Sat, Feb 26 – A week in the life of a locavore

Breakfast: 2 shirred eggs with “end of the garden” pickles (pickled mixed veggies from our garden) and toast (from our homemade artisan bread) topped with olive oil (on our list of exceptions) and salt (on our list of exceptions, plus we brought it back from our Utah family vacation last spring).

Lunch: Zucchini pancakes that Da-Jin from the Daoist Hermitage taught us to make and yogurt with canned pears and toasted hazelnuts. To make zucchini pancakes grate some zucchini, add some salt, cover and let sit 30 mins or until there is quite a bit of juice in the bottom of the bowl. Add flour (we used local soft white wheat flour) and mix. Fry in oil.

A zucchini from our garden which has been stored in the garage since summer. It is interesting how it turned yellowish on the outside and the inside. It tasted good and fresh!

Dinner: I made a hearty winter stew with a zucchini from our garden that has been stored in our garage since summer, our frozen diced tomatoes, beef broth, our carrots, green beans from Carver Farms, ground beef, our garlic, purple onion from Carver Farms, wild rice, honey, salt, and our ground sage. We topped our soup with grated gouda cheese that Anna made.

After Dinner: Anna and I went to our neighbor’s for a wine, cheese, and chocolate get-together and we brought strawberries from the Spokane area and a bottle of Anna’s dandelion wine.

Anna testing the Dandelion Wine this summer. She made this wine before our locavore year started. It is not made from completely local ingredients, but I'm pretty sure the dandelions were local =)!


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Fri, Feb 25 – A week in the life of a locavore

Breakfast: I don’t work on Fridays so I get to have a real breakfast! I had a soft-boiled egg and toast with peach butter and a little bowl of hot cereal with milk and honey because it’s so darn good. Our artisan bread was made with hard-white wheat from Montana this time, since Rosauers was out of the all-purpose flour that we usually mix with local hard red wheat flour. The all-purpose flour was not on our original list of exceptions, but we added it (see Feb 22 for more info).

Lunch: I thawed some green beans that we picked at Carver Farms, chopped them up, and scrambled them with an egg. I topped the scramble with our homemade salsa and had toast topped with olive oil (on our list of exceptions) and salt (on our list of exceptions).

Dinner: Happy hour and appetizers with friends in Moscow.

After dinner: I made yogurt earlier today and I really can’t resist having some when it’s done incubating and before it goes into the fridge. I had it with canned plums this time.

Making yogurt is easy and way better than store-bought.

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Thurs, Feb 24 – A week in the life of a locavore

Breakfast: Slice of honey tea bread that Anna made, hazelnuts, and orange-mint tea with honey.

Lunch: So, I brought the meat/wild rice/ garbanzo mixture from 2 nights ago and a ground pork patty from last night to work today, but just could not force myself to eat it. I don’t like eating leftovers too many days in a row and I don’t do well with legumes (I’ll leave the details out), so I went out to eat. I was so excited because the sandwich I bought had fresh veggies on it. One of my friends mentioned how strange it is that I get excited about sprouts!!! When you locavore your priorities change. I also get excited about oranges. If someone had put an orange in my stocking at Christmas I would have been very happy.

Dinner: Mom made baked potatoes with our fava beans, our carrots sautéed with our garlic, sautéed onions from Carver Farms, sprouted lentils, and a delicious white sauce that had some of Anna’s feta cheese in it. Food heaven!

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Wed, Feb 23 – A week in the life of a locavore

Breakfast: Honey tea bread that Anna made last night and jasmine green tea. The tea was a gift from the people who run the Daoist Hermitage that Anna and I house-sat for in October. They brought it back to us from China! We make exceptions to our locavoring when we receive gifts from people. And we sure appreciate those gifts=)!

Lunch: I snacked on hazelnuts to keep me going until lunch. I usually keep some hazelnuts and sometimes dried fruit at work for those times I need a little energy boost. I microwaved the leftover meat/wild rice/garbanzo mixture from last night’s dinner for lunch.

Dinner: Anna made breakfast for dinner – Yay! Barley flour pancakes, sausage patties, canned peaches and plums, whey lemonade, and hard cider. The barley pancake recipe is from the King Arthur Flour Whole Grain Baking cookbook, which I highly recommend buying! It is full of yummy recipes and good info.

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Tues, Feb 22 – A week in the life of a locavore

Breakfast: This is my typical breakfast on a work day… I dissolve some honey in a little warm water in the bottom of my travel mug and then stir in some yogurt. This makes a nice on-the-go breakfast if you have to rush out the door in the morning. I also had a travel mug of jasmine green tea with honey.

Lunch: I snacked on hazelnuts to tide me over until lunch time. For lunch I had leftover pasta from dinner last night and birthday cake (a work colleague had a birthday).

After-work shopping trip: After work I stopped at Rosauers to buy milk and flour, but was disappointed to find that they were completely out! The milk we buy (Spokane Family Farms) is so delicious that both Rosauers and the COOP often run out. I ended up buying 1 gallon of Organic Valley’s Northwest farms milk, which is a blend of local and regional milk. We started buying all-purpose flour from Montana because we needed some variety in our baked goods. We were tired of the same old dense baked goods. We often mix the all-purpose flour with our local hard red wheat to make bread and other baked goods.

Dinner: Mom made garbanzo/wild rice/ground beef patties, which were seasoned with our dried mint and served on her homemade artisan bread rolls. We topped our burgers with our “end of the garden” pickles, homemade catsup and a yogurt sauce that had Anna’s feta cheese in it… AMAZING! We also had locavore bloody mary cocktails made from our tomato juice and Dry Fly vodka garnished with a pickled asparagus spear.

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Mon, Feb 21 – A week in the life of a locavore

I didn’t have to go to work today because it was Presidents’ Day… Woo hoo! I have found that it is a lot easier to locavore if you don’t have to go to work. Working from home makes locavoring a little easier, but the ideal locavore situation is not working at all (besides the locavoring work itself, that is). However, most of us do not have that luxury, so you just make it work somehow.

Breakfast: Hot cereal (made of flaked emmer and spelt) with hazelnuts, some of our canned apricots, and a dash of milk.

Lunch: Slice of toasted ‘Norwegian Farm Loaf Bread’ with a blend of our canned salmon mixed with Anna’s homemade feta and  topped with our picked peppers and our “end of the garden” pickles. Everything was local except the bread, which was purchased at the Moscow food COOP and is made from a mixture of local and regional grain. We buy this bread every now and then as a treat when we need a break from making our own. I also had 1/2 of a red d’Anjou pear from the tri-cities followed by our orange-mint tea with honey.

Angela's lunch

Mid-afternoon snack: I made yogurt today and it is always best immediately after incubation and before refrigeration. I never miss an opportunity to eat it at this stage! I added some honey and hazelnuts this time.

Dinner: Anna made homemade pasta (using soft white wheat flour) and a delicious alfredo sauce (using her aged gouda cheese that turned out more like parmesan) with turkey breast. She also served her hard cider.

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The New Generation of Farmers

This is a really interesting and relevant article that discusses the new wave of young people finally entering the farming profession due to interest in sustainable, ethical food production.

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