Dark Days Challenge – A Two-Fer

Yesterday began with a visit to the farmer’s market. It was the first time that it felt like the winter market. Instead of the three streets that are usually filled with vendors, we are down to one and a half streets. And the variety of products available reflects the time of year. Nonetheless, we were able to come up with lots of food, and managed to create two SOLE (sustainable, organic, local, ethical) meals for brunch and dinner!

Here is what we came home with:

As you can see, the smaller number of vendors and the time of year meant a move toward less produce and more meat. Nonetheless, I think we are in a good place for making locally-focused meals this week.

And yesterday, we made two almost entirely local meals!

Brunch was the first one, and to be honest is the one meal that we regularly prepare as all-local weekly.

Saturday’s brunch featured:

  • Country Ham
  • Eggs
  • Bread with local butter, strawberry jam, or apricot jam
  • Apple cider

Simple, but definitely delicious.

And for dinner, we made a lentil soup, featuring organic French green lentils, local red onions, parsnips, and garlic, a hot Italian sausage with red wine from Stachowski’s, served with more bread from the farmer’s market.  We used the last of the vegetable broth made from the veggie ends collected in the freezer in November. We ended up not using the kale pictured below, but have reserved it for later use.  We accompanied it with a green salad — but the greens came from the grocery store, and did not meet any of the SOLE criteria.  All, except the picky eater, enjoyed it.  And the recipe made enough that we were able to freeze a batch for a second dinner later in the week!!

The recipe that I followed for this soup came from the Barefoot Contessa Cookbook, pulled from Food And Wine, was straightforward to make, and perfect for a lazy Saturday night.  We made some modifications to reflect what we had in the fridge/freezer (used parsnips in place of carrots, used only the celery that we had in the fridge, and didn’t add any leeks), and added the sausage for some additional flavor. Otherwise we followed the directions as specified.  Although everything wasn’t local, most everything not local was organic. And, the parsnips added some notable sweetness to the soup.

Eating well while eating SOLE is absolutely possible!!


2 Responses to “Dark Days Challenge – A Two-Fer”

  1. Congrats 2X! Those are some great looking meats and veggies from your farmers market. Your country breakfast looks wonderful and the soup – so perfect for a cold wintery evening.


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