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!
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?
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.