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pep food prep and preservation

Rebekah's 800 plates journal

Rebekah Harmon

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posted 8 months ago

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Breakfast of chicken eggs, potatoes, peppers and onions. 1 plate

Another variation, with meat not eggs, plus melon. 1 more plate

Dinner of elk fajitas, whole wheat tortillas, (I've grown quite fond of these, even though they're a pain to make!) Local black beans, refried. Salsa and not-local lettuce.

Meat 1000cal,
Tortillas 800cal
Refried beans 450cal
Salsa and lettuce 50cal
Total 2300cal or 4 plates

6 plates this post

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Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 8 months ago

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Fast breakfast!
Toast 2000cal
Jelly 400cal
Peaches 300cal
2700 or 5 plates

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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 8 months ago

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Pancakes for breakfast! 1500 cal + 400cal syrup

Eggplant parmesan, new garden produce comming ripe. I battered it with duck eggs and local flour and breadcrumbs made from my homeade bread. Even the parsley and thyme came from my garden! The salad was also local, save the vinegrette dressing. The noodles were from Azure. 600 cal worth of eggplant, 600cal salad, 500cal noodles.

Then I served jam cookies! Just the sugar wasn't local. 24 cookies is avout 4,000 calories.

7600cal is about 15 plates.

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Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 8 months ago

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Half a gallon of corn chowder. The recipe included corn, tallow, onions, veggie stock, potatoes and herb from my garden. Just the cream wasn't local.
275cal per bowl is 2200. 4 plates

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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 8 months ago

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Elk stew, with local elk, potatoes, carrots and broth!
300 cal per cup, one gallon of soup: 4800 cal. 9 plates.

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Rebekah Harmon

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Breakfast! With 4 giant spuds, 2 pounds of elk sausage and sauerkraut served.
1500 hashbrowns,
1400 elk,
100 sauerkraut

6 plates

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Rebekah Harmon

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posted 8 months ago

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"Cream" of broccoli soup. Broccoli from the local greenhouse was ready, so we celebrated with cream of broccoli soup. Only one problem. I forgot to buy cream. Or milk. So.... the creamy part is a blended bean base with some condiments like nutritional yeast and garlic powder added in for fake cheesiness. Turned out well, tho!

200 cal per cup, about 3 quarts of soup, 2400 cal, or 5 plates.

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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 8 months ago

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I butchered my other 2 turkeys this week. 🥺 I'm limited on freezer space currently, so I ground the meat. I dont love that method, because its so much less calories to save. But 24 pounds of ground turkey will appear in some of my upcomming meals.

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Rebekah Harmon

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Location: 4a, high mountain dessert

660

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posted 8 months ago

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535 meals counted so far. Only 265 left!

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 8 months ago

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Pretty excited about this meal! Almost totally local ingredients! Just the spices weren't. And a little can of green chillies and a little can or tomato paste.

This is award-winning venison chili. I used local green onions, tomatoes, green peppers, beans, ground deer meat, and squash in the chili.

Then I made pink cornbread! From the Hopi pink corn I grew in m y GAMCOD garden last year. Plus a beet. Duck eggs, honey, even the ACV was homeade.

Great combo! Here's the link to the recipe: https://www.missallieskitchen.com/venison-chili/

I doubled it, serves 8, it says, with 304 cal per serving. 4867cal,
One Cornbread muffin is 250cal. Times 10 is 2,500 calories. 7367cal or 14 plates.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 8 months ago

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My first time making elk roast for sandwiches. I also made aus jux for them! French fries and squash from the garden, served on freshly baked homade 🍞 sbread. Pear jam for the extra slice. Only the Swiss cheese and fry sauce werent local.

2 loaves of homeade bread 3,000 cal
2 lbs. Elk roast 1,000cal
6 big spuds 1800cal
Squash 100 cal
Pear jam 200cal

Total of 6100cal or about 12 plates.

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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 7 months ago

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Mels kitchen café is where I got the amazing baked apple oatmeal I make. According to her website, this recipe is 2400 cal, 4 plates.

Next is a roasted chicken, 1500cal
Mashed potatoes, 10c is about 2,000cal
And corn on the cobx8 which is about 800cal
8 plates

Then I used rhe ledtover scraps of chicken and dredge them in my homeade breadcrumbs and duck eggs and flour for chicken nuggets! I served roasted turnips with them. It's our first time growing turnips. And the last of the corn on the cob the boys grew.
800corn
1000 turnips
1200cal chicken nuggets
6 plates

18 total plates this post

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 7 months ago

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Waffles and hippo syrup this morning for breakfast! I made the last one in a butterfly shape by special toddler request!
2000cal, or 4 plates

Next, we had minestrone soup. I cooked up carrots, walking onions, lovage, diced tomatoes I canned last year, and my homeade chicken broth. Spiced with my bee balm blend. Beans were local, too! The only non-local ingredient was the noodles. I'd like to experiment with making more shapes of noodles. So far, we've just made spaghetti, fettuccine and lasagna/ravioli.

125cal per cup, 1 gallon of soup is 2,000cal or 4 plates.

