So, here it is – my first food blog. I was wondering what I would write about, and I realized that I should write about what I know, and what I eat. When I became unemployed last winter, I had to rethink how I
cook, and what I eat, so that I could fit it in my budget. All winter long I dreamed of the mountains of fresh produce and seafood I am used to eating, and I realized that my summer garden, and the man’s hunting skills were going to be essential to maintaining
me in the lifestyle to which I am accustomed.
My garden is a hobby, and so is the man's fishing, but if we got more serious about it, and combined our hunter/gatherer skills with what is locally available, and what we can beg/trade from friends, we might be
able to survive without too much sacrifice. We decided that once summer time came around, we were going to try to eat at least three dinners a week that came (mostly) from our hands.
Last night was the first successful dinner. My garden is just beginning to produce. I planted a variety of greens, radishes, carrots, cucumbers, beans, zucchini, melons, cantaloupe, strawberries, raspberries, corn,
tomatoes, a variety of peppers, asparagus, sunflowers and herbs. Many of my plants were established, and the seeds were mostly leftovers from last year, so I spent about $35 for this years’ planting.
*Cheater's note* - We live on Maryland's eastern shore, so while it is kind of cheating, chicken is a staple, and it’s all raised locally.
The dinner menu featured two kinds of grilled chicken: the first marinated in balsamic vinegar and rosemary from my garden; the second using
Allrecipe’s Key West Chicken marinade . Grilled local sweet corn,
mushroom rice made with mushrooms a friend’s father grows and an onion from another friend’s garden. Then there was pasta salad made with local cherry tomatoes and my basil and oregano. We also had fresh salad with radishes, cucumbers, carrots, and mixed
greens I picked from the garden, with a gifted green pepper. I grilled a zucchini and a
yellow squash from yet another friend’s garden. I didn’t make the pasta (or the olives), the olive oil, vinegar or the rice. Almost everything else came from within 20 miles of my home, with the majority from right outside my door. The exceptions were the
squash and pepper which I carried back from a trip in my carry-on luggage. Now we just need the weather to cooperate so we can go fishing and crabbing!