This one is a PB&J with whole wheat bread, organic strawberry jam, and Adams all natural peanut butter. My only regret is that good bread, you know, the kind that has seeds and nuts in it, won't seal very well. But if that is my only regret about my kids school packed lunch, I think I am doing alright. :)
Sage, oregano, and rosemary from my herb garden
But here is my blackberry shake recipe. Very simple... but OH SO GOOD!
2 scoops of French Vanilla ice cream
1/2 cup whole milk
1 cup fresh berries... We used blackberries for me and Don,
I put all of these things in a wide mouth quart mason jar and used my stick blender to get the desired creamy thickness... It wasn't super sweet, they were just wonderful! In the true joy of fast food though, we used straws to drink them with. Somethings have to be preserved in the 'easy to eat' tradition.
I am sure we will be doing this again, so I can document then. But it was a darn good meal.
And so did Cyan... who was a big help in getting the beans out from the center of the bean teepee. She actually fit. lol...
Logan really enjoyed cutting that new top tooth on a fresh, organic, strait-from-the-vine green bean. He isn't a fan of them blended, he only likes baby food made from fruit. All savory things he has tried in baby food form he has hated. Even simple things, like peas and beans he spits out and makes a face like I just fed him a lemon (strangly, he ate a whole lemon peice out of my water at a restruant just two weeks ago, but blended beans make him shudder. lol!) He is a "real food" man.
My sweet teether.
...as he chased a chicken.
And the idea that shook the whole house. A pocket for Logans bibs in the back!! I felt SO creative...lol!
AnyBerry Streusel Bars
1 1/2 c Rolled oats, uncooked - (quick or old-fashioned)
1 1/4 c All-purpose flour
1/2 c Brown sugar, firmly packed
3/4 c Butter; melted
1 c Fresh or frozen berries
1/2 c preserves (pick one that compliments your berry)
1 ts All-purpose flour
For this recipe I made a double batch (yes that is 3 sticks of butter, but it was well worth it), with the cloud berries the peach preserves I made last year. They were wonderful! In fact, I can't stop eating them. Aside from the sugar content, I can't find a reason to either.
White beets are so sweet, and don't have that pungent metallic taste of their red sisters. I love to put them in casseroles, or in that fried rice recipe I mentioned earlier... I am very excited to add them to my winter stocks (along with the blackberries).
Tomorrow.... Organic blueberries!
Ripening blueberries... in my yard.
Going out to your garden, collecting food, bringing it back in, feeding your family an amazing meal with it.
Vegetable Fried Rice
Start with a half head of garlic and an onion saute'd in peanut oil until slightly clear.
Then pick/wash/top whatever veggies you have. Yesterday it was purple beans, the last of the pod peas, and a crookneck squash. Saute' these until almost done (done as you like). Add in 2 1/2 cups of short grain brown rice (cooked and cooled). Mix in 2 Tbs of mayo, (strange but true) a splash of soy sauce, and a scrambled (beforehand) egg.
The other day I made this with broccoli, zucchini, and snow peas from our CSA, a bunch of beans, Swiss chard, crook neck squash, and carrots from the garden. I saute'd the veggies in butter (after cooking the onion and garlic) instead with a handful of oregano, three leaves of fresh sage, and a bit of rosemary from the herb garden. Then added the rice mixed with a small jar of medium salsa. That time I topped it with Cheddar cheese and put it in the oven to broil. Even dh liked that one (he picked around the squash, but ate the chard along with all the other veggies. I felt triumphant!).
This has a million and one possible creations listed all over it. And it is GOOD... like 'have a bowl and you've eaten a good meal along with all your vegetables' good.
Awwww... happiness doesn't always come in the form of food... but sometimes even just looking at it makes me happy.
This particular type of Rubus berry, called a "Creeping Cloudberry", apparently grow from the northern part of North America all the way into the Arctic Ocean. So when you find Rubus berries, creeping, vining, or on stalks, red, black, purple, or orange, eat them all and file the site they grew on away for next year to get more (nearly exactly in those words in my Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them by Katie Letcher Lyle)...
I took Cyan and Logan on a walk this morning with my picking baskets and we picked a bunch! We found, to our dismay, that they also have little thorns, but it just reinforced the fact that they were in this family and this type of berry. They have a sweet tart flavor, very similar to a Salmonberry, but a bit sweeter. Like a VERY light flavored blackberry. They will make something yummy for dessert tonight.
I am going to try to move a piece of the plants the 10 blocks into my yard and trellis them... that would be awesome.