Little Homestead in the City - the Urban Homestead Journal » granola

REAL FOOD, REAL SIMPLE: Weekly Meal Wrap Up

Anais Dervaes — Mon, 21 Jun 2010 02:31:31 +0000

Veggie pot pie filling

Veggie pot pie warm out of the oven

Pasta cooked in the solar oven

Slice of veggie pot pie and salad

Vegetable casserole version one

Version one casserole with salad

Veggie soup

Vegetable casserole version two

Version two with salad

Whew doggie! It's been a busy week here at the urban homestead Busy with bees (getting ready to harvest some honey!), battling bad bugs, moving the tender greens to cooler spot in the yard and getting things ready for a major can-a-thon. I might as well admit to the fact that it'll be awhile before we come up for breath!

The summer produce has been, for the last few weeks, lapping at the dam. This week it finally topped and now the fun begins.

When the trickle becomes a tidal wave. you gotta be prepared for the onslaught. It can come at you fast and, if you aren't prepared, can bowl you over, leaving you buried under a load of veggies and fruit. For me, this time of year, there are just too many darn veggies to choose from! Should I make this dish, or that, or how about this one? Heck, there are only three meals in a day; but, with the baskets of fruits and veggies, I feel like a kid in a candy store! I want to eat them all.

This week with so much work, we opted to "keep it simple" and stick with "one pot" meal for lunch which we then can re-heat in the solar oven for dinner. Saves time and uses a LOT of veggies at once - not to mention it's filling!

The trusted ol' casserole ruled the week as we tried out two versions.

WEEK OF EATS AT THE URBAN HOMESTEAD

All food items are homemade/homegrown/home preserved unless otherwise specified

and ...

If not from backyard, then locally produced
If not locally produced, then organic.
If not organic, then family farm.
If not family farm, then local business.
If not local business, then fair trade.

SATURDAY

Breakfast - blueberry pancakes with strawberries
Dinner - flour tortillas with spanish rice, topped with sauteed green peppers and red onions

SUNDAY

Breakfast - grapefruit from Farmer Sergio
Lunch - garden tea party!

MONDAY

Breakfast - skillet granola (organic oats, sugar and oil) with strawberries and yogurt
Lunch - vegetable soup (onions, green peppers, turnips, carrots, winter squash and greens)
Dinner - leftover veggie soup that was warmed up in the sun oven

TUESDAY

Breakfast - french toast with honey
Lunch - veggie pot pie (green beans, carrots, turnips, winter squash, herbs) with salad
Dinner - leftover veggie pot pie that was warmed up in the sun oven with salad

WEDNESDAY

Breakfast -skillet granola with strawberries and yogurt
Lunch - veggie medley "Casserole I" (green beans, carrots, turnips, winter & summer squash and greens) with shredded carrot and lettuce salad
Dinner - leftover veggie soup that was warmed up in the sun oven with sun cooked pasta

THURSDAY

Breakfast - french toast and honey
Lunch - veggie medley "Casserole II" (green beans, carrots, turnips, winter & summer squash and greens) with salad
Dinner -herb pizza dough topped with tomatoes, basil, peppers, garlic with salad

FRIDAY

Breakfast - grapefruit
Lunch - leftover veggie "Casserole II" with salad
Dinner - no knead bread, fresh tomato sauce over spaghetti

Care to share what you've been enjoying, eating recently? Are you making more meals from scratch or homegrown ingredients. What new dishes have you tried and liked?

WEEKLY MEAL WRAP UP x2

Anais Dervaes — Tue, 02 Mar 2010 20:03:55 +0000

Our readership is growing by the day, so a warm welcome to all you new readers.

For those of you who are internet savvy you can follow happenings on the urban homestead on FACEBOOK and TWITTER!

Weeks are going by so fast, by the time I turn around I am already behind in posting our week's worth of meals. Oh well, better late than never I suppose.

