Strawberry season is upon us… I can’t wait! I have scheduled a few u-pick tours for us on Kruger Farms on Sauvie Island for the beginning of June. In the meanwhile, Munchkie enjoys some strawberries from our Organics to You bin.

1 Strawberry clamshell
6 Cameo Apples – *LOCAL*
6 Minneolas
8 Oranges
2 Grapefruits
8 Limes
4 Meyer Lemons
4 Anjou Pears – *LOCAL*
4 Bosc Pears – *LOCAL*
1lb. Snap Peas
4 Red Onions – *LOCAL*
5 Yellow Onions – *LOCAL*
3lb. Potatoes – *LOCAL*
6 Avocado
2lb. Roma Tomatoes
4 Peppers
2 bunch Kale ‘Raab’
5 Garlic
1 bunch Cilantro
1 bunch Carrots
5 Zucchinis

*LOCAL* = Local produce through a local distributors -(Organically Grown Co., Charlie’s Produce)
*LOCAL, farm direct* = Local produce, direct from a local farm

Today we pulled off our first ever Azure Standard co-op drop at my house. 83 pieces, 15 invoices and over 1,800 lbs worth of stuff!!! I had about 9 other co-op members show up to help unload the truck and sort/divvy up the items. It was a lot of fun, although a bit chaotic too, and a lot of work, but so worth it– kinda like a big party with lots of kids playing and running around, and some tasty snacks being shared– and of course the main thing I enjoy is not having to go to the grocery store anymore!

We were able to set the freezer temp a bit lower, so I was able to whip up a batch of home made vanilla ice cream, and it was delicious! Next time, I hope to invite everyone over for a breakfast party before the truck arrives– I think that would be fun!

This Azure order included:
Grapefruit, Fresh, Organic 10 lbs. $12.93
Frozen Blueberries, Organic 5 lbs. $19.21
FG323 Seafood Producers Salmon COHO Fillets 10 lbs. $80.35
FFL Ezekiel Sprouted Tortillas, Organic 12 x 12 ozs. $19.50
FFL Ezekiel 4:9 Fettuccine, Organic 4 x 16 ozs. $11.20
FFL Ezekiel 4:9 Penne, Organic 5 x 16 ozs. $13.96
Amy & Brian Coconut Juice with Lime 36 x 17.5 ozs. $42.30
Rumiano Jack, Raw, Jalapeno (random wt) 2.5 lbs. $13.25
OP Colostrum, Raw, Organic (supplement) 16 ozs. $11.20
OP Chocolate Colostrum, Raw, Organic 64 ozs. $9.45
Parmesan, Grated, Organic 1 lb. $11.00
Raw Goat Cheddar 1.54 lb. $12.86
Almonds, Raw, Organic 2 lbs. 1 $17.68
Walnuts, Raw, Organic 5 lbs. $40.00
Carrots, Organic #2 10 lbs $8.30
Peanut butter 2 lbs $5.55

TOTAL $328.92

Non-food items:

Rogue Org. Chicken Feed PELLETS 50 lbs. $20.60
NG Gentle Moisturizing Facial Toner 8 ozs. $5.75
NG Deep Cleansing Foaming Face Wash 8 ozs.$5.75
Tahoe Ridge Emu Oil, 100% Pure 4 ozs. $14.20
Fuchs Record V Toothbrush, Medium *BOX* 10 x 1 brush $14.25
NG Herbal Daily Shampoo 1 Gal. $18.30
NG Herbal Daily Conditioner 1 Gal. $18.30
Weleda Calendula Toothpaste 3.3 ozs. $3.35
Weleda Children’s Tooth Gel 2.1 ozs. $3.05

TOTAL $103.55

This is the first month since my initial Azure order back in February that I have replenished our supply of something. I bought another 10 lbs of salmon (while prices are still relatively low), meaning that 10 lbs of salmon lasted us about 2.5 months. I also bought more almonds and walnuts because we were out, and I want to cook more with nuts. A new thing that I stocked up on was the Ezekiel sprouted grain pasta, which is the only pasta I am now willing to feed the family. I also treated us to some young coconut water because it was on sale. We are still doing good in the grains and legumes department (although I still need to figure out how to cook with them more often), so I did not buy any of that. Everything else I got is perishable (produce and dairy), and not something I can store for long periods of time. I am noticing that we spend a lot of money on cheese– but that stuff is just so good! How can I resist?

