Savory Sunday Vol. 66

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 last week:

Tomatoes, peaches, cantaloupe, corn, and stuff from previous weeks.

Savory Sunday Vol. 66

We started off our weekend with breakfast (at noon) at Donut King. They are DELICIOUS old fashioned donuts, but super sweet. So we only ate a couple and gave the rest away.

Savory Sunday Vol. 66

Super simple dinner of Jake’s step-mom Rita’s bread (she makes the BEST French bread) and local Pizza Shoppe dressing, which is garlicy and delicious. We also had provel cheese, which is super creamy, on there.

Savory Sunday Vol. 66

Jake and I stayed up late one night making cookies and doing evil laughs because the kids weren’t in on it. It took me a long time to get cookies right, the way my grandma did them, but by now I’m a pro. It’s basically the Nestle Tollhouse chocolate chip cookie recipe, but with two important changes 1) Soften the butter first and 2) Increase the brown sugar to 1 cup and decrease the white sugar to 1/2 cup. This makes for a soft, chewy cookie rather than a caky one. The real trick to chocolate chip cookies, though, is knowing when they are done. They keep cooking after you take them out of the oven, so it can be tricky. I take them out just as there starts to be a hint of golden color on the top. When you switch them from the baking sheet (we use a stone; which is more awesome) to the cooling rack, they’ll be falling apart and will look uncooked in the middle. But as they cool a bit, they finish cooking and you have a crispy outside and a soft, gooey center. Sorry for going on and on about cookies, but this took me a lot of trial and error, so I thought I’d pass on the wisdom in case you’re in search for the best way to make chewy chocolate chips.

Savory Sunday Vol. 66

The pickles my mom and I made a few weeks ago were ready the week and the kids and I LOVE them. Eliza has taken to eating some straight out of the jar for an after-school snack.

Savory Sunday Vol. 66

The only super amazing thing we made this week was burgers. But man, they were burgers done right. Jonas and I made the buns (recipe from The Everything Cookbook), the burgers were fancy meat from a family friend, we had homemade pickles on there, and bacon, and tomatoes from our neighborhood farmers’ stand… it was the best. The sides were just as good. We were super excited to have sweet corn again (the weather is weird and it’s the first that came from our favorite farmer in over a month), the kids pretty much ate a whole cantaloupe, and we baked the last of our potatoes with olive oil, salt, pepper, and rosemary from the garden.

Savory Sunday Vol. 66

Savory Sunday Vol. 66

Jonas and I had breakfast at The Filling Station a few times this week because I ran out of coffee. And we went with Poppy, which was fun. I love that we can walk to coffeeshops. It’s one of my favorite things about where we live.

Savory Sunday Vol. 66

For an easy dinner we made breakfast burritos with (for shame!) frozen hashbrowns. They were really good, but this is the sort of fall back we use when we run out of groceries.

Also less good this week: sandwiches at Which Wich and a frozen pizza.

Savory Sunday Vol. 66

Savory Sunday Vol. 66

Savory Sunday Vol. 66

Savory Sunday Vol. 66

The crowning gloy this week, however, was canning barbecue relish and sweet and sour sauce. If you just click on that recipe, you’ll understand how much work this was to prep. And, just so you know, it takes almost 40 tomatoes to make 4 quarts of tomato puree.

Fingers crossed that they turn out good!

That’s a week in the food life at the Nerd Nest!

If you want to see what we picked 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.