Seasons of Change

Just one more day and fall is here. Where we live we can tell when the season is changing by the changes in our local traffic. Also the upper edges of the bluffs in our area start to show their fall colors and the produce at the market changes from tender sweet fruit and vegetables to the kind better stored in root cellars and processed into canning jars. While there are still green beans at Farmer’s Markets, they’re not as tender as they were in June. Our last haul included half a dozen acorn squash and several zucchini with the last of summers cucumbers. This growing season marks the second year of our seasonal only eating. What does seasonal eating mean?

Seasonal eating means purchasing and eating food around the time the food was harvested. Which for us means, we eat asparagus in the spring and then will not eat it again until next spring. Same for tomatoes, rhubarb, strawberries, raspberries, and sweet corn. I have processed and frozen green beans, zucchini, beets, and squash to eat this winter. The reason we do this is two-fold: for one we want to eat food that is freshly harvested and preferably very local to us (grown within 50-60 miles of us), secondly we find this is a wonderful way to support our local farmers. Essentially they grow it and we are there come harvest to buy it and eat it. And we buy a lot of it. We eat as much sweet corn as we can handle. This year that mean approximately 100 ears were eaten by two people in this household. I ate over 11 pints of strawberries (each time picked fresh that morning) and about the same amount in raspberries plus I had 35 ripe peaches and 15 ripened pears. Together my husband and I ate 5 bunches of asparagus, 10 bunches of fresh carrots, 2.5# of green beans, 15# new potatoes, 10# of fingerlings,10# of fresh beets, 12 bunches of fresh spinach, 12 bunches of fresh lettuce, lost count on the cucumbers, and 20 peppers of various color. I alone have eaten 50 tomatoes since July. Now as the season changes we’ve begun consuming apples, squash, and zucchini.

All total from the first week of June until the first week of September we spent approximately $25.00 a week (roughly $350.00) on local produce in two different Farmer’s Markets. Prices are never lower for produce then when they are being harvested. During the summer months our meals consist of lots of fruits and vegetables and very little meat (1 maybe 2 meals a week with meat), and almost no unhealthy snacking. So we save a lot of money throughout the summer.

Prior to eating seasonally we would purchase substandard tasteless produce that was not local to us all winter long. Now–we store some of summers bounty up for winter eating and then come fall we’re buying squash, apples, and zucchini that we will also enjoy all winter. Through out the winter months we will not buy any produce in the store except lettuce and bananas. No matter how bad I might want a tomato in my winter salad, I will not buy any tasteless ones out of season.

Pictured is our favorite tree on the south shore of Devil’s Lake right behind the snack shack. One or the other of us has been photographing this tree since 2005.

Like the seasons of growing and harvesting food each one of us is in a season of our life. I am currently in mid- fall where a lot of my foliage has changed color and some of it may now be lying on the forest floor. There are still bits of rare green here and there but for the most part fall has been declared.

I hope I’ve given you something to think about and that perhaps you and your family might consider seasonal eating. Thank you for stopping. Below are two informative sites that discuss seasonal eating, why it’s better for you and your local community, and lastly how eating seasonally can save you a lot of $.

Eating Seasonally Food Guide

Why eating seasonally is better !

 

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Meet Me at the Farmers Market–a book review

Here’s what I had to say about this incredible book–

A very well thought out children’s book that is full of sweet and delightful illustrations that are both entertaining as well as informative for children and adults alike. I especially enjoyed the fun references to food and the friendly characters that seem to come to life in this children’s storybook. I highly recommend this book for both children and adults.

I requested this book from the publisher because of the subject matter. Along with what I wrote above I found this book to be entertaining and a perfect way to get your kids to engage with farmers markets, local food or food of any kind. I enjoyed this book so much and I felt that the children in my area would also enjoy it –so I went ahead and donated two copies to our local library and purchased one for the children’s lounge at the church I belong to.

10 Book Reviews Reviews Published Professional Reader

Happy Reading!!

Summer Meal Planning–7 day meal plan

Tired of having to pay subscription prices for a meal plan? or sign up for tips and tricks and end up inundated with spam emails? Here’s a 7-day meal plan without a catch–no hassles, no subs, and definitely no hidden costs. Summer time is a time where meal planning can get a little hectic. School’s out, and there’s vacation time to plan for and meals tend to be quick meals with little cleanup. Nowadays with all the meal plans available, some right to your front door, why choose to make meals yourself? In my case, for my family’s needs, it came down to saving money and eating local homegrown whole foods. Maybe you don’t have that option available to you, or you don’t have the time to make meals from prep to finish? If you cannot source local homegrown then use what you have–supermarket produce works fine. I’m a big fan of T & A produce and it’s sold in most grocery stores. We eat T & A’s romaine hearts, broccoli, and hydroponic butter lettuce.

