Archive for Local Food

Week 3: Adapting Recipes

It’s all about flexibility. We are in Week 3 of the Dark Days Challenge , and I’m feeling more comfortable as the weeks go by. I’m learning more about available local food and am getting better about searching for recipes. Finding ingredients may not be as convenient as heading to the nearest grocery store, but I’m enjoying the challenge at this point. I’m learning to combine errands and pick up things as I find them. I’ve had to change the way I menu plan for this meal, as I’ve realized I can’t plan the meal before I head to the store because I can’t guarantee that the ingredient will be available.

This week, we had lunch downtown for my husband’s birthday at our favorite sushi restaurant. Our 2-year old devoured over half of our edamame and ate a whole order of gyoza, then insisted he try some “shushi”. I love seeing my boys receptive to trying food. This is the same son that requested broccoli for a snack this week, and sadly I had to tell him we were out. As we drove to the restaurant, I spotted a specialty grocery store I’d been wanting to try, Local D’Lish. After lunch, we stopped by and I found some local black beans, some pasta, and a whole chicken. I meant to make something with the black beans and the chicken, but I couldn’t find that perfect meal without using lime, cilantro, or some other non-local food.









That led me to Epicurious, where I found a recipe for Creamed Chicken with Corn and Bacon over Polenta. I remembered seeing cornmeal and thought this would be the perfect recipe. However, when I got to the store, they only had corncake/waffle mix that was local. I considered “cheating” with organic polenta, but decided to try the mix. While I was roasting the chicken (first adaptation), I decided to do a trial run to see if the corncake mix would pass as polenta. The texture didn’t come out right and it just didn’t taste right. Thankfully, my neighbor stopped by and while I was explaining my dilemma, I realized that I could make corn cakes instead of polenta. The recipe turned out to be almost an upside down pot pie and it was delicious! All my boys loved it and Son #2 kept talking about the “bun”. Sometimes flexibility leads to an improvement – I don’t know that my boys would have loved the polenta as much as the corncakes.

New this week was Sno Pac frozen corn in place of fresh corn, some hydroponic tomatoes (which were on the small side, but locally grown), and the corncake mix from Whole Grain Milling from Welcome, MN, which is just over 150 miles from my house. The best part? I have leftovers and plan to make a pot pie tomorrow by adding some Sno Pac frozen peas and baking the corncake mix on top.








One other noteworthy part of my roasted chicken was my herbs. We’ve had an unusually mild winter so far. When I came home from the grocery store, I noticed some green in my abandoned herb pots outside. I was able to pick a bit of oregano and thyme to place in the chicken cavity. I was so excited to be able to use them just a week before Christmas! With that, I’ll wish everyone a very Merry Christmas and hope you are all as blessed as we have been this year. 


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