Sunday and Monday Food Goodness

Happy Summer Solstice!

We’ve been quiet, but busy in the past day or two.  After a relaxingly busy Sunday of putting food up for later (freezing some strawberries and greens), we came to the conclusion that we were hungry, and we had a week ahead of us with no plan.  Gasp!  We quickly sat down, evaluated our food stuffs and developed a plan.

Meal Plan for the Week of June 20th in my handwriting

We went grocery shopping and procured out needed goods for the week: apple cider vinegar, cumin seeds, mustard seeds, sugar and another bar of chocolate.  I know we still haven’t eat the first bar of chocolate, but there is safety in numbers.  The other stuff is for canning:  pickles and jams.  We didn’t get to that this weekend, but we certainly will in the future.

For Sunday Dinner, we had an Asian inspired stir-fry with whole wheat soba noodles.

Eaten in Style with Chopsticks

Ingredients:  Tofu, Shitake Mushrooms from Chang’s Farm – the Amherst Farmers Market, kohlrabi bulb and greens, snap peas, and carrots.  The tofu and mushrooms are in a savory-peppery sauce, and the veggies in a sweet and salty sauce.  For us, it really amounts to what Asian-inspired sauce ingredients we have in the fridge, mixed to make something yummy.

For dessert, we made ice yogurt-milk, served with honey and fresh cherries from the farmers market.

Nom Nom Nom

Meanwhile, we made whole wheat bread for our breakfasts for the week.  We have been eating homemade granola for a while, but our local oats haven’t arrived, so we are trying alternatives.

Fresh bread being sliced for the week

Part of Breakfast Monday

Monday took us far far away, when Laura accompanied me to work to tidy up a giant collection of books.  We had fresh bread with honey and cheddar cheese for breakfast.  The wheat for the bread comes from Upinngil, as does the cheese.  The milk we used in the bread is raw milk from SideHill Farm.

After a long day of heaving around giant tomes, we made a quick dinner of brown rice from our dwindling stash, beet and kohlrabi raita and saag paneer from our increasing stash of greens.

Saag Paneer and Brown Rice

The Saag Paneer was a concoction derived from innumerable recipes found online.  A guideline recipe is below, but do feel free to adjust as you see fit and to what you have on hand.

Saag Paneer

  • Oil (Coconut is what I used)
  • 3 Spring onions
  • 1 teaspoon fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 cup of tomato
  • Lots of greens- any type, spinach, beet greens, kale, mustard greens, etc
  • Cream or yogurt
  • Paneer (Ours is from SideHill Farm)
  1. Cook the onion and ginger in hot oil until the onion is soft
  2. Add the spices and cook until they are fragrant
  3. Add the tomato and cook for a minute
  4. Add the greens and enough water to keep the whole mess from sticking
  5. Steam cook until the greens can be mixed in.
  6. Once the greens are cooked to your liking, pull the pan off the heat and let it rest for a minute.  Add the cream (3 tablespoons in my case) or yogurt until it is to your desired creaminess.
  7. Salt and pepper to taste.

Now, I don’t like spicy stuff so much, so I don’t add any hot pepper, but I am a wimp, to feel free to add liberally.

In accompaniment, we had magenta delight.


The picture does not do the color justice.  The raw beets turned our yogurt into the most amazing luridly pink concoction I have ever seen.  It was delicious.  Dessert was simple with raw milk sweetened with honey.

Tomorrow Laura will be updating lots with our farm adventures!

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