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
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.
Breakfast – blueberry pancakes with strawberries
Dinner – flour tortillas with spanish rice, topped with sauteed green peppers and red onions
Breakfast – grapefruit from Farmer Sergio
Lunch – garden tea party!
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
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
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
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
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?