Dark Days Eat Local Challenge: Week 5

Yes, I know, I'm a few days late, but we've been crazy busy heading up to Thanksgiving, what with the last of the broilers, the turkeys, and visitors. My apologies to fellow challengers. Since I never got around to posting my meal from last week, I figured I'd better get it up before posting about our Thanksgiving.

Last week, besides zero mile breakfasts, I made a 25 mile frittata—all zero mile but for the local cheddar. I just can't live without cheese! This frittata was made with leftover herb foccacia bread, salted bacon, chives, parsley, garlic, and caramelized onions. On the table it was joined by a delicious mixed green salad with a red wine vinaigrette.


Saturday, for our guests, we made a stunning meal of twin roast chickens stuffed with onions, garlic, rosemary, thyme, and sorrel, drizzled with caramelized onions and the last of our fall carrots. As a side, I made potatoes roasted in goose fat, and although the Yukon golds were not ours, I did use in the mix one of our precious sweet potatoes, the rest of which are being reserved for Thanksgiving. We also had homemade ciabatta bread and a delicious mixed green salad topped with balsamic vinaigrette, homemade goat cheese, and non-local walnuts. Not to mention lots of great wine, and of course, no one thought to get a picture. For desert, we enjoyed a homemade apple crisp made with a mix of local apples both from our area and upstate New York where our friends live. Ooooh, and we pulled out a jar of the green tomato chutney I made for an appetizer, and it was yuuuummy!

Life has just been too filled with work, friends, laughter, and great food. Just one more reason I'm grateful to be alive!