Rebekah Harmon

Current total: 291 plates.

I'm very proud of my Easter Sunday spread. We colored duck eggs for the holiday, then made 2 dozen of them into deviled eggs. I was given steelhead fish and smoked it for dinner. Flat bread also was served along with honeycomb from my bees last year. Finally, broccoli shoots from the greenhouse garden rounded out a balanced meal 😋
Eggs 2980
Fish 2200 (220 cal per 100g serving)
Bread 2400 (300 cal each)
Honeycomb (1660 in one pound)
Veg. 260 cal

9500 cal. Is 19 plates. The only not local side item served was butter!

I made biscuits and gravy for breakfast again yesterday. 1 pound of deer sausage, 544 cal
8 cups of gravy, 1100 cal
12 biscuits from local flour. 1800 cal
The lard and milk I used wasn't local.
3,440 caltotal. 6 plates.

I made German pancakes and served them with cherry syrup. I used .my duck eggs and flour from the local organic farm. 1500 cal = 3 plates.

I ordered this "Charmon of the Garden" plant from Robin Greenfield before that project finished up. I thought it would maybe overwinter in my unheated greenhouse, but it's definitely too cold for it here where I live.

However, I still use it all summer long! I take cutting in the fall before its too cold. I grow them inside. Here's what they look like now. I have 4 different plants currently that I will plant all around my outdoor bathroom after the last frost date.

See the size of these leaves? Just right for wiping! Haha! It grows stems about 3-4 feet tall before the season is over. I know the leaves get bigger in warmer climates.

The leaves will stay flexible and ideal texture for willow feeder use for a few days after they're picked!
Unlike mullein (verbascum), which will leave fuzzy residue in sensitive places, and has created irritated skin there for me, blue spurflower does not. It even has a wonderful, fresh smell.

Pearl Sutton wrote:
That's a problem for me.  Sounds lovely, but I'm in Missouri, below 32 is not an unusual state of affairs.

It's no problem! I live in zone 4, and it definitely gets below freezing here. Sometimes for weeks at a time. But i bring in cuttings of my plant in the fall and grow them inside overwinter. I replant them in June.

Yesterday I made homeade enchiladas from scratch! The chicken was raised by me, the wheat tortillas were rolled out by me from local flour, even the sauce, which I've never made before, was made from tomatoes from my garden which I had freeze dried.
It was a lot of work, but I've been playing with the idea of just how many wonderful meals can be made at home.
Plus a salad from my homegrown lettuce, which is in full swing in the greenhouse. The pepper and cheese on one of the pans wasn't localally produced.
3800 cal estimated. 7 plates.

I made venison meatloaf, boiled spuds and lettuce salad from my garden. It's all local, including the breadcrumbs, salsa and eggs in the meatloaf. Just the salad dressing and butter wasn't made by me.
12 spuds is 1320 cal.
2 lbs. Meatloaf is 1600 cal.
Salad with dressing is 600 cal.
3520 total, 7 plates

Once again, I made elk burgers and fries. The pickles, lettuce, buns and tomatoes are all local! But the cheese isnt. 10 Plates again

Hey! So I finally looked up my favorite waffles recipe. It makes 10 waffles, each 148.1 calories, so the whole recipe is 1,481 cal. With butter and syrup on top of that, I'm going to conservatively say waffles and pancakes and muffins (I use the same recipe, just mixing in different additions) are 2,000 calories, or 4 plates.

That makes total so far 239 plates.