I love Tuesdays! They are Organics to You delivery day. $55 for all of this:

5 Anjou Pears – *LOCAL, farm direct*
4 Braeburn Apples – *LOCAL*
4 GrannySmith Apples – *LOCAL*’
1.25lb. Tangerines
2 Mangoes
4 Asian Pears
$ Oranges
5-6 Bananas
3 bosc Pears – *LOCAL, farm direct*
2.5lb. Fingerling Potatoes – *LOCAL, farm direct*
2 lbs Yam
2 Onions – *LOCAL, farm direct*
6-7oz. Crimini Mushrooms – *LOCAL, farm direct*
1 bunch Broccoli
2 Fuerte Avocado
2 Leeks – *LOCAL, ‘some’ Farm direct*
2 English Cucumber – ‘NW GROWN’
1 Bunch Rainbow Chard
1 bunch Carrots
1 bunch Beets with Greens
1 Turnip
1 bag Baby Carrots

Tuesdays are also the deadline for placing Azure Standard orders. This week I am acting as the drop point for the co-op I am in, so I fronted the money for a whole bunch of produce and some raw milk cheddar cheese.

Bay Leaves, Whole 1 lb. $7.05 (I am keeping 1/2 a lb = $3.58)
Amy & Brian Coconut Juice with Lime 12 x 17.5 ozs $16.60
Grapefruit, Fresh, Organic 5 lbs. $7.00
Mango, Organic approx 27 lb $36.45 (I am keeping 6 lbs = $8.10)
Cornmeal, Organic 5 lbs. $3.85
MG Diced Tomatoes, Organic 12 x 14.5 ozs $16.75
MC Kelp/Kombu – Whole Plant 2 ozs $4.20
Spectrum Canola Mayonnaise 32 ozs $4.75
Brunkow Cheddar, Raw Milk 8 x 5 lbs $163.70 (I am keeping one 5lb block = $20.46)
Carrots, Fresh Organic #1 50 lbs $44.40 (I am keeping 10 lbs = $8.88)
Frozen Blueberries, Organic 6 x 5 lbs $115.25 (I am keeping 10 lbs = $38.42)
OS Nutmeg, Ground, Organic 4 ozs $4.20
Caraway Seeds 1 lb $2.20
Arrowroot Powder 1 lb. $2.05
Onions, Red, Organic 25 lbs. $17.90 (I am keeping 10 lbs = $7.16)
Flax Seeds, Organic 33 ozs. $2.65
Imported UME PLUM Vinegar 10 ozs $2.85
Dulse – Flakes, Organic 4 ozs $4.95
Raw Cacao Nibs, Organic 16 ozs $11.15
Raw Blue Agave, Amber, Organic 44 ozs $8.50
Carob Powder, Raw 2.5 lbs $3.75
Pumpkin Seeds, Organic 1 lb $4.45
Vanilla Beans, Whole 1 oz $3.75
Organic Walnuts, Raw 2 lbs $18.00
TOTAL: 208.25

I think all of this should get us through the rest of March. Tomorrow is raw milk day ($9.50) and Thursday is Noris day ($16), but other than that I think we are all set on food. This means I will have spent about $1,000 on food in March. Again.

Argh.

In my moment of weakness at New Seasons, I grabbed 2 boxes of cake mix on a coupon induced whim. Zoe was very excited to come home and see what she considers “normal” food– ie store bought bread (even though it is Alvarado Street bakery’s sprouted bread), boxed granola, yogurt cups (pasteurized, of course) and cake mixes! That was the biggest treat for her, and she wanted to bake right away. It was really easy and fun to do– she cracked 3 eggs, measured the milk and oil, and mixed it all together. In this case, the possible negatives are outweighed by the joy of baking with my 11 yo. I even think I will make baking with the kids a more regular event even though I personally don’t even like eating cake, and maybe with time I will learn the art of baking from scratch.

Speaking of art, I hear bread baking is a lost art form. That being said, I want to learn! Tonight I am baking bread using the last of the Bob’s Red Mill whole wheat flour that I have. I have been storing it in the fridge, but I can’t help but worry whether it’s rancid by now… I found this recipe on the trusty Martha Stewart website (thanks, Allysun, for hooking me up!), but since I didn’t have all the required ingredients, I modified the recipe a bit. And I am making it in the bread machine as opposed to by hand, and hoping for the best!

Although it is not done yet, if anyone knows what I possibly did wrong by just looking at the steps I took below, please let me know! Thanks!

Ingredients

1 cup whole-wheat flour
3/4 cup warm whole milk (about 110 degrees)
1/4 cup packed light-brown sugar
1 tablespoon plus 1 1/4 teaspoons active dry yeast
eyeballed 3 tablespoons plus 2 teaspoons old-fashioned oats
eyeballed 3 tablespoons sunflower seeds
eyeballed 2 teaspoons coarse sea salt
2 3/4 cups bread flour

Preparation