During the Dark Days Challenge, each participant cooks one meal per week focused on SOLE (sustainable, organic, local, ethical) ingredients. Local food is traditionally defined as food that comes from within 100 miles of you. Finding local food can be difficult in the winter so for the sake of the challenge, the radius is increased to 150 miles. Many items can’t be sourced locally so things like coffee, oils and spices can be claimed as exemptions.
The winter of 2009-2010 was my first year participating in the challenge. What did we eat? Check it out:
Pre Dark Days Dinner
Week One ~ Cornish Hen
Buffalo Pasty, Mixed Green Salad With Tomato and Carrot, and Homemade Spelt Bread
Week Three ~ Slow Fast Food
Week Four ~ Thanksgiving Dinner
Week Five ~ Turkey Gravy and Mashed Potatoes
Week Six ~ Buffalo Roast
Week Seven ~ Breakfast For Dinner
Week Eight ~ Roast Chicken with Corn on the Cob
Week Nine ~ Homemade Chicken Noodle Soup
Week Ten ~ Buffalo with Winter Vegetables
Roemary-garlic roasted redskins and Shetler's pork tenderloin with homemade bread and butter.
Week Eleven ~ Pork Tenderloin
Week Twelve ~ Greasy Bar Food?
Week Thirteen ~ Home Grown Rooster Dinner
Week Fourteen ~ Rooster Noodle Soup
Buffalo Burgers and Fries
Week Fifteen ~ Better Than Burger King
Week Sixteen ~ A.M. Edition
Week Sixteen ~ P.M. Edition
Week Seventeen ~ Rooster Corn Chowder
After soaking in boiling water.
Week Eighteen ~ Morel Madness
Week Nineteen ~ Shepherd’s Pie
The Grand Finale of my Dark Days Challenge.
Week Twenty ~ Fin