Well Dark Dayers, it’s not that I haven’t been cooking locally these past two weeks, it’s just that our local meals have been out of town. Two weekends ago we were feasting in Olympia, celebrating the first annual “Thanksgiving 2” or “T2” for short. We have decided that November’s Thanksgiving meal is just too good to enjoy only once a year, so we’re doing it out quarterly with a group of friends (hi Adria, Andy, Molly, and Sean!) T2 was wonderful and delicious, and we can’t wait for T3 in May.
Last weekend we we’re in Bellingham for homemade ravioli, fresh garden greens and tiramisu with friends (hi Peter and Katie!). The pasta was made from scratch with Fairhaven Mills’ semolina flour, and Peter and Katie’s backyard eggs. And while Peter may have traveled halfway around the world to get the recipe from a little Italian woman with a long family history of making Tiramisu, our dessert was made with mostly local ingredients as well.
This week we dug parsnips from the garden, snipped kale from the front yard and roasted them in the oven for about 45 minutes. Then we embellished the leftover cranberry sauce from T2 with homemade beef stock and a little port to make a delicious sauce to go with some venison Uncle Rob had given us. It was a satisfying way to wrap-up the Dark Days. I’ve had so much fun participating in this weekly challenge and have been inspired by all the great meals folks are cooking up. Reading the weekly write-ups is something I’ve looked forward to each week and I’ve enjoyed getting to know some of you through your blogs. I hope to participate again next year! Happy SOLE cooking, growing and eating everyone!!
We’ve still got a few more weeks left 🙂 — Dark Days doesn’t end until March 31!
Opps! I should have checked instead of just assumed that this was the last week. Glad it’s not over yet! By the way, I thought last week’s meals were so inspiring. Your deep dish pizza is on the meal plan for this week or next. Can’t wait to make it.
Wow that’s the most beautiful looking homemade ravioli I’ve ever seen! I’d love your recipe. I’ve been wanting to make some smoked salmon ravioli. Asparagus is just around the corner – YUM!
Hi Annette! Our friends made the dough ahead of time so I’ll ask them for the recipe and send it to you. It was the first time any of us had made ravioli, but Peter and Katie had gotten a ravioli making mold for X-mas and that was the impetus for the feast. It worked great and now we want one.
Annette,
Here is the recipe:
The recipe I use for the dough is really simple: 2 cups of flour, 3 eggs. If the dough ends up being too dry or wet I just add a little bit of flour or water. We use whole wheat semolina flour, but I have also read that you can use all purpose flour. The only other tidbit I can relate is that it definitely helps to let the dough rest for 20-30 minutes before putting it through the machine.
Please let me know what kind of ravioli you make and how it turns out!
Hi Brittney,
Thanks! That sounds a lot like the Mario Battali recipe except he uses AP flour. Where did you find whole wheat semolina? I found a farm that grows durham wheat (what semolina is made from) but you have to buy 25# of it so I haven’t done it yet.
Thanks so much for your time!
I think it was Fairhaven Mills whole wheat semolina.