WEEKLY MEAL WRAP UP

The weather is still cool for this time of year.  I have to pinch myself – can’t believe it’s August!

I’ve noticed too that there’s not been many June bugs either.  Spotted only two this week, last year we had a whole army of ’em – it was like an invasion!

Well, we are just going to see how the weather plays out this year.   Certainly at the mercy of its whims and all we can do is roll with it.

Here on the urban homestead we still are harvesting blueberries, strawberries, apple and the figs are FINALLY starting to ripen (a little late if you ask me)

Guess what that means – fig quesadillas!

Fig queso’s have turned out to a favorite summer meal here on the urban homestead.  I remember when I first came across this recipe a few years trying to figure out how to use up all the figs (sans desserts)  Sounded interesting but wasn’t sure how it would go over with the others.  So what I did (learned this trick a long time ago – never tell people if something has an odd ingredient as it always clouds or prejudices their taste buds) served it without telling what was in the flour tortillas and waited for their reactions.  “These are good, what’s in them?” they asked.  “Whew,” I thought, “they like it!”  Now that they tasted it and liked it I can now spring the mystery ingredients on them.   “Figs!, I replied, proud that this new dish passed the tastebud test.  Of course, when they heard about the figs, everyone looked surprise!  Update: Since then we’ve used figs on cheese sandwiches, pasta and even pizza!

We had another treat this week!

Jordanne our little baker here whipped up a tasty chocolate dessert which was made with a surprising ingredient – avocados.   Since we had a lot of ’em thanks to Farmer S and one can eat so much guacamole or chopped raw we decided to try them in a dessert.   The chocolate avocado cupcakes turned out to be incredibly moist considering there were NO eggs and very delicious.   Of course, when serving it to the guys we withheld the fact that they were made with avocado (remember the little trick) till they tasted them and commented “these are good!”

Just another tasty covert way to eat those veggies!

Care to share your covert measures when it comes to using up all those extra veggies?

SATURDAY

Breakfast – homemade/homegrown blueberry pancakes with homegrown strawberries
Dinner – homemade flour tortillas, homemade spanish rice (homegrown onions, peppers, tomatoes) with homegrown sauteed pepper and local avocado  and onions (from Farmer S) with raw cheese

SUNDAY

Breakfast – homemade skillet granola
Lunch – leftovers from Saturday
Dinner – homegrown carrot salad (honey and orange dressing) with homegrown tomato and avocado ( from Farmer S ) sandwich

MONDAY

Breakfast – homemade homegrown apple crisp
Lunch – homegrown green beans, carrots with organic potatoes with herb (homegrown) butter
Dinner – homegrown tomato and cucumber salad with homegrown tomato, cilantro and avocado ( from Farmer S ) sandwich topped with raw cheese

TUESDAY

Breakfast – homemade homegrown apple crisp
Lunch – homegrown carrot and sorrel soup
Dinner – homegrown tomato and cucumber salad with homegrown tomato, cilantro and avocado ( from Farmer S ) sandwich topped with raw cheese

WEDNESDAY

Breakfast – homemade skillet granola
Lunch – homegrown carrot and sorrel soup
Dinner – homemade flour tortillas, quesadillas homegrown figs, peppers, tomatoes, cilantro red onions (from Farmer S ) with homegrown carrot salad (honey and orange dressing)

THURSDAY

Breakfast – homemade homegrown fruit bowl (homegrown grapes, blueberries, strawberries, peaches, apples)
Lunch – homegrown tomato and cucumber salad with homegrown tomato, cilantro and avocado ( from Farmer S ) sandwich
Dinner  – homemade herb pizza crust topped with homegrown homegrown-preserved marinated peppers and homegrown tomatoes and basil

FRIDAY

Breakfast – homemade homegrown fruit bowl (homegrown grapes, blueberries, strawberries, peaches, apples)
Lunch –  summer veggie pasta (homegrown tomatoes, peppers) with organic cheese sauce
Dinner -homegrown cucumber and tomato salad, homemade tomato sauce (homegrown garlic, celery, onions, peppers and tomatoes) with pasta and parmesan cheese

Comments(4)

  1. Andrea says:

    The avocado trick doesn’t surprise me at all…I use squash (butternut, acorn) puree in a lot of my cooking and baking. It adds a wonderful sweetness and bright color without changing the flavor or adding extra fat/calories. And it’s superb in spaghetti sauce…it cuts through the acid and sweetens the sauce.

    My only regret about living in Ohio….we simply can’t grow avocados.

  2. amy says:

    I love your weekly meals posted here thanks! I keep coming up with a lot of side dishes lately and am having a hard time thinking beyond pasta or rice. 🙂

  3. Candace says:

    Anais: You should try putting figs on a pizza. Of course, you can tailor it to the ingredients you have on hand, but I used flatbread as a base, drizzled it with olive oil, added sliced figs, goat cheese, caramelized onions, chopped walnuts, chopped rosemary and mozzarella cheese, baked it and drizzled it with a little honey after it came out of the oven. My husband keeps asking me to make these again, but our figs are just about done for the year.

  4. Anais says:

    Thanks for the fig suggestions…

    Please note updated post which states”

    “Since then we’ve used figs on cheese sandwiches, pasta and even pizza!”

    Thanks for reminding me, sometimes I forget to share/write everything.

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