karismar

I’ve come to the conclusion that preparing one meal a week from local food isn’t the greatest task, it’s taking the picture before everyone devours the food that is my largest obstacle!  Last night I rotisseried a whole, locally grown chicken, rubbed down with olive oil and several herbs and spices. Green beans were found at the farmers market yesterday morning, at the booth of my favorite heirloom farmer, and sauteed in olive oil and plenty of garlic.  Dessert was an added bonus. I had exhausted my efforts to find any last strawberries as the season has passed for us, which meant no strawberry jam!  June had been a busy month for us with graduation, college preparations and Europe travel and I just didn’t get out to the fields. What a lovely surprise as I turned to leave the market and there he was, a very local farmer selling the last berries of the season. They were beautiful!  We took the last two flats, so happy with our treasures and I came home and made 12 jars of jam. With a handful of berries leftover, I made a strawberry streudel which we enjoyed in the evening as we watched the LiveEarth broadcast. Oh how I love Al Gore and what he stands for.  I’m still holding out for him to jump in the ring for President!

 

 

 

 

 

Mabel the dog hoping to snag the chicken before it heads out to the patio table! 

 

I’m searching for some input from anyone who has more than 1 mouth to feed. What do you grow, buy, cook and serve that is wholesome and organic yet keeps the budget down. I’ve been hearing how some have a low food budget(you know who you are, wink wink)yet still eat the way I do so please send those opinions my way!! Raising your own meat doesn’t count as I can’t have a cow in my urban backyard!! I’ve been a wholefoods cook from scratch gal for 20+ years so I’m not looking for advice to "buy the beans and cook them myself". I’m looking for real food and real meals done at the lowest cost possible. Tell me what you spend on groceries and how many that feeds……that will be a good way for comparisons. Anxious to see your great tips coming in!

I was reading a recent blog regarding meal planning and thought I’d say a few things about it. To be successful at maintaining any resemblance of a food budget, you must plan out your meals. 20 years ago I would have no idea what was for dinner and would be scrambling for something to eat well past dinnertime. It wasn’t until my first child was born that I got it together and had to have some order. I knew dinner had to be planned by 1pm everyday so there was no mystery come dinnertime. 1pm is what worked for me but anytime that allows you room to shop for food and prepare it prior to wanting to eat dinner is good. Do what works for you and your family. Then I took it one step further and started making a weekly menu which evolved into an on-going list that I keep with everyday ingredients we use. This really does make a huge difference not only in lowering the stress of "what’s for dinner" but it also lowers your food bill. You’ll find even more relief when your pantry is stocked and your freezer is full. Hopefully, from summer produce you’ve put up. If you can’t grow a garden, no worries, simply seek out a local farmer and buy from her/him. They will welcome you and thank you for supporting them.

In just a short time planning your meals can make your life easier and your bodies healthier. Just think, no more processed foods, fast foods or the like. Or, if you do choose these foods you’ll know you’re making a conscience choice to eat them, not out of desperation for a meal.

Eat well!! 

in the local paper this morning was a full page notice from the society of humane treatment of animals thanking the local burger restaurant chain for saying they would only be buying eggs from free range chicken farmers. This company also only buys meat from a rancher who does not treat his cattle with antibiotics or hormones. I say WELL DONE!! It’s nice to have this restaurant here when the craving for a burger hits. No worries on what we’re eating when we bite into their food. Although, I rarely have the burgers…..I’m more of a gardenburger gal and they serve THE best gardenburgers with their special sauce. YUM!

my eating local dinner was very simple but delicious. With the temperatures in the 100s+ for a week now, a simple dinner was crucial. I picked up these lamb sausage links at the organic meat counter, found the tomatoes at a local farm and the cucumbers are from my garden.

this is the recipe I use for making pesto. I had to harvest both of my basil plants before they went to seed and need to get this pesto made. Hopefully I will be rewarded with a new crop in a few weeks, providing that the rain goes away and lets sunshine in!

Basil Pesto

If you plan to freeze this pesto, briefly cook the basil in salted water before mixing with other ingredients as this will help preserve its bright color and fresh taste. Traditionally this is made with cheese but it freezes better without. Go ahead and add a little of your favorite cheese after the pesto has thawed. I used Asiago or Parmesan Reggiano.

1cup pine nuts or walnuts

coarse salt/ground pepper

8cups packed fresh basil leaves

2cloves garlic coarsely chopped

2/3 cup extra virgin olive oil

boil 4 cups of salted water. Submerge basil and immediately drain in a cooler. Rinse with cold water until cool and then pat dry. In a food processor combine nuts, basil and garlic. Season generously with salt and pepper and process until nuts are finely chopped. With the machine running, pour oil in and process until smooth. Use immediately or freeze.

here is my weekly "eating local challenge" meal. Breakfast of fresh, local eggs and cheddar cheese from a nearby cheesemaker and lamb sausage with crimini mushrooms……sprinkled with cracked pepper. It was yummy!

I’m trying to stay on a food combining plan and this breakfast was tops on the list!  Basically I’ve eliminated the junk which in my case is ice cream, as I consider it a food group! No sugar, white flour, potatoes, pasta, etc. Lots of good protein, vegetables and fruit. I don’t buy/cook with any(that I know of!) processed foods really but its still easy to eat junk. I turn 40 in December and would really like to have lightened my load a bit by then.

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