Preserving: I found late season Northwest raspberries and strawberries at Central Market and froze them. Also froze peaches from eastern Washington bought through Gregory Farm. Soup: froze four pints of chicken stock and five of summer squash soup made from pattypan and zucchini. Snacks: everyone’s favorite thing I made this week was banana blueberry bread, with pear butter which I made the same way that I made the apple butter, just substituting the pears I got from All One Family Farm. Links: All One Family Farm … Continue reading
This week’s menus: Breakfast: London Maid crumpet with apple butter or light fruit jam (right now I have peach, blueberry and apricot) or: fried egg, fresh peach Lunch: crudite plate – dill and sweet pickles, radishes, Mt. Townsend cheese, London Maid rosemary crackers (thin and light), dried fruit Or: peanut butter sandwich (bread from Sluys, peanut butter from CB’s) with apple butter Dinner: Special weekend dinner: pork loin (natural from Central Market), potatoes with rosemary (Ted’s), mesclun with balsamic vinaigrette, a split of Calera 2008 Pinot Noir, strawberries from the garden on my vanilla ice cream Cumin-themed dinner: potato chicken curry with white wine reduction, roasted cumin carrots, lentil soup. Basmati rice and cucumber salad Breakfast for dinner: scrambled eggs with onion and swiss cheese, blackberry quick bread Low energy day dinner: chicken korma (Ted’s), leftover basmati rice, mesclun with rice vinegar and grapeseed oil sprinkled on Dinner to take … Continue reading
Menu this week: Grilled grass-fed steak, roasted veggies (beets, cauliflower and potatoes), salad with curry vinaigrette Indian spiced chicken and veggie stir-fry, salad with balsamic vinaigrette Hash from the leftover roasted potatoes, bacon, scrambled eggs It’s a short week because I’m going on vacation. I’ve been using up the veggies in the crisper. It looks like winter in there, I’m down to my last three squashes. I’ve left very little behind. I’m not looking forward to eating on the road, it’s so hard to find any food from a local foodshed, most of what’s out there flows through restaurant distributors like Food Services of America. I’m taking trail mix and bananas but they won’t last forever. I’ll post if I find something interesting, otherwise, I’ll be catching up on book and restaurant reviews, and the story about how my family came to live the way we do.
Menu this week: Moroccan sauteed vegetables and Moroccan chicken. Ted made couscous and lemon-mint-yogurt-cucumber salad Summer squash and potatoes baked in cream, salad with blackberries and balsamic vinaigrette Roast vegetables: beets, fingerling potatoes with olive oil and rosemary, cauliflower sprinkled with Madras masala (curry) powder; salad greens with a dash of rice vinegar Zucchini boats stuffed with onion, bread crumbs (from French baguette), parmesan and olive oil Pesto and chicken spaghetti, salad with balsamic vinaigrette, vanilla ice cream (mine) with peaches. At the Bremerton Farmer’s Market today the London Maid crumpet maker was selling paper cones of rustic rosemary crackers she’d made. They were awesome. Ted ate some of his with apple butter. … Continue reading