Food Parade of our Weekend

To begin the week, here is our food parade of our weekend, not including Tomato Fest, which has its own photo parade here.

Sunday Breakfast: Chard Fritata with Fresh Tomatoes and Goat Cheese with home made bread toast

Sunday Lunch: Fried Green (or more like not entirely ripe) Tomatoes, Corn Pancake, Bacon and Salad with a yummy mayo-yogurt sauce

First time we ever fried tomatoes. We dipped them in egg then cornmeal and cooked it in the bacon grease leftover in the pan- yum!

Sunday Snack- a really neat melon we bought at tomato fest, white on the outside with green stripes, and white flesh on the inside. It tasted like a honeydew, but milder with a custardy undertone- lovely!

Sunday Dinner: Roasted Chicken, with roasted potatoes, carrots, beets and onions, served with pickled green beans and mustard.

Theresa did an amazing job trussing the chicken and roasting it- she tried a higher temperature shorter bake time and the result was amazing, simply delicious.

All the roasted veggies were just wrapped in tin foil and baked along with the chicken.

Sunday Dessert: Maple Frozen Custard with frozen blackberries, on top of soft meringue (which was made with our new stand mixer- it was awesome!)

‘Putting things by’

We did a lot of preserving this weekend.

We dehydrated corn and some plums that were getting old, in our spandy dehydrator

Viola some lovely dried corn!

We also got a bulk order of tomatoes.  One half paste tomatoes, one half heirloom.

We are still in the process of drying all the paste tomatoes in our dehydrator (it's been humid this weekend- making the process a little longer).

We took our heirloom tomatoes (and also most of the tomatoes from our share this week) and blanched them, peeled the skin off and chopped them in, getting ready to can them.

May I admit we did two huge batches- a lot of tomatoes!

Our canning recipe is as follows:  We pack the sterilized jars with chopped tomatoes, put 1 tsp of salt and 1 tbsp of lemon juice per quart jar of tomatoes.  We put on the sterilized lids and pressure cook the cans (yes, we have a pressure cooker- its the big canning pot) at 5 pounds of pressure for 5 minutes.  Then let them cool out on thick towels.  Done.  Pretty easy, though it takes a while to get the pressure cooker up for 5 pounds of pressure.

We canned a lot of tomatoes- about 20 quart jars worth... and we bulk ordered more for next week. We estimate that what we canned this weekend is only about half of the tomatoes we will need to keep us for the rest of the year.

We are super excited for it to be January, and freezing out. We will pull down a can of tomatoes, pop it open and inhale the smell of summer, right then in January…….  mmmm………

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3 Responses to Food Parade of our Weekend

  1. Leslie says:

    Hi Ladies! I am just starting my own eating project of eating mostly local produce. I just found your blog today–it’s great :). Very helpful. If you have a minute, I would love to be directed to the recipe for your favorite “go-to” meal for summer or fall. You know, the one tasty old standby recipe that you end up eating often. It would be a huge help to have some direction :). Thanks!

    • Hi Leslie,

      I checked out your blog, it looks great. I am duly impressed by your project. Congratulations, for choosing such a conscious way of living. I give you a lot of credit- you are endeavoring down a lot of really amazing self improving challenges. I’ll be excited to see how things progress.

      As far as our ‘go to meal,’ from blogging what we eat every day, I would say that a standard asian vegetable stir-fry if by far the big ‘go to’ meal for us. The great thing about this is that you can improvise so much using whatever veggies are in season. The general recipe goes like this:

      In season veggies (I will recommend summer squash, broccoli, dark leafy greens, carrots, eggplant, peppers, kohlrabi, cabbage, and I would not recommend veggies like beets, or winter squash)- also mushrooms (tho not veggies) are a nice addition, especially shitake’s
      onions and garlic (good for flavoring)
      tofu or tempeh, or even baby soy beans, or seitan (any vegetarian protein) but if this is not your thing- try using cooked diced chicken (just take raw chicken, dice it, salt and pepper it and cook it in a pan until done- if you want to get fancy, try marinating it before hand in some asian sauce
      grain: sometimes cooked whole grains, but the easiest is asian noodles
      soy sauce
      asian flavoring: ginger, brown rice vinegar, toasted sesame oil, honey, lemon, spices, specialty asian seasonings, seaweed, (this is just a brief list of the many many options out there)

      1. Take whatever veggies are in season and sound good. Wash them and chop them.
      2. Take some chopped onion, or garlic, or both and cook them in some cooking oil (if you are cooking high temperature, make sure not to use olive oil (cooking olive oil on high temperature is actually very unhealthy) so try butter, canola oil, or another specialty oil like sunflower.
      3. Cook the onion/garlic at medium for about 2-3 minutes (until the onion is translucent)
      4. You can add some asian flavoring at this point (ginger, spices, vinegar and honey)
      5. Add the vegetables and cook on medium, stirring infrequently.
      6. Once the veggies are looking done, add the soy sauce, and other asian flavorings.
      7. Add protein (precooked chicken, or tofu, or tempeh, or soy beans)- these don’t need to cook very long.
      8. Stir well, taste to see if you need to add more soy sauce, salt, pepper, spices etc.
      9. Serve with grain or noodle.

      Also, another easy seasonal dish is the mother salad: Make a big salad with grain, cheese, egg, and maybe even meat, along with lots of veggies. A salad with this amount of stuff will be a full meal. We have lots of big salad ideas, including one today on our post. To make today’s mother salad into a big meal, just put the crackers and cheese in the salad, or eat them on the side if you’d like.

      Good luck, and feel free to ask any questions, we’d be happy to help!

      • Leslie says:

        Thank you so much for the kind and thoughtful reply! I am excited to try new things for my project, especially new food :). I will definitely be trying both the stir-fry and salads soon–these sound like great staples! I will let you know how they go.

        I love your blog! I plan to visit often for some inspiration 🙂

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