Most of the meals in my 7-day meal plan can be prepped the night before. So when you have a little bit of free time, prep the next meal. Also when you cook up ground beef make extra and freeze the extra portion for another meal. I double most recipes and freeze the rest. We have at least 3 meals frozen on hand at any given time that we can grab if time is tight.

Monday-Grilled Hamburgers with Napa cabbage slaw and slowly roasted potato wedges. Prep time-20 minutes. Total cooking time 35-45 minutes depending on how done you want your burgers.

Tuesday– Sausage, red cabbage and roasted sweet potato. Prep time 25 minutes–total time is 1 hour (includes bake time).

Wednesday-Everything but the kitchen sink salad-lettuce, cucumbers, green onions, sliced beets (I use Nellie’s sliced pickled beets vs. fresh beets), avocado, leftover red cabbage slaw and sliced boiled egg with homemade salad dressing. Prep time is 10-15 minutes- chop everything up, boil egg (5 minutes) wash and rinse lettuce & green onions.  You can add cooked chicken, steak or even tuna from tuna packs to make this a heartier salad.

Thursday-Roasted veggie taco with creamy cilantro dressing–recipe here. Total time- 45 minutes.

Friday– Pork Roast in the slow cooker, carrots, and new red potatoes. Prep 10-15 minutes. Total cooking time depends on the size of roast (minimum 4 hours on a low setting) add new red potatoes which are smaller than reg. potatoes during the last 2 hours of slow cooking so that they won’t get mushy before the roast is done.

Saturday-Pulled pork over baked sweet potatoes.  Prep time 5-10 minutes, total cooking time 1 -1/2 hours at 350 degrees for medium-large sweet potatoes.

SundayTeriyaki Chicken and vegetable foil pack for the grill- prep time- 30 minutes..cook time is 1 hour or until chicken is done. **I love this site and you will find several more easy foil pack meals to make plus so many more delicious things to try.**

Recipes-

Homemade Salad Dressing– your best salad dressing ( I use Vegan dressing by Hellman’s), mix 1/4 cup dressing( per 2 people )with a 1/4 teaspoon of salt (or less or not at all) & a tablespoon of granulated sugar and a half cup of milk. Add more milk if you want your dressing thin instead of creamy.  The healthier the salad dressing is that you buy, the healthier your homemade dressing will be. Total time- 5 minutes

Napa Cabbage Slaw– buy a Napa cabbage in the produce department or farmer’s market or local grower that is light green in color. You will also need 2 carrots and ingredients for the homemade salad dressing. I grate the carrots, chop the slaw and mix together with my homemade salad dressing. Use a bit less milk with the dressing because you want the slaw to be able to top your burger! You can add salt and pepper to taste and for extra flavor toss in chopped scallions. Total time- 15 minutes.

Red Cabbage- I use a great recipe from Taste of Home found here.

~~Grocery List~~

Produce department/Farmer’s market/local grower

Napa Cabbage

Red Cabbage

Romaine Hearts Lettuce

Scallions

Green onions

Avocado

Cilantro

Sweet Potatoes

Baking Potatoes

New Red Potatoes

Carrots

Cucumbers

Red Onion

Tomatoes

Yellow & Red Peppers

Zucchini

Lemon

Lime

Meat Department

Pork Roast

Hamburger

Chicken Breast

Sausage

**how much meat you buy will depend on family size**

Dairy

1/2 gallon of milk or 1/2 and 1/2 for salad dressing

Eggs- at least 6 eggs

Butter

Sour Cream

Middle Aisles

Good salad dressing- I’ve used both Just Mayo and Hellman’s Vegan dressing

Hamburger buns

Brown Sugar, soy sauce, cooking rice, sesame oil, chili garlic sauce, 32 oz. chicken broth, ground ginger, olive oil, 15 oz black beans, and Nellie’s sliced pickled beets.

Flour tortillas

I think I’ve remembered to add everything you will need to create these 7 easy meals to the grocery list above. Some meals will work for Paleo diets or even a vegetarian diet. Some can even be made if you are camping. Most take less than 30 minutes prep and there is even a meal that can be made from yesterday’s leftovers.  We eat a lot of meals that are heavy in produce because this is the time of year produce costs the least.  I generally don’t make meals like this in the winter due to not being able to source real fresh produce.  So enjoy these meals now, enjoy the savings, and reap the benefits of these great whole food meals for the next seven days.