A reader had a suggestion (a good one) so will take his advice. He suggested have a disclaimer on each weekly meal wrap up that says something to the effect:

"All food items are homemade/homegrown/home preserved unless otherwise specified"

Will save some time and repetitiveness - a good thing, so thanks for the tip Cody!

Oh and once again I did a rather pathetic job at photographing the meals (too busy taking critter and garden photos!) I'll do better next time (I hope)

I know many of you will be shocked that we changed breakfast eats. Yep, I told you change was coming - gotta use up all those jars in the cupboards.

Guess you can tell by the menu what was in season, surplus this week - broccoli!!!!

SATURDAY

All food items are homemade/homegrown/home preserved unless otherwise specified

Breakfast - pancakes with strawberry sauce
Dinner - flour tortillas, spanish rice with organic black beans

SUNDAY

Breakfast - fruit preserves & organic peanut butter on bread
Lunch - leftovers from Sat dinner
Dinner - broccoli, green onion soup

MONDAY

Breakfast - fruit preserves & organic peanut butter on bread
Lunch - broccoli, green onion soup
Dinner - broccoli with herb butter with CA grown, organic rice

TUESDAY

Breakfast - fruit preserves & organic peanut butter on bread
Lunch - broccoli, green onion soup
Dinner -broccoli cheese casserole with salad

WEDNESDAY

Breakfast - fruit preserves & organic peanut butter on bread
Lunch - broccoli with herb butter with CA grown, organic rice
Dinner - broccoli cheese casserole with salad

THURSDAY

Breakfast - skillet granola
Lunch - baked squash with salad
Dinner -herb pizza dough topped with tomato sauce, pickled garlic, peppers and broccoli

FRIDAY

Breakfast - skillet granola
Lunch - broccoli with herb butter with CA grown, organic rice
Dinner - no knead bread, tomato sauce and pasta with salad

-----------------------------------------------------------

All food items are homemade/homegrown/home preserved unless otherwise specified

Thanks to a recent gather we had loads of extra organic split pea soup (thanks Harold!) and guess what was for dinner? Yep, you guessed it - soup!

SATURDAY

Breakfast - pancakes with strawberry sauce
Dinner -potluck

SUNDAY

Breakfast - fruit preserves & organic peanut butter on bread
Lunch - leftovers from potluck
Dinner - leftovers from potluck

MONDAY

Breakfast - fruit preserves & organic peanut butter on bread
Lunch - leftovers from potluck
Dinner - leftovers from potluck

TUESDAY

Breakfast - fruit preserves & organic peanut butter on bread
Lunch - leftovers from potluck
Dinner - leftovers from potluck

WEDNESDAY

Breakfast - fruit preserves & organic peanut butter on bread
Lunch - broccoli with herb butter with CA grown, organic rice
Dinner - avocado, lettuce, squash pickle raw cheese sandwich

THURSDAY

Breakfast - fruit preserves & organic peanut butter on bread
Lunch - broccoli with herb butter with CA grown, organic rice
Dinner -herb pizza dough topped with tomato sauce, pickled garlic, peppers and broccoli with salad

FRIDAY

Breakfast - skillet granola
Lunch - broccoli cheese casserole
Dinner - no knead bread, tomato sauce and pasta with salad

WEEKLY MEAL WRAP UP x2

Anais Dervaes — Thu, 14 Jan 2010 16:10:51 +0000

Whoosh. That's the sound of time flying by!

Where does the time go? One week, turns into two and I am already behind in putting up our weekly meals. Father time is going to need to slow down a bit.

Given that we are smack dab in the middle of winter and enjoying fresh tomatoes is truly a blessing what the good earth does provide.

This week, Farmer Sergio brought over avocados and with our being days from leaving to Northern California and so much work, we've been surviving on fresh, yes FRESH, homegrown tomato, avocado and homegrown lettuce sandwiches. Served with homegrown/preserved pickle beans and even homegrown/preserved pickled squash. DELISH!

