I realized today that the deadline for the Dark Days Challenge is upon me and I never ended up posting my second Dark Days Meal. I posted the Peanut Soup with Cabbage and Chicken the other day, but never posted about my favorite local food meal – scrambled eggs and toast.
I have scrambled eggs and toast a lot when I’m busy in the evenings, especially if I don’t have time to make it for breakfast. Funny thing is, often when I go pick up my milk from the farm where I pick up eggs too I have a craving for it. Nothing better than brightly-yolked farm fresh eggs with a slice of homemade bread and butter. Unfortunately I rarely make my own butter because I use the raw cream for my coffee.
Problem is, scrambled eggs aren’t that interesting of a post – especially for a food blog. Neither are some of my other favorite ways to make local food in winter:
- grill meat and then roast root vegetables for a side dish
- throw meat and root vegetables in a crock pot and season with whatever falls out of the spice cabinet that day
- and my latest discovery, pressure cooking meat in a pot and adding root vegetables
I have recently requested a lot of seasonal cookbooks from publishers hoping to expand my winter local food recipe base, but surprisingly there just aren’t many turnip and rutabaga recipes beyond mashed potatoes and other roots mashed with it.
Maybe that’s OK; eating local food doesn’t have to mean putting on a 5 star farm-to-table spread. I might just post some of my un-recipes in future Dark Days posts.
If you’d like to get inspired by other Dark Days recipes, check out the Urban Hennery
also shared with Kitchen Tip Tuesday