dark days #17: savory delicata squash leek bread pudding

My much-needed break this weekend turned into a ninth inning rally that found me in bed on Saturday with a stomachache, working on food.  A strangely felicitous combination.  I made progress on my proposal for a panel for a titanic conference that doesn’t accept many of these little rafts of folks clinging to one theoretical lifeboat; we’ll hope for the best.  Women and children first!

I finally got out into my garden on Sunday, armed with new spades, forks, and a vision of edible landscaping for the front yard.  Managed to get in two bare root ‘Cherry’ red currant bushes, two ‘Imperial Star’ artichokes to replace one withered ‘Green Globe’ in the back, ‘Cherry Red’ rhubarb, and a bunch of flowers and flowering bushes. Turned the compost (cooking nicely) completely, fertilized the struggling elderberry and the honeyberry hedge-to-be, and weeded the caneberries, rhubarb in the back, and strawberries.

This, of course, means I didn’t do much cooking, local or otherwise.  I did make one local meal for the Dark Days winter eating local challenge, though.  On Friday night, I had the smarts and leftover challah to make a big casserole of Thomas Keller’s leek bread pudding recipe, and we enjoyed that with a simple salad of arugula from the garden (it’s only growing more when I pick it!) and dried local Asian pears that a friend gave to me.  I added previously roasted delicata squash — our last saved local winter squash, yay! — to the leek bread pudding, which provided a bit more nutrition and sweetness to the affair.  I think, if I were to make it again, I’d also add more leeks.  I like leeks, and they’re in the market now.  We were also able to use my now flourishing chives and thyme, local eggs, cream, and milk.

4 thoughts on “dark days #17: savory delicata squash leek bread pudding

  1. Eugenia 18 March 2010 / 1:30 pm

    Interesting seed experiments, Gary!

    Like

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