Now without further delay here's the wrap up from last week's and the week before meals.

SATURDAY

Breakfast - homemade buttermilk pancakes with homepreserved strawberry sauce
Dinner - friends over for potluck

SUNDAY

Breakfast - homemade skillet granola
Lunch - homegrown green (kale, cabbage, collards) herbs and potato soup
Dinner - homemade lentil loaf topped with homemade ketchup with homegrown winter squash, homegrown salad with homegrown blood oranges

MONDAY

Breakfast - homemade skillet granola
Lunch - homegrown green (kale, cabbage, collards) herbs and potato soup
Dinner - homemade/canned tomato sauce with pasta and parmesan cheese and homemade no knead bread

TUESDAY

Breakfast - homemade skillet granola
Lunch - homemade chili (homegrown frozen peppers, tomatoes) topped with cheese and homegrown (fresh) tomatoes
Dinner -leftovers

WEDNESDAY

Breakfast - homemade skillet granola
Lunch - leftover lentil loaf sandwich topped with homegrown (FRESH) tomatoes, homegrown lettuce
Dinner - homemade flour tortillas, black beans, raw cheese, homegrown tomatoes, cilantro and homegrown/canned marinated green peppers

THURSDAY

Breakfast - homemade skillet granola
Lunch - raw grilled cheese sandwich with homegrown/made jalapeno jelly, homegrown tomatoes/homemade-grown zucchini pickles
Dinner - homemade/homegrown herb pizza crust topped with homegrown tomatoes, peppers, eggplant and mozzarella cheese

FRIDAY

Breakfast - homemade skillet granola
Lunch - homegrown salad with macaroni & cheese casserole
Dinner - homemade/canned tomato sauce with pasta and parmesan cheese and homemade no knead bread

SATURDAY

Breakfast - homemade buttermilk pancakes
Dinner - homemade flour tortillas, homemade spanish rice with black beans and raw cheese

SUNDAY

Breakfast - homemade skillet granola
Lunch - leftovers from Saturday dinner
Dinner - homegrown green (kale, cabbage, collards) herbs and potato soup

MONDAY

Breakfast - homemade skillet granola
Lunch - homegrown green (kale, cabbage, collards) herbs and potato soup
Dinner - homegrown lima beans with homegrown herb/local meyer lemon butter with CA organic rice

TUESDAY

Breakfast - homemade skillet granola
Lunch - homegrown lima beans with homegrown herb/local meyer lemon butter and homemade cornbread
Dinner -homegrown lima beans with homegrown herb/local meyer lemon butter and homemade cornbread

WEDNESDAY

Breakfast - homemade skillet granola
Lunch - homegrown (fresh) tomato, lettuce, squash pickle and raw cheese sandwich
Dinner - homegrown (fresh) tomato, lettuce, squash pickle and raw cheese sandwich

THURSDAY

Breakfast - homemade skillet granola
Lunch - homegrown salad with macaroni & cheese casserole
Dinner - homemade/homegrown herb pizza crust topped with homegrown tomatoes, peppers, eggplant and mozzarella cheese

FRIDAY

Breakfast - homemade skillet granola
Lunch - raw grilled cheese sandwich with homegrown/homemade jalapeno jelly, homegrown tomatoes/homemade-grown zucchini pickles
Dinner - homemade/canned tomato sauce with pasta and parmesan cheese and homemade no knead bread

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WEEKLY MEAL WRAP UP

Anais Dervaes — Mon, 14 Dec 2009 20:33:14 +0000

Last weeks our meals were altered a bit due to the frosty veggies and downpour (we got over 4" of rain here at the urban homestead!!!!) We dug into the pantry and used up some of the dried beans we had stocked up.

Despite the rain and cold we did, though, enjoy a winter treat of homegrown tomatoes and cilantro and, of course - squash!

