Eat Local Challenge: Week 2

Week 2 and I’m on a roll… This is fun!

MONDAY
Breakfast: homemade granola (I substituted local black walnuts for all the nuts and local honey for the maple syrup)
Lunch: leftover white pizza from Sunday night and a local salad with feta cheese and homemade balsalmic vinegarette
Dinner: grass-fed beef pot roast with carrots from my garden, potatos from my father-in-law’s garden and farmer’s market onions. Braised in 12 oz. of Mountaineer Brewing Company Stout Ale (okay for drinking, but better for cooking) and 2 cups Wolfgang Puck organic veg broth. Throw in a bay leaf, salt and pepper. Voila!
Snacks: homemade carrot cake muffin (local carrots and applesauce), string cheese, local Rome apple and local free-range hard boiled egg

TUESDAY
Breakfast: homemade granola, milk
Lunch: leftover pot roast and a side salad from the cafeteria
Dinner: Calzones made with local flour, onions, spinach, all-local homemade red sauce, hot peppers, and not local goat cheese.
Snacks: carrot cake muffin, egg, string cheese, apple … do we see a pattern here??

WEDNESDAY
Breakfast: granola and milk
Lunch: Roasted tomato soup
Dinner: Open-face roast beef sandwiches with leftover pot roast and gravy, local mashed potatoes, and homemade hamburger buns made with local flour
Snacks: apple muffin (local flour, apples, eggs–I left the pecans out), egg, Cabot snack cheese and apple

 

THURSDAY
Breakfast: granola
Lunch: leftover open-faced roast beef sandwich
Dinner: Italian wedding soup with venison meatballs, carrots from my garden and local spinach. I hate to admit, but I used store-bougtht chicken broth, but it was Wolfgang Puck organic free-range chicken stock.
Snacks: same as every day…

FRIDAY
Breakfast: granola
Lunch: the best BLT I’ve had in a while from Bluegrass Kitchen. I love this place cause the food is awesome, and guess what? The bacon was from Jackson County. I also had their blue cheese coleslaw, which I highly recommend.
Dinner: Graziano’s Pizza. Booo! But it was good and I was busy handing out 5K packets to pre-registered runners for the 5K on Saturday. Convenience food. I also bought some Starr Hill Brewery Red Ale on my way home. The brewery is in Charlottesville, VA. 241 miles away. I checked…

SATURDAY
Breakfast: granola
Lunch: Pork BBQ from the food vendor at Pumpkins in the Park. Not even sure the name of them.
Dinner: Fettucini with Meatballs made from venison and homemade sauce. Almost 100% of this meal was local. The breadcrumbs in the meatballs weren’t. Everything else was local or is on my list of exceptions. This is getting easier the more I do it.

SUNDAY
Breakfast: two eggs and whole wheat toast with peach jam I made last year.
Lunch Roasted Tomato Soup. I am wearing out this recipe. I made a double batch and froze most of it. Wish I had this recipe when tomatoes were in high season.
Dinner: Stouffer’s Vegetable Lasagna. Hey, when Mom offers to make dinner, you can’t turn it down.
We also drank a bottle of Fisher Ridge Pork Barrel Red. This is my new favorite red wine. Sorta spicy. And, its from Putnam County. Good stuff for $14 a bottle.

Here is my recipe for venison meatballs. Last year, we must’ve put up 15 pounds of ground venison in the freezer. The problem with deer meat is that it has a wild taste, which limits you on using it in place of ground beef in some recipes. I found this meatball recipe from Simply In Season, which I’ve checked out from the library a handful of times. It’s a pretty nice cookbook, as it is organized by season, and has a section for all-year things like breads and sauces. The recipe is specifically for venison, but I’m sure you could substitute lean beef.

VENISON MEATBALLS

1 lb. ground venison
1 egg beaten
1/2 c. bread crumbs
1/2 c. milk
1/4 c. diced onion
1/2 tsp. garlic
1/2 tsp. each salt and pepper
1/2 tsp. chili powder

Mix all ingredients thoroughly and form 1 inch balls. Bake on a greased baking sheet at 350 for 30 minutes.

These freeze very well, too, BTW.

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One thought on “Eat Local Challenge: Week 2

  1. Hi–we have some vension in our freezer that we put aside for grinding…so I'm loving your venison reccomendations! Do you cook the meatballs before freezing? or do they freeze better raw (or would you recommend just freezing thwe ground meat seperately)?Thanks–just found your blog today throguh the dark days roundup. I'm enjoying it!

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