The chicken area is nearly ready for its new occupants. I have to pee- and poo-proof the bottom of the coop and grab some hay. I have a feeder and waterer on order. Tomorrow, we are attending a foraging class, then hitting the feed store. This is so exciting!
Here’s what we ate this week.
Local items, including stuff from my garden, are marked with a star *. Freezer items are marked with an (F). Pantry items are marked with a (P). We went out to dinner one night, and some meals were repeated because we ate leftovers.
- Yogurt* with blackberries*
- Omelettes* with onion*, bell pepper*, cheddar*, and tomato*
- Toast (F) with peanut butter (P) and blueberry jam *
- Eggs* with bacon (F), peach*
- Bacon (F), lettuce*, and tomato* salad
- Creamy* tomato* soup with dill*
- Green bean salad* with leftover chicken*
- Fruit salad (blackberries*, peaches*, pears*, watermelon*) with yogurt* and walnuts(P)
- Roasted chicken*, potatoes*, carrots*, green beans*
- Ground beef (F), home canned refried beans (P), salsa*, and corn*
- Taco Salad with lettuce* , tomato*, bell pepper*, jalapenos*, and ground beef (F), topped with crumbled tortilla chips (P)
- Pancakes (P)with blueberry syrup*, bacon (F)
- Leftover chicken*, sauteed zucchini* with yogurt* dip, corn on the cob*
- Peach peel candy*
- Veggies (bell pepper*, zucchini*, cherry tomatoes) with yogurt* dip seasoned with minced garlic* and dill*
- Fruit: peaches*, blackberries*, watermelon*
- Homemade haystack cookies (P)
Here’s what I preserved this week
You know how a break-up goes sometimes. You split, you get back together, you split, and then get back together again.
I don’t want to get back together with the grocery store. I want this to be a permanent break-up. A divorce.
So, I am preserving lots of goodies right now, while they are inexpensive and plentiful, and this way we can enjoy them in the winter.
Here’s what I preserved this week:
Here’s what we learned.
This week, we started getting local meat. It’s pricier but a kabillion times better than storebought. One of the biggest differences, preparation-wise, is that you may not be able to get the cuts that you get from the grocery stores. Sometimes farmers don’t just slice off the chicken breast and hand it to you – you get the whole chicken.
I also had to really hustle to get some stuff canned before it spoiled. I keep reminding myself that it’s a fair bit of work now, but meals later will be as easy as popping the lids off of jars. (If you are new to canning, start here for water bath canning and here for pressure canning.)
I’m saving up for my next purchase: a chest freezer. We are planning to buy a quarter of a cow and possibly half a pig.
We are also networking with some people locally, and we’ll be bartering our home-canned goods for other things. So, I have lots of access to peaches, and someone else has meat rabbits – then we trade. It’s win-win for everyone.
Because I am processing so much food, I’m splurging and getting a really nice blender/food processor combo. I just ordered this beautiful creation:
With next week being marinara sauce week, I’ll be thrilled to have that huge 8 cup food processor!
As I mentioned above, we are attending a foraging class tomorrow. I’m hoping that this will be a good way to supplement our food without increasing the bill. I’ll be sure to let you know!
How was your week?
Even if you aren’t jumping into the rebellion with both feet, did you use some things you harvested from your garden this week? If you ARE participating in the rebellion, how did it go? Share the details in the comments below.