Well, I sort of had a small tumble off the band wagon this week. I just have been so busy that every time I sat down to do a menu plan, I got side-tracked.
Well here is an attempt to rein in the week (which is a crazy busy week!!).
I can't even remember what we ate on Saturday and Sunday, so I'll start with Monday.
Monday (August 18)
Breakfast--Leftover Fritatta
Lunch-Smoked Turkey (lunchmeat from Markowycz), cucumber slices, cantaloupe, homemade pickles and whole grain gluten free crackers, leftover roasted cauliflower and roasted beets.
Dinner-Hamburger Patties (East River Organics hamburger, mixed with local eggs, basil and a few spices), breaded and baked summer squash, , corn on the cob.
Tuesday (August 19)
Breakfast-Smoked Turkey, summer sausage, cucumbers and chips
Lunch- Variety of leftover and some smoked turkey lunchmeat
Dinner-Baked Chicken, Corn on the cob, gnocci (from a local pasta company Tracina's) Leftover Summer squash from last night
Wednesday (August 20)
Eggs-scrambled
Lunch-Leftovers
Dinner-Pot Roast (as I can prep it and let it cook while we are gone in the afternoon and eat real quick before my meeting tomorrow night)
Thursday (August 20)
Breakfast-Fritatta
Lunch-Salad and lunchmeat (or leftovers)
Dinner-Meatloaf
Friday-
Breakfast-Muffins
Lunch-Salad and leftovers
Dinner-leftovers and we are going to a Boy Scout event with hotodogs and smores too.
I also still need to make the zucchini bread, maybe Thursday as I clean my house to get ready for a GS meeting at my house in the evening
Tuesday, August 19, 2008
Sunday, August 17, 2008
Eating Local is so much fun this time of year.
During summer and into fall, I don't have much trouble eating local, and I LOVE the journey!!
Every Saturday I go to the farmers market (Royal Oak every other week usually followed by a trip to the Clarkston Market and just Clarkston on the other weeks). I sometimes go by myself, which is pleasurable to stroll along and talk to all my farmer/vendor friends, including Julie (La Vida Local) at Clarkston. Many weeks I meet or go with my dad. It is a throwback to my growing up years where it was a tradition to go to the market together. Sometimes we take the whole family, my kids love the market!!The smells, the sounds, the abundance of beaconing fruits and vegetables in all their glory, the multitude of colors. It is such a sensory and soul soothing experience!!
We belong to a CSA, so we have an abundance of fresh, local, organically-grown vegetables each week, but I can't resist the market experience. I still manage to spend a good amount on things we don't get enough of (or any of) from our CSA or other fun, yummy items that aren't produce but are local.
This past week I bought 2 dozen sweet corn, a watermelon, 2 canteloupe and a quart of organic, local peaches.
For dinner recently we had Nachos with local beef (from East River Organics) made into homemade taco meat (I don't use a spice/packet for the meat, but a recipe from Cook's Illustrated), Simmon's corn chips, global warming salsa, locally bought sour cream and Rosewood cheese (which is produced in Ann Arbor area) and Eden refried beans. It was so good and very filling.
Breakfast this morning was Fritattas with local eggs (we get them from our CSA and they are locally produced by several area families for our CSA), veggies from our CSA (onions, garlic, summer squash, green bell pepper and carrots from east river organics, they are so good). Hubby made breakfast. We had the watermelon from the farmers market with the frittata.
So it isn't hard for me to do local meals this time of year, in fact basically all our meals are local as we try to use up our abundance of veggies. We had grilled pizzas tonight. The crust was homemade with flour from Westwind Mill (I did use a bit of other flour because Westwind is out of the heartier wheat varieties and I needed a bit more protein content in the dough). The dough only has salt, yeast, water, olive oil and flour in it. The sauce was made from homemade roasted tomato sauce (the peach and melon farmer at the Clarkston Farmers market gave us a bag of their imperfect tomatoes when they heard we wanted to make sauce--thats what I love about building relationships with your growers) with onion and garlic from our CSA added and some spices. The toppings were onions (CSA), pepperoni (Markowycz Meats in Detroit) and cheese. We had sweet corn with the pizzas!!
