We have been over scheduled and having tons of fun, but Biddi may be done with naps. At just 24 months, it seems early from everything that I have read on the subject. This seems very unfair, but she won’t sleep anymore during the day. It is probably karma because I only slept 6 hours a night from age 12 until I was 30 and I think she inherited my aversion for sleep. My coping mechanism in reaction to my loss of quiet time in the afternoon has been to eat a cracker whenever I hear her not sleeping when she should be. This morning I woke up feeling like I haven’t had real food in days!
We made an emergency trip to the Farmers’ Market and practically bought one–or ten–of everything. My haul includes: raspberries, golden raspberries, black raspberries, blueberries, strawberries, cherry tomatoes, potatoes, portobello mushrooms, lion’s mane mushrooms, broccoli, garlic, zucchini, squash blossoms, spring onions, heirloom tomatoes. Sunny days plus rain make real food. And since I am paying a premium for the good organic stuff, I leave on a little bit of that expensive soil with its premium microbacteria whenever possible.
*Speaking of sunny days, we had a wonderful time yesterday learning about food and edible plants at Biddi’s first day of summer camp. The theme was gardening and the kitchen. We planted a cherry tomato plant, watered zucchini and watermelons, and she learned to cut up fruit, which was her absolute favorite thing ever! I might have to copy this idea so she can prepare her own snacks from now on. It was so cute and she is so intense learning new things–she has been dying to use a knife for months, after watching me in the kitchen her whole life; we might never be able to unring that bell!
Back to my produce haul, buying the food is easy. My challenge is, of course, to prepare and eat all this great food. The fruit is never hard to eat at this time of the year, and if it starts to seem too soft, the freezer is attached right to the fridge! In my opinion, trying new foods is vital for Biddi to have the best nutrition possible and a healthy relationship with food. I have been thinking and rethinking my options…and I have a plan of attack that encompasses a few different styles/ethniticies of food and utilizes most of the produce I splurged on this morning:
Since I have a few orange peppers already at home, tonight we will have mushroom-squash blossom-stuffed peppers and a side salad. Tomorrow I need to use a couple of avocados and soem poblano peppers I just roasted because they were on the verge of going bad, so probably some mexican food for lunch. Dinner will be bruschetta I plan to make tonight so it can sit overnight to let the flavors meld. We have friends in from out of town, so that can be a late night snack. The zucchini might become noodles with pesto probably, although that almost seems like a waste–the zucchini is so delicious looking and fresh I might just eat it raw as a snack!
This weekend I made a delicious Vegan Pesto based on a New York Times recipe, but used garlic scapes instead of boring old garlic. And my daughter “Biddi” and I harvested our Basil plant. Three cups of basil and it did not even put a dent in those plants! We toasted the pine nuts together, but I made the mistake of letting her try one while they were still too hot and she lost interest in helping me in the kitchen altogether. Since I did not use cheese, the flavor was a little bland so I added 1/8 teaspoon fresh grated pink Himalayan salt. So there is a downside to not having cheese, but also a benefit: without the cheese, it can also be stored in the freezer if it isn’t all gone within a week.
Vegan Pesto (makes about 2 cups)
- 3 cups Basil
- 4-5 garlic scapes, chopped
- 1/3 cup toasted Pine Nuts
- 1/2 cup Olive Oil
- Salt to taste
- Add the first 3 Ingredients to a food Processor
- Pulse 5 times and then turn it on, streaming in the olive oil until it is the right consistency.
- Add salt to taste
- I leave my pesto slightly thick and then thin it with olive oil for various recipes, if needed.
The pesto has been great and we are using it on everything from pasta to tofu and even the fingerling potatoes I bought at the market for lunch today. I haven’t had potatoes in ages, they were a nice treat. I just tossed them with about 1/4 cup pesto and a tablespoon of olive oil and a few cloves of extra garlic and cooked on a sheet pan lined with parchment paper for 30 minutes at 375 degrees, turning once halfway through. I also tossed some chopped broccoli–with their stems–and garlic scapes and a tablespoon of pesto in a small skillet and served that along side the potatoes. It was really filling and since we had been eating fruit all morning it was definitely enough food.