For week 8 of the Dark Days winter local food challenge, I got nuthin’. It was the first week of school, and I’m teaching a new class on the rise of culinary literature, so I was busy with all the new term stuff, plus a paper that was due on Friday for a conference later this month. So we survived on whatever was in the refrigerator and pantry, plus more than usual dinners out.
But we did manage to pull together some almost local “fast food” meals, I’m satisfied to say. A big YAY for all the food I canned this summer.
One lunch, we cracked open one of our dwindling supply of home-canned Oregon albacore tuna (the best tuna ever), mixed it with the rest of our local fresh celery, some of my homemade dill pickle relish, and a bit of mayo, and ate it on rolls baked locally.
And one dinner, we ate local Sweet Briar Farms beer sausage, stuffed with my sauerkraut made from Thistledown cabbage, and MFP-prepared mustard (made for my class and probably a tad too old, oops). We ate both with a side of my vinegar pickles and dried Melrose apples my neighbor gave to me for Christmas.
A third meal was leftover pasta with frozen tomato sauce I put up this summer, a bit of local milk and some local shiitake, and a few frozen pesto cubes made from another neighbor’s basil. Nothing fancy whatsoever, but still better than McDonald’s!