Purple hashbrowns, sunnyside up eggs, and not local Dave’s Killer Bread was as local as dinner got this week. We’re still working on cleaning out the freezer, and this bread had been languishing in the back of the freezer for…well, a while. The potatoes came from Full Circle, and the eggs from Mountain View Farm. Not the world’s most exciting dinner, but it will have to do.
I’m not sure any Italian would recognize these as tortellini (maybe tortellini made by a child?) but nonetheless that’s what I’m calling them. I’m on a mission to clean out my freezers this month, so when I found a bag of nettles I’d harvested from the backyard last spring stashed away in the bottom of the freezer, I pulled it out to start defrosting while I turned a quart of jersey milk from Dungeness Valley Creamery into ricotta. Mixed with a little salt and a couple of cloves of finely minced garlic, I had the perfect filling for pasta. After a less-than-successful attempt at ravioli that left me with a split open, gloopy (albeit delicious) mess the last time I attempted filled pasta, I decided to try my hand at something that seemed a bit sturdier. Continue reading
The start of Dark Days snuck up on me this year, and it was looking like I was going to be starting the challenge with a snack (the quince “paste” that never quite set right and Yarmuth Farm “Dylan” cheese below – quince from an orchard on Guemes Island, I think, but now I can’t find the name of the place for the life of me) instead of a full dinner, but once again my freezer came to the rescue. Continue reading
So, it turns out that food limitations are really hard. I’m sure that will come as a surprise. Ha. I knew going in to this that it wasn’t going to be easy, but I don’t think I fully grasped just how much more complicated eating becomes when you have to avoid some of the basic building blocks of the food we commonly eat in this country. Coupled with my insanely busy schedule this time of year and a maybe not so great attitude about these limitations and I’ve not had a lot to share here. That’s not to say we haven’t been eating, but popcorn has turned into dinner on more nights than I care to admit and there have been tears on more than one occasion. Continue reading
When I signed up to participate in Dark Days last fall, I wasn’t sure how it would go. Now that we’ve reached the end, I’m really happy I decided to participate. I haven’t always posted on time, but I’ve managed to make at least one local meal each week and eventually write about it. Twenty weeks of paying closer attention to where our food comes from have resulted in some permanent changes. Continue reading
Homemade pizza has been a part of my life for as long as I can remember. Eating out was rare for my family, and if it weren’t for the Pizza Hut collaboration with Book It! that kept this young (voracious) reader in a steady stream of personal pan pizzas, I may not have ever encountered pizza away from home before I hit high school. Though it has been years since I last ate at Pizza Hut, I still think of their pizzas fondly, but I know I make better pizza at home now, thanks to a lifetime of practice and a few years of serious obsession. The pizza I make now bears only a faint resemblance to the pizza my mom made (and then taught us to make), but her pizza got me started in the right direction.
Forgot to take a picture before we sat down to eat, and the crappy iPhone photo I took while eating really doesn’t help, though there’s probably pretty much no way to make this one look appetizing. You’ll have to trust that it was much tastier than it looks. The last few delicata squash in the basement were threatening to get soft and I knew I was in a use-it-or-lose-it position. The best way to use five small squash all at once? Squash soup, heavy emphasis on the squash. Continue reading