Here we are again at the end of another food week. This was a better food week for us. Last week I was in between buttermilk cultures and used the dregs of the kefir jar to make bread. It came out so cheesy no one wanted to eat it.
Here are the meals we ate this week – all from ingredients found at the farmer’s market during the winter or from stored grains grown in WA state and cooked as berries or ground by me:
- Rye and red cabbage soup with barley muffins
- Chicken (from Thundering Hooves) and dumplings with carrots and parsnips
- Lamb Kibbe (a ground lamb and bulger concoction) from Thundering Hooves lamb
- Goat cheese pizza made from 100% white whole wheat berries grown in eastern Washington
- Kale or Napa cabbage salads with fresh cheese and homemade bread
- Swedish pancakes
- Blueberry yogurt pancakes
- Lemon spelt muffins with frozen blueberries
- Yogurt and granola
- Morning glory muffins with apple and carrot
- Roasted brussel sprouts
- Whole wheat lemon cake made from CA meyer lemons (not local but seasonal)
The only ingredients that were not local are the dried coconut in the muffins and granola, the almonds in the granola but I plan to swap that with WA state hazelnuts next time, and the oats in the granola. The closest oats I can find (so far) are grown in Canada. Nash Huber in Sequim will be growing a hull-less variety oat next year so I’ll have to learn how to process that myself. Until then I’ll be ordering more old fashioned oats from Bob’s Red Mill.