay had used to make croissants. Was it simple? Yes. Kind of boring? Maybe. But it was easy and it was fast, which is good because I have been crazy busy with work . . . → Read More: How to Make Butter-Glazed Braised Radishes In our sixth week of the Dark Days Challenge, we learned to appreciate curly kale. We love love love lacinato/Tuscan/dinosaur/black and Red Russian varieties, but for some reason we (*cough* Erik *cough*) discriminate against the standard curly variety. Like most biases, we just had to meet an individual curly kale recipe in “person” to let go of our stereotypes. Oh, also, the chorizo helps. We loved it so much, we didn’t take a single photo. . . . → Read More: Dark Days Challenge Week 6: Embracing Curly Kale  4 comments - (Comments are closed)  Dark Days, Fast Meals, Recipes  chorizo, Dark Days Challenge, dark leafy greens, kale, sausage There are two ingredients that I’ve been meaning to use more of. Thing #1 = jars of food in the basement. Before the 2011 canning season started, I promised myself (and Erik) that I would do a better job of preserving useful things than I did last year. Those fancy jams just call to me, but two responsible adults can only eat or give away so much. So, I did that. But now we . . . → Read More: Dark Days Challenge Week 5: Fish and Pickled Asparagus One comment - (Comments are closed) Canning/Preserving, Dark Days, Fast Meals, Recipes asparagus, Canning, fish, how to eat locally, local food |
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