Tuesday, December 28, 2010
Friday, December 24, 2010
Thursday, December 23, 2010
Wednesday, December 22, 2010
Readers of this blog can reread my own posts here: Update #1, Update #2, & Update #3.
The full recap for my group, Group 5 can be found HERE!
Here are links for the other groups recaps:
I am really impressed with the incredible variety of meals people prepared across the 6 groups. , Breakfast for dinner, colcannon, soups & stews, a variety of roasts, some latkes, lots of root vegetables, meatloaf, salads, and pizzas are just some of the great meals that people made. Take a look at all of the recaps to see all the great local foods people from all over the place cooked up!
Tuesday, December 21, 2010
1 shallot finely chopped
2 small carrots, peeled & finely chopped
Tuesday, December 14, 2010
Below is a photo of the results, which I am extremely pleased with as well as the recipes used:
1/3 cup butter
My notes: I mixed the whole thing by hand, so a mixer is not required. I ended up using 4 1/4 cups flour, at which point I felt the dough was sufficiently soft.
Monday, December 13, 2010
Friday, December 10, 2010
Potato & Leek Soup (with Stillman's Sausage, Local Cheddar, and Sage from the garden)
Makes 6 servings
1 lb of leeks, cleaned and darker parts removed. Between 4 - 6 leeks
3 tablespoons unsalted butter
Heavy Pinch of kosher salt
1-1.5 lbs potatoes, diced small (peeling them is up to you).
3-4 cloves of garlic, diced.
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon pepper (black or white is a matter of preference)
1 tablespoon chives/rosemary/sage depending on preference
--Chop the leeks into small pieces.
--In a 6-quart pot over medium heat, melt the butter. Add the leeks and salt and let simmer for 5 minutes.
--Lower the heat to medium-low and cook until the leeks are soft and tender, 20-25 minutes, stirring occasionally.
--Add the potatoes, minced garlic and broth, raise the head to medium-high and bring to a boil. Once boiling reducing the heat to low, cover, and simmer gently until the potatoes are nice and soft 40-45 minutes.--Turn off the heat and puree with immersion blender or food processor until smooth. Stir in the heavy cream, buttermilk and pepper until well blended. Taste and adjust seasonings as desired. Sprinkle with herbs and serve.
As Gail is a vegetarian she enjoyed hers as listed above. I broiled and sliced a Stillman's Farm sweet Italian pork sausage into my portion. Once the soup was spooned into bowls I topped it with a few slices of cheddar cheese, sage from our garden, and an additional sprinkling of pepper.
Local ingredients in the Potato & Leek Soup: Leeks (my garden & Stillman's Farm), Potatoes & Garlic (Atlas Farm), Heavy Cream & Buttermilk (Garelick Farms), Herbs (my garden), Optional: Sweet Italian Sausage (Stillman's Farm), Cheddar (Grafton Village Cheese)
Cheddar and Leek Muffins(recipe from the kitchn)
Makes 12 muffins
1/2 cup unbleached all-purpose flour
1 1/2 cup corn flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1 1/4 cups buttermilk
7 tablespoons melted unsalted butter, divided
2 tablespoons honey
1 1/4 cups thinly sliced leeks, white and light green parts only, divided
1 cup grated sharp cheddar cheese
--Preheat the oven to 375° F. Grease or line a 12-cup muffin tin with baking papers or 5-inch squares of parchment.
--Sift all the dry ingredients together into a large mixing bowl.
--In a small bowl, beat the eggs, buttermilk, 5 tablespoons of the melted butter, and honey.
--Make a well in the dry ingredients and incorporate the wet ingredients. Stir until smooth. Stir in the cheese and 1 cup leeks.
--Spoon the mixture into the muffin cups, filling each about three quarters full.
--Top each muffin with a few of the remaining leek rings and a spoonful of the remaining melted butter.
--Bake 20-25 minutes, or until tops just begin to brown.
Local ingredients in the Cheddar and Leek Muffins: All-Purpose Flour (King Arthur Flour), Eggs (Stillman's Farm), Buttermilk (Garelick Farms), Butter & Cheddar (Cabot Cheese), Honey (Keown Orchards), and Leeks (my Garden & Stillman's Farm)
This weekend we were able to eat locally with the help of:
Wednesday, December 8, 2010
Tuesday, December 7, 2010
The 88 participants hail from 30 states, the District of Columbia, Canada, and Australia. The participants have been randomly divided into 6 groups. Over the next 4.5 months there will be 9 recap periods, each covering 2 meals or approximately 1 meal per week. Participants (yours truly) submit their Dark Days Challenge posts to each groups recapper who will then recap their groups activity and pass them on where the summaries for all the groups can be posted together over at (not so) Urban Hennery.
