Dark Days Challenge #1: Dinner Pie

While we've made several mostly local meals this week, we keep gobbling them up before we remember to pull out the camera. Tonight we had a little more foresight. This meal is our weekly contribution to the Dark Days Challenge, in which we will make at least one largely local meal a week all winter, and blog about it. The best thing about this week's contribution?

Pie for dinner. That's right.

Here's the breakdown:

Butternut Squash Pie

The Local: butternut squash, semi-local flour (King Arthur's, up in VT), local eggs, butter and milk, and local ginger--yes, we are amazingly lucky to have a source of local ginger here in MA.
The Non-Local: organic sugar, cardamom, cinnamon, nutmeg, vanilla, salt.

Pasta with wilted arugula and oyster mushrooms


The Local: Arugula from the farm down the road, onion and garlic from our winter CSA, oyster mushrooms from an amazing foraging haul, butter from VT.
The Non-Local: macaroni, parmesan.

Oh yeah, and the wine is not local, but it is imported locally and purchased from a locally-owned shop. There aren't a ton of local wine options here, but there are a few--perhaps we'll showcase some over the course of this challenge.