Yum, I will be sad when winter rolls around and the fresh green vegetables and the lucious fruits are gone. We do put up things like tomato sauce, corn (blanced and cut off the cob), berries, and pickles, kim chi and sauerkraut, and jam. We try to do more, but depends on what we can source.
Lisa
Every Saturday I go to the farmers market (Royal Oak every other week usually followed by a trip to the Clarkston Market and just Clarkston on the other weeks). I sometimes go by myself, which is pleasurable to stroll along and talk to all my farmer/vendor friends, including Julie (La Vida Local) at Clarkston. Many weeks I meet or go with my dad. It is a throwback to my growing up years where it was a tradition to go to the market together. Sometimes we take the whole family, my kids love the market!!The smells, the sounds, the abundance of beaconing fruits and vegetables in all their glory, the multitude of colors. It is such a sensory and soul soothing experience!!
We belong to a CSA, so we have an abundance of fresh, local, organically-grown vegetables each week, but I can't resist the market experience. I still manage to spend a good amount on things we don't get enough of (or any of) from our CSA or other fun, yummy items that aren't produce but are local.
This past week I bought 2 dozen sweet corn, a watermelon, 2 canteloupe and a quart of organic, local peaches.
For dinner recently we had Nachos with local beef (from East River Organics) made into homemade taco meat (I don't use a spice/packet for the meat, but a recipe from Cook's Illustrated), Simmon's corn chips, global warming salsa, locally bought sour cream and Rosewood cheese (which is produced in Ann Arbor area) and Eden refried beans. It was so good and very filling.
Breakfast this morning was Fritattas with local eggs (we get them from our CSA and they are locally produced by several area families for our CSA), veggies from our CSA (onions, garlic, summer squash, green bell pepper and carrots from east river organics, they are so good). Hubby made breakfast. We had the watermelon from the farmers market with the frittata.
So it isn't hard for me to do local meals this time of year, in fact basically all our meals are local as we try to use up our abundance of veggies. We had grilled pizzas tonight. The crust was homemade with flour from Westwind Mill (I did use a bit of other flour because Westwind is out of the heartier wheat varieties and I needed a bit more protein content in the dough). The dough only has salt, yeast, water, olive oil and flour in it. The sauce was made from homemade roasted tomato sauce (the peach and melon farmer at the Clarkston Farmers market gave us a bag of their imperfect tomatoes when they heard we wanted to make sauce--thats what I love about building relationships with your growers) with onion and garlic from our CSA added and some spices. The toppings were onions (CSA), pepperoni (Markowycz Meats in Detroit) and cheese. We had sweet corn with the pizzas!!
Yum, I will be sad when winter rolls around and the fresh green vegetables and the lucious fruits are gone. We do put up things like tomato sauce, corn (blanced and cut off the cob), berries, and pickles, kim chi and sauerkraut, and jam. We try to do more, but depends on what we can source.
Lisa
Tuesday, August 12, 2008
Sanford Family Dill Pickles
This pickle recipe has been in my family for Generations!! They are Kosher Dill Pickles made with a salt brine and not vinegar. Garlicky and yummy, they are a family tradition. My dad used to make them with his parents and his grandparents made them too, I don't know how many more generations back they go, but they are the typical recipe for Kosher Garlic Brined Dills, so I am sure our family didn't invent them, but we sure love them!! I grew up making pickles with my dad and when I had kids I taught them the recipe and how to make them (and hubby, who loves them and is a fantastic pickle maker now!!).
This is a great activity for the kids as they can help with all the steps and the daily shake and check is always fun. It is like magic how green cucumbers turn cloudy and dark and turn into sour dill pickles. Pure Magic!!
Sanford Family Dill Pickle Recipe
Per Quart of Pickles
2 stalks Dill -- divided
1 Tablespoon Kosher salt -- heaping
1 teaspoon pickling spice
1 quart pickling cucumbers -- as many as will fit in a wide mouth quart jar
2 cloves garlic (the individual cloves, not heads)-- peeled, to taste (2-3 cloves, more or less depending on how garlicky you like your pickles.-- I sometimes slice up the bigger cloves and cut in half smaller cloves and put the pieces in, that helps give it more garlic flavor.)
