This week’s Dark Days Eat Local Challenge meal was inspired by my trip to Puerto Rico. I was surprised to find pumpkin in so many dishes and have since learned that pumpkin grows abundantly there. This dish is called Habichuelas or Stewed Beans (using this recipe), modified for the local challenge.

• olive oil from Italy
• pork chop from Greyledge Farm (Ox Hollow) substituted for the smoked ham
• green bell pepper from Waldingfield Farm (frozen here in August 2008!) (not the right kind of pepper)
• onion from Shenandoah Farms in Easton, CT
• garlic from Cherry Grove, Newtown, CT
• red beans (substituted for pink) from Cayuga Pure Organics
• chicken broth made from Andy’s chickens, from Holbrook Farm
• tomato puree, from Vaszauskas Farm, Middlebury, CT, canned here in October 2008
• dried oregano from Late Bloomers Farm, 2009
• purple potatoes from Late Bloomers Farm, 2009
• 1/2 of the Long Island Cheese Pumpkin squash (pictured below). I’m not sure where I got this squash, having co-mingled my squash collection without thinking to label them, but I am 100% certain it is local.
  

It’s meant to be served with rice, but since rice isn’t local (and I need to mind my middle since literally pigging out on that vacation), I had it as is.