I spend most of my “work time” growing, picking, acquiring, preserving, organizing, and storing food. I love it and I have gotten pretty good at it. This year is my 4th with a big garden. This year’s will be even bigger as we added the high tunnel. I’ve made lots of great contacts and friends and now know where and when to source grass-fed local meats and some of the fruits and veggies I do not grow as well as things like honey.
Where I often fail is in the end product. I do like to cook and am good at it, but I am most often disorganized and am throwing things together at the last-minute–often with lackluster results. It’s hard to use my carefully grown, produced, and sourced ingredients without a game plan. So, as I found myself grumpily staring blankly at Facebook one day, I got mad. Really mad. At me. Winter is hard and there are always points where I just become grumpy, lazy, and unmotivated. This cycle feeds on itself. I HATE being non-productive. That is just how I am wired. So if you are ever chatting with me and wondering why I have to shell beans or knit or clean or cook at the same time, that is why. I like a day where I can see the fruits of my labor. Even as a child, playing was not my favorite. I did not like dolls. I would much prefer to play with a real baby. My favorite presents as a child were my pottery wheel, art supplies, and easy bake oven because I could produce something with them.
I have a binder where I put all the recipes we like and have tried as well as ones we are going to try. I even jot down notes of my popular standards so I won’t forget to put them in rotation. All this might sound humdrum and boringly domestic, but it is the final piece of my goal to feed my family the best, healthiest food I can. Planning ahead also lets me make efficient, cheap, and few grocery store trips. Many of our recently discovered new favorites have been taken from cooking blogs. There is a great cyber community out there of women who are growing and cooking food just like me and most of them are obsessed with photography also.
In the slideshow you will see a grated raw beet and carrot salad. It’s easy. Grate some peeled raw beets (you will get red hands, so suck it up), grate some carrots, and toss with a vinaigrette of choice. I used EVOO, cider vinegar, maple syrup (ours), celery seed, and some dry mustard. Toss. Eat. I tossed in sunflower seeds. ABSOLUTELY delicious. I have been using lots of beets and carrots. We also had cooked carrots that I glazed with my homemade apple cider molasses. YUM!!!
- Chicken Marbella
- Cochinita Pibil
- Easy Shepherd’s Pie
- Two Ingredient Italian Beef
- Braised Short Ribs
- Sour Cream Enchiladas