I really want to cut back on our spendings even more. April has definitely been a step in the right direction. I plan to make May even better– my goal is to end up with a monthly budget of $500 tops. If you have ideas on how I can cut back, let me know!

Recap
3 deliveries Organics to You $165
4 weeks Noris & Raw Milk $108
Food from Azure $439.59
GRAND TOTAL: $712.59

I bought an ice cream maker yesterday, put the bowl in the freezer, and patiently waited all night for it to freeze so that I could make ice cream today. I found a moment to mix up the ingredients while poor Munchkie (who has been sick with some kind of virus that is making her gums bleed and making her vomit the blood she has swallowed– freaky sight!!) was sleeping, and excitedly took the bowl out of the freezer… only to find it was not frozen at all. Not one bit. Turns out our freezer’s temperature is between 27-29F, ie 27-29F degrees too warm! The food safety inspection service would flunk us for sure!

So now I have 1/2 a gallon of ice cream mix (6 egg yolks, 6 cups cream, 1 cup maple syrup, 2 tbsp vanilla extract and 2 tbsp arrowroot) sitting in my probably also too warm fridge. Looks like my $70 investment in an ice cream maker is going to need a little “upgrade” in the shape of a chest freezer for, say $400… I know a chest freezer will come in handy for lots of other things than just freezing the ice cream bowl though, so it is probably a wise purchase. But man, I really was looking forward to ice cream for dinner!!

I’ve been meaning to make my own muesli for a while now. Nourishing Traditions has a recipe for hot muesli, but I like mine with cold milk. I found this recipe online that I think I will try, minus some of the bran and sugar. I’d like to mix up a big batch of it and store it in the fridge to have for breakfast.

Although the recipe doesn’t explain this, it is always best to soak muesli overnight or for at least half an hour before eating it. (It is far more digestible because phytates in the fiber break down. Phytates are a problem because they block absorption of minerals.) You can soak it in milk, water or a mild apple juice.

Serve with finely chopped or grated fresh apple and a selection of fresh berries such as raspberries, bilberries, or blueberries. Peach and nectarine are also very nice sliced into the mix and fresh grapes are great too. Experiment with whatever is local and in season.

Ingredients
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds

Preparation

In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

This past weekend I put together my first ever Green Cleaners workshop for a few of my mom friends. I started making all my own cleaners a while ago using nontoxic ingredients, and have been really pleased with both their effectiveness and how the house smells when I clean. I also feel really good about not using any harsh chemicals that can be absorbed through the skin or having dangerous fumes be inhaled by the kids (or me, for that matter). I had a lot of fun doing this, and really enjoy helping others make their homes just a little bit safer.

If you live in the Portland area and are interested in a hands-on workshop that will teach you how to make several different cleaners, including kitchen cleansers, diaper pail deodorizer, tub and tile cleaner, floor mop, all-purpose household cleaner, antiseptic soap spray, and air deodorizer, please contact me.

The class includes everything you will need: all the containers and bottles, most of the ingredients (see note about equipment below), and written recipes for you to keep. I will share with you where to buy the ingredients in bulk or at wholesale prices to save even more money. You will save hundreds of dollars over time compared to store bought cleaners. And you will spare landfills so much packaging too since the bottles are reusable over and over again. Invite a few friends, open a bottle of wine (another benefit of using safe ingredients is that you can eat and drink close to them) and call it a party!

NOTE: Since essential oils are pricey and we all prefer different scents, please bring a few of your own. Recommended scents include lemon, peppermint, and lavender. Essential oils are not absolutely necessary, but they do add yummy scents and make the cleaning experience aromatherapeutic and so much more pleasant!! Also, bring your own 1-2 oz bottle of tea tree oil. We will only use a few dropper fulls of the oils, so they should last you a long time. You will also need to bring funnels (wide mouth and regular), measuring cups and spoons, a large mixing bowl, fork and a spatula (Pyrex and metal utensils are better than plastic since essential oils can melt plastic). Bring your own labels or a sharpie to label your containers too, and a bag to carry it all in.

COST: $25 per person + $20 materials fee.

LOCATION: Your home or mine in SE Portland.

