One of our favorite things to do on Saturdays (besides eating a big, homemade breakfast and letting the kids stay in their pjs–see this post) is to go downtown to the Farmers’ Market. I love being able to get fresh produce for the week and the kids love being able to pick what they want for lunch, after looking at all the food vendors.
After shopping, we grab our lunch and sit down to eat, listening to the music by local musicians. Being a musician myself, it’s fun to point out the various instruments to the kids.
Matthew said he wants to take harmonica lessons, that is, after he learns to play cello and air “cutar.” (Guitar apparently is a hard word to say–either that or he really misunderstood how I pronounce it.)
Unfortunately, my kids are picky eaters, but as they grow, and are introduced to more varieties of foods, they are getting better. This is one dinner they really like. Matthew said, “Double thumbs up, Mom,” which I think is kid-code for a really good meal, and Grace said, “Save the recipe. I am glad you made it this time without squash.” Haha, the mouth of kids!
Cherry heirloom tomatoes and fresh corn work best in this recipe, but you can use frozen corn and roma or beefsteak tomatoes if you’re in a pinch. The Ricotta and Parmesan cheese add a nice balance to the egg and vegetable mixture, as it doesn’t feel too heavy or too egg-y. Continue reading
I love basil; it smells unbelievably like summer. Every year, I grow too much basil; and every year, I try to pack in as much pesto and basil-y type lunches and dinners as I can. So far, this summer in the Pacific Northwest has been quite nice–mostly in the high 70s to mid 80s. I get grumpy when it’s too hot, (and for me, upper 80s and beyond is too hot), so for me, I live in the perfect climate. The tomatoes in my garden have yet to grow, but at least my basil is prolific.
One of the best things about pesto is not only is it super easy to make, but it freezes really well. I have placed the pesto in ice-cube trays to freeze, but I found this small, 1-inch silicone tray works really well. Plus, it has the perfect proportions and it’s easy to pop out once it’s frozen. (Regular plastic ice-cube trays do work, but silicone ones are super easy getting out food once it’s frozen.)
I know that spring is not officially until next week, but with these past four days filled with cold temperatures, wind, and incessant rain, it is not a sign of spring to come–it’s a sign that winter is still here. We even had snow Tuesday morning, which is really uncommon in the Pacific Northwest in March. I have been standing next to various heaters in our house and using electric blankets to stay warm. For whatever reason, I just can’t keep the house warm enough. So my last resort was to make some comforting, warm-to-the-bones soup. My 20-month-old son even ate it; that is, only when I could get him away from his trucks.
My summer garden is winding down. I have picked almost all that’s left. A few tomatoes and some leaves of basil are all that remain. I do not have a green thumb at all. In fact, many of my houseplants are barely surviving. It’s only when my husband says, “The leaves on that plant are wilting,” that I remember to water them. So regarding my summer garden, I can’t take any of the credit. It belongs to my husband, and I am thankful he likes to be in the garden and “get his hands dirty,” as he says.
There’s just something about having a summer garden, more than saving money at the grocery story, or being sustainable. You pick and enjoy the fruits of your labor, (or your spouse’s labor, in my case) and for some reason, the fruits in a garden taste that much better than the grocery store. (Farmers markets come in a close second.) Continue reading