Grateful for food and the ability to eat it (gonna hold onto this one for a while!). Last night, we made individual pizzas with the gluten free crust from My GF Chef at Crack A Daddle Do Farm . Mine had a lemon-garlic-tahini sauce with tomatoes; mushrooms from DarkSpore Mushroom Company ; swiss chard and red onion from JBo Ranch ; kalamata olives; banana peppers; and feta cheese. For breakfast today, I had a mushroom and sundried tomato quiche (also from Crack a Daddle*) with some citrus fruit (so I can put the peels out later to dissuade the neighborhood free-roaming cats from using our mulch like a litter box). I also made some homemade strawberry (from the farmer’s market, of course) sourdough muffins with a crumbly topping, which came out fantastic. And as an additional note, I’m now the kind of person who drives her own herbs.
Trent said, “Is that a quiche from Crack a Daddle? They’re doing a lot more prepared foods now.” And he’s right. They are because people want convenience…but also healthy and good-for-you foods. We had their stuffed shells and Bolognese the other night, and I’ve got their Tuscan Chicken Pasta bake in the freezer for the next time I don’t feel like cooking from scratch for dinner. Next best thing to homemade because I know it’s made with good ingredients and not laden with preservatives that are bad for my microbiome and overall health. Win!
eatfresh #buylocal (for me, that’s at the Simpsonville Farmer’s Market !) #Maintain2022