REAL FOOD, REAL SIMPLE – URBAN HOMESTEAD MEALS

There’s so much going on here at the urban homestead, I don’t know where to begin.  There’s enough stuff to blog about I could sit here all day and not touch 1/2 of the happenings and topics there are to share.

Can’t believe last week went by and I only took one, ONLY one, photo of our meals last week.  Sorry to disappoint but I have a list of excuses people! Guess that shows you how busy I am. Going to have to tie that camera around my neck. I’ll try to do better next time.

On the food front…

The figs are finally ripe so we devoured our first fig quesadilla of the season. I know, sounds odd but it’s soooo delicious!

Harvested another 50 lbs of honey yesterday bringing the harvest honey totals to 130+lbs. There’s probably one more honey harvest and then we’ll leave the rest to the bees for winter.

In the kitchen, we are putting up peaches, apples, tomatoes, grapes, beans, carrots and more!

In the garden, time to get a jump on fall plantings.  Not too early to kick start the fall garden.

On the web front, Jordanne is working on a program that will allow us to publish our recipes online so stay tuned for that. Not only that but she is working on some other stuff, but for now that’s under wraps!

Busy, busy, busy!

Summer’s nearly over… my how time flies!

Finally, figs!

Fig quesadillas

WEEK OF EATS AT THE URBAN HOMESTEAD

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

Our Food Pledge

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 – french toast and honey
Lunch – Saturday dinner leftovers
Dinner – cream of tomato soup with tabbouleh

MONDAY

Breakfast – french toast and honey
Lunch – veggie patty with cucumber and tomato, basil salad
Dinner – leftover tomato soup with homemade bread

TUESDAY

Breakfast – apple crumble
Lunch – veggie patty sandwich with cucumber, tomato and basil salad
Dinner – summer veggie pasta – pickled peppers, tomatoes, peppers and basil

WEDNESDAY

Breakfast -apple crumble
Lunch – veggie patty with rice and cucumber, tomato and basil salad
Dinner – fig quesadillas

THURSDAY

Breakfast – french toast and honey
Lunch – summer veggie pasta – pickled peppers, tomatoes, peppers and basil
Dinner – herb pizza dough topped with tomatoes, basil, peppers, garlic with carrot, raisin citrus dressing salad

FRIDAY

Breakfast – french toast and honey
Lunch – tomato, avocado sandwich with cucumber, tomato and basil salad
Dinner – no knead bread, fresh tomato sauce (tomatoes, onions, peppers, parsley, basil) over spaghetti with salad

What summer time treats/feasts are you enjoying in your neck of the woods? Are you “Eating Closer to Home?”  Then join our food challenge to reduce your FOOD PRINT

Comments(24)

  1. Annette Triplett @ CoMo Homestead says:

    One of my favourite quick meals in the summer is bruschetta. Nice, hearty local or homemade bread, homegrown or local tomatoes, homegrown basil, homegrown garlic… and butter. Mmm, butter.

  2. Stacy says:

    The only figs I’ve ever eaten were dried. I wonder how these taste and whether they have a juice when you bite into them?

    • Anais says:

      @Stacy: Fresh figs are more moistly chewy than juicy. Sorta like biting into a soft candy….

  3. WoblesMom says:

    Fig quesadillas?! Sounds good! I’m still waiting for recipes. Hey! How ’bout a PTF Urban Homestead Cookbook?

    • WoblesMom says:

      @WoblesMom, A downloadable cookbook, of course, so as to save on all that paper, avoid the ink use all for less harm to the environment.

      • Anais says:

        @WoblesMom: working on something at the moment. Still in development stage so stay tuned!

      • Yvonne Murray says:

        @WoblesMom,
        I had notice that you have a download for a cook book, I tried to download but it didn’t work for me. I have been watching you on youtube, really enjoy and learned you can grow allot of food in a small area. I’m from Nova Scotia and we have been trying to get the Goverment to allow us to have chickens but people are taken to court. I live by a farmer and I can’t have any chickens either and I’m on a back road from a small town.
        We have been fighting for our freedom also your very lucky to have what you have. But the movement is taking place here. Yvonne Murray Chester Nova Scotia Canada

    • Anais says:

      @WoblesMom: Yep, that’s certainly an idea, one that’s on our TO DO list. 😉

  4. Ginger says:

    Was the couscous in the tomato soup? My family is loving our Mexican night with tortillas, peppers, and onions that you all inspired me to make again. We use more beans than rice though.

