Ok so by this time, I’ve run out of salad. We still have some arugula in the gardens, but that’s it.
If you ask my husband what my favorite food is, he’ll say salad. I love just about all vegetables, but throwing them all together with a bunch of toppings and a good dressing, is the BEST!
Now that you have that clear picture and knowing that we can’t shop, order any salads, or pick one up, I wasn’t in the best mood at times. My body craves greens and so you’ll see how I made due.
After realizing that I was moody I decided to take matters into my own hands and eat greens for breakfast. By greens I mean whatever I could harvest and thankfully we had some greens leftover from the CSA deliveries earlier in the week that were in the fridge. I was up early chopping greens and enjoyed a bowl full all before going to work at 9am that morning.
Our lunch was Joshua inspired and really good. As a matter of fact, he made it!
We forgot to take a picture of dinner, but what we ate is listed below.
Breakfast: Sautéed greens with feta
Lunch: Homemade french fries and tuna patties
Dinner: Homemade chicken pot pie (not shown)
Snacks: Strawberry Scooter Crunch Bites
This day was Friday and it was a celery juice and coffee day for me. Brandon had leftovers for breakfast and Joshua ate cereal.
You will see that our dinner was amazing! I was supposed to take a picture of the plate, but that just didn’t happen….
Breakfast: Leftovers or cereal
Lunch: Organic blue corn chips with tuna (I know weird, but it was so good) or ramen
Dinner: Boston butt with green bean sauté
This too was a celery and coffee day for me, but we did have brunch. It was the weekend and I prepped dinner early which was an awesome curried stew.
Brunch: Boston butt burritos with feta and fermented relish that was beautiful and tasty. (not shown)
Dinner: Curried chicken and potato stew
All in all this was a great couple of days. Be sure to keep a watch for the next few.
Hello again. Thank you for following our Farm to Fork series. Here we’ll talk to you about the next few days and what our meals looked like. Ready? Let’s go!
The next day was Monday and during CSA season, Monday’s are delivery days. I had an alarm set for 6:15 am, but forgetting to charge my phone left me sleep until about 7:30 am.
Of course this caused me to be late, plus with all the weather changes, I was starting to develop a small cold.
I had no time for breakfast and was thankful that by the time I came back home Brandon prepared smoked sausage that we wrapped in a burrito and called it breakfast.
The picture isn’t pretty, but I’m glad I remembered to take one. It was more like brunch though because it was about 11 or so before we ate.
Since we had a late breakfast, some of us skipped lunch and kind of snacked up until dinner.
Here’s what we ate:
Breakfast: Smoked sausage in a spinach burrito
Snacks: Pecans and popcorn….of course Joshua had ramen
Dinner: Beef roast with mushrooms and onions over rice.
Tuesday was a stressful day to say the least. I wasn’t feeling well and didn’t go to work. I needed to rest and just have an easy day. I traded breakfast for celery juice and then coffee later. The guys ate leftovers and cereal.
If we weren’t doing this challenge, today would have been a pizza day for sure. Brandon was looking for comfort food and you know how you’re not feeling well and all you want to do is lay around and eat something good? This was today!
We didn’t eat out, but someone was baking and so we were introduced to Strawberry Scooter Crunch Bites (not shown, but we ate it so I had to list it here)
Breakfast: Leftovers and cereal
Lunch: Pizza burritos (Pay no attention to the fact that it’s half eaten)
Dinner: Spicy chicken and broccoli over rice
We don’t typically eat sweets for breakfast, but when you wake up to what we did, you just roll with it!
Breakfast: Homemade chocolate chip waffles
Lunch: No lunch for me, but the guys had Ramen or tuna
Dinner: Steak Hoagy Burritos
So we’re still trucking along. Stay tuned for the next few days, coming up soon!
To continue our series we’ll now fill you in on our next few days of meals. The family and I are enjoying eating this way, but we did have a few days when we were out most of the day and had to remind ourselves that we were eating at home. Don’t worry we stuck to it.
In looking back at pictures, I realized that on day 3 we received a beautiful gift!
We’ve been snacking on it ever since……
This day fell on Friday and Fridays are notoriously busy for us around here. Brandon was out making deliveries and running errands when it dawned on him that grabbing something while he was out was off the menu. He did make breakfast before leaving home, but being out for so long threw him off.
Here’s what we ate:
Breakfast: “Fancy“ Coffee (made at home) with tuna and eggs.
Lunch: Oven roasted salmon with spinach, onions, mushroom, and tomatoes or ramen. (Forgot to take the “after” picture because I was so hungry)
Dinner: Blackened cod fish with garlic butter sautéed green beans and potatoes.
Snacks: Organic blue corn chips and Oreos
This day was Saturday and it was my turn to be tempted. Up until now, I had barely left the house, but for some reason I wanted to stop and get something while I was out running around before 8am. I guess old habits are hard to break, but I didn’t stop until I was home.
