I have been making it to the markets lately I just haven’t been managing to blog about it. I did score quite a bit yesterday.
- 2 eggplants
- 2 half-pints (okay, so 1 pint) raspberries
- 2 pints cherry tomatoes
- 1 jar of dark local honey
- 1 spaghetti squash
- 1 butternut squash
- 1 bunch kale
- 1 pound hot Italian sausage
- 1 pound ground beef
- 1 half-pint Chapel White (marinated feta from Chapel Country Creamery)
- 1 mini pumpkin-like gourd (to accompany a mini goose-neck gourd I bought last week)
THEN, I went to the Renaissance Festival with friends and bought still more honey (blackberry), plus honey soap, and a large pottery mug from which to enjoy cider and beer while walking around (I also stuffed my face with ocean-style fries, sweet potato fries and steak on a stake).
Today for breakfast, I tried to make Bob’s Red Mill gluten-free pancakes, but I had to substitute applesauce for the egg called for on the packaging. I’m guessing this is why the finished pancakes still had the taste of raw batter even though they seemed to be cooked through. Phooey. I will keep experimenting.
I also made homemade pork sausage with ground pork from a new-to-me vendor — Country Vittles from Critter Hill Farm out of Taneytown, Md. They are at the UMD farmer’s market on Wednesday. I’d already eaten their beef jerky and beef kielbasa earlier in the week. The pork made for good sausage, but I think that my favorite is still that from Black Bottom Farm. I’ll definitely be getting more jerky from Critter Hill in the future though. Kudos to them for making it without nitrates/nitrites.
For lunch, I made homemade sweet potato oven fries, a Chapel White burger (using beef from Black Bottom Farm) and reheated roasted kale from earlier in the week.
Dinner was super-yummy. I made this recipe for “pasta” with sausage, eggplant and feta. I used roasted spaghetti squash instead of the penne called for in the original recipe. I substituted spicy Italian sausage for the breakfast sausage, chopped fresh tomatoes for the canned and added crushed red pepper for still more heat. The marinated feta was really good in this.
Garden Update — Very Naughty Caterpillar Edition
The seedlings and plantlings I have started in the VegTrug haven’t been growing as fast as I’d like to see, so I resolved to finally “harvest” some of my compost to see if that will help them along. Finally, after a year and a half of faithfully saving all of my vegetable/fruit scraps, shredded docs, toilet paper tubes and similar, I gathered a bucketful of “black gold” and headed over to the VegTrug.
Before I could distribute this homemade fertilizer amongst the new plants though, I had to evict some caterpillars who had taken up residence on my most mature carrot, stripping it of all its leaves. I went ahead and harvested it. It appears some of the younger carrots had suffered damage too, but they didn’t have enough greenery to interest the caterpillars for long.
Here’s hoping that’s the last I see of them and that the remaining carrots, kale, spinach and broccoli seedlings and plantlings enjoy the compost.
Allergy Update — Going Nuts Edition
Either I am quite in denial that some food I have re-introduced back into my diet is causing me problems or something I never stopped eating is the culprit behind some skin problems I’m still confronting. My thought is that it’s the latter, as I never truly kicked all of my issues when I started this process back in June.
My next strategy is to cut out tree nuts for at least a week and then see if that makes any difference. Then, reintroduce them and see what effect that has.
I’m already allergic to pecans and walnuts. Lately, I’ve been relying on almonds and cashews as snacks to round out my diet as I need more protein than I used to. My thought is that since I’m already allergic to some tree nuts, other tree nuts are likely to be a problem as well.
I’m also considering that the soaps I use, even though they are already dye-free and unfragranced, may still be an issue. If the nut omission from my diet doesn’t have any effect, I think I’m going to try going even more basic on my soaps and detergents before I omit anything else from my diet.