Dark Days, Week 16

Monster leek, lacinato kale, parsley, sage, rosemary, thyme…

Busy life tending busy lifeforms:  one still needs to eat!

Menu:

  • Savory Bread Pudding (ends of two homemade loaves from berries ground from Ferris Organics wheat; our eggs, the last of the milk share milk (hooray!); Bleu de Solaize leeks, garlic, thyme, sage, parsley, salt and pepper)
  • Herb-encrusted roast chicken pieces (our bird, our herbs) with pan gravy
  • Crunchy Kale Salad based loosely on this recipe (greenhouse Toscano/lacinato kale, mashed garlic, toasted bread crumbs from the above loaves; nonlocal EVOO and lemon from our lemon binge)
  • Vanilla pouring custards (milk share milk, Michigan sugar, our eggs, nonlocal vanilla bean)

Forgot to take a pic of the custards!  So quickly eaten…

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12 responses to “Dark Days, Week 16

  1. They must have been good. I love custard.

    Dinner looks pretty darn good…..

  2. Savory bread pudding. Hmmm. That sounds good. We only have made sweet before. How does one do that?

    • In all honesty, Jules, it’s kind of like an eggy/soft Thanksgiving stuffing. Mmm! (Same method as for the sweet kind, just with leeks and spices.)

  3. As ever El, your post hits the right spot. Just staring at a bag full of bread ends, wondering what to do with them now that we’ve run out of suet for bread pudding (hubby’s fav) & I don’t want to make bread & butter pud (my fav) because I’ll eat it (I’m gluten intolerant & on a diet so…). I HATE waste so end up crumbing it & freezing it but there are more valuable things to go in the small freezer we have. Savoury bread pud it is…

  4. Truly decent! You should be proud.

  5. I always have lots of leftover bread now that I’;ve been using my friend’s sourdough starter. Sourdough bread keeps a long time, but even so, hard heels and extra crust are a fact of life. I’m not a fan of sweet bread pudding so savory versions are a great idea!

  6. Yum! and Shoot–I have to do my dark days post too!

    I notice you have leeks and greens growing in your garden in Michigan. . .you use a green house right? I am curious because my MIL thinks we can’t grow anything in the winter here (Southern French Alps) due to cold temps . . . but Michigan is cold, right?!

    • Hi Ms Slif, tell maman-in-law it’s the amt. of light, not cold, that’s the determining factor. You’re further north than I am but I would bet you get more light in winter than we do…plus, you’re probably not as cold 🙂 thanks to the North Atlantic currents. Look into Eliot Coleman’s Four-Season Harvest. His method of unheated greenhouses, regardless of climate, is what I follow. He runs a veg farm all year in coastal Maine.

  7. simplelifeinfrance

    Thank you! Fantastic.

  8. If you ever published these recipies, I’d buy the book!

  9. Pingback: Dark Days 09/10 :: Week #16 Recap (East, Midwest) « (not so) Urban Hennery

  10. Such a beautiful, Spring garden harvest!

    Come share your post in our Grow Your Own roundup this month. Full details at

    http://chezannies.blogspot.com/2010/03/announcing-grow-your-own-40.html

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