The Real Dark Days Weeks #1&2

It seems I was a bit overzealous and thought the challenge started a few weeks ago. It did not. So here is my meal for weeks 1&2 for real this time. First, here is a map of my foodshed:

The green is a 100 mile radius, which I try to source as much of my food from as possible. During winter, however, I sometimes have to extend a bit further to a 150 mile radius (yellow circle).

Dinner #1

Homemade Flatbread

Ingredients:

Whole wheat flour for dough 365 Organics from Whole Foods – Still trying to get to Wild Hive to stock up on local flour

Swiss Chard from Hilltop Acres, Suffield, CT

Ground Beef from Simply Grazin’ Organic Farm, Skillman, NJ

Basil Pesto from Bear Pond Farm, Glastonbury, CT

Parsley from my garden

Dinner#2

Since we booked our tickets for New Years in Ireland and Wales I’ve been craving a hardy meat and potatoes kind of meal. This week I made sausages with fingerlings and carrots.

Ingredients:

Sweet Italian Pork Sausage from Cedar Meadow Farm, Ledyard, CT

Fingerling potatoes from Hidden Brook Gardens, Ledyard, CT

Carrots from Riverbank Farm, Roxbury, CT

Shallots from Hidden Brook Gardens, Ledyard, CT

Edible Flowers from Two Guys from Woodbridge, Hamden, CT

Oregano from my garden

Sage from Urban Oaks Organic Farm, New Britain, CT

Everything for this meal (except the oregano) was by way of Connecticut Farm Fresh Express.