This was the first night I’ve cooked dinner in a full week. This rarely happens to me. I believe in making dinner and eating with Scott (even if we do end up consuming said meal at the coffee table instead of the dining room one more often than not). Sharing a meal is part of the joy of living with another human being. It’s something I missed during those times when I was single and without roommates, and the pleasure of a companionable meal is something I don’t take for granted.
However, the last week of non-cooking hasn’t been due to solitude, just delicious leftovers, dinner with friends, holiday meals (we got to do Thanksgiving twice this year, without cooking more than a couple of sides and a pound cake) and a bit of post-travel disorganization (Scott, his brother Sean and I drove down to Virginia to be with their mom and relatives on Thanksgiving and Friday night when we got back, ended up ordering corned beef sandwiches from the deli downstairs instead of foraging through the kitchen). But now I’m back in the kitchen and am so delighted to have had the Dark Days Challenge to keep things simple and honest.
This dinner is entirely thanks to our meat buying club and the Headhouse Square Farmers Market. The ground beef comes from Meadow Run Farm and since discovering how succulent and flavorful their grass-fed beef is, I have a practice of keeping a couple of pounds on hand in the freezer. Those meatballs also featured some finely minced red onion (the last one from the CSA), one local, pastured egg (also from Meadow Run) and some crumbled feta. That feta is a revelation. From The Patches of Star Dairy in Nazareth, PA you can either buy it fresh, packed in brine or canned and packed in oil. The canned feta is shelf stable for up to a year and is an delicious treat to have tucked away in the pantry for those times when you haven’t shopped and need a quick meal.
Along side the meatballs were some boiled red potatoes (from Three Springs Fruit Farm) that I dressed with some homemade butter and salt (they were so tender and creamy that I could have eaten them forever) and roasted romenesco broccoli (from Culton Organics). The only non-local ingredients in tonight’s meal were the salt, pepper and olive oil.
I realize that the picture above makes this meal look a little monochromatic, but please believe me when I tell you that it had so much flavor and was so satisfying. Had I not been trying to create my local meal for the week, I might have tried to make it fancier or somehow more elegant. And yet, I’m so appreciative for the simple, wonderful meal that it was.