Giving local a fighting chance…
Sunday morning I started my second week of local eating. After all my difficulties sticking to it last time, I wanted to be sure I took the time to plan and prepare for this week.
Saturday I went to the Columbus Farmers Market and used my EBT to “double my buck” and buy lots of great stuff. I got ground beef, sirloin roast, and short ribs from ChinquapinFarm in Tryon, NC. I also got a half of a chicken from Mountain Valley Farms out of Saluda. Once my proteins were covered I stocked up on things I don’t have in my own garden. I got amaranth leaves, or as the Jamaican’s call it, Callaloo, from Adawehi and I got some spinach from them as well. (I just remembered this as I was writing…so it looks like spinach is on the menu for tonight). Additionally I got crowder peas from the Lynchs, and sweet corn from the Searcys.
Friday I had to ride out to Harmon Dairy, where I was gifted with two crimson sweet watermelons, okra, heirloom tomatoes, ground wheat, and squash! I was fully prepared and stocked up for the week.
Sunday night I prepped meatballs filled with tomatoes, basil, and peppers from my garden and baked them in the oven while I canned tomatillo salsa. I then chopped up one of the watermelons and several tomatoes so I could whip up some sauces quick after work (with the tomatoes…not the watermelons…that would be odd). After canning salsa I was too tired to get anything else ready for the week, but this was a pretty good start.
Southerners know what’s up….
This week I have been digging into some true southern stabples. Okra cooked up with sweet corn, tomatoes, and peppers with a side of crowder peas was on the menu last night. Today’s lunch was egg salad, watermelon, and a cookie (not local, but I can’t pass up a free cookie). I have to say that I could have okra skillet every night…
Tonights menu will not be very southern, more Italian actually. I am going to attempt to make gnocchi with a spinach tomato sauce. I also want to try my hand at making some crackers to have for a snack at work. It’s always exciting to experiment in the kitchen.
Planning paid off….
So, even though eating local does take a little planning and thought, it really is rewarding. Every meal I have eaten is delicious and I can taste the nutrition oozing from each bite. Planning ahead lets me go home, sit back, and relax before diving into a whole meal prep.
PS: I have no pictures to share because my phone was dropped in a large pool of water (I won’t say what kind of water….but needless to say, my photos have been lost to the cyber world).
Until next time!