Monday: Pasta with leftover fried zucchini. The sauce was made from our homegrown roma tomatoes.
Tuesday: roasted chicken, baked potatoes, green beans from the garden
Wednesday: Tacos, because we didn't end up eating that last week. We'll have it with fresh tomatoes, spinach, homemade salsa, re-fried beans, and whatever else we decide to put on them.
Thursday: Italian polenta with tomatoes and zucchini
Friday: pumpkin mac and cheese. I want to use up some of the pumpkin in the freezer.
Saturday: dried tomato risotto (we didn't get to it last week).
Sunday: We will have a lot of people over. We'll likely have pasta because it's quick and simple.
Tuesday, July 31, 2012
Monday, July 23, 2012
Menu Monday
Monday: Pasta with tomatoes, onions and garlic from our garden.
Tuesday: Roasted veggies from the garden (beets, turnips, carrots, onions) over rice
Wednesday: Fish fry with potato wedges, along with whatever is ripe in the garden
Thursday: Dried tomato crock pot risotto (we've got to use up the dried tomatoes from last year because we'll be drying up more very soon).
Friday: Pizza with homemade sauce and homemade mozzarella cheese, with fresh basil from the garden.
Saturday: Egg foo young.
Sunday: French onion soup, and Jaimie wants a beef roast because he thinks that there isn't enough animal protein in this week's menu.
Tuesday: Roasted veggies from the garden (beets, turnips, carrots, onions) over rice
Wednesday: Fish fry with potato wedges, along with whatever is ripe in the garden
Thursday: Dried tomato crock pot risotto (we've got to use up the dried tomatoes from last year because we'll be drying up more very soon).
Friday: Pizza with homemade sauce and homemade mozzarella cheese, with fresh basil from the garden.
Saturday: Egg foo young.
Sunday: French onion soup, and Jaimie wants a beef roast because he thinks that there isn't enough animal protein in this week's menu.
Monday, July 16, 2012
Crafty times at Main Street Homestead
Now that my MIL has moved in with us, there's much more going on in the area of arts and crafts. I'm a much more practical person, and with as much as we have going on all the time, we don't get to many crafting sessions with the girls other than coloring in coloring books. We generally don't ever make anything. But, that's changing. Nini, as she is referred to, is very crafty. She sews, paints, and other crafty things. She's already made the girls some adorable tulle tutus.
Here's some of the other crafts that are added to Main Street Homestead now that Nini has joined us:
We decided to make some fairy doors too, and here's a picture of our 3-year-old helping her Nini paint them.
Here's some of the other crafts that are added to Main Street Homestead now that Nini has joined us:
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| Painted gourd bird houses |
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| Canvas bags sewn and painted with cute animals |
Menu plan Monday
Yesterday, we made potato leek soup, with a couple of parsnips from last week's farmer's market. We'll be freezing the rest for some quick meal in the future. I really enjoy leeks and parsnips, so it was a great meal, along with some homemade bread. My MIL has been taking over making bread, which is just fine by me because there is a lot to do with the garden and her bread is really good.
Monday (today): BLTs. Except we are subbing spinach for lettuce, and I'm subbing fake bacon for real bacon, so I guess it's a F-BST. Our tomatoes aren't ripe yet, but for some little pop-in-your mouth ones, so I picked some up at the farmer's market today (along with some carrots).
Tuesday: Tacos. Homemade tortillas, salsa, and my mom's ground beef.
Wednesday: I told our 3-year-old that she could choose a dinner option and she suggested that we have tobacco. I asked her if she knew what it was and she said no. I told her that is what is in cigarettes and we were not going to have cigarettes for dinner. So, instead, we'll have mom's choice. I like eating what's fresh from the garden, so we'll have it over pasta.
Thursday we're leaving for a camping trip, with meals included!, so no menu planning for the rest of the week.
Monday (today): BLTs. Except we are subbing spinach for lettuce, and I'm subbing fake bacon for real bacon, so I guess it's a F-BST. Our tomatoes aren't ripe yet, but for some little pop-in-your mouth ones, so I picked some up at the farmer's market today (along with some carrots).
Tuesday: Tacos. Homemade tortillas, salsa, and my mom's ground beef.
Wednesday: I told our 3-year-old that she could choose a dinner option and she suggested that we have tobacco. I asked her if she knew what it was and she said no. I told her that is what is in cigarettes and we were not going to have cigarettes for dinner. So, instead, we'll have mom's choice. I like eating what's fresh from the garden, so we'll have it over pasta.
Thursday we're leaving for a camping trip, with meals included!, so no menu planning for the rest of the week.
Saturday, July 14, 2012
The first farmer's market haul of the season
We got these beets, parsnips, and garlic in Milwaukee. The beets there are huge compared to the ones offered up our way right now.
Though we had enough in the way of food, I always like to see if there's something else to offer when I pass by any farmer's market. On my way home from work yesterday, I picked up these lovely leeks. I'm not sure if they'll be eaten grilled or if we'll make potato leek soup.
