What is a Dark Days Challenge?

The Dark Days Challenge was started by Laura McCrea at the Urban Hennery.
Unfortunately I couldn't get into her challenge, so I started my own blog.
The challenge is to try to eat one meal per week consisting of 100% locally produced food. I'm choosing to define "locally produced" as Washington State.
In my recipes I tell you the origin of the ingredients I use.

Saturday, December 4, 2010

Dark Days Challenge Wanna Be 12/4/10

So this is the first dinner of the Dark Days Challenge - cooking one meal per week with ingredients that are local. I wasn’t able to get into the Urban Hennery’s Dark Days Challenge, so I’m creating my own. I’ve been focusing more and more on local food over the past year, so I don’t think this is going to be difficult, just a fun challenge. I didn’t have a lot of time tonight, so I wanted to keep things fairly simple. Good fresh local ingredients don’t need a lot of fussing. Food like this – crab, clams, fresh bread and butter, makes dining a pleasure!

I made a trip to the Waterfront Fish Market and Sno-Isle Food Coop, and a cruise around my yard. It’s hard to believe that I can get enough greens from the vegetable garden to make a salad in December.

Organic Salad greens
Topped with Holmquist Farm filberts and Snohomish County blueberries (frozen)
Dungeness Crab
Samish Bay Clams in Tomato Garlic Broth (recipe below)
Snohomish Bakery Multi-Grain Artisan Bread
Golden Glen Creamery Butter
Potatoes, boiled

Not local
Salt & pepper
Olive oil and white balsamic vinegar to dress the salad

From our garden – all organic:
Potatoes, shallots, garlic, parsley, chives, chili peppers, salad greens (chard, spinach, sorrel, kale, arugula),

Waterfront Fish Market, Everett
Clams, crab

Clams in Tomato Garlic Broth
2 servings
1 pound clams in shell
1-tablespoon olive oil
1/3 cup chopped organic shallots
3 cloves chopped organic garlic
1-2 chili peppers, seeds removed (more or less, depending on taste)
2 tablespoons chopped fresh organic parsley
½ cup red wine
14 oz can organic Diced Tomatoes, Muir Glen, (Sedro Woolley)

Soak clams in cold water and 1 tablespoon salt for 15 minutes. Drain, and soak again in cold water and 1 tablespoon salt for a second 15 minutes. Scrub shells.
Heat olive oil in large pot on medium heat
Add shallots, garlic and chili peppers and cook 5 minutes stirring occasionally. Add wine and tomatoes, bring to a boil then turn heat down to simmer 15-20 minutes, stirring occasionally.
Drain clams from brine and add to broth. Cook covered about 5 minutes. When the clam shells have popped open, serve. Remove and discard any clams that have not opened.