1 red chile pepper -- dried (optional, to taste, if you like a little heat add one, for hotter pickles add more dried peppers-- I use dried arbol peppers)
**cold water
For each quart of pickles use a clean (preferably sterile) wide mouth quart jar with a lid and screw cap. Fold up one stalk of dill and push into bottom of quart jar, covering the bottom of the jar (use more dill if needed to cover bottom of jar).
Fill jar with cucumbers, tightly pack as many as will fit up to the lip (below where the threads for the lid start) of jar.
Add one heaping Tablespoon of kosher salt and one teaspoon of pickling spice to jar.
Push cloves of garlic into areas around cucumbers (try to evenly disburse them around jar) and add the hot pepper(s) to jar. Fold up remaining stalk of dill and push into jar on top of cucumbers to cover.
Fill jar to lip (below the area where the threads start for screw top) with cold water, covering cucumbers and dill. Make sure cucumbers are covered, sometimes you have to really fill the jars with water to get the cukes and dill covered, that is ok (just make sure you use a pan under the jars as explained below).
Place lid and screw top on and tighten screw top by hand till tight (you don't need to overtighten). Shake jars to distribute salt and spices and help the salt dissolve.
Place filled jars on counter or table with a pan or several layers of paper towels underneath to catch any possible leaks.
Shake jars once a day and check to make sure lid has not come loose due to the fermentation process. The brine will start to turn cloudy after a while, and the cucumbers will go from bright green to a darker green, this means they are working and turning to pickles. Pickles will be ready to eat in one week (we go 10 days to start), but are even better if you wait two weeks. Refrigerate after opening.
They will last several weeks in the fridge once opened (however, we can never keep them around that long). They will last for several weeks or even longer before opening jars, but they are not actually preseved via a canning method for long term storage. After too long the cucumbers tend to get very mushy. They are best if you eat them 2-4 weeks after making them. Enjoy.
I have attached three pictures of the jars we made. The brightest green is one made today (the picture on the far left), the middle picture is slightly green but darker and cloudy and was made 2 days ago, the last jar (the far right picture) is one that is 9 days old (almost ready to eat).
Lisa
Sunday, August 10, 2008
Menu Planning Week 3
Well, I made it another week and still trying to keep sane and menu plan.
Here is what I have:
Saturday (August 9)-
Breakfast-Whatever husband made for the kids as I left early for the Farmers Markets (Both Royal Oak and Clarkston, I love the market!!--My dad went with me to Royal Oak and I stopped and picked up my middle child, Jeremy, to go to Clarkston, it was a blast!!)
Lunch-Leftovers--chicken, hot dogs and some other misc. stuff from the fridge plus some Kim Chi.
Dinner-I made Egg Drop Soup for the kids and my mom. Jay and I were off to supper club (this is our 7th year with this group and we always have a nice time and the chance to go out sans kids and have fun with friends is great). We took Quinoa Bake and Braised White Beans with Greens.
Sunday (August 10)-
Breakfast- We wanted to make blueberry pancakes but can't find the cord to our electric griddle so we went with Waffles instead. I will post my waffle recipe on a separate post later. We had them with Homemade Strawberry Grand Marnier Sauce and whipped cream. YUM!!
Lunch- Noshed, not a real lunch as breakfast was kind of a "brunch" time.
Dinner-Leftovers-roast chicken, braised beans and greens, quinoa bake and we had fresh sweet corn from the market which was fantastic
Monday (August 11)
Breakfast- Leftover waffles
Lunch-Bologna sandwiches on homemade rye bread with MI honeyrock melon (from the Clarkston Farmers Market) and chips (a treat we bought at the store last night, made with potatoes, sunflower oil and salt).
Dinner- Baked Zucchini, Meatloaf, rest of the corn on the cob
Tuesday-
Breakfast- Muffins (soak overnight and bake in the morning, I will prep tonight if I remember).
Lunch-Leftovers or sandwiches whichever the kids want
Dinner- Grilled Pizza.
Wednesday
Breakfast-Frittata--Use up any scraps of veggies and leftover cheese from the pizza
Lunch-Leftover Pizza
Dinner-Tacos/Nachos (now have sour cream and will make salsa)
Thursday
Breakfast-Pancakes (if I can find the cord, if not we will have eggs or leftovers)
Lunch-Plow Share (lunchmeat, cheese, crackers, pickles, veggies, etc. all on a platter and help yourself)
Roast Chicken
Friday-
Hubby will be home late Thursday night, so he will be happy to eat at home again.
