Dark Days Eat Local Challenge

I have been rather lazy about cooking and eating locally lately and it is starting to show. So I have joined the Dark Days Eat Local Challenge hosted by Urban Hennery I recently stocked up with Byrd Mill flour, grits and peanut 'flour'. The farmer's market peak season is winding down but this warm weather we have been suffering means we are still seeing some summer veggies. This past week I made some ratatouille (from the original, non-updated Moosewood Cookbook)

I sauteed the onion and eggplant, added the peppers and squash, threw in the tomatoes and spices and then let the flavors marry.  It was quite good and I think I might make some more this weekend to freeze for the coming dark days. I served the dish with a bit of dressed romaine lettuce for a wonderfully satisfying meal.

• eggplant, Three Way Farm, Warsaw, VA (62 miles)
• onion, Three Way Farm, Warsaw, VA (62 miles)
• summer squash, Potomac Vegetable Farms, Purcellville, (40 miles)
• zucchini, Potomac Vegetable Farms, Purcellville, (40 miles)
• red peppers, didn't catch the name of the farm -- I bought them at the Kingstown farmer's market
• tomatoes, Olin Fox Farms, Reedville, VA (81 miles)
• garlic, Potomac Vegetable Farms, Purcellville, (40 miles)
• bay leaf, plant on my window sill (0 miles)
• oregano, plant on the back porch (2 yards)
• rosemary, Olin Fox Farms, Reedville, VA (81 miles)
• red wine, Rappahannock Cellars, Huntly, VA, (55 miles)
• romaine lettuce, Olin Fox Farms, Reedville, VA (81 miles)

non local  olive oil (CA), dried basil, tomato paste (CA), marjoram, tomato juice, salt, pepper, balsamic vinegar

Comments

[Wendy]

Oh this looks delicious!!!! I wonder why I wasn't invited over for dinner!!!

[Sis]

Hey I made up a batch of ratatouille for me and the freezer too! I thought I could get the kids to go for it because of the recent movie, but Dad was no help ("I don't eat rat.") and they are suspicious of eggplant. That means more for at some later date when these golden autumn days are a fond memory. It was cool cause I did the saute, then threw it all in the crockpot to stew. It made it really easy for me.
Love sis
PS my neighbor just published a cookbook and in it her eggplant Parmesan is layered and baked like a lasagna. I thought I'd try freezing one of those as well, since it was a hit with dad and used homemade tomato sauce and homemade breadcrumbs. Anything to get those delicious local eggplants into our tummies, I say!

[jessie]

You are the queen of local eating! I have been doing my best. My latest is to buy up all the sweet corn I can get my hands on from the farmstand, blanch it and freeze it. We just got a new freezer and it's quickly filling up with local veggies to get us through winter. (OK, November.)

[Phyl]

Wow! I'm impressed. A post from the 19th. I was still unable to type.