Food Week.

Last weekend I decided to start tracking how much food we were actually eating from the garden, or eating from scratch. We were starting to eat something from the garden almost everyday it seemed, and the frequency of harvests were getting more and more. Before we had the garden I would make week-long meal plans and shop for those meals at the grocery store. Now I have to fly by the seat of my pants a little more and be creative with what we eat since the produce we have in the fridge changes everyday and depends on what was ready to harvest. I'm not about to go to the store and buy produce for a dish only to come home and find five heads of broccoli are ready and need to be eaten.

I'm taking off for the shoulder of Mt. Hood tomorrow morning to sit in the Salmon River and enjoy some fir trees and solitude for the weekend, so I'm posting this today. Items in blue were made from scratch and items in green were from the garden.

Saturday, July 3:

Lunch: Cheese Sandwich; bread, lettuce

Dinner: Enchiladas and Black Beans; beans, corn tortillas, Chile Colorado, broccoli, spinach, cilantro, epazote

Sunday, July 4:

Brunch: We ate out.

Dinner: 4th of July BBQ, we brought Snap and Garden Pea Salad; sugar snap peas, shelling peas

Monday, July 5:

Lunch: Cheese Sandwich; bread, lettuce

Dinner: Ravioli and Salad; vinaigrette dressing, basil, oregano, lettuce, radishes, carrots, scallions

Tuesday, July 6:

Breakfast: Banana-Peanut Butter smoothie

Lunch: Leftover Enchiladas; corn tortillas, Chile Colorado, broccoli, spinach

Dinner: Thai Peanut Sauce with Broccoli and Tofu ala Mike; peanut sauce, broccoli, basil

Wednesday, July 7:

Breakfast: Scrambled Eggs and Toast with Jam; bread, cherry jam

Lunch: Garden Sandwich at coffeeshop due to failed internet

Dinner: Date with Mike, ate out at Thai restaurant

Thursday, July 8:

Breakfast: Toast with Jam; bread, cherry jam

Lunch: Big Salad; vinaigrette dressing, lettuce, radishes, scallions, broccoli, carrots

Dinner: Leftover Ravioli; basil, oregano

Friday, July 9:

Breakfast: Fried Eggs with Black Beans and Red Chile; cilantro, epazote, black beans, Chile Colorado

Lunch: Leftover Thai

Dinner: Pizza and Salad; pizza dough, basil, oregano, cauliflower, swiss chard, lettuce, broccoli, carrots, scallions

Not too bad! I hope the next time I record my food for the week that there is even more blue and green on it!