I’m afraid that this week’s Dark Days meal contains some repeats. Delicious though they may be, you’ve seen me do roasted sweet potatoes and brussels sprouts before. Happily, I do have one new component to bring to the table. Mini turkey burgers.
Why mini? Well, I started cooking this meal thinking I was making meatballs. I stirred the ground turkey (from Meadow Run Farms) together with an egg (farmers market), some chopped onion (Winter Harvest), bread crumbs (a very stale heel from a loaf of no-knead I made like three weeks ago, pulsed in a food processor) and salt/pepper. However, I was heading to a meeting, and suddenly realized that I was super-short on time. So instead of carefully rolling 20+ meatballs, I divided the meat into nine rough handfuls and made these little patties.
They cooked up fast, were less fussy than meatballs when I was short on time and tasty. I also found that I really liked the mini-burgers. Portion-wise, they lent greater flexibility than my typical turkey burger (for Scott, one isn’t quite enough, but two is too much). We actually had some leftover protein which doesn’t always happen when I cook it in larger sizes.
In other locavore news, there was a terrific article in the Philadelphia Inquirer this Thursday about eating locally during the winter months. I must be the only Philadelphian doing the Dark Days challenge, because when it came to getting a quote about it, they turned to me. There are a number of good recipes included in the article that are geared towards those items which are currently available. I’m particularly interested in the one for Beet Halwa. I have all the ingredients needed to make in my fridge right now, so you may just see in it my Dark Days post next week.