Week 9 - Let's Get Serious

Sunday-
Eggs in a Nest: Swiss Chard and Garlic from our garden sauteed with onions from a produce stand topped with our hens' eggs served with rice and a mash of sweet potatoes from our garden.

Monday-
Pastured heritage pork, sauteed potatoes, onions and brussels sprouts from the produce stand.

Tuesday-
Falafel with homemade tortillas, tahini sauce (sesame seeds from the spice merchant), and tzatziki sauce (homemade yogurt with limes and cucumbers from the produce stand). The falafel was made from canned garbanzo beans that we've had for months, though we do have garbanzos that we grew in our garden.

Wednesday-
Grass fed beef and rice stew with carrots, peppers and onions from the produce market.

Thursday-
Handmade pheasant stuffed raviolis with a creamy whiskey sauce. Mmmmmm. It's great having a hunter stay with us because our freezer is full of game. For dessert we had homemade eggnog with some dark rum (not homemade).

Friday- 
George. Our first chicken that we raised and slaughtered ourselves. He was D.E.L.I.C.I.O.U.S. He wasn't the "rubberbands" that people told us he would be. He was surprisingly tender and flavorful. Best roasted chicken I've ever eaten. Because he wasn't a Cornish X, but instead a Black Austrolorp, he wasn't overly muscled like Cornish X birds are. We had him with roasted potatoes and turnips from the produce stand and sauteed cabbage and cauliflower from the produce stand.

Saturday -
We went to a friends' house to celebrate my mom being in town. We brought a Buffalo chuck roast that we had bought at a bison ranch in Wyoming and lettuce from our garden for the salad. Potatoes were also served.

Reflections-
We're nearing the end of our supplies that we had from before we started. We had also noticed that we were eating a LOT more bread and bread-like foods so this week we decided to focus more on fresh fruits, vegetables and meat. I feel better about that. Our meals were more varied. The unfortunate part was that some of our meals this week didn't give us a chance to have leftovers for the following day's lunch.