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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 7 months ago

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Po'tacos! That means potatoes cut and scooped out to make a shell, with taco meat and other normal taco ingredients.
8 medium potatoes 800cal
2 lbs. Deer meat 1000cal
Toppings like tomatoes and lettuce 200cal
Sour cream and cheese, not local 500cal
5 plates

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 7 months ago

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597 plates thus far!

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 7 months ago

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Dinner a few nights ago:
Elk roast with potatoes and carrots and homeade gravy! I also served not-local peas, which are not pictured. Plus dessert!! These are chocolate creme puffs, with local flour, eggs, and cream. The chocolate and sugar weren't local.

Elk meat- 1,000cal
6 medium potatoes 600cal
10 medium carrots 160cal
3c. Peas 300cal
22 small cream puffs: 4,400
Total 6460, or about 13 plates

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 7 months ago

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Yesterday's breakfast was elk sausage and hashbrowns. I often serve breakfast buffet-style, where I offer a fruit and veggie with the main dish. Bird bites for my kids' plates don't add many calories on top of the main dish. So I'll just count the cup of sauerkraut and grapes I put on my own plate.

1 lb elk sausage- 500cal
4 big spuds- 600cal
Avocado oil -300cal
Sauerkraut- 30cal
Grapes- 100cal

3 meals

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 7 months ago

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Yay!!! Over 600 plates! 😁 only 187 to go!!!

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 7 months ago

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The first meal in this post is baked beans along with tater salad. The beans are sweetened with apple cider and dates. Just the dates and seasonings weren't local. 300cal per cup. 10 cups. 3,000cal is 6 plates.

The tater salad is made from local spuds, eggs and homeade mayo. Also around 300cal per cup. 12 cups. 3,600cal is 7 plates.

13 plates.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 7 months ago

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One breakfast of French toast. Homeade bread and local eggs and hippo syrup. Darn! I didnt get a pic before people swiped up their breakfast. 600cal, 1 plate.

Waffles and hippo syrup a few days later. 4 plates, as before stated.

5 plates thos post.

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Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 7 months ago

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First off were German pancakes and hippo syrup for breakfast. 1200cal of pancakes made with local flour and my brothers chicken eggs. 400cal of syrup. Thats about 3 plates.

Next was a breakfast I made myself with white beans, raspberries and carrots from my garden, and goatmilk and local honey.

4 plates

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Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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I just learned that there is a pig ranch not far from my town! I had to buy some ham as soon as I heard! They deliver to the greenhouse less than a mile away.
Here's what we made: corn chowder.

I used walking onions, potatoes, the pork, and corn that were all local. Some seasonings and the oil i used to brown the ham weren't. A gallon of corn chowder is (400cal per cup) 6,400cal. 6 plates.

For dessert, I made apple pie 🥧 😋. I made 4 big pies. 2 for my family, and 2 for the families who shared apples from their trees with me.

The pies used local flour and apples. I did use deer tallow, but cut it with not-local lard so it wasn't an overwhelimgly gamey flavor in the dessert. The sugar and spices werent local. 3 9inch pies, 4,000 calories each, and a 10-inch pie for 5,000 calories. 17,000calories, divided by 500 calorie plates is 34 plates.

40 plates altogether!

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Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 7 months ago

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125 plates left 😁

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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This is a stir fry I served over potatoes. It's made with ground turkey from the turkeys I raised, sugar snap peas from the greenhouse and spuds that are local. I made the sauce too, but it didnt contain much local ingredients.

8 medium spuds -800cal
1.5 lbs. Ground turkey 900cal
Sugar snap peas, 8 cups -400cal
Sauce -500cal
2600cal or 5 plates

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Rebekah Harmon

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Location: 4a, high mountain dessert

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Trout my dad caught at the local reservoir and potatoes. Fish and chips for lunch!
4 medium spuds- 400cal
2 little rainbow trout- 780cal (with butter and onions)
2 meals

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Rebekah Harmon

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1 lb elk sausage- 500cal
4 large spuds -600cal
Lard for browning spuds- 400cal
1500cal
3 plates

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Rebekah Harmon

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So many potatoes, right!? We were given 2 more giant boxes of spuds- probably 130 more pounds. Im trying to use them up and get them out of my kitchen, since all my storage areas are bursting at the seams!!

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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Breakfast this chilly morning used the last of our raspberries since it froze last night. The crepes were made with localally milled flour and local eggs. The milk wasn't local.
Crepes, 1500cal
Berries 100cal
Bananas 100cal
Hippo syrup - 600cal

2300cal, 4 plates

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Rebekah Harmon

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Eleventy-one more plates!! 😁

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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Ive gotta make some changes

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 7 months ago

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And I finally have less than 100 meals left! 98

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

660

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posted 7 months ago

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My breakfast, first, had three little venison sausage patties, (I've beeen counting grams of protein as I've been weight-lifting,) two little pink cornbread muffins I made a few weeks ago, sauerkraut and an apple. 4 food groups. I feel really good when I eat this way. Plenty of fiber, rich microutrients, and just enough protein for my body size. I don't feel bogged down or sluggish. All local, too, can you believe it?

