We are on a food adventure, trying to use local meat and produce the majority of the time. Or at least start with what we find at our farmer’s market. Here’s the new stuff we added in the mix last week: Spinach, lettuce, tomatoes, yellow onions, potatoes, sweet potatoes, coffee, and thornless blackberry bushes.
It was sort of a lean farmer’s market haul, because our crazy weekend caused us to need to go on a Sunday afternoon instead of a Saturday morning (the latter is the time our market is really hopping). Because I knew we’d be buying a lot at the grocery store this week anyway, and the frozen turkey I bought last November didn’t have much time left, I declared this week Fakesgiving. But more on that in a second.
Here’s what we ate last week:
It was just Eliza and I at the market this week, after a make-up soccer game, and we had brunch at City Market Coffeehouse (Facebook link). I had an iced lattee, E had OJ, and we shared a cheese and pesto panini. YUM.
Then Sunday night we had pizza from our favorite place, d’Bronx. Monday we had salads and random leftovers: half a slice of pizza, half a baked potato, and a spoonful of baked beans. For some reason, the kids think it’s really fun when we do this. I don’t know what it is, but it tickles them to eat things that don’t go together. And it tickles me to clean out the fridge / make sure stuff doesn’t go to waste.
Jonas and I picked our first strawberry this week. It was tiny, and we split it. It wasn’t very sweet, we may need to leave it on longer. The birds keep getting to our ripening ones, so we’re going to find some fake snakes and owls to put in our yard to scare them off (tip from a farmer).
Eliza made us Star studded egg-in-a-hole this week, which was super fun. Any opportunity to bust out cookie cutters is good. She was a little disappointed that we couldn’t star our fruit as they did in the recipe, but it was still a win. Also, a small fail: we didn’t read the recipe all of the way through, and cooked in a pan with no lid. So we had to hold a lid that didn’t quite fit over the pan, which made the eggs take longer to cook, so we overcooked the toast a bit. And you couldn’t tell that the stars were cut out of the toast, because the eggs spilled over the top. But it was good and fun to make, and that’s what counts.
The fruits we had were oranges, kiwi, and Galia melon.
We used the leftover brisket from last week to make homemade barbecue hot pockets. We used this pizza dough recipe (with half wheat flour). We should have halved the recipe and maybe thrown in some veggies and mozzarella cheese, but it was at least a good way to re-invent with leftovers. If you’re interested in doing a big food roll, I recommend this Ham, Egg, and Cheese Roll from Smile and Wave.
Thursday was Fakesgiving. So here’s the deal behind that: the past few years I’ve really wanted to take on the challenge of making a whole Thanksgiving meal myself. Our extended family is huge and we do things pot-luck style, so it will be forever until I’m matriarch enough to bake a turkey. And we go to about five family Thanksgivings in November (no joke), so I’m not exactly in the mood to eat this food again around the time of the holiday. So last November I bought a turkey with the intention of doing a Fakesgiving feast sometime, and it sat in our freezer until last week. And after tons of reading and prep (and an entire day of work) I DID IT!!! I’m so proud of myself, you guys have no idea. It makes me feel like I can cook anything. It was a lot of work for one meal, but it was good work. It was rewarding. And it was fun to have a mini party for no real reason. And Jonas is in love with baking and cooking, so this was a dream day for him too. Here’s a rundown of the recipes we used / stuff we made*:
- Dinner Rolls from The Everything Cookbook
- Herb Butter Turkey from Rachel Ray
- Traditional Stuffing from Better Homes and Gardens New Cook Book, made with leftover homemade bread and buns I’d frozen
- Green Bean Casserole from Rachel Ray Magazine (I subbed French’s Fried Onions for the potato chips)
- Mashed Potatoes with Turkey Dripping Gravy
- Sweet Potato Casserole – Family Recipe
- Cranberry-Orange Sauce from Rachel Ray Magazine with, alas, canned cranberries
- Stir Fried Brussels Sprouts
- Libby’s Pumpkin Pie with crust from Eliza’s The Children’s Step-by-step Cook Book
Everything was delicious. The stuffing could have used more moisture. The turkey took an hour longer than expected to cook. I should have halved the crust for the pumpkin pie (I used an apple pie crust recipe). But these are pretty small complaints in the face of such an EPIC meal. And now I want to go eat some leftover sweet potatoes.
*By we I mean Jonas and I. He was seriously my sous chef.
**I get that this is the opposite of eating seasonally and locally. I used as much local stuff as I could: potatoes, sweet potatoes, onions, herbs from our garden, some homemade chicken stock made with local chickens, mostly local eggs. I was totally intending on making this meal more Springy with strawberry-rhubarb sauce instead of cranberry sauce, for instance, but because the in-season ingredients were sold out by the time I got to the market, I figured that the not in season stuff was traveling the same distance as the in-season stuff anyway, so I went traditional. The overall lesson is that I need to find good mid-week farmers markets so I can supplement if needed.
(If you want to see the gazillion photos I took of the whole process, check out my Instagram. I’m planning on using them for a project.)
Friday was the first of many leftover turkey meals:
Chicken Turkey Green Enchiladas. Next time I’m going to nix the cans and make sauce from tomatillos, but I new that wasn’t going to be happening after fakesgiving. Plus, Jonas broke our blender and we still haven’t replaced it.
My favorite thing this spring after coming back from the farmer’s market is to make brunch with asparagus right away. I had over easy eggs over asparagus with a little lemon juice + a leftover dinner roll, Jake and the kids had egg and cheese wraps.
Last night Jake and I had fresh salads with the last of this week’s lettuce + the new market finds for the coming week (though this salad photo is pre-ranch dressing, so it was less healthy than it looks). The kids opted for leftovers instead.
Side note: I thought I didn’t like tomatoes. Turns out, I don’t like grocery store tomatoes. Also turns out, Jake still doesn’t like tomatoes.
Here’s what we’re rolling with for this week: Asparagus, strawberries (Fruit! Yes!), eggs, tomatoes, broccoli, cucumbers, zucchini (our favorite farm grows in greenhouses), chicken, ground bison, and more basil for the garden.
What have you been eating lately? Do you have any yummy recipes to share?
Check out all of the Savory Sunday posts here.