Wednesday, December 2, 2009

Using Local Ingredients

Tonight, I decided to try and cook Mark Bittman's Cassoulet. For this I used Pork Chops from Balance Rock Farm, and leeks (frozen a few months ago), carrots, and garlic from our MHOF CSA.
This meal does not really meet the criteria of a Dark Days meal, since I also used 2 zucchini and celery from parts unknown as well as 2 cans of diced tomatoes and 2 cans of white beans.
I thought the meal was very hearty and we got 5 good sized portions out of it. I think that it would have definitely have been better with fresh herbs rather than the dried ones I used, but it is a meal worth tinkering with.

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