Preparing for the Dark Days Challenge

The Dark Days Challenge has begun. Which means that each week from now until the end of next March, I’ll be posting about a meal that is sourced (mostly) locally.

While each participant can choose what local means to them, and what exceptions they will make (for example, I won’t be giving up my herbs and spices!), the idea is to focus on SOLE (sustainable, organic, local, ethical) ingredients.

Why is it called Dark Days? Because here in Michigan at least, I get up in the dark and come home from work in the dark. Why is it a challenge? Because it’s pretty easy to eat locally in the summer and fall. But once the gardens stop producing and many of the farmers markets close, it becomes more difficult to get inspired. I mean, my Dad was a potato farmer so I’ve eaten potatoes about a million different ways, but to get excited about it?

Confession: I know I have it easier than some. I am extremely lucky that a couple of the farmers markets around here have gone year-round. We have a co-op that provides monthly orders and pickups even throughout the winter. I did not, however, do any vegetable freezing and very little canning this past summer, and I didn’t get a fall garden in, so I won’t be relying on that.  Which I suppose makes what I come up with more do-able for the average person. My secret weapon: DH (Dear Husband). He is awesome at coming up with ideas and is the primary cooker of meat in this household.

Think of it as “Chopped” with a local twist. Only I probably won’t be doing 3 courses. And there’s no time limit. And I won’t be getting $10,000.

What kinds of recipes will I be making?

You can get an idea of recipes that feature produce available in the winter over in my Winter Recipe Gallery.

What produce is available in winter, in Michigan, anyway?

Check out my home page, middle column, towards the bottom and you’ll see a list of what’s in season (well, OK, storage).

What kinds of things can you get at your co-op?

Here is my order from the West Michigan Co-op last week:

• 1 pkg Apple Chicken Sausage Links
• 1 pkg “Butcher’s Choice” bacon
• 1/2 lb bulk chorizo sausage
• Couples-sized monthly meat box
• 1 string garlic
• 5 lbs mixed variety of potatoes
• 1/2 bushel delicata squash
• 2 stalks brussels sprouts
• 2 heads cabbage
• 2 lbs raw honey
• 1/2 bushel Fuji apples
• 1/2 peck Bosc pears

As you can see, I got a little carried away. Luckily we have a garage that stays the perfect temperature for storing all this stuff!  Well, except the meat – we keep that in a stand-alone freezer which is in the garage next to the beer frig. Additionally, DH shot a deer a few weeks ago so we’ll be eating venison as well. Oh, and I have a raw milk herdshare.

Each week when I post about the meal, I’ll note where the ingredients came from and share which were not local – and whether if, with a little forethought, perhaps they could have been local.

What is in the photo at the top of the post?

That was a trial run, using mostly items from the co-op. The two pork chops were grilled by DH and were from the meat box. Seasoned with non-local seasoning salt. The potatoes were roasted in the oven alongside the brussels sprouts. Both vegetables were from the co-op, but the olive oil, salt, and Italian herbs were not. Next year, I really should try to grow and dry some of my favorite herbs so that I can use them in the winter.

This post shared at Real Food Wednesday