SATURDAY

Breakfast - homemade buttermilk pancakes
Dinner - homemade flour tortillas, homemade spanish rice with black beans and raw cheese

SUNDAY

Breakfast - homemade skillet granola
Lunch - leftovers from Saturday dinner
Dinner - homegrown/homemade pumpkin soup

MONDAY

Breakfast - homemade skillet granola
Lunch - leftover pumpkin soup
Dinner - homegrown salad with macaroni & cheese

TUESDAY

Breakfast - homemade skillet granola
Lunch - homemade lentil loaf topped with homemade ketchup with organic rice
Dinner -leftover lentil loaf topped with homemade ketchup, rice with mashed homegrown squash

WEDNESDAY

Breakfast - homemade skillet granola
Lunch - leftover lentil loaf topped with homemade ketchup, rice with mashed homegrown squash
Dinner - homemade flour tortillas, black beans, raw cheese, homegrown tomatoes, cilantro and homegrown/canned marinated green peppers

THURSDAY

FRIDAY

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WEEKLY MEAL WRAP UP

Anais Dervaes — Tue, 06 Oct 2009 15:31:36 +0000

It's starting to FINALLY feel like FALL! To celebrate the change in season we cut open one of of our first winter squashes (Burgess Buttercup) yum!

SATURDAY

Breakfast - homemade/homegrown pancakes topped with homegrown strawberries
Dinner - homemade flour tortillas, homemade spanish rice (homegrown onions, peppers, tomatoes) with homegrown sauteed pepper and local avocado and onions with raw cheese

SUNDAY

Breakfast - homemade skillet granola
Lunch - leftovers from Saturday dinner
Dinner - homeraised eggs - omelet with homegrown green peppers, tomatoes, jalapenos, celery topped with raw cheese

MONDAY

OUT

TUESDAY

Breakfast - homemade skillet granola
Lunch - homegrown winter squash topped with homegrown pomegranates with ca organic rice with homegrown peppers and herbs
Dinner - homegrown winter squash topped with homegrown pomegranates with ca organic rice with homegrown peppers and herbs

WEDNESDAY

Breakfast - homemade skillet granola
Lunch - homegrown squash, limas, green beans, peppers steamed on top of organic CA grown rice
Dinner - homegrown squash, limas, green beans, peppers steamed on top of organic CA grown rice

THURSDAY

Breakfast - homemade skillet granola
Lunch - summer homegrown vegetables (red & green peppers, tomatoes) mac & cheese casserole topped with homegrown herb seasoned bread crumbs
Dinner - homemade/homegrown herb pizza crust topped with homegrown roasted eggplant, peppers, basil, tomatoes and mozzarella cheese

FRIDAY

Breakfast - homemade skillet granola
Lunch - homegrown tomato sandwich
Dinner - homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese

WEEKLY MEAL WRAP UP

Anais Dervaes — Wed, 09 Sep 2009 15:21:50 +0000

The ash, smoke and heat are finally gone - for now. What a difference a week makes! These last few mornings and evenings have been cool - cool enough for a light sweater in fact. So much more comfortable weather wise and not to mention one is now able to breathe better.

Lots of goings on in the garden - getting ready for fall and pretty soon the change of season will result in a complete change in menu so we are enjoying summer while it lasts.

Here's what we ate last week.

SATURDAY

Breakfast - homemade/homegrown blueberry pancakes
Dinner - homemade flour tortillas, homemade spanish rice (homegrown onions, peppers, tomatoes) with homegrown sauteed pepper and local avocado and onions (from Farmer S) with raw cheese

SUNDAY

Breakfast - homemade skillet granola
Lunch - leftovers from Saturday dinner
Dinner - homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)

MONDAY

Breakfast - homemade skillet granola
Lunch - left overs from potluck on Sunday
Dinner - homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)

TUESDAY

Breakfast - homemade skillet granola
Lunch - homegrown lima beans and homegrown carrots with homegrown herb butter
Dinner - homegrown roasted eggplant, homegrown sun dried tomatoes, homegrown peppers, basil and pasta

