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Food for thought

This week we enjoyed some amazing local produce and meats, and I wanted to share!

You may have noticed that I don’t often post recipes that require meat. Sometimes I describe Sam and myself as “default vegetarians”. Neither of us has any particular issue with eating meat, but we limit ourselves to meat that is humanely and sustainably raised or venison that Sam or his family has hunted. This means that we end up eating a lot of venison in the fall and winter and limit ourselves to local proteins when we eat out the rest of the year. In an effort to increase our non-cold-weather protein intake, I went by the Organic Butcher and picked up the Family Pack, which includes chicken, pork, sausage, ground beef, hot dogs (for a default vegetarian, I have a huge soft spot for hot dogs), and beef jerky (that one’s for Sam…). Needless to say, Sam has been doing as much grilling as he possibly can!

Every Tuesday afternoon in the spring and summer Waldo and I walk over to the Farmer’s Market at Pen Park. This week we picked up a dozen ears of corn, some squash and zucchini for grilling, and broccoli. Combined with the swiss chard from the garden, we had a fridge full of leafy, seasonal goodness. Earlier in the week we baked a Tortilla Casserole to enjoy the swiss chard – it was amazing! I have only made the recipe once, but you could probably substitute just about any combination of vegetables for the filler here. I love versatile recipes like this one that let me use up pretty much whatever is in my fridge. We used some flour tortillas that we had on hand, but in the future I will be using either sprouted corn or sprouted wheat tortillas. If you read “sprouted” on the label, it means that they used whole kernels of corn/wheat/etc. instead of more refined and processed flours. This means that more of the nutrition present in the grain is available for your body. This is similar to the sprouting that takes place when you are malting your barley. The barley kernels are allowed to germinate, or sprout, prior to drying out. During germination the barley produces the enzymes necessary for the starch conversion that takes place during the mash.

With the last of our fresh raspberries from the Berry Patch, I baked up a Banana, Raspberry, and White Chocolate Bread. Delicious! We had a slice of bread topped with the last of our fresh blueberries and some raspberry juice. I was hoping to find a good basic recipe for a Banana, [insert berry here], and White Chocolate Bread, and I think I found it. Sam and I just made it again, substituting frozen blueberries for the fresh raspberries. I think it might even be tastier.

Bon appetit!

Banana, Raspberry, and White Chocolate Bread

Banana, Frozen Blueberry, and White Chocolate Bread

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One comment on “Food for thought

  1. […] written briefly in a previous post about my struggle with eating meat, mostly when the softie-Buddhist-tree hugger in me starts […]

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