Eating and growing locally: week 17

Eating:

Sunday night we made amazing UHmazing bison burgers on rosemary rolls with my homemade freezer pickles and also something else that I can’t remember – corn, maybe?  The burgers were SO good and made enough that I repeated the meal for lunch twice during the week.  Nom nom nom.  Did I mention that I’ve started seriously considering beef again?  It’s been 12 years, but I figure that if I can do bison, I should at least try beef.  How’s that for news?

At the moment I’m too tired from my workout to really remember much else about our cooking this week, but SB did make some amazing breakfast sandwiches this morning with farmers’ market eggs and rosemary rolls, and one night I made an excellent green bean salad-type dish from Jamie’s Dinners.  This week I think we’re making meatloaf.

I had intended to share the recipe for the pickles, but as the cookbook from whence it originates is currently packed – along with basically all the other books in our apartment – I can’t this week.  Remind me, though.

Growing:

Not much this week, but then I also forgot to water a bit.  Our basil (and also Basil, of course) is still going strong, oh miracle of miracles.  I’m disappointed with the yield from the tomatoes, but maybe they’ll do nice things in Mark or Mike’s gardens later in the summer.  I did pick a delicious-looking chili today, though.

0 thoughts on “Eating and growing locally: week 17

  1. Still have not tried Bison, but you are convincing me that I need to get some next time I shop at Penn Quarter!
    Good luck with your move to Alexandria. We will be neighbors.

    Like

  2. If you like bison and beef, you seriously should try elk. We got some elk steak at the farmers market thinking it would be an adventure, and instead it was a delicious, totally not gamey, extra-lean extra-beefy extra-tender steak.
    Now we have elk LIVER in the freezer. That promises to be an adventure, not matter what.

    Like

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