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| Our weather has been mild, so we're still having cookouts and eating some meals outside. |
We're still eating almost all of our produce from the garden. This week, we added purple fingerling potatoes to our menus. On Thursday, I pulled up most of the beets, washed and chopped the leaves then froze them for winter meals. I'll use the beet root Friday and Monday. I need the beet space in the garden for next year's garlic. After pulling beets I mixed some compost, homemade bone meal, and a bit of fertilizer into the soil. Then I planted 99 cloves of garlic from August's harvest. I have about 50 heads (they're small heads) of garlic remaining to use this next year. I'm slowly building up our garden garlic. If it grows well this next year, we should be about right for our year's garlic needs plus garlic for planting.
I'm a bit tired after working in the garden earlier today. So I'll get right to our suppers.
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| Friday |
Friday Pizza and Movie Night (we watched Shallow Hal)
homemade pepperoni pizza
apple wedges
Italian-style vegetable medley (zucchini, green beans, tomatoes, garlic, onions, oregano)
scratch brownies
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| Saturday |
Saturday Cook out
hot dogs (buns optional, homemade)
apple wedges
tossed garden salad
blackberry cobbler and peanut butter cookies
Sunday
leftover night -- assortment of chicken salad, lentil soup, rice, biscuits, boiled eggs, various garden greens, lentil sprouts, radishes, apples, brownies, blackberry cobbler
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| Monday |
Monday
meatloaf with gravy
roasted garden purple fingerling potatoes
tossed garden salad
pan-seared garlic green beans (these are soooo good -- green beans sautéed in oil, garlic added after beans are browned, then a bit of sesame oil and soy sauce to finish)
blackberry-rhubarb jello
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| Tuesday |
Tuesday
chicken thighs in meatloaf gravy (just a little chicken, the rest went into a chicken salad for lunches this week)
rosemary polenta
baked beans
roasted beets
sautéed beet greens
radish leaf and sprout salad
leftover blackberry-rhubarb jello
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| Wednesday |
Wednesday
hot dogs and baked beans
tomato-cucumber salad
roasted garden purple potatoes
pan-seared garlic green beans
peanut butter cookies
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| Thursday |
Thursday
chicken-vegetable soup
scratch cornbread (using 3 tablespoons canned garbanzo bean liquid as substitute for the egg)
blackberry cobbler
Breakfasts: pancakes, toasty o's cereal, oatmeal, cobbler, yogurt, juice, milk, toast, eggs
Lunches: chicken/apple/cabbage/carrot leaf/raisin salad, tomato-basil soup, tomato sandwiches, eggs, apples, peanut butter, leftovers, cookies
This was the first time we tried using garbanzo bean liquid as an egg substitute (Thursday's cornbread). My daughter had bought a can of garbanzo beans to make hummus while cat-sitting earlier this week. She saved the liquid to use in place of eggs in baking. The cornbread on Thursday turned out pretty good. It was a bit dense, but good. Have you tried using canned garbanzo bean liquid as an egg substitute before?
That's what we ate this past week. What was on your menu?
Have a wonderful October weekend, friends! Do any of you have special plans for this autumn weekend?
