I did something a little different this week - since I seem to always be in the kitchen, cooking and washing dishes, I thought to cut down on my prep time by doing a veggie-prep blitz as soon as we got home from farmer's market yesterday.
I de-stemmed kale in prep for adding to omelets, washed and tore lettuce into bite-sized pieces, cut up carrots, bell peppers and cucumbers for snacking, hung parsley to dry, made new batches of sauerkraut and fermented green beans. I also chopped tomatoes, cilantro, etc. for a big batch of carnitas.
(As an aside, visiting the grocery store for the first time in a couple months was weird... and NOT fun. I used to love shopping. Now, I just compare a big box company's offerings to my local farmers' offerings... and there is no comparison. A big grocery store is cold, lacking in fresh, nutritious food, and entirely devoid of relationships that add flavor to our food. I have enjoyed meeting the people that grow my food, and many of them have become friends this summer. We know their names, see their families, their hard work and sweat on these hot summer days, and the funny personality of each pig and goat in their care. This winter going back to buying food from the stores is gonna be rough.)
Back to the food...
|Hot Crab Dip|
|Fresh applesauce and raw milk for dessert - no added sugar!|
|Smoked Salmon and Kale Omelet|
|Paleo Applesauce Pancakes|
|Cashew Butter Cookies|
|Chicken Leek Stew with Mashed Purple Potatoes|
|Chicken Alfredo Pasta with Dragon Tongue Beans|