WEEKLY MEAL WRAP UP

The Oregon Giant peas are prolific not to mention HUGE!  And we’ve been enjoying them for lunch and dinner here on the urban homestead.  Yep, meal after meal of just pasta and peas is simply divine.  Not tiring of the dish anytime soon.  I guess it’s one of those things you enjoy to the fullest when it’s in season because you’ll have to wait a whole year for that experience again.   So eating peas till we pop!

During the course of making such a simple meal, one is constantly tempted just to pop these sweet peas into the mouth.   Something is special about the peas this year, I knew it right when I tasted one.  They tasted different – sweeter than any peas I’ve ever had.  Is it the weather, the soil we’ll never know.  But who cares, these peas are just incredible.

On the leafy green front, the sorrel with is lemon flavor is a welcome addition to our meals.  I just love the sharp, citrusy flavor adds another dimension to a dish.

What’s growing in our backyard determines what we eat at the table and eating so close to home really puts us in tune with the seasons.

How does your sense of place determine how you eat?

It’s been about two week since my last meal round up – sickness and a trip to Atlanta pretty much messed up my noting what we ate over the week.

But we are back!  Garden’s growing so there’s plenty of harvesting and eating to be done.

SATURDAY

Breakfast – homemade acorn flour pancakes made with homeraised eggs
Dinner – out

SUNDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homemade flour tortillas, homemade spanish rice (homegrown green onions, marinated peppers) with organic black beans, organic cheese and homegrown cilantro
Dinner -leftovers

MONDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown snow peas, meyer lemon (local given to us by a friend) butter pasta with homegrown salad
Dinner – homegrown greens (kale, swiss chard, sorrel) soup

TUESDAY

Breakfast – homemade stove top granola made with homegrown honey
Dinner – homegrown broccoli soup
Lunch – homegrown snow peas, shelling peas, meyer lemon (local, given to us) butter with pasta

WEDNESDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown daikon radish, snow pea pasta with homegrown salad
Dinner -homegrown broccoli cheese pasta

THURSDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown sorrel raw cheese sandwich with homegrown salad topped with daikon radish and snow peas
Dinner – homegrown snow peas, shelling peas, meyer lemon (local) butter with pasta

FRIDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown sorrel and raw cheese sandwich with homegrown/preserved pickled beans
Dinner – homemade pizza (homegrown) herb crust topped with homegrown/preserved marinated peppers, homegrown broccoli, green onions and cheese with homegrown salad with homegrown daikon radishes and locally (bartered) navel oranges.

Comments(3)

  1. Maureen says:

    We are eating peas, snow peas and salad pretty much every evening. Along with an occasional serving of Brussel sprouts (which I can hardly believe my kids actually like:) Breakfast and lunch usually include fresh squeezed orange juice or smoothies with OJ and other fresh fruit (and homemade yogurt).

    Our peas have also been especially yummy this year. The one thing missing from our plates has been cabbage…the crop was pretty much non-existent…sigh.

  2. Marcia says:

    Ah, I really missed the weekly meal wrap up.

  3. CIndie K. says:

    In West Virginia we are in “Ramp” season. They are native to our state. They are rather “strong” in flavor and aroma and are onion-like in appearance. Great cooked up in fried potatoes or soup. They’re great raw, too, but you have to stay away fom people for a few days if you eat too many!

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