WEDNESDAY

Breakfast - homemade skillet granola
Lunch - homegrown green beans and homegrown carrots with homegrown herb butter
Dinner - fig tacos (homegrown figs, peppers, tomatoes, cilantro) with organic raw cheese and sour cream

THURSDAY

Breakfast - homemade skillet granola
Lunch - homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)
Dinner -out

FRIDAY

Breakfast - homemade skillet granola
Lunch - homemade, homegrown herb pizza crust topped with homegrown tomatoes, peppers, roasted eggplant and basil and mozzarella cheese
Dinner - homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese

WEEKLY MEAL WRAP UP

Anais Dervaes — Mon, 31 Aug 2009 17:58:34 +0000

The summer garden is still puttering along and providing us with a bounty of good food.

SATURDAY

SUNDAY

Breakfast - homemade skillet granola
Lunch - leftovers from Saturday dinner
Dinner - homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)

MONDAY

Breakfast - homemade skillet granola
Lunch - left overs from potluck on Sunday
Dinner - left overs from potluck on Sunday

TUESDAY

Breakfast - homemade skillet granola
Lunch - homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)
Dinner - homegrown tomatoes, cucumber sandwich with homemade sauerkraut local cabbage (from Farmer S)

WEDNESDAY

Breakfast - homemade skillet granola
Lunch - homegrown stuffed peppers (homegrown herbs, squash and organic rice) with homegrown cucumber and tomato salad
Dinner - homegrown stuffed peppers (homegrown herbs, squash and organic rice) with homegrown cucumber and tomato salad

THURSDAY

Breakfast - homemade skillet granola
Lunch - homegrown stuffed peppers (homegrown herbs, squash and organic rice) with homegrown cucumber and tomato salad
Dinner - homemade herb pizza crust topped with homegrown homegrown-preserved marinated peppers and homegrown tomatoes, roasted eggplants, basil, figs and mozerella cheese with homegrown tomato and cucumber, basil salad

FRIDAY

Breakfast - homemade skillet granola
Lunch - homegrown avocado and tomatoes on toast with homegrown tomato and cucumber, basil salad
Dinner - homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese

WEEKLY MEAL WRAP UP

Anais Dervaes — Sun, 16 Aug 2009 20:03:59 +0000

The meals last week were certainly very colorful and tasty. We are still working on using up the huge bag of carrots we harvested a few weeks back so we enjoyed an easy and very delicious carrot salad with almost each one of our meals.

The tromboncino squashes are young and very tender and sweet - perfect for summer squash dishes. We tried a new squash casserole recipe that caught our eye and it turned out really delicious. The guys even asked for seconds and that's always a good thing!

Enjoying sweet and plump figs on sandwiches, in flour tortillas and toppings on pizza. Figs are a very versatile food and enjoying using them in savory dishes.

Not to mention for dessert we've been devouring Jordanne's scrumptious avocado and chocolate cupcakes. Thing is they are so good - too good in fact they are dangerous! Dangerous to the waistline (well, for me anyway) I'm the kind that looks at desserts and can gain 5 lbs.

SATURDAY

Breakfast - homemade/homegrown blueberry pancakes with homegrown strawberries
Dinner - homemade flour tortillas, homemade spanish rice (homegrown onions, peppers, tomatoes) with homegrown sauteed pepper and local avocado and onions (from Farmer S) with raw cheese

SUNDAY

Breakfast - homemade skillet granola
Lunch - leftovers from Saturday
Dinner - homegrown carrot salad (honey and orange dressing and ca grown raisins) with homegrown green bean salad with homegrown fig and cheese sandwich

MONDAY

Breakfast - homemade skillet granola
Lunch - homegrown squash, basil and herbs with pasta homegrown carrot salad (honey and orange dressing & ca grown raisins)
Dinner - homegrown squash, basil, tomatoes, peppers and herbs with pasta homegrown carrot salad (honey and orange dressing)

