Saturday, October 24, 2009

Saturday Farm Fresh Lunch

It's Saturday! Yay! And I'm at home with the kids. Yay!

Breakfast this morning was a
sweet potato muffin for J and an apricot scone for me from the Body & Soul stand/van at the Farmers' Market. The muffin was moist and yummy as usual, but they've changed the way they make them, adding apricots to the muffin instead of just on top of the muffin.

J does not like apricots. Normally, I can just take the one or two off the top and then she will eat without help (yay!). But not today. Today, she took a few bites and then came upon another apricot! So, instead of J eating all on her own, I had to take out each apricot and give her un-apricoted pieced. Breakfast took a little bit of time...

The apricot scone is not something I will be buying again unless I have jam with me. It was very dry and hea
vy...not very scone-like. I try something other than the sweet potato muffins every other time we get breakfast there. As usual, today's wasn't very good. Oh well.

After we finished breakfast, we did a little bit of market shopping, buying two tiny gourds for J, some winter squash from the organic farm, and some purple broccoli, Brussels sprouts, yellow zucchini, and yellow wax beans from another farm. Then a quick pit stop at home and off to the playground for the Halloween party! J was a ladybug and A a giraffe. It rained, so there weren
't a lot of kids, and the sing-a-long/story time and parade didn't happen, but J had a great time!

Home for lunch: farm-fresh lunch!


Fresh from the market -- 6-7 Brussels sprouts & 1/2 medium golden yellow zucchini

From the fridge -- 1/4 cup cooked french lentils (from the
risotto day) and 1/2 cup cooked couscous
1/2 tsp Italian herbs
olive oil

What I did

Slice 6-7 Brussels sprouts very thinly. Cut medium golden yellow zucchini in half length-wise, then take one half and cut it into into thirds width-wise, then into small square-ish pieces.
olive oil to heated Le Creuset; when warm, add the Brussels sprout strips and small zucchini pieces and Italian herbs. Saute for a minute or so, then cover and let cook.
I should have added a little bit of water here, but got caught up with fixing J's
Unicef Trick-or-Treating box, and smelled that it needed some water.
Race back to the kitchen (fortunately our apartment is small), add some water and stir. The
Brussels sprouts and zucchini had just started browning, not burning, so it actually turned out pretty good. I added some more water with approximately 1/4 cup of the reserved lentils from earlier in the week and 1/2 cup of cooked couscous from the fridge. (Yay for having extra grains and beans cooked in the fridge!)
I turned down the heat to 4 and let it all cooked together for another 5 minutes or so.

J and I ate this yummy farm fresh lunch while A had some smashed
roasted sweet potatoes and squash.

Now we are enjoying some hot chocolate (I found out yesterday that the Whole Foods in Manhattan sell
vegan marshmallows, so I will be buying some soon) and watching Kiki's Delivery Service, J's favorite movie, as we hide inside from the rain.

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