Dark Days Eat Local — Week VI

This Friday’s dinner was a wonderful potato, leek, and fish soup with cornbread on the side.

Potato, Leek, and Fish Soup
Sautee two leeks (CSA) in some oil (non-local) until the leeks begin to caramelize. Add chopped potatoes (CSA) and enough water to cover them. Bring to a boil, then let simmer until potatoes are soft. Add chopped Atlantic perch (this bit of the Atlantic) and simmer until the fish is just done and beginning to fall apart. Add apple cider vinegar (homemade from local apples!) salt (not local), and freshly ground black pepper (not local) to taste. Simple, but so very satisfying on a chilly night.

Cornbread
Mix one cup of cornmeal (Wood Prairie Farm), one egg (local), two teaspoons baking powder (non-local), some salt (not local), 2 T butter (Maine), about 1/4 cup honey (local), and chopped hot pepper to taste (CSA). Add enough water to form a thick batter. Pour into a 9×9 inch dish and bake at 375 degrees until lightly browned and cooked through.

There was also, as usual, non-local grape juice, as well as some homemade squash-filled chocolates for dessert. Half of the chocolates had sweetened squash puree and the other half had toasted sugared squash seeds. My boyfriend makes tasty chocolates; he is useful :-)

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