Grown Away is part of group 5. The other participants in my group are:
Eat Local Challenge (San Francisco, CA) (our group reccaper)
A Little Bit of Spain in Iowa
Aagaard Farms/The Vine (Canada)
Three and a Third Homestead (Illinois)
Our Life In The Country (California)
estate gardener (Maine)
Fessenden Farmstead (Washington, DC)
FROM SCRATCH club (New York)
Hippie In Geeks Clothing (Michigan)
Nordic Walking Queen (Minnesota)
Snohomish Farmers Market Blog (Washington)
Sustainable Eats (Washington)
I am looking forward to seeing what those in Group 5 as well as the rest of the Dark Days Challenge participants are cooking and eating using local ingredients throughout the winter!
Here at Grown Away I don't have a set schedule to chronicle our attempt to eat more local meals throughout the winter but am hoping to post an entry at least once a week. If we're able to eat more then 1 meal per week focusing on SOLE (sustainable, organic, local, ethical) ingredients I will be summarizing them here as I see fit/have time. Obviously some weeks will feature more then 1 local meal while others will only feature the minimum (1 meal).
I will do my best to share as many recipes as well as the origin of the foods which make it into my dark days entries. Stay tuned and keep an eye out for entries tagged Dark Days to keep track of how I fare throughout the challenge!
Monday, December 6, 2010
serves 4 to 6
4 large potatoes, peeled
--With a slotted spoon transfer shredded potatoes to a second bowl, lined with a kitchen tile and squeeze the moisture out of the potatoes. Leave the original bowl of ice water for 10 minutes allowing the starch to settle on the bottom.
--Pour the water out of the bowl leaving the settled starch. Transfer the shredded potatoes to the bowl with the remaining starch.
--Add the onion to the bowl. Stir in the eggs, beer, flour, salt and pepper.
--In a heavy nonstick skillet heat 1/4-inch of oil. Transfer approximately a 1/2 cup of the mixture per pancake into the skillet. Cook the mixture in batches frying both sides 4 to 6 minutes or until golden brown.
--Transfer the finished latkes to a paper towel lined plate or baking sheet and allow the latkes to drain of excess oil.
--Serve with your choice of toppings. The traditional toppings are sour cream or applesauce.
We topped them with a thin layer of Gail's delicious homemade Apple butter. The original recipe also suggests warming the oven to 200 F and placing finished latkes on a cookie sheet into the oven to keep them warm as you make more.
Rather then go out and find a local beer I used a beer we had on hand. A delicious Fat Tire from the good folks at New Belgium Brewing of Fort Collins, CO.
1 teaspoon chili powder
2 cups warm water
1 tablespoons salt
1/3 cup honey
1/2 cup vegetable oil
3 eggs + 1 egg for glaze
6 cups all-purpose flour
--Dissolve the yeast in the water for about 5 minutes. Stir in salt, honey, oil and eggs. Gradually add the flour until incorporated. Kneed about 8 minutes on a floured surface until smooth and elastic. Place in a lightly oiled bowl and cover until double in size, about an hour.
--Divide into six equal sections, roll into ropes, and braid two challahs. Cover each with a towel and let rise about another 1/2 hour. Brush well with beaten egg.
--Bake at 400 for about 40 minutes, rotating once in the oven for even browning. Challah is done when the bottom sounds hollow when tapped.
--Cook green beans in large saucepan of boiling salted water until crisp-tender and still bright green, about 5 minutes. Drain beans and cool in colander. Cut beans into 1-inch pieces.
--Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add Squash/Pumpkin seeds. Toss until starting to pop and brown, about 8 minutes; sprinkle with coarse salt and pepper. Transfer to plate.
--Let stand at room temperature
--Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add rosemary and garlic; stir 15 seconds. Add beans and squash seeds. Toss until heated through, about 2 minutes. Season to taste with coarse salt and pepper.
Local ingredients in the Butternut Squash Latkes & Green beans with Squash Seeds
Latkes: Butternut Squash & Onion (Stillman's Farm), Eggs (Jane Murphy's Backyard Chickens), Flour (King Arthur Flour), Cheddar (Grafton Village Cheese)
Green Beans: Green Beans (Kimball Farm & My Garden), Squash Seeds (Stillman's Farm), Rosemary (my windowsill), Garlic (Allandale Farm).