TUESDAY

Breakfast - homemade skillet granola
Lunch - homegrown green beans with homegrown carrot salad (honey and orange dressing with ca grown raisins)
Dinner - homegrown squash casserole with homegrown carrot salad (honey and orange dressing with ca grown raisins)

WEDNESDAY

Breakfast - homemade skillet granola
Lunch - homegrown tomatoes and avocados, cilantro sandwhich with homegrown carrot (honey, orange dressing and ca grown raisins)
Dinner - homegrown squash, herbs, tomatoes, peppers pasta cheese casserole

THURSDAY

Breakfast - homemade skillet granola
Lunch - homegrown fig quesadillas with homegrown cilantro, peppers, tomatoes and homemade flour tortillas and cheese
Dinner - homemade herb pizza crust topped with homegrown homegrown-preserved marinated peppers and homegrown tomatoes, roasted eggplants, basil, figs and mozerella cheese

FRIDAY

Breakfast - homemade skillet granola
Lunch - summer veggie pasta (homegrown tomatoes, peppers, squash) with organic cheese sauce
Dinner - homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese

WEEKLY MEAL WRAP UP

Anais Dervaes — Sun, 09 Aug 2009 02:33:33 +0000

The weather is still cool for this time of year. I have to pinch myself - can't believe it's August!

I've noticed too that there's not been many June bugs either. Spotted only two this week, last year we had a whole army of 'em - it was like an invasion!

Well, we are just going to see how the weather plays out this year. Certainly at the mercy of its whims and all we can do is roll with it.

Here on the urban homestead we still are harvesting blueberries, strawberries, apple and the figs are FINALLY starting to ripen (a little late if you ask me)

Guess what that means - fig quesadillas!

Fig queso's have turned out to a favorite summer meal here on the urban homestead. I remember when I first came across this recipe a few years trying to figure out how to use up all the figs (sans desserts) Sounded interesting but wasn't sure how it would go over with the others. So what I did (learned this trick a long time ago - never tell people if something has an odd ingredient as it always clouds or prejudices their taste buds) served it without telling what was in the flour tortillas and waited for their reactions. "These are good, what's in them?" they asked. "Whew," I thought, "they like it!" Now that they tasted it and liked it I can now spring the mystery ingredients on them. "Figs!, I replied, proud that this new dish passed the tastebud test. Of course, when they heard about the figs, everyone looked surprise! Update: Since then we've used figs on cheese sandwiches, pasta and even pizza!

We had another treat this week!

Jordanne our little baker here whipped up a tasty chocolate dessert which was made with a surprising ingredient - avocados. Since we had a lot of 'em thanks to Farmer S and one can eat so much guacamole or chopped raw we decided to try them in a dessert. The chocolate avocado cupcakes turned out to be incredibly moist considering there were NO eggs and very delicious. Of course, when serving it to the guys we withheld the fact that they were made with avocado (remember the little trick) till they tasted them and commented "these are good!"

Just another tasty covert way to eat those veggies!

Care to share your covert measures when it comes to using up all those extra veggies?

SATURDAY

SUNDAY

Breakfast - homemade skillet granola
Lunch - leftovers from Saturday
Dinner - homegrown carrot salad (honey and orange dressing) with homegrown tomato and avocado ( from Farmer S ) sandwich

MONDAY

Breakfast - homemade homegrown apple crisp
Lunch - homegrown green beans, carrots with organic potatoes with herb (homegrown) butter
Dinner - homegrown tomato and cucumber salad with homegrown tomato, cilantro and avocado ( from Farmer S ) sandwich topped with raw cheese

TUESDAY

Breakfast - homemade homegrown apple crisp
Lunch - homegrown carrot and sorrel soup
Dinner - homegrown tomato and cucumber salad with homegrown tomato, cilantro and avocado ( from Farmer S ) sandwich topped with raw cheese