    I made a big pot of ratatouille again. This time I tripled it. First we had it as a stew with a salad. Next we ate some mixed with lentils for soup. Next we had some on pizza dough with no cheese. Finally, the scrapings were mixed with tomato sauce and put over Whole wheat pasta. It’s delicious. You might be great candidates for this scrumptious veggie stew.

    • Anais says:

      @Ginger: No, was a side dish but I could see tomato soup topping couscous! MMMM, I would feel right at home in your house. LOL. Sis is working on a recipe sharing site, so keep your recipes on hand. Thanks for sharing!

  5. Anna says:

    Do you can everything for preservation or do you freeze as well? I’m assuming you can the extras only…correct?

    • Anais says:

      @Anna: I would say we can 80% We have only a small freezer so that limits us in that area. Food from the garden we either eat fresh, sell surplus and then put up!

  6. Bonnie@WhatAboutPie says:

    Oh those figs look great. I would love to have a fig tree. I am interested in your fig quesadillas! I will be looking forward to when you publish recipes on line! Love your blog!

  7. Bob says:

    Tis week
    I made a salsa made of home grown tomatoes ,onions cucumbers .

    Peaches and honey from farmers market local grown / produced

    Cilantro from a local grocery chain

    and sea salt from Spain sold at walmart. ( sorry but I like walmart ;lol]

    also a creole style okra ,tomatoes and onions all from my growing pits {raised concrete block beds} I had it for lunch before i could make rice for it.

    I am hoping to have some Freedom Seed heirloom tomatoes soon !

    • Anais says:

      @Bob: YUMMMMMY Thanks for sharing your wonderful eats!

  8. David King says:

    I have three trees – full of figs and they won’t get ripe in this cool summer! We’re near the ocean and we have been downright cold on most days. The figs just sit there as hard as they were in June. I’m drooling for fresh figs! I like to put them on a hot grill until they begin to bubble, then drool some honey on ’em and serve with a dollop of good, strong yogurt (Greek or other European yogurt). Man oh man.

    • Inna says:

      @David King,put some olive oil on the bottom of each fig, it will speed up the ripening

  9. Michael says:

    I’m always amazed how the timing of crop maturation varies across this country. Here on our micro farm, we spent last month in fig heaven. The season is already over in Louisiana. I did make some interesting canned foods with our figs this year; tasty stuff like bourbon fig barbecue sauce, orange vanilla fig jam, and chinese 5 spice fig preserves.

  10. Tracy Mahone says:

    Thanks for the Ginger Soda Recipe- A friend of a friend of a friend about 10 years ago served a homemade ginger soda at a gathering. I have been wanting to make my own since. When i ran accross your website to my suprise…there it was! The magic recipe! Thank you so much. I cant wait to start!

    • Anais says:

      @Tracy Mahone: You are welcome and welcome to this site.

  11. James says:

    Was wondering how many/big your fig trees are. Our fig is about 15 ft tall and about 10 ft wide, but we don’t get nearly as many figs as you seem to. Should I prune the tree to encourage more fruiting limbs next year?

    Thanks,

    James

    • Anais says:

      @James: We have about 4 small “dwarf” varieties that grow about 20 ft. The guys give the trees a good pruning each year so that may help with the production.

  12. Bonnie says:

    Which comes first, the garden plan or the cooking plan? In other words, do you grow specific crops based on what you like to eat, and know you will need, or do you plan your meals based on what is available? And, do you buy those things you cannot grow from a coop, or in bulk? It would be interesting to hear more about the actual plan for eating from the garden. Also, are you making your own yogurt and cheese and how do you do this without using electricity. Using a thermos instead of a yogurt maker has been kind of hit or miss for me. It is amazing what your family has been able to accomplish by working together.

  13. Dmitri says:

    Very interesting stuff. The meal-plan adapts very well to the homestead system. Wow, Fig quesadillas. How innovative.

    Out of curiosity, why is there no lunch listed for Saturday?

    • Anais says:

      @Dmitri: Thanks. We eat sort of a late and big breakfast – Saturday is our version of lazy Sunday’s. 😉 Fig quesadillas are delish!

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