Making choices~

Today's cooking included the challenge of using up some of the produce I'd amassed over the last week - either from my garden, the farmer's markets, or as gifts. For both meals, I was able to make enough of the meal a substantial vegetable dish, that I could do a vegetarian day for me, with added protein for the boys.

Lunch was fried up bluegill (thanks to my son's fishing yesterday), with a vegetable parmesan on the side using my eggplant and zucchini in tomato sauce, and pear crumble for dessert. Dinner was crock pot pork chops with roasted cabbage and potatoes.

I loved that I had a variety of vegetables to work with, and was able to create yummy dishes without recipes that the entire family enjoyed. The kicker was being able to fill up on veggies instead of meat. Makes for a happy woman.

Summer eating

Summer makes it SO easy to eat well. At least for those of us who enjoy fruits and veggies. :)  Each week, I hit at least one farmer's market, and I also have an extensive garden of my own. I find it so easy to get a huge variety of produce into each day's diet. My hope is to keep up the variety in order to ensure whole health.

This morning I had frozen strawberries and grapes for breakfast. Lunch will be minestrone LOADED with veggies (summer squash, zucchini, peas, beans) and a cucumber radish salad. Dinner will be a stir fry of zucchini, summer squash, red and green peppers, onions, garlic, and tofu.

I am also in the heart of harvesting - and preserving - our garden for the winter. This week I'll can grape juice (hoping for 7 qts) and salsa, and I'm drying plums as I type.

Hoping you all take advantage of the opportunity at this time of year to eat well. The vitamins, minerals, and fiber you'll get from all this amazing produce cannot be beat. Especially in this part of the country, upper Midwest, where our growing season is really only 3 months. Take advantage of it!