Above is my bachelorette meal while my husband went down to LA to set up the new part-time job he’ll be doing from home. Local goat cheese, local mandarins, local crackers, plus four types of carrots (Dragon, Purple Dragon, Yellowstone, and Danvers) and Broccoli di Chicco from the garden.
Recap.
Ten weeks ago (wow, was it really ten weeks?!) we made some rules for Urban Hennery’s Dark Days Eat Local challenge. Essentially they are: Eat 90% Local, 50-100% from the garden, 7 days a week. (Exceptions are coffee and wheat products.) For one of those meals we have to eat 90% from our garden (no exceptions). We gave ourselves some leeway for the holidays, but hoped we would still be able to eat locally.
Breakfasts often don’t make the 50% from the garden rule, but we try to make up for that in our lunches and dinners.
Notes.
This is not as exciting as some of my past menu posts - it truly was a hectic week. I had two deadlines for two different projects, I was putting together Christmas presents, and I was getting ready to visit my family. So we did a lot of eating leftovers, and throwing together odds and ends. (Much of those meals didn’t get photographed.)
Sampling.
-----
MONDAY
Dinner
Pictured: We needed some comfort food the other night, so we made french toast with homemade bread and local eggs. We topped it with homemade jam (a gift from a holiday party) and non-local (?) syrup. Matt said I had to make sure to include the wine in the picture, because it’s very European.
-----
TUESDAY
Breakfast
My breakfast was local eggs scrambled with local cheese, and scallions and tomatoes from the garden. Also spring water from the tap and locally roasted fair trade shade grown organic espresso.
And, yes, my computer. I generally read my daily blogs and your wonderful comments over breakfast.
And just so you know how hard my life is, I traveled through pouring rain to pick that scallion! It was about a foot and a half long, and worth the trek...
-----
WEDNESDAY
Dinner
Pictured: Our harvest was one pound of tomatoes (Early Girl and Sweet 100 Cherry), five carrots (Yellowstone, Belgian White, three Purple Dragon) and several leaves of Mizuna mustard greens. Our dinner was “fiesta night”: local tortillas, local beans, local cheddar, homemade tomatillo salsa from the freezer, tomatoes, mustard greens, scallions, and a side of carrots. Yummy. With local wine.
-----
THURSDAY
Breakfast
Pictured: We haven’t had a chance to make bread this week, so for some strange reason twice I’ve had a hankering for oatmeal and eggs for breakfast. Must be the stress...?
My breakfast was bulk local oatmeal with organic fair trade non-local brown sugar, and local eggs scrambled with local cheese, local onions, tomatoes from the garden, and leftover tomatillo salsa from the night before. And locally roasted fair trade shade grown organic espresso.
