Collard greens cooked long and slow with sweet onion, salt, hot sauce, and finished with a splash of vinegar. Satisfyingly strong dill pickles.
And then, dessert because I was using up dabs out of the freezer and keeping my family off a new batch of Christmas cookies made for later this week. I love gingerbread with peaches!
Specifically, the Dark Days aspects: sweet potatoes, onions, and collards from local farmers. Gingergread made with local organic eggs, local organice whole wheat pastry flour, homemade yogurt from local milk, and locally produced molasses (but I don't know where their raw ingredients come from - that warrants a phone call, don't you think?).
Homemade, home canned dill pickles with dill from our backyard and cukes from somewhere local - I had several different suppliers this past summer. Homemade ice cream with local cream, milk, and eggs. Home canned local peaches.
Updated with dill pickle recipe:
Phyllis Rhoades Kosher Dills
Have ready 6 clean quart canning jars. Wide-mouth is easier to work with. Have lids and rings hot and ready.
Prepare brine and bring to boil:
1 c. pickling salt
3 quarts water
1 quart cider vinegar
Working with one jar at a time, put in:
1-2 cloves garlic
2 heads of dill (or 1 Tbsp. dill seeds)
hot pepper to taste (I use a slice of jalapeno)
pickling cucumbers, cubed or sliced, fill to top
Pour over boiling hot brine, leaving 1" headspace:
Immediately wipe jar rim, lay on hot lid and screw down with hot ring. Process in boiling water bath canner for 10 minutes. Set aside for 12-24 hours Check for seal. If a jar did not seal, store in fridge for several weeks.
For long term storage, remove canning ring. For best flavor, allow to sit in dark cupboard or basement for a month or so before eating.