For this week’s Dark Days dinner, the selected meal was a pantry-raided, complex-carbohydrate-rich affair.
We were itchy for something toothsome the night before, so the next day I baked some beans and bread. Baked beans, bread and salad: simple, hearty fare that was so welcome on this, the first harsh night of our winter season.
- Beans: One cup of our cranberry beans, one Copra onion, two cloves of Big Stinky (an unknown but huge hardneck garlic), with dried sage and other garden herbs; two chunks of smoked pork belly (Hopeful Farms pork from Ligonier, IN; smoked at Miller’s Smoke House of Middlebury, IN: both these are Amish-run, so, no websites), and honey from Honey Hound Bee Farms, Eau Clare, MI.
- Bread: Whole-wheat boule with 50/50 spelt/hard red spring wheat from Ferriss Organics; butter made from cream from the school’s cow share
- Salad: greenhouse goodies