[Market-farming] Looking for advice on eating well during the growing season????

Beth Spaugh lists at rhomestead.com
Thu May 5 10:47:42 EDT 2016

As others have said.  And just don't have chips/etc around. Stock up on 
nuts. Make tabouli (add the tomatoes when dishing up). And I eat a LOT 
of peppers once they turn red, just standing in the field.  Will munch 
on kale, broccoli leaves, etc.  Look up the bok choy/ramen noodle salad 
recipes - the "slaw" keeps well for almost a week, just keep the 
crispies separate and add when filling your dish.  And stir fries - 
seems like almost anything can go in a stir fry. Helps to cook up rice 
for the week to augment the stir fry - just toss in to heat at the end.

Breakfast tends to be granola with yogurt or salad.  Lunch nuts, dates, 
banana or apple, or a smoothie. The George Foreman grills are really 
handy.  Put cheese and greens between two tortillas and have a toasted 
cheese sandwich, which you can roll up and take out the door.

My challenge is liquid - water, kefir, lemonade, turmeric/ginger tea, scrub

WIth a little time, put potato/sweet potato into nuke. Start frying 
onions.  When potato slightly soft, slice and toss into onions.  When 
ready add egg.  Can also add bits of pepper, tomato, greens, whatever.  
We call it "shipwreck" or "glop".

On 5/5/2016 9:24 AM, Road's End Farm wrote:
> On May 4, 2016, at 11:56 PM, andrea davis-cetina wrote:
>> So of course things are getting pretty busy at the farm and like 
>> every year I'm noticing I'm not eating too well.
>> I come home from the field and I'm starving cause I didn't take 
>> anything with me but coffee and water. Then I just grab whatever is 
>> ready to eat i.e. chips, ice cream, plain chocolate chips, stale 
>> pizza etc.
>> I know I need to plan ahead especially because I had to move my farm 
>> this year and my field is now a 40 minute drive from my house.
>> Any advice on how to eat healthy nutritious food during the crazy 
>> busy growing season when you work from sun up to sun down and you're 
>> too tried to do much cooking in the kitchen?
>> Thanks in advance for any suggestions or sage wisdom,
>> Andrea
>> Quarter Acre Farm
>> Suisun Valley, CA - where they are calling for thunderstorms
> This particular bit of advice is too late for this year; but one thing 
> I do is cook extra during the winter and put some of it in the freezer 
> to take out and eat when it's busier. Microwave is great for last 
> minute thawing though I don't do much of anything else with it.
> In season, again, I'll cook extra when I get a chance and then just 
> eat the leftovers for a few days, especially if there's a rainy day or 
> one scheduled mostly for starting more transplants or something of the 
> sort during which I can check on the stove fairly often. If you can't 
> stand leftovers immediately the next day, toss them in the freezer to 
> take out when you're not sick of them again yet. But I'm lucky, I like 
> leftovers just fine.
> Also, I sometimes take nuts or trail mix or granola or something of 
> the sort out into the field with me. And I try to have some of those 
> and some fruit sitting out on the table, so that's what I see when I 
> first come into the house. (I don't dare buy chips very often.) If you 
> eat dairy, sharp cheese with dates or figs and whole grain crackers is 
> a good really fast thing to take the edge off, and can also come out 
> in the field with you -- hard cheeses don't need refrigeration in most 
> weather if it's only a few hours, or you could take an icepack in a 
> freezer bag if you don't want them to turn into melted cheese on 
> really hot days. -- it occurs to me that the last time I was out on 
> the West Coast good sharp cheese wasn't available; everything even 
> fancy cheese shops said was sharp was too mild to give the tang that 
> goes best with sweet dried fruit. But that was 1979 and things may 
> well have changed; plus which your tastes may well be different from mine.
> And like Nan suggested, I'll often graze in the fields, if I'm working 
> with something that's at an edible stage. Sometimes that's the edible 
> weeds -- I get a lot of purslane and amaranth and lambsquarters.
> -- Rivka; Finger Lakes NY, Zone 6A now I think; and currently wet with 
> almost no dry in the 7 day forecast
> Fresh-market organic produce, small scale
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Beth Spaugh
Rehoboth Homestead, Peru NY
http://rhomestead.com      http://www.facebook.com/rhomestead

"How we eat determines, to a considerable extent, how the world is used." -
Wendell Berry

"Without power over our food, any notion of democracy is empty." - Frances
Moore Lappe

It's not that nice guys finish last. They have a whole different notion
where the finish line is. - unknown

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