The second meal here is fish pie. I used some steelhead filets that have been in the freezer for some time. Poached them in milk, made a yummy cheese sauce, added veggies, then had a potato mash on top (I got to use a new toy: a potato ricer I bought for myself! Made turning boiled potatoes into mash so easy) which I broiled to have a lovely brown crust. Literally all the ingredients were local except for the cheese.

I'm including detail on this meal because I know most of you would feel lucky to eat this permie food at my table with me. I'm proud of it! Or at least, I was. Finding new ways to make mostly local-ingredient-food would fill my bucket... if I could get my family to eat it. I have to admit, I've seen them take bird-portions of these meals and still complain. An hour later, they want popcorn or dessert because they are still hungry. Y'all, even my husband.

I'm so burnt out on the kickback I get for preparing rabbit, venison, fish, homeade noodles, and "brown bread" sandwhiches. A lot of the lovely food pictured here is packed into leftover containers that I'm struggling to eat all by myself. Don't mean to be a downer, but I guess this is one aspect of the reality of feeding spoiled kids local food. I didnt even think they were spoiled! But I guess this food is different enough to push their buttons.

Yeah, I'm giving up, sadly. I suppose the last hundred meals could be meals I make myself, three times a day. 😞

5 medium potatoes with whole milk added: 700cal
Cheese and veggie sauce: 1200cal
3 fish filets 900cal
5 plates.
Plus breakfast. 6 plates

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Alexandra Malecki

gardener

Posts: 709

Location: 6a; BSk; Suburbia; 0.35 acres

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posted 7 months ago

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Rebekah Harmon wrote:I'm including detail on this meal because I know most of you would feel lucky to eat this permie food at my table with me. I'm proud of it! Or at least, I was.

Rebekah Harmon wrote:Yeah, I'm giving up, sadly. I suppose the last hundred meals could be meals I make myself, three times a day. 😞

My heart breaks for you. When you cooked for the Garden Master's course, you made the most delicious, nutritious food!! I definitely felt lucky to eat your creations! I get your burn-out, cooking for a family that doesn't FULLY appreciate how much work you put into the entire process of feeding them day in and out. I'm talking the procurement (sourcing, growing, hunting), the planning, and thennnn the cooking. It's so hard for highly nutritious whole foods to compete with convenient, highly processed alternatives.

You've been doing SO MUCH food prep that it's also easy to see why you have burnout.

I hope you continue to put in the good fight. Not necessarily for the BB but because you know it's better for your family. Maybe you need a heart to heart or accept feedback on what your family members can handle or not? My personal approach when nothing else works is something more like: you're going to eat it and like it but if you keep complaining then I'm only making this for the next week. I'm not proud of it but I also have an extremely low tolerance for complaining. Anyway, hugs to you.

I'm pursuing SKIP to inherit property, check SKIP out for yourself!
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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 7 months ago

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Thanks, Alex. Ive spoken with all of them. They all think they don't do it. They always have an excuse.

Maybe they dont want to admit anything that would hurt my feelings, since they see how hard I'm working.

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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posted 6 months ago

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Cinamon rolls for breakfast, with local milk and flour. 300calories per roll, 3,600cal or 7 plates.

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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 6 months ago

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In this meal, I made peanut butter and jelly sandwhiches in my whole wheat bread. I also served a jumble of summer squashes and walking onions. The butter in tue squash and the peanut butter weren't local.
Bread 1200cal
Jelly 600cal
Squash jumble 200cal

4 plates.

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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 6 months ago

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Sunday dinner was a small elk roast with potatoes, gravy and peas. The gravy had local flour and walking onions I grew in them. The peas weren't local.
1 pound roast 500cal
Potatoes 2,000cal
Gravy 600 cal
Oops, didnt get the peas in the picture. 6 plates

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Rebekah Harmon

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posted 6 months ago

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Wheat berry cereal today, cut half and half with little barley grains. I sweetened it with local honey. My kids also like peanut butter in theirs, which isn't local. I like beans! 😝 my kids say I'm crazy. But its a great protein-packed way to start the day.

4 c. Wheat berries 1200 calories
1/2c. peanut butter 750 calories
1/2c. Honey 515 calories
1/2c beans 125 calories
2,590cal is 5 plates

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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posted 6 months ago

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Hello, Meal Prep Permies! I've made a mistake. I forgot about the silicone rule. Cold silicone is okay for food prep BBs, but using it for baking is not allowed. I've used a silicone baking matt and a muffin tins for some of my meals, and therefore shouldn't not count them. Ive gone back through this whole thread to adjust for the 9 posts and 18 meals this affected.

Thankfully, most of these were side dishes and were easily edited without a major affect to the entire meal count.

But it will affect the accuracy of my tallies along the way. At this point, I have 720 plates. 80 left to go.

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

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posted 6 months ago

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This is a new family favorite. Egg drop soup, with my homeade chicken stock and local eggs. Chives from my garden. The peas aren't local. I served it with a loaf of homeade bread and pumpkin pie! Pie used all local ingredients except sugar and spices.
Soup 780cal (65 cal per cup of soup. 12cups)
Bread 2,000cal
Pie 2,000cal.

9 plates.

20251103_174141.jpg

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

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