Here we are well into the third week of the Dark Days Challenge hosted by (Not so)Urban Hennery so I’m posting what we’ve eaten this week.
Eggs Benedict on homemade English muffins from Lentz spelt with Thundering Hooves Ham, backyard eggs and homemade Hollandaise sauce using more backyard eggs and Golden Glen Creamery butter.
Breakfast smoothie which I told the kids was orange. It was orange all right – from the carrots. I used home cultured yogurt, raw Dungeness milk, freshly juiced carrots from the garden, frozen peaches from Rama farms, a pinch of sea salt (I’m actually concerned we aren’t getting enough salt since I make everything for us!) and a good pinch of cinnamon.
Beef Daube Provencal with the last pot roast from Thundering Hooves, onions from Nature’s Last Stand, our carrots, tomatoes I canned last summer, local wine and home made beef stock (which came first, the pot roast or the stock?). I served it family style with some Azure Standard organic egg noodles. It’s so nice not having to make the pasta!
The fluffiest Swedish pancakes from Lentz Spelt, Golden Glen Creamery butter, Dungeness milk and our backyard eggs.
Turkey white bean chili made with leftovers, smoky turkey broth, white beans from Full Circle Farm and several jars of my never ending stash of home canned and grown green tomato chili sauce. The cornbread is Lentz spelt and freshly ground dent corn from Azure Standard with our backyard eggs. I love spelt for many things but it really changed the flavor of the cornbread into something that just wasn’t how we all remembered it tasting. I should know better than to mess around with my cornbread. It’s southern and it doesn’t like to be teased.
My favorite sandwich of the year. The leftover turkey cranberry, with our homemade bread from Azure red winter wheat and Lentz spelt, local cranberry relish, local turkey and greens from the garden. If only I had sprouts ready in time! And if only my mustard seed experiment had worked last summer…
