We are back from a wonderful vacation and I sure missed shopping at the markets last week and so did my budget! We eat a diet of mostly fruits and veggies and when I have to buy at the grocery store it is much more expensive than when I buy at the market. The food also doesn’t taste half as wonderful. If you haven’t already make sure you are signed up for our Eat Local Newsletter. Starting this week we will be spotlighting some of the farmers at the market as usual I share one of my favorite recipes straight out of my kitchen.
This week I spent $48 at The Lawrenceville Farmer’s Market only because the other market was closed this week. Here is what I got:
1 HUGE Watermelon
3 pounds of Peaches
1.5 pounds Okra
1 pound Green Beans
6 Ears of Corn
2 Green Tomatoes
5 Heirloom Tomatoes
5 Spring Onions
1 pound of Sweet Peppers
1 Pound of Chicken Sausage
1 Loaf of Zucchini Raisin Bread
1 Grilled Breakfast Sandwich (not pictured)
1 bottle of Fresh Pineapple Strawberry Blueberry Juice (not pictured)
I was running late this past week and didn’t manage to feed myself before leaving the house for the market and it was SO HOT, so I decided to treat myself to breakfast at the market. There is a booth at the market of two women and their children that make fresh grilled sandwiches. I got an egg, chicken, and cheese sandwich and it was incredible. This week there was a new vendor as well, The Corner Copia, which is a juice bar located in downtown Duluth. I had the pleasure of drinking one of their juices and was in heaven. I am always amazed at the difference in taste fresh squeezed juice has compared to commercial juices. Before I get to this week’s meal plan I just has to share a close up picture of this amazing heirloom tomato I bought this week. I cannot wait to eat it! If you are not a fan of tomatoes (I am not) you must try an heirloom tomato, it tastes completely different. It is sitting in my hand:
Here is what we are eating in our house this week:
Sprouted Grain Chicken Nuggets, Potato Salad, and Lemon Dill Green Bean Salad (recipe in our newsletter): I made these nuggets last night for the first time and my kids LOVED them. I added a little bit of garlic powder, onion powder, oregano, basil, salt, and pepper to the crumbs and that I believe really made a difference. Potato Salad, I think, is a personal preference as to how it is prepared, so I left a link off. I am using potatoes I have leftover from a few weeks ago to fix this once and use for two meals this week.
Wild Caught Fish Tacos with Corn Salsa : I buy our fish frozen from Costco. Fresh wild caught fish is astronomically expensive. However, I am normally able to get 3-5 pounds of fresh frozen wild caught fish for $15-25 total depending on the type of fish. This week we will be having flounder, but you can use any white fish for this recipe. Farm raised fish is one of the very few things that I never, ever, ever put in my mouth. If you would like to read more about that you can do so here.
BLT Pasta Salad: I am using that big juicy heirloom tomato in this recipe. This has quickly become one of our family’s favorite summer meals. I do make a few changes to the recipe I linked. First, I use plain yogurt instead of mayo, second we don’t eat pork so I use Applegate Farm’s turkey bacon (and it is still amazing even my bacon loving brother approves), and lastly I don’t mix the romaine lettuce in with the pasta but instead serve the pasta on top of the lettuce. That way I can save the leftovers, no one likes soggy lettuce.
Sausage and Pepper Pasta: I use Jordan Rubin’s recipe for Italian Turkey Sausage and Peppers and serve over pasta. I will obviously be using the sausage and peppers from the market in place of what the recipe calls for. I have also added some fresh spinach in this recipe as well and it is a really nice addition to this dish.
Grass Fed London Broil, Fried Okra, and Potato Salad: My favorite way to prepare steak on the grill is to marinate it in liquid ammnios, ginger, and garlic for about an hour before grilling. For the okra, of course fried is not the healthiest way to cook it, but this is the first okra of the season and my boys LOVE fried okra. All I do is chop the okra and then toss in some cornmeal, salt, pepper, and onion powder and fry until slightly brown
Fried Green Tomato Sandwiches: You can find more info on this from a few posts back here
My grocery shopping at the store was minimal this week, some pasta, tortillas, turkey bacon, sprouted cereal, chicken,romaine lettuce, lemons, limes, and cilantro for dinner and then a few filler items for breakfast and lunch.
That about wraps up this week. The newsletter should go out later today and coming up soon is a post on my review of the hybrid diaper system I used on vacation. I hope you all have a wonderful Fourth of July!