Here’s what I learned this week: my awesome camera has a quirk. It will go through all the motions, including flash, open and close the shutter, display what I’ve shot, and do it over and over again as I happily press the button. All without having a memory card in slot! Ho ho ho. Here I thought I had lovely pictures of our wonderful harvests this week, and some interesting meals... and nothing, nada, zilch!
At this point I’ll direct you back to one of my favorite posts, last weeks’ bounty. Take a look. I’ll wait for you.
Ok, are you back? So this week was a lot like that, with a few less squash and tomatillos, but more greens and carrots. You don’t really need pictures, do you?
Recap.
Four weeks ago we made ourselves some rules for Urban Hennery’s Dark Days Eat Local challenge. Please see the original post for details. Essentially they are: Eat 90% Local, 50-100% from the garden, 6 (we changed to 7!) days a week. Exceptions: coffee, peanut butter, & wheat products. For one of those meals we have to eat 90% from our garden (no exceptions).
Notes.
We’re holding steady at between 85 and 100% local for any given meal. Next spring, we should be able to supplement our grains with wheat from the garden (if I get off my butt and plant it!). We currently use flour from a local source, which uses mostly wheat from about a 150 mile radius, but some from Montana (far away). Our olive oil, sugar, salt, pepper, and some of our pasta sources are also not local.
Menus.
Since I’m lacking in the picture category, I’ll just tell you what we ate (this is not super easy to remember, so bear with me).
SATURDAY
Plain yoghurt (local) with sliced ground cherries (garden) and a bit of sugar (fair trade, organic). Toast (local), butter (local), jam (local). Water (tap from our local spring). Espresso (fair trade, organic, shade grown).
Lunch:
Leftover pasta and salad from the night before. Water (local).
Dinner:
Grilled cheese sandwiches! Cheese (local), tomatoes (garden), butter (local), bread (local). With carrots and radishes (garden). Water (local).
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SUNDAY
Scrambled eggs (local) with green zebra tomatoes (garden) and onions (local). Toast (local), butter (local), jam (local). Water (local). Espresso (fair trade, organic, shade grown).
Lunch:
Bread (local) and cheese (local) with sliced tomatoes (garden), roasted squash seeds (garden). Water (local).
Dinner:
Spaghetti (not local) with tomato sauce (garden). Salad (garden). Wine (local).
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MONDAY
Breakfast:
Plain yoghurt (local) with sliced ground cherries (garden) and a bit of sugar (fair trade, organic). Toast (local), butter (local), jam (local). Water (local). Espresso (fair trade, organic, shade grown).
Lunch:
Leftover pasta and salad from the night before. Water (local).
Dinner:
Orzo (local) with tomato sauce (garden). Baked blue ballet squash (garden) with brown sugar (fair trade, organic). Salad (garden). Wine (local).
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TUESDAY
Breakfast:
Plain yoghurt (local) with a spoonful of jam (local). Toast (local), butter (local), jam (local). Water (local). Espresso (fair trade, organic, shade grown).
Leftover pasta and squash from the night before. Water (local).
Dinner:
Orzo (local) with carrot greens (garden), onions (local), and zucchini (garden). Sauteed beet greens (garden) with shallots (local). Wine (local).
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WEDNESDAY
Scrambled eggs (local) with green zebra and roma tomatoes (garden) and onions (local). Toast (local), butter (local), jam (local). Water (local). Espresso (fair trade, organic, shade grown).
Lunch:
Leftover pasta from the night before, roasted squash seeds (garden). Water (local).
Dinner:
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THURSDAY
Breakfast:
Plain yoghurt (local) with sliced ground cherries (garden) and a bit of sugar (fair trade, organic). Toast (local), butter (local). Water (local). Espresso (fair trade, organic, shade grown).
Lunch:
Leftover pizza and salad from the night before. Water (local).
Dinner:
My second pizza made entirely by myself (yes, the first was very successful)! Homemade crust, homemade sauce from tomatoes (garden) and garlic (local), mozzarella (local). Salad (garden). Wine (local).
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FRIDAY
Breakfast:
Lunch:
Leftover pizza from the night before. Water (local).
Dinner:
Homemade bread (wahoo!) with cheese (local). Crudités of carrots, kohlrabi, and cherry tomatoes (garden). Wine (local).
