Eating Sustainably: Week Two

I have to laugh when I read over my list of sustainable food items for this week – can you see why?

Sunday: Breakfast was an omelette made with eggs from our friend Lesley’s farm, and pancakes drizzled in our homemade maple syrup.

Monday: The kids devoured some of Lesley’s eggs along with some eggs from our own coop for dinner, and had the peaches I canned last fall from an orchard down the road for dessert.

Tuesday: We enjoyed piping hot tea that my brother brought home from the Saugeen River CSA, an organic farm where he interned last season.

Wednesday: We shared several refreshing glasses of maple water fresh from the tree with friends.

Thursday: A delicious breakfast of pancakes made with eggs from the coop and sweetened with our homemade maple syrup. Duck eggs from our ducks for dinner.

Friday: Our morning oatmeal was sweetened with homemade maple syrup.

You see why I laugh when I read this over?! The sustainable food items in our diets this week has consisted nearly entirely of eggs and and maple syrup! Of course we’ve eaten much more diverse meals than this, but sadly these meals haven’t been sustainable and so not worth mentioning. At this time of year it is hard to find sustainable foods, especially when we didn’t preserve nearly enough of our own produce last season.

There is hope, though! This morning the farm kids helped me plant salad greens in one of our raised beds – buttercrunch lettuce, romain, curly kale, red Russian kale, spinach – and so we will soon be enjoying fresh greens!

I keep an eye open for recipes that I may be able to make entirely from homegrown ingredients some day, when we are producing more of our own food. Here’s a family favourite that I modified to fit the bill:

Portabella Broccoli Quiche

1 chopped Onion
1 1/2 cups chopped Portabella mushrooms
1 cup Broccoli
1/2 tsp Basil
2 Tbsp Soy sauce
Pinch of salt
Ground pepper
4 eggs
1/2 cup Yogurt
1/2 cup Milk (we use raw goat’s milk or almond milk)
1/2 cup grated Cheese
1 pie shell

Marinate the mushrooms in soy sauce and set aside while preparing remaining ingredients. Saute onion, mushrooms and broccoli in olive oil with salt and pepper.

In a separate bowl, whip together eggs, yogurt and milk. Add sauteed veggies, mix well, and pour into pie shell. Top with grated cheese.

Bake at 375 degrees for approximately 45 minutes.

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