I failed to take a picture of it, but we did also sample some delicious goat cheese that was gifted to us along with the pecans from Day 3.
Brandon also was out for most of the day and I was worried about him! He was out with friends and I guess technically if they got food, but he didn’t pay for it….well nope…..scratch that. Eating at home is just that! Thankfully, he was good too.
Breakfast: Good ole bacon and eggs! I actually had mine with Ezekiel Bread from the freezer.
Lunch: Roasted salmon salad topped with feta.
Dinner: Cheesy ground beef nachos with organic blue corn chips.
Sunday is usually the day where we can lay back and chill, but we we are in CSA season, so that was not the case today! Not only did we have to harvest and package but, we also had made plans to make some farm runs, so busy it was! We still managed to eat at home and we’re feeling pretty good about doing so.
Here’s what we ate:
Breakfast: Oatmeal (shown) for me, cereal for Josh, and just coffee for Brandon. My oatmeal is always busy and this was no different. A mixture of organic oats, frozen bananas, pumpkin seeds, pecans (gift from day 3), and cranberries topped with tupelo honey.
Lunch: Beefy taco salad topped with organic blue corn chips and feta of course! This one was already started.
Dinner: Sunday dinner was spaghetti, but we were so tired that no pictures were taken.
So there you have it! We’re still doing well and enjoying all that farm to fork is bringing us. We’ll catch you up on the next 3 days soon.
Hello farm family! Thank you for following our farm to fork series. Our family is thrilled to have this opportunity to eat from the farm this month! In making the decision to eat this way we realized that some things would have to be purchased. So as mentioned in our Newsletter, we did have a shopping trip before the month started to ensure we had staples on hand.
Although we grow some staples like onions and potatoes. Those items are seasonal. Then you have items like rice, that we can never grow.
As a small urban farm growing grains is also out of the question and sadly, the one thing we forgot to purchase was bread. Not to worry, though because we do have some bread in the freezer. Although we aren’t sure if it will last the whole month, we will just wait and see. The good news is that I can bake bread and we have plenty of flour.
You will find that there will be some days that will have extra items like snacks. Plus we have a teenager, so he would try to live off cereal and ramen if he could!
Drinks for the month consist of water, coffee, tea, fruit and vegetable juice, nutritional supplements, and Mountain Dew for Brandon.
Some of the biggest blessings we had this year were our animals and a half cow, that was ready right on time. We don’t raise cattle, but we are so happy that we know people who do! All meats are farmed with a few exceptions which will be noted.
This series will document the meals the we had each day. Day one was mentioned in our Newsletter, but it will also be listed below. We’ve been trying to take as many photos as possible, but I have to admit that my name is Rachel and I’m super OCD about the photos so some things you may have to take our word on.
We were so pumped and hit the ground running on the first day, I have a tendency to overthink and over analyze things, but thankfully Brandon reined me in as I was literally going to plan out every single meal for each of the 31 days of the month. He was like “Rachel, you’re doing too much. We have enough food where we can just decide what we want to eat that day.” He was right!
My “green” personality lives by calendars and schedules, so I needed his “red” to help me out. Of course I still woke up at 5 am and started cooking and meal prepping for the day…..
What we had on day one is below.
Breakfast: Beef bacon and eggs scrambled with green tomatoes, onions, and peppers. (Beef bacon was purchased)
Lunch: Garden salad
Dinner: Baked pork chops, the same garden salad from lunch, along with rosemary and onion rice with broccoli.
The second day was Brandon’s day to cook. He and I alternate dinner nights as part of our normal family schedule. When the children were home, they also had one dinner night per week as well. We have always been those parents who believed in teaching them how to be self sufficient and so cooking was a big part of it. Even today, our youngest, Josh will cook sometimes, but he is more of a baker. He sometimes surprises me while I’m working with donuts, cookies, etc, ❤️
Our second day meals are listed below.
Breakfast: Chicken sausage, garden salad, and cereal (not shown)
Lunch: Same as breakfast except no cereal this time.
Dinner: Sirloin and cubed steak topped with onions, peppers, and mushrooms. Served with rosemary onion rice.
Snacks: The guys had Oreos and I had homemade trial mix.
This day I had I had an appointment early in the morning and so I wasn’t able to eat breakfast before going out. Thankfully, I had my celery juice and Brandon heated me up dinner from the previous night before I had to rush for work.
Breakfast: Cubed steak with rosemary onion rice or cereal (not shown)
Lunch: Garden Salad with sun-dried tomatoes, cucumbers, mushrooms, and topped with feta cheese or ramen (not shown)
Dinner: Pork ribs with our special barbecue sauce and coleslaw. This was the first time we’ve cooked or eaten pork ribs in 20 plus years! Man these were SO good!
There you have it our first 3 days in the books! Thank you for following our farm to fork series and we’ll see you back here in a few days to see what days 4-6 brought us.