Breakfast:
Yogurt (Stonyfield Farm, NH)
Chex w/milk (Crescent Ridge Dairy, MA)
Oatmeal (for me) with maple sugar (rolled oats from Wood Prairie Farm, ME; maple sugar from Warren Farm & Sugar House, MA)
Lunch:
Leftover potato salad (I was still under the weather and not hungry)
Kids had peanut butter sandwich, apples, and cucumbers
Dinner:
Leftover salmon
Kids had leftover hamburgers
Bread and butter (butter from Mendon Creamery, MA; whole wheat flour from Wood Prairie Farm, ME)
Kale chips (kale from Drumlin Farm, MA)
Peaches (Bart’s Farm, MA)
Oatmeal cranberry cookies (Goodies, MA via Wayland Farmer's Market)
Notes: I find it hard to get motivated to cook when: a) I’m not hungry; and b) I can’t taste anything. Still, I loved the kale chips (thanks, Erin). Just cut kale into chip-sized pieces and bake with a bit of olive oil and salt for 12-15 minutes. Crispy saltiness is always appreciated, but even more so during the Eat Local Challenge. Green vegetables, even in chip form, are a tough sell with kids. However, the Preschooler’s gag reflex didn’t kick in, so there’s hope in the not-too-distant future.
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