Friday, November 20, 2009

Dark Days Challenge First Meal



Tonight was our first meal of the Dark Days Challenge. I’ve had a sinus infection and been sluggish all week so the meal we made was very simple – grilled strip steak, roasted sweet potatoes, and kale sautéed with garlic. I also had some local apples on hand because I suspected the boys would not be wild about the kale. The rib-eyes came from Hickory Nut Gap Farms which is between here and Asheville. The website promotes “Living the Good Life” – I think they mean the cows. I purchased my steaks at the Earth Fare. While I was there, I also picked up some butter from across the state line in Virginia and discovered that they do have milk from a local dairy. The sweet potatoes, apples and kale were advertised as “Locally Grown” at Harris Teeter. I bought the garlic at Bare Essentials Natural Market. We generally snack on some cheese while making dinner so I had also picked up some goat cheese feta at Bare Essentials that is made at Heritage Homestead in Crumpler, NC. Finally, with the help of my sister-in-law the sommelier, we chose a 2007 Meritage from the Rockhouse Vineyard in Tyron, NC.





We really enjoyed the steaks, cooked them to a perfect medium rare. We roast sweet potatoes at least once a week because both kids like them and they are low in carbs. I have to say I could live without ever eating that kale dish again! I had never cooked kale, but knew I wanted to do a simple saute with garlic. I didn't know how much liquid to add or how long it would need to cook, so I found this recipe for Sauteed Kale. It is a Bobby Flay recipe reviewed by 14 people who have given it five stars. Several reviewers commented that their children enjoyed it. I thought it was perfectly awful, as did my kids.



I had time to do a little shopping around today so I stopped at one of the roadside stores that has local produce, The Tomato Shack. I scored locally produced grits, cormmeal, country ham and fatback. With my new finds, I am thinking about a breakfast of eggs, grits, country ham and sauteed apples. They have locally grown turnip greens at the Harris Teeter which I can cook in the fatback and serve with cornbread. I ate this when I was the kids' ages, but I'm not sure they will be impressed... Can you tell I'm having fun with this?

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