Though we had enough in the way of food, I always like to see if there's something else to offer when I pass by any farmer's market. On my way home from work yesterday, I picked up these lovely leeks. I'm not sure if they'll be eaten grilled or if we'll make potato leek soup.
Tuesday, July 10, 2012
Menu plan Monday (on Tuesday)
Last week we didn't publish a menu because it was so hectic with getting the produce in and processed (frozen and/or pickled) that we just ate veggies over quinoa/rice/couscous.
On Friday though, my MIL made salmon patties. I haven't ever had them before, and was unable to eat seconds because there were none left after the girls devoured them. I guess we'll be having those again, or the girls may riot.
Monday: Jaimie wasn't feeling well and I had to work late, so we had fried chicken (from the store), rice and plums. We forgot to cook the beet greens so we decided to eat plums.
Tuesday: Pho (rice noodle soup). Jaimie used beet greens, green beans, carrots, cilantro, basil, coriander (toasted, then ground), fish sauce, rice vinegar, chicken stock and sesame oil.
Wednesday: We'll be having a cook out with friends, so we'll have to pick up something grillable.
Thursday: capellini pomodoro
Friday: Potato leek soup with fresh bread
Saturday: BSTs (bacon/fake bacon, spinach & tomato)
Sunday: TBD when we find out what we get at the farmer's market on Saturday, and what we harvest from the garden. I'm guessing something roasted because that just sounds delicious.
On Friday though, my MIL made salmon patties. I haven't ever had them before, and was unable to eat seconds because there were none left after the girls devoured them. I guess we'll be having those again, or the girls may riot.
Monday: Jaimie wasn't feeling well and I had to work late, so we had fried chicken (from the store), rice and plums. We forgot to cook the beet greens so we decided to eat plums.
Tuesday: Pho (rice noodle soup). Jaimie used beet greens, green beans, carrots, cilantro, basil, coriander (toasted, then ground), fish sauce, rice vinegar, chicken stock and sesame oil.
Wednesday: We'll be having a cook out with friends, so we'll have to pick up something grillable.
Thursday: capellini pomodoro
Friday: Potato leek soup with fresh bread
Saturday: BSTs (bacon/fake bacon, spinach & tomato)
Sunday: TBD when we find out what we get at the farmer's market on Saturday, and what we harvest from the garden. I'm guessing something roasted because that just sounds delicious.
Sunday, July 1, 2012
Pickling beans and peas
Today I harvested over a gallon of green beans and almost as many pea pods. We had a hearty dinner of sweet and sour beans and carrots over rice cooked in our broth (which we were very crazily making today, turning on the stove for an extended period of time, despite the heat).
We still had a ton of fresh beans and peas. Since we froze about a gallon of each just days ago, we decided to work on the dilly beans. I couldn't find the dilly bean recipe we used last year so I used this one because it had 20 reviews, all very positive. We didn't have mustard however, so we left it out. I don't really care for it that much anyway and I generally just tolerate that part.
After sterilizing our jars and packing the beans, we realized that we had only enough for 4 pints when I'd sterilized 9 jars. So, I wondered if we could pickle pea pods too, and it turns out that there are recipes for that. The recipe I used called for some honey and a sprig of mint, which we happened to have. We used some honey I bought at the farmer's market and the vendor informed me that it was the stuff that comes out when otherwise pouring off the honey - it's still edible and tasty but it's more creamy. It looked and tasted like honey frosting. It was a bit odd, though, to come across a dead bee body, so I did feel like I should double check the honey in the jars to make certain there wasn't any dead bodies in the jars. While discussing with my MIL about how the FDA allowed so many bug parts in peanut butter and such, I determined that the honey in the jars didn't have any bodies in there.
Anyway, so we had enough pea pods to fill the rest of the slightly short dilly bean jar and four more pint jars.
We still had a ton of fresh beans and peas. Since we froze about a gallon of each just days ago, we decided to work on the dilly beans. I couldn't find the dilly bean recipe we used last year so I used this one because it had 20 reviews, all very positive. We didn't have mustard however, so we left it out. I don't really care for it that much anyway and I generally just tolerate that part.
After sterilizing our jars and packing the beans, we realized that we had only enough for 4 pints when I'd sterilized 9 jars. So, I wondered if we could pickle pea pods too, and it turns out that there are recipes for that. The recipe I used called for some honey and a sprig of mint, which we happened to have. We used some honey I bought at the farmer's market and the vendor informed me that it was the stuff that comes out when otherwise pouring off the honey - it's still edible and tasty but it's more creamy. It looked and tasted like honey frosting. It was a bit odd, though, to come across a dead bee body, so I did feel like I should double check the honey in the jars to make certain there wasn't any dead bodies in the jars. While discussing with my MIL about how the FDA allowed so many bug parts in peanut butter and such, I determined that the honey in the jars didn't have any bodies in there.
Anyway, so we had enough pea pods to fill the rest of the slightly short dilly bean jar and four more pint jars.
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