Comments on: Dark Days Week 10

By: Annette Cottrell

Annette Cottrell — Tue, 09 Aug 2011 04:53:48 +0000

I think it’s better than anything out of a dairy pool! It’s crazy expensive and there are so many other local dairy options, many of them with buying club drops so you can get a discount. GG seems to be focused on providing value added products that are less perishable and command higher profit margins. And I guess I can’t fault them for that. I just can’t really afford their products.

By: Dryflour

Dryflour — Mon, 08 Aug 2011 18:33:50 +0000

What do you think of Golden Glen Creamery? They have sooooo many products it’s a little overwhelming. I can’t go anywhere without seeing their products. I hope it encourages more dairy farmers to produce artisinal cultured butter

By: Dark Days 09/10 :: Week #10 Recap (PNW) « (not so) Urban Hennery

Dark Days 09/10 :: Week #10 Recap (PNW) « (not so) Urban Hennery — Wed, 27 Jan 2010 22:19:16 +0000

[...] at Sustainable Eats is noticing that local ingredients are getting a little harder to find. Among her Dark Days meals [...]

By: admin

admin — Tue, 26 Jan 2010 02:21:48 +0000

Hi Cindy,

Thanks – I bought paprika and sort of New Mexico style peppers from them to make more chile sauce in case ours runs out. I’ll have to try to get some banana peppers. I’ve no idea what they are but sweet peppers this time of year sound soooooo good, crunchy or not. Last year they didn’t have all that dried stuff so hopefully they’ll stick around later this year.

By: Cindy

Cindy — Mon, 25 Jan 2010 22:51:13 +0000

These recipes all sounds delish! FYI — two weeks ago I brought home some dried Banana Peppers from Tonnemaker’s in the market. They are fabulous. I have used them in soups and eggs…so sweet and flavorful. Some day I’ll set up to dry my own but for now I’m going back to T for more. They had a whole table full of varieties to choose from. I love those guys…and hope their apples hold out a couple more weeks!

By: admin

admin — Mon, 25 Jan 2010 21:23:44 +0000

MC – I haven’t, how is that different than tomato ketsup? Just cranberry base?

Auburn, so sorry about your oven! That is really smart of the farmers to only hold it every other week. It maximizes everyone’s time. I feel so bad for some of these farmers standing around in imclement weather and then when I think what time they had to get up and drive on icy roads to come. Everyone just takes it for granted that they should come every week to earn a couple hundred dollars every week. It’s nice to see movies like Food, Inc and books like Omnivore’s Dilemma becoming mainstream finally.

Now if people just had the tools they needed to make small changes they would actually begin moving that direction. Once the wind shifts the waves will follow!

By: Auburn

Auburn — Mon, 25 Jan 2010 15:11:39 +0000

Our Seacoast Eat Local Winter Farmers’ Markets, here in the Northeast, are held by-weekly from Dec to mid April. Root veggies are still plentiful (beets, rutabagas, carrots, kohlrabi, parsnips, turnips, onions and potatoes) but one farm in particular is growing turnip tops and spinach in their greenhouses. They are charging $8/lb for the spinach, ouch!

So, every two weeks we are driving 35+ miles to support these farmers. I really don’t like having to drive that much but these winter markets are the only source of locally grown produce. At least we get to walk on the beach every two weeks, which can be lovely this time of year, if the weather isn’t too cold.

On a sad note, my oven croaked! Thursday night hubby was cleaning the stovetop (he always does the dishes/tidying up after dinner) and he used a sponge that was too wet to wipe the control panel on the stove. Next day the oven wouldn’t start (broiler and burners work fine) so it’s got to be a burned out fuse. Crap. We’ll have to order the part online so no baking for a couple of weeks. Sniff…

By: Mangochild

Mangochild — Mon, 25 Jan 2010 13:33:27 +0000

I agree, supporting our local farmers is more important in this winter time than ever. I mentioned on my blog about a new winter farmers’ market starting up this year, and it is very very small…. there will be struggles to start up, but I hope they make it. I’m trying to patronize all the winter markets in my area. And yes, even if that means a lot of kale and squash on my table, its worth it.

Having things that have been stored/canned/etc. from the summer makes a big difference, I’m finding, and they allow for some ingredients to add in to the base winter produce to make some interesting dishes. Homemade ketchup, yum. Even if not what you intended, I’m sure you’ll have great uses for it. Have you tried cranberry-based ketchup?