Wow, I’ve been MIA from WIAW for a few weeks now, haven’t I? Sometimes I get a little burnt out photographing my eats (hence why I can only muster up the energy to do it once a week—if that). But I’m back this week with a rockin’ day of eats!
We’re really trying to focus on eating as hyper local as possible. And to us, that means focusing the majority of our meals around food we’ve grown ourselves. We’re just now getting to the point where we have enough food coming out of our garden that we can really start planning meals around our harvest. Of course, that’ll only get easier as the summer goes on and more and more things come out of the garden. Right now, we’re currently harvesting lettuce, kale, snap peas, broccoli, herbs, and new potatoes. We just harvested the last of the asparagus for the year and the last of the spring crop of radishes and spinach (we’ll plant some more in the fall). I’m sad to say good-bye to those guys (especially the asparagus, womp, womp) but excited to move onto new fun foods. You should see our tomato plants! We’re going to be hopefully swimming in tomatoes this time next month.
Alrighty. Onto my seasonal eats…
Breakfast was a rooty-tooty-fresh-n’-fruity yogurt bowl (IHOP anyone? Anyone? Bueller?). On top of some Greek yogurt I put some strawberries, blueberries, a sliced apricot, some pineapple, cherries, a handful of yogurt and a drizzle of honey. Yum!
For lunch, I sautéed up some of our snap peas and new potatoes in a little bit of butter and some fresh oregano and sage. So delicious. Alongside, I had a slice of toast with cheddar cheese, purslane and a runny egg. Have you guys heard of purslane? Most folks consider it a weed, but it’s totally edible and grows wild pretty much everywhere in the world (we harvested a bunch from our tomato patch). To me, it tastes like really mild spinach, and I love it because it’s ridiculously high in vitamin C, vitamin A and omega-3s. It actually has more omega-3s per serving than most fish oil capsules! Oh, and since it grows pretty much everywhere, it’s free. And I like free food. It is so prevalent we even had a little patch of it growing in the cracks of our concrete patio when we lived in the city.
For lunch dessert, I had a little square of chocolate walnut fudge. When we went strawberry picking, we hit up the store at the farm and got an obnoxious amount of fudge for a ridiculously cheap price. We’ve been milking it—only taking a little piece each a day—trying to make it last. Fudge is so good.
For an afternoon snack, I whipped up a quick fruit smoothie. In the blender went coconut water, frozen strawberries, a banana and some fresh pineapple. All blended up! So yum.
Dinner was a quiche made with the last of our asparagus, dill, mushrooms and some brie (I went back and got a second piece later). Alongside we had a salad with lettuce, green onions, blue cheese, raisins, toasted almonds and a cinnamon-balsamic vinaigrette.
Dessert was a small bowl of Feta and Strawberry Swirl ice cream. Seriously. Best ice cream ever.
As always, big thanks go out to Jenn at Peas and Crayons for hosting this fun food-filled party we have every week. If you guys haven’t clicked over to the main WIAW post yet, you should! There are so many fun eats and so many new blogs to discover. You could lose a handful of hours just discovering new friends and foods!