Breakfast- Eggs or Leftovers, depending on what the kids want as we have to eat and leave for our CSA distribution (Farm day which we love).
Lunch-Packed lunch-Sandwiches, fruit, cucumbers and some water. We have to eat either at the farm or in the car as we have a 2pm Dr. appt.
Dinner-
Stir fry veggies over brown rice and chicken egg drop soup.
Other things to make-
Pickles (we made 13 jars yesterday and ran out of dill and jars, got more from my dad, so we have to make the rest of the cucumbers we got at the farmers market)
Kim Chi-We got a nice conical cabbage from our CSA and I found a diakon radish at the market from a local farmer I know, beautiful, large radish for $1 and she grows everything organically.
Zucchini Bread-I have to get to this soon as we need to use the big squash before Friday when our new disbursement comes.
Water Kefir-- A friend gave me some with grains and I need to experiment with it.
I think that is all and probably a bit too ambitious for the week considering Jay is gone and I have a ton of other things to get accomplished this week.
Lisa
Here is what I have:
Saturday (August 9)-
Breakfast-Whatever husband made for the kids as I left early for the Farmers Markets (Both Royal Oak and Clarkston, I love the market!!--My dad went with me to Royal Oak and I stopped and picked up my middle child, Jeremy, to go to Clarkston, it was a blast!!)
Lunch-Leftovers--chicken, hot dogs and some other misc. stuff from the fridge plus some Kim Chi.
Dinner-I made Egg Drop Soup for the kids and my mom. Jay and I were off to supper club (this is our 7th year with this group and we always have a nice time and the chance to go out sans kids and have fun with friends is great). We took Quinoa Bake and Braised White Beans with Greens.
Sunday (August 10)-
Breakfast- We wanted to make blueberry pancakes but can't find the cord to our electric griddle so we went with Waffles instead. I will post my waffle recipe on a separate post later. We had them with Homemade Strawberry Grand Marnier Sauce and whipped cream. YUM!!
Lunch- Noshed, not a real lunch as breakfast was kind of a "brunch" time.
Dinner-Leftovers-roast chicken, braised beans and greens, quinoa bake and we had fresh sweet corn from the market which was fantastic
Monday (August 11)
Breakfast- Leftover waffles
Lunch-Bologna sandwiches on homemade rye bread with MI honeyrock melon (from the Clarkston Farmers Market) and chips (a treat we bought at the store last night, made with potatoes, sunflower oil and salt).
Dinner- Baked Zucchini, Meatloaf, rest of the corn on the cob
Tuesday-
Breakfast- Muffins (soak overnight and bake in the morning, I will prep tonight if I remember).
Lunch-Leftovers or sandwiches whichever the kids want
Dinner- Grilled Pizza.
Wednesday
Breakfast-Frittata--Use up any scraps of veggies and leftover cheese from the pizza
Lunch-Leftover Pizza
Dinner-Tacos/Nachos (now have sour cream and will make salsa)
Thursday
Breakfast-Pancakes (if I can find the cord, if not we will have eggs or leftovers)
Lunch-Plow Share (lunchmeat, cheese, crackers, pickles, veggies, etc. all on a platter and help yourself)
Roast Chicken
Friday-
Hubby will be home late Thursday night, so he will be happy to eat at home again.
Breakfast- Eggs or Leftovers, depending on what the kids want as we have to eat and leave for our CSA distribution (Farm day which we love).
Lunch-Packed lunch-Sandwiches, fruit, cucumbers and some water. We have to eat either at the farm or in the car as we have a 2pm Dr. appt.
Dinner-
Stir fry veggies over brown rice and chicken egg drop soup.
Other things to make-
Pickles (we made 13 jars yesterday and ran out of dill and jars, got more from my dad, so we have to make the rest of the cucumbers we got at the farmers market)
Kim Chi-We got a nice conical cabbage from our CSA and I found a diakon radish at the market from a local farmer I know, beautiful, large radish for $1 and she grows everything organically.
Zucchini Bread-I have to get to this soon as we need to use the big squash before Friday when our new disbursement comes.