WEDNESDAY

Breakfast - homemade skillet granola
Lunch - homegrown carrot and sorrel soup
Dinner - homemade flour tortillas, quesadillas homegrown figs, peppers, tomatoes, cilantro red onions (from Farmer S ) with homegrown carrot salad (honey and orange dressing)

THURSDAY

Breakfast - homemade homegrown fruit bowl (homegrown grapes, blueberries, strawberries, peaches, apples)
Lunch - homegrown tomato and cucumber salad with homegrown tomato, cilantro and avocado ( from Farmer S ) sandwich
Dinner - homemade herb pizza crust topped with homegrown homegrown-preserved marinated peppers and homegrown tomatoes and basil

FRIDAY

Breakfast - homemade homegrown fruit bowl (homegrown grapes, blueberries, strawberries, peaches, apples)
Lunch - summer veggie pasta (homegrown tomatoes, peppers) with organic cheese sauce
Dinner -homegrown cucumber and tomato salad, homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese

WEEKLY MEAL WRAP UP

Anais Dervaes — Tue, 04 Aug 2009 13:40:16 +0000

What's with the weather? Today and yesterday morning it feels like fall? I know the coolness will burn off once the sun comes out but it really doesn't feel like the August we are so used to.

Jordanne and I were commenting on the sound - it changed. Yeah, sounds funny but it's not. We can hear when the weather change thanks to the 11 lane freeway just a stone's throw away from our property - it's like our ghetto weather barometer. The freeway sound changes when the weather does. With all the windows open (no AC) and our being outside a lot we tend to notice things like that.

I do hope this crazy weather doesn't affect the garden too much. Still waiting for the "motherload" -- the surplus harvest that we rely on to preserve for fall and winter. We can only do so much after we sow the seeds and care for the plants, the rest is in God's hands. So we are praying for a bountiful harvest this season.

Well, as you can see, last week I really didn't do a good job at taking pictures of our meals. My apology's to all your photo loving foodies.

I was preoccupied with other things....

SATURDAY

SUNDAY

Breakfast - homemade skillet granola
Lunch - leftovers from Saturday
Dinner - homemade herb pizza crust topped with homegrown roasted eggplant, homegrown-preserved marinated peppers and homegrown tomatoes and basil

MONDAY

Breakfast - homemade homegrown apple crisp
Lunch - homegrown limas and herb butter with organic ca grown rice
Dinner - homegrown-preserved pickled squash with homegrown tomato and avocado ( from Farmer S ) sandwich

TUESDAY

Breakfast - homemade homegrown apple crisp
Lunch - homegrown vegetable soup (limas, green beans, carrots, and cabbage from Farmer S
Dinner - homemade coleslaw ( cabbage from Farmer S , homegrown turnips, apples, carrots) with homegrown tomato, homegrown lettuce and local avocado (from Farmer S) sandwich

WEDNESDAY

Breakfast - homemade skillet granola
Lunch -homegrown vegetable soup (limas, green beans, carrots, and cabbage from Farmer S
Dinner - homemade coleslaw ( cabbage from Farmer S , homegrown turnips, apples, carrots) with summer veggie pasta (homegrown tomatoes and peppers)

THURSDAY

Breakfast - homemade homegrown fruit bowl (homegrown grapes, blueberries, strawberries, peaches, apples)
Lunch - homegrown steamed carrots and cabbage from Farmer S with organic ca grown rice
Dinner - homemade herb pizza crust topped with homegrown roasted eggplant, homegrown-preserved marinated peppers and homegrown tomatoes and basil

FRIDAY

Breakfast - homemade homegrown fruit bowl (homegrown grapes, blueberries, strawberries, peaches, apples)
Lunch - homegrown steamed limas, carrots and cabbage from Farmer S with organic ca grown rice
Dinner -homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese