THE DARK DAYS CHALLENGE

My friend and fellow farmer/blogger Susan from Squash Blossom Farm - just down the road from us - turned me on to this "Dark Days Challenge"  which involves: Cook one meal each week featuring SOLE (sustainable, organic, local, ethical) ingredients,  and write about it on your blog.


Well - i can do that!  Seeing as I do that most days of the week anyway. I mean our Farmer's Market here goes year round so I can always find at least some nice greens and root veggies (if I didn't have any left from my stores) Right?  Well kinda, until I found out last night cooking the meal what really i am doing is using locally grown ingredients, but most other products are not SOLE products - so yes!  I have been challenged!  And if you know me, I looong for a good challenge; keeps my creative juices flowing. : )


So last night's recipe was:
BISON SHORT RIBS w/PAN ROASTED FINGERLING & BABY BLUE POTATOES
 w/ SPINACH & CARROT SAUTE


2 lb Bison Short Ribs (from Shepherd Buffalo Farm - about 15 minutes away from me)
1/2 cup beef broth *
1/4 dry red wine*
1/2 Tbs crushed Marjoram (I had some fresh Thyme laying around so I threw that in too)
1 Tbs garlic*
1 tsp Worcestershire sauce*


For the Gravy:
1/2 cup (I use my own goat's) milk
2 Tbs flour*


(*  so here was my problem: these were not SOLE ingredients.  Although bought locally at an organic store - they might not have been organic, sustainable or ethical, but maybe, IDK)

Mixing the first set of ingredients together and pour over short ribs in a baking dish.

Cover and place in a 225 degree oven and roast for 4 hours.  

The key with Bison is slow and low.  Bison being the only red meat we like to eat now because of it's amazing lower fat and cholesterol content then chicken, yes chicken!  Because of this lower fat content it has to be cooked at lower temps or it gets tough.














Next:
PAN ROASTED FINGERLING & BABY BLUE POTATOES


2 Cups of Fingerling and baby blue potatoes (grown in my garden)
3 Tbs of butter flavored Olive Oil*

pan roast until tender.

Next:

SPINACH SAUTE & JULIENNE CUT CARROTS (bought from Thorson Farms at the Farmer's Market)

Cut carrots into Julienne shaped pieces and saute in some (homemade from goat's milk) butter.

Add some spinach once carrots are tender and saute til wilted.

Next:
I thought I's make use of the leftover bread I made the other day and make some garlic bread to go with it.
I took 6 pieces of bread, lightly buttered them and sprinkled some garlic powder* and garlic salt* on top.  Then topped with a little shredded homemade (from my goat's milk) mozzarella cheese.

It looked this good!  

and it was super easy!  Again, I wonder why most people don't cook like this.  It's just too nummy not to!