Getting Ready for the Market

Today was a busy day preparing food for the farmer's market tomorrow. We like to have samples there so that people will have more ideas on how to get their fruits and veggies in every day. We also got our new supplier order in, and put together some pre-orders from that. We tried the new honey Elizabeth told us about from Wee Farms in Vero Beach. It is raw and organic and delicious!

For breakfast at seminary, Darius made lemon milkshakes which were delicious. He made us some more at home so that the kids and Alicia would have some too. We had been wondering how they would taste with greens added, so he put some spinach in it, and it was excellent. Not only did we have a wonderful, tasty breakfast, we felt good about it knowing we were getting at least a partial serving of greens. Another victory!

We snacked on fruit most of the day including delicious grapes, peaches, and mangos. Don, Alicia's father, came to visit her and tried some of our groceries and really enjoyed them. That is something coming from a person who doesn't normally eat like we do. He really liked the lemonade, the kale salad, and the "mac & cheese"; not so much the raisin cheese which is my favorite.

For the market tomorrow we packaged up some raisin cheese, honey almond butter, (celery to have with them), cucumber salad, pesto pasta, Alicheezits, and I can't remember if there was anything else or not.

For dinner we had the pesto pasta with marinated mushrooms. Side dishes were the delicious cucumber salad and a tomato salad made from grape tomatoes combined with the seasoned dried roma slices I made last week. It was pretty tasty. We're still tweaking our lemonade, and the batch we made for dinner was our best yet.

We're really needing to step up the rejuvelac production and are at various stages for 3 batches: 1 final stage of the wheat sprouts fermenting, 1 at the middle stage with the sprouts almost done so they can go into the juice, and one at the beginning stage where I just put the wheat on to soak for the sprouting stage. We also had a batch of cheese we started with some rejuvelac that just got finished today, so really we had 4 batches working at once. Because we pulled that batch, we were able to make a batch of crackers. We decided to call them Alicheezits (pronounced Ali like in Ali McGraw, and cheezits like the cheddar cracker with the main emphasis going to the "chee" syllable) since they are Alicia's creation and they taste like cheezits. The secret is Greek seasoning, so we are looking into making our own blend of it so that we can use organic ingredients. The crackers are really good, so we are going to have to figure out a way to make more of them which is tricky since they have to be "juvied" first. I am going to try to sprout 2 cups of wheat berries instead of one and see if it makes a difference. Never a dull moment around here!

Our final (for now) lemonade was made with 1 1/2 cups each fresh lemon juice and raw agave nectar, 2 cups water (to wash the agave out of the cup), all mixed in a half gallon container. Fill the container with rejuvelac. Serve over plenty of ice. Wow!