Jessica
Inspired by last weekend’s experimentation with Butternut Squash and Greens over Pasta, my husband and I decided to modify this recipe to make it more local. Now, I should mention that I am following my co-op’s definition of local. When they say that a product is local, it comes from Minnesota or one of our border states: Iowa, Wisconsin, North Dakota, or South Dakota. Depending on the producer’s location in these states, this is a bit farther than the 150 miles proposed by (not so) Urban Hennery. However, I am sticking with it, because darn it, good produce is hard enough to come by in the winter. I’m such a cheater.
So, my modified recipe now includes the following ingredients:
- Acorn Squash purchased at the Minneapolis Farmer’s Market from a farmer in Brooklyn Center, MN
- Garlic purchased at my co-op & labeled local
- Onion purchased at my co-op & labeled local
- Sage from RockSpring Farm in Decorah, Iowa
- Elbow Macaroni from Dakota Growers Pasta Company, purchased at my co-op.
- Red Pepper Flakes — crushed from a red pepper wreath we bought at the Minneapolis Farmer Market from a local grower
- Olive oil — non local
- Salt — non local
- Pepper — non local
And that’s it. I cut the Asiago cheese (from my half), because I’m unsure of the provenance.
Funny story about the pasta: While we were in the co-op, my husband and I wondered about the Dakota Growers Pasta Company. I argued vehemently that they must grow the pasta, until my husband asked what tree elbow macaroni grows on. I imagine that it’s quite beautiful (and soggy). I learned from their website that they work directly with the wheat farmers. So there.
A note about my next week’s Dark Days post — my mother and my in-laws are coming in to town on Sunday and Wednesday, respectively. Since we’ll be entertaining, and eating out a lot, I’m going to post on Thanksgiving and highlight the parts of our meal that are locally and ethically raised and grown.
Wait until you see our turkey…
This post is part of the Dark Days Challenge to make 1 meal with 100% sustainable, local, organic and ethical foods. Check out (not so) Urban Hennery to learn more about the Dark Days Challenge and visit other participants.
