Posts Tagged ‘farmer’s market’

Spring has arrived

March 30, 2010

Spring has arrived. There are birds and other animals that return or that you start seeing again. There are the sound of frogs. There are lots of baby animals, like calves and piglets and kittens. The grass starts getting green and it’s warm out. Those are pretty obvious. I know it’s spring here when I see someone mowing, though. It seems early for mowing, but I saw someone in town mowing a small side yard (next to a business, I think). Soon the Farmer’s Market will start again.

A New Hampshire rooster and an Orpington hen free ranging

Free range birds

I don’t know if it is because it’s spring time, but we have a few hens who think that roosting outside on our big pile of branches is a good idea. I think these hens are the ones that the roosters gang up on, as evidenced by the lack of feathers on their backs and behind their combs. I can understand why they don’t really want to go into the coop. But the roosters are definitely better than whatever else might come around in the middle of the night. Tim is pretty good at getting them in because he will just pick them up. I’m not willing to do that, so I try to convince them. I touch them, pet them, shake the sticks they are stepping on, and basically annoy them until they decide to go in.

A flock of chickens in my backyard

Happy chickens

Moira is also growing. She seems to be going through a pretty good growth spurt. She is hungry, tired, moody, and clumsy. It’s not really a list that I can make and say for sure she is having a growth spurt. There are days that I feel that way or Aidan does and it doesn’t mean a thing. But I just have this intuition that she is going through something big, some big brain growth and physical growth, most likely. Either that or she’s been eating way too much Easter candy and sugar and that is making her moody. But that wouldn’t necessarily explain the clumsiness, would it?

Moira's bare feet

Moira is a barefoot country girl

I have worked on the garden, but just barely. But when I look at last year’s gardening journal, I see that I hadn’t done much by this time last year, so I guess I’m doing OK. I need to start some seeds soon, maybe order some heirloom seeds. I did weed a gardening bed that has carrots growing, but that’s really all I’ve done. I’ll do more soon and I’ll blog about it, of course.

Homemade food

September 11, 2009

We’ve gone to several carnivals and fairs this summer. The latest was in the small town closest to us. The kids love to get lemon shake-ups, which is basically lemonade that is shaken, I guess. I suspect these are made with corn syrup, but I am not sure. It’s some kind of sugary water with ice, squeezed lemons, and cut lemon. The vendors also sell lime and strawberry shake-ups. The kids love these so much that they’ve been asking us to make them at home. To my surprise and delight, Aidan said the ones that his dad makes are much better than the ones at the carnival. Tom usually makes them with stevia, water, and lemons. Sometimes we use honey or cane sugar. I really think that better ingredients make better food, and it seems that the kids agree most of the time.

The one exception seems to be Taco Bell. Aidan has commented that Taco Bell has the best taco meat. I just cannot make taco seasoning like Taco Bell. However, I saw a packet at the store and looked at it and figured out why I can’t compete: MSG. Using MSG is cheating. It’s saying that you can’t make your food flavorful, so you have to cheat by giving it an extra boost. Needless to say, we try to avoid MSG. So now it’s time to avoid Taco Bell (not that we go often, but they just built a new building in our town so it’s been a treat for the kids, though I’ve pointed out that the food is not new, just the building.

Yesterday I bought some tomatoes from the farmer’s market and combined them with the ones from our garden. The sauce is halfway done since I peeled and seeded the tomatoes yesterday. The last time I made the sauce I also used fresh basil and parsley from our garden and it was super yummy. Tom ended up using some of it with some ground beef, zucchini, tomatoes, peppers, peas, and green beans. It was like Hamburger Helper from scratch and it was delicious, not to mention way more nutritious.

I also made my own honey mustard dressing yesterday. I had considered buying more honey mustard dressing at the grocery store yesterday, but then I looked at the ingredients again and saw high fructose corn syrup was listed second or third. I figured it would not be hard to make my own and that mine would be completely sweetened with honey rather than high-fructose corn syrup. It had three ingredients: plain yogurt, dijon mustard, and honey. That’s it! Easy and yummy.

The other foods I would like to cook today are chicken noodle soup and curried butternut squash soup. We have a defrosted chicken in the fridge and some chicken stock that Tom made from the last chicken we roasted. These chickens are from a lady that lives nearby. Eventually we will be eating chickens we’ve raised ourselves. I expect our flock of 23 will reproduce nicely come spring.

As far as the curried butternut squash soup goes, I will be using the following from our garden: butternut squash, celery, and chives. The onions will be either from our garden or the farmer’s market (it’s hard to keep track of where it’s from once it’s piled together on the table!). I’ll post the recipe later, once I test it out again. It’s a recipe I found online and modified. I haven’t made it in a while so I’d like to test it again before I post the recipe. I might have to make it in steps since we are heading out of town for the night. I’ve found it works well to do things in steps, like peeling and seeding the tomatoes and then putting them in the refrigerator until I’m ready to make sauce. I think I will probably cook the onion, celery, and garlic part up and put it in the fridge so I can finish the rest later. After all, the squash isn’t going to go bad any time soon!

This post is part of Fight Back Friday.

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Three questions

August 27, 2009
Moira with her new bike

Moira with her new bike

Whenever I’m eating something, especially something with vegetables in it, Moira will ask me three questions.

First, she asks, “Is that from our garden?” Sometimes the answer is yes and that’s the end of the questioning. Sometimes the answer is that one thing is from our garden and something else is not.

Question number two is, “Is that from the Farmer’s Market?”

At first she just asked those two questions and if I had to say no twice, I would then tell her that the ingredients were from the grocery store. I felt guilty if I had to say that.

Today I was eating a salad with baby romaine, walnuts, apricots, shredded Parmesan cheese, and honey mustard dressing. It was a pretty healthy snack and I was enjoying it until she started her questions. Today was the first time she asked question three, which is, “Is that from the grocery store?” The answer was yes. All the ingredients were from the grocery store. None of them were local, either, which is a subtlety she hasn’t yet figured out. Soon she will be wondering where the food at the grocery store comes from.

When I told her that all the ingredients were from the grocery store, she was clearly upset. However, the next part of the conversation went like this:

Me: Are your goldfish crackers from our garden?

Mo: No.

Me: Are they from the Farmer’s Market?

Mo: No! (laughing at this point).

Me: Are they from the store?

Mo: YES!

Me: Well, tonight’s dinner has venison from Scott that he probably hunted himself, onions from our garden, celery from the store, and potatoes from the Farmer’s Market.

She seemed satisfied with that. I am satisified with that for now. I hope to cook more and more food that comes from our garden or our land or that of our friends and neighbors. Next summer I hope to have an even bigger garden and to figure out this canning business. I’m sure it’s not hard, but it takes time. In fact, it takes uninterrupted time, which is something of which I have a shortage. Next summer, though, the kids will be a year older and that will make things a bit easier. Plus, Mo will keep me honest.