Another perk of using natural, safe cleaners is that now you can involve your kids in the cleaning process too, and not have to worry about any noxious fumes or chemicals. That soap scum ring in the tub after your 11 yo takes a bath?? Now she can scrub away at it herself! You toddler wants to help you clean the counters and sink? Go ahead!!

Except this time we brought in 4 cubic yards of composted cow manure to till into the ground to try to break up the hard compacted clay that masquerades as soil in our yard. Back breaking labor, but I think it worked– thank you Dan!!

As excited as I was about planting Stepables as an alternative ground cover, I made a gross miscalculation and underestimated the cost by about $2,500!!! So instead, after seeing an eco-lawn at Metro’s Demonstration Garden, which I thought looked really pretty and reminded me of a flowering meadow, and reading some of the research articles by Tom Cook at Oregon State University in Corvallis, we have decided to seed our own low maintenance, self fertilizing, little water requiring eco-lawn like the Fleur de Lawn or Envirolawn, described below. I think we will like this solution, and I know our pocket book will as well since less than $30 will cover 750-1,000 sq ft.

Blended from a hardy, low-growing fescue, rich-green ryegrass and nitrogen-fixing clover, this new lawn alternative eliminates the high-maintenance requirements of a conventional grass lawn while it maintains an attractive, always green, low-growing landscape. Sprinkled with annual and perennial flowers for extra color, Enviro-Lawn is ideal for golf course roughs and low-maintenance areas around office parks, cemeteries and parks. Enviro-Lawn establishes quickly and provides an excellent, easy-care ground cover. it requires little or no fertilization, infrequent mowing and minimal watering even in the dry season. With maintenance costs soaring and water usage being limited, Enviro-Lawn is your ideal solution. The savings in time, effort and water will add up quickly.

I can’t wait to see what this will look like. Here is what Tom Cook has to say,

These lawns do look different! They are not intended to produce perfect green lawns. People who understand this seem to like their lawns. Folks who heard this is the latest miracle and try it without researching it first, generally are disappointed and replace their lawn in one to two years. People who want green lawns that don’t grow and never need water should have their heads examined. They will never be happy with this lawn or any other lawn. I generally encourage them to buy a condominium.

Ha!

After two months of spending nearly a thousand dollars per month on food (including throwing a party and eating out), I think April will be the month where I finally will see a difference in my grocery budget and where I will be able to plan better for the future. For example, we have now run out of the 10 lbs of frozen, wild caught Alaskan salmon fillets that I bought back in February. I am really hoping the prices won’t sky rocket now that the salmon fishing season has been canceled, but it looks like prices are expected to soar to $40/lb!!! I just love seafood and feel really depressed when I think of what is happening to our oceans…
Dairy and eggs are at a consistent $25-30 per week, and fresh produce is $55 every other week from Organics to You with a couple small supplementary trips to Uncle Paul’s Produce and People’s Co-op (= about $210-300/month). Speaking of produce, our produce bin yesterday included:

5-6 Granny Smith Apples – *LOCAL*
3-4 Fuji Apples – *LOCAL*
5 Blood Oranges
4 Avocados
5-6 Bananas
1 Strawberry clamshell
6 Kiwis
4 Asian Pears *LOCAL*
5 Plums
3 Grapefruits
4 D’anjou Pears – *LOCAL*
2.5-3lb. Yukon gold Potatoes – *LOCAL, farm direct*
2-3 Red Onions – *LOCAL*
1-3 Leeks – *LOCAL, farm direct*-mostly farm direct
6oz. Crimini Mushrooms – *LOCAL, farm direct*
1lb. Snap Peas
1lb. Asparagus
1 Lettuce
1 bunch Carrots
1lb. Rutabaga – *LOCAL*-”Last of the year”
4-5oz. Spinach, bulk – *LOCAL*
1 lb Roma Tomatoes
1 yellow cherry tomatoes clamshell

*LOCAL* = Local produce through a local distributors – OGC, Charlie’s
*LOCAL, farm direct* = Local produce, direct from one of the following farms: Mt Hood Organics Farm, Gee Creek Farm, Mustard Seeds Farms, Hood River Organic, NW Organic farm, Flamingo Ridge Og Farm.

I have made a couple of trips to Fred Meyer’s (totaling $50) to get some baking supplies for some amazingly tasty “Everthing Cookies” that Zoe wanted to make, some snacks for a movie night, and ingredients for “Sunny Coleslaw” for tomorrow’s potluck picnic. I tried buying just local products like Bob’s Red Mill flours, and Nancy’s yogurt. Other than that I haven’t been needing anything from the store, and the family has only eaten out once (Hotlips Pizza for about $25), which has been so nice.

