Day 29

Breakfast Day 29: Yogurt and toast

Lunch Day 29: Chicken Caesar salad, beats & snap peas

Snack: Beef jerky from Moonstone & cheese (PastureLand & Sunny Road Morning Star Farm of Cokato, MN)

We made it to the Fairfax Farmers’ Market tonight. Wow, that is a great market! We found zucchini, carrots, onions, peas, sweet corn, raspberries, broccoli, & peanut butter cookies. Tonight I am going to attempt to make pita bread; I have found yet another online recipe. I also am planning to make or start a batch of Rye bread to go along with the Pastrami that I picked up while on my visit to Moonstone.

Dinner Day 29: Zucchini boats stuffed with onions, turnips, carrots, chicken, and pepper jack cheese, sweet corn, royal purple beans & fresh bread (I’m talking still warm from the oven!)

Zucchini boats is a concept that I’d never heard of until I had a chat with the Lundstrum’s of Bird Island (check out their wonderful produce at the Olivia Markets on Thursdays) They told me to cut them length wise, fill them with anything that sounds good top with some cheese and bake until bubbly (350 degrees for about 20 minutes). Tonight’s dinner was by far one of my favorite meals during this challenge. I will make zucchini boats again. Tonight as dinner was cooking we were putting away our great finds from the Fairfax market and sampling everything along the way. Do you have any idea how cool it is too see a kid (almost 3) eat raw peas faster than you can shuck them and raspberries by the handful? I’d most definitely say that this challenge has gotten my family to enjoy eating our vegetable more! I’d always liked most vegetables but now I crave them! Could it be that when there are so fresh they taste that much better?