Time again for Sharon's Independence Day's Challenge:
1. Plant something:
I'm just happy I didn't kill anything more this week! The container garden loved the heat this week--I can't believe how much the beans grew!
2. Harvest something:
12 qts. cherry plums foraged from a nearby park. 6 qts. raspberries from a pick-your-own farm. Eggs. The last few of our snap peas. The usual garden snacking (Lucy's learned to ask "mint?" just before picking and eating some). Our first grape tomato (which was then cut into 6 equal portions to be shared by the kids at lunch) :-).
3. Preserve something:
5 pts. pickled beets. 8 qts. frozen raspberries.
4. Waste not:
I've started tucking re-usables into my shopping bags so I won't forget them. Yogurt containers and berry boxes go into our CSA bag, because they'll re-use them. Coffee bags go into a specific bag for the co-op, so we can re-fill it. Makes remembering much easier!
5. Preparation and storage:
Our stores are woefully low. We're re-stocking slowly: a few extra jars of coconut oil, a few of peanut butter, a few recycled bottles filled with water.
6. Build community food systems:
I told several people about the cherry-plum discovery. And, of course, being the wacko on the side of the road with a basket always invites looks and inquiries. It feels like my small little contribution to educating the world about the possibilities of foraging.
7. Eat the food:
Lots and lots of popsicles. Favorite flavors this week:
strawberry/yogurt
strawberry/spinach/coconut milk
blueberry/summer squash/spinach/water
Lots and lots of kale. Kale chips, of course. And a surprisingly-good what's-in-the-fridge concoction that all the kids liked (loose recipe below). It was such a hit, I made it again today, and the kids kept saying "this is my favorite rice!" Potato salad, cucumber salad, green salad (salad was clearly a theme this week!). Lots of berries, just straight up. And just tonight, I conquered a fear of mine: I made a pie crust. I know, it's supposed to be easy. But I've always hated things I have to roll out--they get stuck to the rolling pin and rip and break. So I buy pre-made crusts. Or mostly, just avoid anything that requires a crust. But today, I did it! It's baking now, but it looked like it worked!
Spicy Kale, Eggs, and Rice
Chop a bunch of kale into small pieces. Saute in a bit of oil until bright green.
Push kale to the side of pan; break a few eggs into the pan, scramble, and cook.
Add cooked rice. Pour in lots of watery salsa (or salsa+water).
Cook until water is absorbed or evaporated.
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3 comments:
Seeing Lucy go picking is just too cute. I finally got to make the kale chips last week and to my surprise everyone ate them! I was so happy because I don't like cooked Kale but the chips a hit :)
Thanks for the comments lately. Yeah the library I was trying to figure out how to make kid friendly and comfy.
That is too cute with Lucy and the mint! How many times has she ended up with sage or basil instead? ;)
Luisa, I'm so glad your kids liked the kale chips! Lucy can't get enough of her "bips! bips!"
Meryl, she can actually find the mint correctly each time. Of course, it helps that my herb garden is a sad, shaded-out thing, with sparse plants! No sage or basil; they can't take the shade there. Next to chives and yarrow, mint's pretty easy!
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