HOMEGROWN EATS EARLY SPRING

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Homegrown vegetables and home preservation

We are enjoying the bountiful blessing of a spring garden and still raiding the pantry for homegrown, homepreserved goods. The homegrown and preserved marinated peppers are absolutely delicious, I was quite happy how it turned out. Only a couple hours from the garden to our plates, the homegrown potatoes offer us a melt in your mouth treat for a couple meals this week.

What’s also new on the menu is fava beans!

SATURDAY

Breakfast – homemade waffles (homeraised eggs) with homegrown, homepreserved peaches
Dinner – homemade whole wheat flour tortillas, homemade spanish rice (homegrown green onions, california grown rice, spices) organic black beans topped with homegrown cilantro and organic cheese

SUNDAY

Breakfast – homemade granola
Lunch – leftovers from Saturday
Dinner – organic macaroni and cheese with homegrown daikon, homegrown salad

MONDAY

Breakfast – homemade granola
Lunch – homegrown creamed green soup
Dinner – homegrown creamed green soup

TUESDAY

Breakfast – homemade granola
Lunch – filming….
Dinner – raw cheese sandwich – sprouted bread, homegrown lettuce and homegrown, preserved marinated peppers

WEDNESDAY

Breakfast – homemade granola
Lunch – homegrown potatoes, homegrown kale, homegrown green onions with lemon butter (homegrown chives, local lemon)
Dinner – homegrown potatoes, homegrown kale, homegrown green onions with lemon butter (homegrown chives, local lemon) with homegrown salad

THURSDAY

Breakfast – homemade granola
Lunch – egg sandwich – sprouted bread, homeraised eggs, homegrown chives, homegrown cress with homegrown salad
Dinner – pizza topped with organic canned tomatoes, homegrown onions and homegrown, preserved marinated peppers, homegrown fava beans, homegrown broccoli and homegrown swiss chard salad

FRIDAY

Breakfast – homemade granola
Lunch – homegrown peas with organic whole wheat pasta and lemon herb butter (homegrown chives, tarragon and local lemon) with homegrown salad
Dinner – homegrown kale pesto and organic pasta with homegrown salad and homegrown, homemade grape wine and homemade herb no-knead bread (homegrown rosemary)

No Comments

  1. Stephanie Griffith says:

    Yum! That looks delicious!

  2. ValP says:

    Hi Anais,

    Would you share your marinated pepper recipe? I haven’t found one I love yet.

    Thank you!

  3. Carol says:

    Hi!
    I have been reading your journals for a long time and look forward to every post. I long for a lifestyle such as yours, but in Massachusetts, the weather is not as cooperative as in California! But, we keep trying!
    Keep up the good work!

    Do you have a topic called ‘RECIPES’? I think a lot of readers would like to have those available to try. Everything sounds so good!
    Thanks,
    Carol

  4. Anais says:

    Hello Carol

    Thanks for the positive comments. It’s a real pleasure to hear from long time readers.

    We are indeed spoiled with such good growing weather here.

    Yes, we do! The RECIPE section is under the IN THE KITCHEN category located on the right hand column. Click on IN THE KITCHEN and there are a few sub categories and one of them is RECIPES. Enjoy browsing!

    Cheers,
    Anais

  5. Nick says:

    Are those grape leaves in the jar on the left? Stuffed or un-stuffed (and if the latter, what do you use them for?).

    Nick

  6. Lisa says:

    I am also curious about the grape leaves.Could you tell us exactly how you canned them?

  7. Anais says:

    Nick & Lisa

    These are homegrown UNSTUFFED grape leaves. The preserved grape leaves can be stuffed with rice and vegetable fillings.

    Preserving grape leaves are easy…. here’s how

    http://www.recipezaar.com/84478
    http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=204402

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