Water Kefir-- A friend gave me some with grains and I need to experiment with it.
I think that is all and probably a bit too ambitious for the week considering Jay is gone and I have a ton of other things to get accomplished this week.
Lisa
Saturday, August 9, 2008
Menu Plan recap for Week 2
I am trying to keep this up and I think it does help. A few unavoidable changes occurred this week as we always seem to be busier and more tired than planned.
I managed to make many things from last week:
We had in no particular order-Scrambled eggs (several mornings, some with toast, some with fruit, etc.), sandwiches (bologna, turkey, PB & Honey with Banana, PB&J), Roast chicken with Onions, Potatoes and Carrots roasted under the chicken, Teriyaki beets, Hot dogs (like I said there are all natural with no fillers, nitrates, etc. from a local smokehouse), pickles (opened our first jar of homemade this season), roast cauliflower, steamed broccoli, Marinated Flank Steak.
I ended up changing out the tacos for Flank steak as I bought salsa this week and it was no good when I opened it (not outdated, but went off for some reason) plus I forgot to pick up sour cream, so this will get bumped to this week.
Not bad all in all. With hubby working late several nights and oldest at day camp (which meant driving back and forth every day to take and pick her up and let the boys play at the playground at the park).
The one real thing that didn't happen was making chinese dinner last night. Our CSA disbursement was huge and it took a lot longer at the farm than usual. Then I forgot that Rachel had an appointment at 2pm, so a quick lunch in the car (I quickly packed up some plates and napkins, sliced turkey breast, cheese, cucumber slices, blueberries and some corn chips and a juice box). By the time I got home at 4pm and unpacked all the produce from the car, I was tired and had a headache. Hubby had a 2 hour commute home instead of 45 minutes due to terrible traffic, so by 6 pm we were too tired to start a long dinner prep and the opening ceremonies start at 7:30 pm. We opted for the easy way out and ordered Chinese from a local restaurant that has been in business for many years. I used to go there as a child with my parents and the owners know my family. They make fresh food (obviously not organic) and will make it without any MSG, so not a great thing, but a very infrequent treat. The kids loved getting carry-out and eating in front of the TV and opening ceremony show was AMAZING. Kids didn't stay up for the whole thing, but it was a nice family time and we did discuss a lot of things surrounding olympics and countries of the world coming together!! Sometimes those family moments are more important than being 100% on our diet (or so to speak). Of course, I am tired today a combination of the non-NT food and lack of sleep since I stayed up late watching the show.
Lisa
I managed to make many things from last week:
We had in no particular order-Scrambled eggs (several mornings, some with toast, some with fruit, etc.), sandwiches (bologna, turkey, PB & Honey with Banana, PB&J), Roast chicken with Onions, Potatoes and Carrots roasted under the chicken, Teriyaki beets, Hot dogs (like I said there are all natural with no fillers, nitrates, etc. from a local smokehouse), pickles (opened our first jar of homemade this season), roast cauliflower, steamed broccoli, Marinated Flank Steak.
I ended up changing out the tacos for Flank steak as I bought salsa this week and it was no good when I opened it (not outdated, but went off for some reason) plus I forgot to pick up sour cream, so this will get bumped to this week.
Not bad all in all. With hubby working late several nights and oldest at day camp (which meant driving back and forth every day to take and pick her up and let the boys play at the playground at the park).
The one real thing that didn't happen was making chinese dinner last night. Our CSA disbursement was huge and it took a lot longer at the farm than usual. Then I forgot that Rachel had an appointment at 2pm, so a quick lunch in the car (I quickly packed up some plates and napkins, sliced turkey breast, cheese, cucumber slices, blueberries and some corn chips and a juice box). By the time I got home at 4pm and unpacked all the produce from the car, I was tired and had a headache. Hubby had a 2 hour commute home instead of 45 minutes due to terrible traffic, so by 6 pm we were too tired to start a long dinner prep and the opening ceremonies start at 7:30 pm. We opted for the easy way out and ordered Chinese from a local restaurant that has been in business for many years. I used to go there as a child with my parents and the owners know my family. They make fresh food (obviously not organic) and will make it without any MSG, so not a great thing, but a very infrequent treat. The kids loved getting carry-out and eating in front of the TV and opening ceremony show was AMAZING. Kids didn't stay up for the whole thing, but it was a nice family time and we did discuss a lot of things surrounding olympics and countries of the world coming together!! Sometimes those family moments are more important than being 100% on our diet (or so to speak). Of course, I am tired today a combination of the non-NT food and lack of sleep since I stayed up late watching the show.
Lisa
Monday, August 4, 2008
Menu Planning Week 2
Well better late than never. I finally wrote down a plan for this week before bed last night. I did pretty good on last weeks plan. Not perfect but it is just a plan and a tool, if it isn't flexible, it wont' work for me!!
Last week we ended up making the Sweet Cherry Caflouti, eggs, soaked oatmeal, hotdogs, sweet corn, lots of different veggies, Pot roast, Roast Chicken, Bread, Cherry/Almond Gallette and Pickles.
This week I will start the menu plan with Saturday and tell you what we ate. Saturday we went to the Clarkston Farmer's Market and made quite the haul (and left with my wallet $85 lighter) in addition to the huge amount we got from the CSA and the few things from our own garden (see previous posts).
Saturday August 2:
Breakfast--Soaked Oatmeal (leftover)
Lunch-Hotdogs (from Markowycz in Detroit), Corn on the cob fresh from the market (Farmer Bob's--it was delicious, see my last post), Leftover braised white beans with greens and leftover quinoa bake (quinoa, tomato sauce, greens and cheese).
Dinner-Went to my in-laws to swim and ate carry out (it is summer after all).
Sunday, August 3:
Breakfast- Egg with a hole in the middle. My kids (and myself) love this. We used homemade rye bread and farm fresh eggs, Very Yum!!
Lunch-Sandwiches, some had PBJ with banana (Naturally Nutty PB) and some of us had Bologna (from Markowycz in Detroit) on homemade bread. Cucumber slices from our bounty from our CSA.
Dinner- Lasagna. The VitaSpelt lasagna noodles, homemade tomato sauce and ground beef from East River Organics in Snover, MI, veggies I added from CSA. Cheese isn't local but can't do lasagna without ricotta and fresh mozzerella (got those at Whole Foods). Corn on the cob!!
Monday, August 4:
Breakfast-Scrambled Eggs and Honeyrock Melon from the Farmer's Market
Lunch- Bologna Sandwiches, Honeyrock Melon, Cucumber Slices and leftover Quinoa Bake
Dinner- Leftover Lasagna, Salad and the last of the corn from the market
Tuesday, August 5
Breakfast- Soaked Oatmeal
Lunch- Leftovers
Dinner-Roast Chicken, Roasted Cauliflower, Teryaki Beets, Salad
Wed, August 6
Breakfast-Eggs.
Lunch (I have to pack for daughter going to camp and myself for a meeting) probably sausage, cheese, salad, fruit and nuts with dried cherries and choc chips. Boys can have whatever my mom gets them as she is babysitting
Dinner-Hot dogs and broccoli and wild rice (have to eat early to go to see Rachel's camp play)
Thursday, Aug 7
Breakfast- Carrot Spice Muffins (soak overnight and bake in morning)
Lunch-Leftovers
Dinner-Tacos/nachos
Friday, August 8
The Start of the Summer Olympics. I love the olympics (even if I am not thrilled about it being in China). So in honor of that a chinese inspired meal while we watch TV (a treat in itself to eat in front of the TV, we rarely do that).
Breakfast-Claflouti
Lunch- Leftovers
Dinner-Egg drop soup, fried rice, beef and vegetable stir fry
Miscellaneous stuff over the week:
More pickles (our cukes are starting to really produce)
Bread
Dill Dip and veggies to snack on
Zucchini Bread (we have a large one from the CSA to use up)
Well check and see how it went next week!!
Lisa
Last week we ended up making the Sweet Cherry Caflouti, eggs, soaked oatmeal, hotdogs, sweet corn, lots of different veggies, Pot roast, Roast Chicken, Bread, Cherry/Almond Gallette and Pickles.
This week I will start the menu plan with Saturday and tell you what we ate. Saturday we went to the Clarkston Farmer's Market and made quite the haul (and left with my wallet $85 lighter) in addition to the huge amount we got from the CSA and the few things from our own garden (see previous posts).
