Day 3 of the 100-Mile diet, and I'm kind-of getting used to it. I've been cooking up a storm; in the past 24 hours, I've made: a pumpkin pie from scratch, a Swiss chard and onion quiche; mashed squash with maple syrup; a baked potato; and beef stew with hominy, tomatoes, carrots and green beans. I've also prepared an egg bake that is "sitting" in the fridge until it's ready to be cooked; it has Swiss chard, shiitake mushrooms, onions, and Bongard's marble jack cheese.My egg bake also has Dakota bread from the Falls Baking Company, although that item was a bit of a stretch. The flour in the bread comes from Northern Minnesota, but they guessed their source was about 150 miles away. I felt like that was close-enough -- it was Minnesota flour, and the bread was baked 1/2 block from my house by a locally-owned bakery -- so I called it good and bought it to use in the egg bake.
For the pumpkin pie, I had to use pumpkin spice mix and baking mix (for the crust) -- two more trade items. The quiche also had a crust made from the baking mix.
The beef stew, however, is entirely local. It's pretty good, too -- despite having been made without a recipe by someone who can't really cook.
No comments:
Post a Comment