The pantry is well stocked with grains and legumes, and I am slowly figuring out which ones we regularly eat and will need to be replenished in a few months’ time, and which ones I can skip in the future. Although locally grown, I probably won’t be buying Chana Dal garbanzos again, for example, because their skin is much too thick for my liking and they are smaller and harder to peel than regular garbanzo beans. On the other hand, whole buckwheat groats (which I had never even had before), are bound to become a yummy favorite. Yesterday I made a quick kasha, potato and carrot casserole for dinner along with a fresh green salad. I am also enjoying cooking with millet, although so far I have only made breakfast cereals and pudding with it. I think part of what I like about these two grains (although buckwheat isn’t technically a grain at all) is that they are gluten free, and do not have to be soaked to be made digestible, which is nice for me since I don’t exactly have the whole planning ahead thing down just yet.

Speaking of planning ahead… last night I did plan ahead and started a slow cooker oatmeal that was supposed to be ready for breakfast this morning. It turned out terribly soupy , however, maybe because I used whole oats instead of rolled oats…?? I also soaked ingredients for raw seed wafers overnight, which are baking in the oven as we speak. Hopefully they will turn out more successfully than my sad sad oatmeal. Here is the recipe:

Ingredients (makes 2 1/2 dozen )

1/3 cup lentils
1/3 cup whole buckwheat groats
1/3 cup pumpkin or sunflower seeds
1/4 cup flax seeds
1/4 cup sesame seeds

Preparation

1. Soak ingredients overnight in 3 1/2 cups water
2. Preheat over to 250F. Line a large baking sheet with parchment paper.
3. Drain seeds and place in blender with just enough water to allow mixture to puree. Blend until smooth.
4. Spread mixture on baking sheet about 1/4 inch thick. Bake for an hour or 2. When mixture is stiff enough, remove the wafer with parchment paper from baking sheet and place directly on oven rack.
5. Bake until crispy (4 to 7 more hrs).
6. Break into pieces. Eat plain or with butter, nut butter or cream cheese.

And the result!

The weather was gorgeous today, so I spent most of the day in the yard planting my first veggie box while the kids played in the mud with the water hose and our henny-pennies got to free range and catch some bugs and slugs. I planted 2 square feet each of rainbow Swiss chard, New Zealand spinach, onions, carrots, French breakfast radishes, broccoli raab, and some lettuce mix. Now we just sit and wait and hope the birds don’t eat the seeds and the neighborhood feral cat doesn’t crap in my boxes again. I also have seeds for tomatoes, mustard greens, cabbage, arugula, mesclun salad, kale, lotsof herbs, scallions, and my favorite flower — the mammoth sunflower, which I will probably plant on the strip of grass by the street along with some wild flower seeds I have. I just love how ridiculously huge they get!

The wee one had a lot of fun trying to pet the chickens.
I tried to take some photos, but apparently I must have had some weird setting (tungsten instead of daylight, I think),
so the photos came out blue. Sorry about that.

I have been making different variations of quiches and casseroles lately. What I like the most is that I can take whatever fresh, organic, and preferably local veggies I happen to get in my Organics to You bin and make a tasty quiche or casserole in less than an hour. Last time, I made a kale and potato quiche with a spelt crust that came out amazing, if I may say so myself.

I also love using Noris eggs and cream, and grate some raw cheddar cheese for the filling — I really think you can taste the difference when using high quality ingredients.

Here is a brown rice and spinach casserole I made that was super easy and fast and delicious!

Ingredients

4 cups cooked brown rice
1 cup minced spinach (you can also use kale, collards or chard)
3 eggs
1 1/4 cups milk (dairy or non dairy– I use cream, YUMM!)
1 tbsp nutritional yeast flakes
1/4 tsp nutmeg
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup shredded cheese (optional– I use 1 cup + some Parmesan too).

Preparation

1. Mix brown rice and spinach in a bowl and pour into oiled 2 quart casserole dish.
3.Beat eggs, milk, and seasonings in a bowl and pour on top of the rice and spinach. Top with cheese.
4. Bake on 375F for 40 mins or until firm.