I missed a couple of weeks in the Dark Days Challenge, I’ve been so caught up with the Back to Basics Series here at The Local Cook! But I’ve returned this week with a flavorful dinner that features local ingredients.
The flavors were not local; that is, they were Italian and didn’t use many ingredients that are native to Michigan (capers, lemon, etc.) Also, I had to use store-bought parsley since I hadn’t gotten any from the co-op (it’s grown hydroponically nearby). However, I decided to still submit this as a Dark Days entry since the main parts of it were local; hopefully it inspires others to substitute local ingredients even if the whole meal isn’t 100% local. When I began this journey, I started with local vegetables, then moved to milk, then meats, then added others over the years. I encourage you to just start where you are.
The meal:
The steaks, from S&S Lamb, were pan fried by DH, and I served them with salsa verde (not the kind with tomatillos – the Italian one I made for sauce week).
The collards (Heidi’s Farm Stand) were flavored with sauteed garlic, home dried (dehydrated) tomatoes, and balsamic vinegar. I think this is my new favorite way to cook them!
The baked potato (from the supermarket, but it was Michigan!) was topped with homemade herbed butter.
For more ideas for cooking with local ingredients in winter, check out the Dark Days Challenge at Not Dabbling in Normal.
As usual, your dishes make me crave nourishing food. Great job!
thanks! It’s part of my conspiracy to get people to cook with local ingredients 🙂