Saturday August 2:
Breakfast--Soaked Oatmeal (leftover)
Lunch-Hotdogs (from Markowycz in Detroit), Corn on the cob fresh from the market (Farmer Bob's--it was delicious, see my last post), Leftover braised white beans with greens and leftover quinoa bake (quinoa, tomato sauce, greens and cheese).
Dinner-Went to my in-laws to swim and ate carry out (it is summer after all).
Sunday, August 3:
Breakfast- Egg with a hole in the middle. My kids (and myself) love this. We used homemade rye bread and farm fresh eggs, Very Yum!!
Lunch-Sandwiches, some had PBJ with banana (Naturally Nutty PB) and some of us had Bologna (from Markowycz in Detroit) on homemade bread. Cucumber slices from our bounty from our CSA.
Dinner- Lasagna. The VitaSpelt lasagna noodles, homemade tomato sauce and ground beef from East River Organics in Snover, MI, veggies I added from CSA. Cheese isn't local but can't do lasagna without ricotta and fresh mozzerella (got those at Whole Foods). Corn on the cob!!
Monday, August 4:
Breakfast-Scrambled Eggs and Honeyrock Melon from the Farmer's Market
Lunch- Bologna Sandwiches, Honeyrock Melon, Cucumber Slices and leftover Quinoa Bake
Dinner- Leftover Lasagna, Salad and the last of the corn from the market
Tuesday, August 5
Breakfast- Soaked Oatmeal
Lunch- Leftovers
Dinner-Roast Chicken, Roasted Cauliflower, Teryaki Beets, Salad
Wed, August 6
Breakfast-Eggs.
Lunch (I have to pack for daughter going to camp and myself for a meeting) probably sausage, cheese, salad, fruit and nuts with dried cherries and choc chips. Boys can have whatever my mom gets them as she is babysitting
Dinner-Hot dogs and broccoli and wild rice (have to eat early to go to see Rachel's camp play)
Thursday, Aug 7
Breakfast- Carrot Spice Muffins (soak overnight and bake in morning)
Lunch-Leftovers
Dinner-Tacos/nachos
Friday, August 8
The Start of the Summer Olympics. I love the olympics (even if I am not thrilled about it being in China). So in honor of that a chinese inspired meal while we watch TV (a treat in itself to eat in front of the TV, we rarely do that).
Breakfast-Claflouti
Lunch- Leftovers
Dinner-Egg drop soup, fried rice, beef and vegetable stir fry
Miscellaneous stuff over the week:
More pickles (our cukes are starting to really produce)
Bread
Dill Dip and veggies to snack on
Zucchini Bread (we have a large one from the CSA to use up)
Well check and see how it went next week!!
Lisa
Sunday, August 3, 2008
Michigan Sweet Corn Nirvana!!
It doesn't seem like summer is complete until we get to eat our fill of Fresh Michigan Sweet Corn!! Now is the time. We have been to the farmers market last Saturday and yesterday to get some of the sweet stuff. Everyone in my family loves sweet corn, especially my kids!!
My kids LOVE Corn on the cob. In fact, my mother-in-law always buys corn on the cob when the kids are coming to eat over, because it is their favorite (their favorite meal is grilled lambchops, corn on the cob and broccoli). However, she buys it all times of the year and to me it just isn't even close to being the same vegetable.
I only buy corn on the cob this time of year. The season is short, but oh so sweet. It is like biting into a juicy piece of healthy candy!! Boiled for just a short time and while steamy hot, covered in a bit of butter than runs down your fingers as you eat. An ever so gentle sprinkling of celtic sea salt and a light griding of fresh black pepper and I am in corn heaven!!
We picked up two dozen yesterday and each had an ear for lunch. This morning after breakfast the kids wanted corn, so we cooked up an ear each and had an after breakfast dessert/snack!! The kids came running from their playmates outside to enjoy the corn. As Ben, my three year-old said, " this corn is so good!!" Jeremy was sure to point out that it is best when it is fresh and from a good farmer!!
We blanched a few of the ears to cut off the cob and freeze. That way I can taste a bit of summer when the snow is piled up outside in February!!
Enjoy the season and support your local farmer!!
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