Sunday and Tuesday did not fare so well for my attempts at buying locally and eating well. Stops at Costco and Target netted much mass produced, large quantities of non-local, non-organic, non-sustainable items. I will slap myself on the wrist and try harder!!!
Tomorrow (Wed) looks more promising as there is a Farmer's Market downtown so I plan to stock the fridge so I am not tempted to big-box shop for a week (we'll see about that!) I also have a loaf of locally made bread on the "to buy" list this week so we can make some tasty BLTS. Mmmmm, mmmmm.......
Tuesday, May 6, 2008
Saturday, May 3, 2008
My new challenge....
Okay, for some time now I have been trying to buy more locally, make more myself and make our household in general more sustainable and earth-friendly, but specifically in the kitchen (although I did throw out all cleaners in exchange for some good ole baking soda and vinegar!). Anyway, I just began Barbara Kingsolver's "Animal, Vegetable, Miracle" Book and took a Green Cuisine Class recently, so am feeling really stoked for this! With the first week of our Farmer's Market beginning this week I am energized!!
Here's what today looked like:
Farmer's Market trip this morning garnered -
Strawberries
Asparagus
Rhubarb (which I already sliced and froze)
Lettuce Mix (which we had at lunch and will again for dinner)
Cauliflower
Roth's Trip (local grocery)-
Jalepeno
Bananas
Watermelon (kids)
Turkey meat (for kidlet)
Blue Cheese (for salad tonight)
Milk and buttermilk (which I made some cheese with today)
Cheesecloth (see above)
Local yogurts
Bob's Red Mill Barley Flour (to make homemade graham crackers)
In addition to the cheesemaking escapades of today (I made a fresh cheese and a ricotta....which are currently hanging in the kitchen) I also made a loaf of flaxseed bread. Can't wait to try it all!!!
And for dinner.....drumroll please......
Roasted Asparagus from the Farmer's Market
Salad (lettuce from Farmer's Market, pears (grocery), blue cheese and local hazelnuts)
Pork Chop (from a local farm) marinated and pan fried
Here's what today looked like:
Farmer's Market trip this morning garnered -
Strawberries
Asparagus
Rhubarb (which I already sliced and froze)
Lettuce Mix (which we had at lunch and will again for dinner)
Cauliflower
Roth's Trip (local grocery)-
Jalepeno
Bananas
Watermelon (kids)
Turkey meat (for kidlet)
Blue Cheese (for salad tonight)
Milk and buttermilk (which I made some cheese with today)
Cheesecloth (see above)
Local yogurts
Bob's Red Mill Barley Flour (to make homemade graham crackers)
In addition to the cheesemaking escapades of today (I made a fresh cheese and a ricotta....which are currently hanging in the kitchen) I also made a loaf of flaxseed bread. Can't wait to try it all!!!
And for dinner.....drumroll please......
Roasted Asparagus from the Farmer's Market
Salad (lettuce from Farmer's Market, pears (grocery), blue cheese and local hazelnuts)
Pork Chop (from a local farm) marinated and pan fried
Sunday, March 2, 2008
Well, I have decided to try and post as many of the recipes that I make on here as possible. That way I can look back as a kind of archive. This weekend I actually haven't made a darned thing as we have been slowly finishing off the soups that are in the fridge. Neither is slated to be a repeater for me, but both were tasty, just not so tasty that I feel compelled to make them again!
One was a WEST AFRICAN PEANUT SOUP (from "Sundays at the Moosewood Restaurant"). I did not have the scallions and chopped peanuts on top and also only made a half batch, which made a great plenty. It was especially good with some whole wheat/grain crackers crumbled on top!
2 cups chopped onion
1 Tbsp vegetable oil
1/2 tsp cayenne or other ground chiles
1 tsp grated peeled fresh ginger
1 cup chopped carrots
2 cups chopped sweet potatoes
4 cups vegetable stock or water
2 cups tomato juice
1 cup smooth peanut butter
1 Tbsp sugar
chopped scallions
chopped roasted peanuts
Sauté onion in oil until it is translucent.Stir in cayenne and ginger. Add carrots andsauté a couple minutes more. Mix in potatoesand stock, bring to a boil, simmer 15 minutes(until the vegetables are tender). Puree thevegetables with tomato juice (and some of thecooking liquid if necessary) in a blender orfood processor. Return the puree to the pot.Stir in the peanut butter until smooth. Checksweetness and add sugar if necessary. Reheatgently, using a heat diffuser if necessary toprevent scorching. Add more water, stock, ortomato juice to make a thinner soup ifdesired. Serve topped with plenty of choppedscallions and chopped roasted peanuts.
One was a WEST AFRICAN PEANUT SOUP (from "Sundays at the Moosewood Restaurant"). I did not have the scallions and chopped peanuts on top and also only made a half batch, which made a great plenty. It was especially good with some whole wheat/grain crackers crumbled on top!
2 cups chopped onion
1 Tbsp vegetable oil
1/2 tsp cayenne or other ground chiles
1 tsp grated peeled fresh ginger
1 cup chopped carrots
2 cups chopped sweet potatoes
4 cups vegetable stock or water
2 cups tomato juice
1 cup smooth peanut butter
1 Tbsp sugar
chopped scallions
chopped roasted peanuts
Sauté onion in oil until it is translucent.Stir in cayenne and ginger. Add carrots andsauté a couple minutes more. Mix in potatoesand stock, bring to a boil, simmer 15 minutes(until the vegetables are tender). Puree thevegetables with tomato juice (and some of thecooking liquid if necessary) in a blender orfood processor. Return the puree to the pot.Stir in the peanut butter until smooth. Checksweetness and add sugar if necessary. Reheatgently, using a heat diffuser if necessary toprevent scorching. Add more water, stock, ortomato juice to make a thinner soup ifdesired. Serve topped with plenty of choppedscallions and chopped roasted peanuts.
Friday, February 29, 2008
Trying out this blogging thing......
So I just signed up for a baking challenge of sorts called Daring Bakers http://daringbakersblogroll.blogspot.com/ and it is recommended that you post your reviews of the recipes and photos, so I thought it might be a good time to start a foodie blog! This is a test post to see if it is working.....
In the meantime, I am back to baking.....I am working on my first ever loaf of sourdough bread, courtesy of a starter sent to me. I am trying out a Farmstead recipe from Beth Henspenberger that uses yeast and the starter since the starter is so new. I also have a pan of cauliflower, garlic and onion roasting in the oven with a little olive oil (and I need to sprinkle it with some sea salt) to make a Roasted Cauliflower Soup. Back to the kitchen!
Jessica
In the meantime, I am back to baking.....I am working on my first ever loaf of sourdough bread, courtesy of a starter sent to me. I am trying out a Farmstead recipe from Beth Henspenberger that uses yeast and the starter since the starter is so new. I also have a pan of cauliflower, garlic and onion roasting in the oven with a little olive oil (and I need to sprinkle it with some sea salt) to make a Roasted Cauliflower Soup. Back to the kitchen!
Jessica
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