LAST WEEK’S WORTH OF MEALS

Well, I finally got around to posting last week’s worth of meals. Not much this time in the way of photos of the delicious homegrown meals we enjoyed. Sorry! (I know our readers love to see photos!) I just was too darn busy to lug the camera out each time. I’ll try to do better this week…. but don’t count on it.

We’ve been enjoying loads of tasty favas which are excellent “bulk” spring food crop.

SATURDAY

Breakfast – homemade waffles (made with homeraised eggs)
Dinner – homemade whole wheat flour tortillas, homemade spanish rice with organic black beans with homegrown lettuce and organic cheese

SUNDAY

Breakfast – homemade granola
Lunch – leftovers from Saturday dinner
Dinner (entertaining guests from out of town) – pizza topped with homegrown, marinated peppers, homegrown green onions and garlic with homegrown salad

MONDAY

Breakfast – homemade granola
Lunch – homegrown mixed green soup
Dinner – same

TUESDAY

Breakfast – homemade granola
Lunch – homegrown fava beans, homegrown green onions and barley
Dinner – same

WEDNESDAY (UCLA and NY Times filming)

Breakfast – homemade granola
Lunch – homeraised eggs salad sandwich (homegrown celery, green onions, chives and red mustard)

THURSDAY

Breakfast – homemade granola
Lunch – homegrown fava beans, homegrown green onions, homegrown herbs with barley
Dinner – leftover fava dish from lunch on sprouted bread with pizza crust topped with homegrown broccoli, homegrown and preserved marinated peppers, homegrown broccoli and homegrown onion greens with organic (canned) chopped tomatoes

FRIDAY

Breakfast – homemade granola
Lunch – homegrown fava beans with homegrown potatoes and homegrown greens and homegrown salad
Dinner – homemade, homegrown rosemary no knead bread, organic whole wheat pasta with homegrown broccoli and kale, homegrown baby field greens and homemade, home fermented wine made with homegrown grapes

Comments(6)

  1. ValP says:

    Delicious as usual. Still torturing me with those marinated peppers. haha!

  2. Laurie says:

    Everything sounds really yummy! Do you have any tips for prepping the favas? I enjoy eating them once they are out of the pods and peeled, but find it a very tedious process. Help!

  3. kk says:

    what kind of grapes are you growing and how much wine are you making? I’ve been making my own since 2004, and here in the Napa Valley, there’s lots of home winemakers, and always lots to learn about it. Thanks.

  4. Anais says:

    Sorry Val

    I still have yet to post the link to marinated peppers…. first I have to find it! 😉 Seriously, I am trying to organize the kitchen and recipes that we’ve collected. I’ll get around to it – promise!

    Laurie – no, really don’t do anything special with the favas. We enjoy sitting out in the garden watching our menagerie of animals and popping the fava beans. Yeah, you are right. It’s a bit tedious, but if you eat them young enough you can use them just like green beans.

    Howday KK — just regular ol Thompson and Flame. Last year we made, oh, about 10 gallons of wine.

  5. David says:

    Same here oodles of favas :p. Filled one 16 oz recycled salad green mix tub full of favas. They are not as young & have the black line as opposed to white of the younger beans. I followed Kitchen Garden site below but saute w/ green garlic chives & hg garlic & herbs & top w/ parmesean. I found much info here:

    http://en.wikipedia.org/wiki/Vicia_faba

    &

    http://www.kitchengarden.co.za/favabeans.html

    has these helpful tips,

    To cook fresh faba beans, put them in a little boiling salted water with a little parsley or winter savory, cook until tender: about 8 minutes when young but longer when older. Serve with melted butter and parsley, white sauce, cream, parsley or onion sauce (see recipes). Allow ½
    – ¾ lb (200-300 g) per person.

    Dried faba beans should be soaked overnight in four times as much cold water as beans. The cooking time depends on the locality in which they were grown and their age. Small faba beans should be tender after boiling in water for 20-30 minutes; large beans take about 10 minutes longer.

  6. David says:

    Found & made recipe of Fava Chili on Mothers Day. The book “Vegetables on the Side” – The Complete Guide to Buying and Cooking, by Sallie Y. Williams has recipe on page 48:

    Makes 6 – 8 servings

    2 cups shelled fresh or thawed frozen fava beans:
    or 1 cup dried lima beans, picked over,
    soaked over nigh, & drained (dried fava
    beans need to be soaked & skinned,
    a time consuming proposition)
    6 cloves garlic, chopped
    1 large onion chopped
    2-14-1/2oz cans chopped tomatoes; or
    4 large tomatoes, peeled, seeded, & chopped
    1-tablespoon olive oil
    1-medium size green bell pepper, seeded & chopped
    2 jalapeno peppers, seeded & minced (don’t include
    seeds unless you like spicer & hot, whoah nelly!)
    Salt & freshly ground black pepper to taste
    2 tablespoons ground cumin
    2 tablespoons well flavored chili powder
    1 bunch(6 to 8) green onions(scallions), white &
    light green parts only, sliced
    1 cup grated Cheddar or monterey Jack cheese
    Sour cream, regular or light
    1 small ripe tomato, peeled, seeded, & chopped

    Place the beans in a large kettle. Cover w/ water by 2 inches. Stir in the garlic & three quarters of the chopped onion. Simmer over low heat until the beans are tender, 30- 40 minutes. Drain the beans & stir in the tomato. Simmer over low heat for 15 minutes, stirring gently from time to time.

    Heat the olive oil in a small skillet over medium heat. Cook the remaining onion, stirring occasionally, until tender, 5 to 6 minutes. Stir in the peppers & season well w/ salt & pepper. Stir this mixture into the beans & simmer over medium-low heat for 10minutes. Stir in the cumin & chili powder. Cook 2 minutes longer. Serve very hot.

    Pass the green onions, cheese, sour cream, & chopped tomato

    Note: A little guacamole goes very well as a condiment w/ this chili :).

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