This week features a few Dark Days Eat Local Challenge meals:
Lentil Soup
- Lentils from out there (bulk, organic, from New Morning Natural Foods)
- Carrots from Riverbank Farm
- Potatoes from Waldingfield Farm
- Onion from Cherry Grove Farm in Newtown
- Bread from Wave Hill Breads
- Butter from Smyth’s Trinity Farm in Enfield
- UPDATE: Oooops, forgot to mention bacon from Ox Hollow Farm
Ribeye Steak
- Ribeye from Stuarts Family Farm
- Potato from Riverbank Farm
- Kale from the freezer, originally from Waldingfield Farm
Salad
- Oak leaf lettuce from Two Guys in Woodbridge
- Hard boiled eggs from Ox Hollow Farm
- sliced leftover ribeye from Stuarts Family Farm
- My Northeast Autumn salad dressing
I don’t really care for salad–well, lettuce to be precise. It’s a summer food and even in the summer, it’s not my favorite. I like green vegetables that you can cook (like escarole, kale, Swiss chard). But, at this point of the year, I am so jonesin’ for fresh greens that I’m willing to eat a cold meal!
on Feb 2nd, 2009 at 4:48 am
I’m with you one the “cooked greens” this time of year…. but seeing that plate surely tempts me
The lentil meal looks delicious. How did you cook them? Veg and lentil together?
on Feb 2nd, 2009 at 12:46 pm
Mangochild: Yes, I cooked the veggies and lentils together, but added the veggies closer to the end. Also, I forgot about the bacon in the original post–I browned it and broke it into bite-sized pieces and threw it in in the beginning.
on Feb 5th, 2009 at 12:07 am
[...] in winter foods is starting to make Sophie a little stir-crazy; still, she managed to showcase three local meals this week: lentil soup with bread and butter, ribeye with bakes potato and kale, and a fresh green [...]