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 what we were working with:
Carrots, peaches, garlic, sweet potatoes, peas, yellow onions, cucumbers, coffee, potatoes, blueberries, blackberries, chicken, breakfast sausage, coffee, and swiss chard.
We also picked up corn, watermelon, and zucchini from a neighborhood farmer’s stand.
This week was honestly mostly about the fruit for us. Right now, the fruit is so good it’s ridiculous. The blackberries are sweet and juicy, the blueberries are flavorful, the peaches and watermelon are all about juice dripping down your chin. Oh my goodness. It’s the best. Also: Peaches are 100% better at room temperature than cold. I will take no arguments.
Saturday we walked to Jerusalem Cafe to have dinner with our friends. I’m so thankful my mom and my sister watched the kids, because it’s super nice to have conversations without Jonas crawling all over our faces.
Special note: we’re obsessed with the appetizer soup at Jerusalem. It’s lentil, I think, with chickpeas probably. It’s delicious, and someday I’m going to figure out how to make it at home.
Sunday we had breakfast at City Market Coffeehouse before we bought our farmer’s market stuff.
Then we headed to Jake’s parents for a baby shower. We’re gonna have a new niece to spoil soon!
Andersons know food: served the party were about ten varieties of homemade pizzas with homemade sauces. I cannot even describe the deliciousness levels.
Monday we cashed in a Groupon for Joe’s Pizza and scored two salads, breadsticks, and a big ‘ole pizza for ten bucks. Not my favorite, but hard to beat that price.
Tuesday was full on summer with brats, corn on the cob, mashed potatoes, and watermelon.
I set out to make 5 new recipes from Pinterest this week, and I did it!
The first was Chocolate Beet Cake, because Jonas loves to bake and I love experimenting with sneaking vegetables into things. It didn’t turn out very moist, but that was due to user error. I know what I did wrong there. My big mistake was pairing it with this frosting, which I was also making for the first time. It was way too sweet. Even Eliza thought it was too sweet. (Jonas didn’t, but he’s two.) So you couldn’t really taste the cake under the frosting.
I’m a cook, not a baker, and cake’s not my favorite, so I think I should move on to mastering pies now.
We also tried two new recipes in one night by pairing Oven Fried Chicken Tenders with Creamy Mac and Cheese with Cauliflower and Chard. The chicken was a success: using panko crumbs made the baked chicken tenders crispy as an alternative to frying. Eliza said it was the best chicken she’d ever had. The mac and cheese, however, wasn’t creamy and had such a low pasta to cauliflower ratio (and lack of cheesy taste) that the title of the dish is misleading. I liked it, but no one else did. Which is how you know the veggies were not well hidden. Also, there were peas.
One night was a sort of “fend for yourself night” consisting of leftovers for the kids, I’m pretty sure a bowl of cereal for Jake, and this for me. I used some leftover pita to kind of make bruchetta with baby mozzarella, basil and tomatoes from our garden, olive oil, and balsamic. I microwaved it in a hurry, so it was a little soggy, but not bad for a five minute meal.
Friday night we had the fifth new-to-us pinterest recipe: Baked Black Bean and Sweet Potato Flautas, which were a huge hit. The recipe was quick and easy, and pleased the 3/4 of the nest who don’t actually like sweet potatoes (as well as the 1/4 of the nest who really likes them). I love that they are baked as opposed to fried, but still turned out crispy. Mostly I love that Jake and I made them together. I did the filling, he sous chefed and wrapped them. I love it when everyone cooks and eats together. It’s my favorite.
If you want to see what we pick up at the market this weekend and what we’re eating as it happens, follow me on Instagram.
What have you been eating lately? Do you have any yummy recipes to share?
Check out all of the Savory Sunday posts here.