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Rebekah's 800 plates journal

Rebekah Harmon

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posted 7 months ago

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For breakfast yesterday, I made sausage and hashbrowns. The sausage came from an elk I harvested last year. The potatoes from a local spud farm.

I dish up 6 bowls, for each of my 6 kids, knowing some will have tiny portions, but my teenage boy will have 2nds. I also eat them. At dinnertime, my husband eats with us, too. So I will count 7 meals each breakfast, 8 each dinner.

My lunch was all veggies from my garden, excepting the organic guacamole, purchased from my closest Natural Grocer.

The next breakfast was cream of wheat, made from organic grains I buy from Azure Standard, and peanut butter from Natural Grocers, honey that is locally produced.

15 plates in this post

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Rebekah Harmon

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posted 6 months ago

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28 plates in this post

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Rebekah Harmon

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posted 6 months ago

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49 plates in this post

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Jojo Cameron

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posted 6 months ago

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This task is a monster -- so impressive so far!

They say time's the great healer, and that's true. It's just not a very good anaesthetist, is the problem,
Whose lunar deity is not male is destined to be dominated by his wife. -- Old Hindu proverb

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Rebekah Harmon

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posted 6 months ago

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92 plates so far. Of course, I cook more than this. 2 meals a day for 8 people! But they are not always 90% organic food. I am limiting my posts to meals which are up to the standards of this bb.

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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Since Tom's Foraging Montana class, I have been foraging greens for my salad every day! It piles up from plants I would have "weeded" before. Now I save a bowl while I am weeding for my lunch. I'm only buying some of the toppings!

8 plates in this post

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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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29 meals in this post. My family keeps going every which way. When I make big meals, I often forget. So the small ones are making it to this post this week...

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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 5 months ago

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I was reminded this week that plastic is not allowed, not even my kids' plastic camping plates/bowls. So when they are pictured as part of our family's meals, those dishes are not counted.

We camped in cooper cabin at wheaton labs for the SKiP event, 2024. Here's my list of pictures I remembered to take of the awesome, organic food we ate. (Not event food, the food I cooked for my family)

Dang! I thought I had more pictures than that! Well. I guess I will have to get back into a rhythm of taking pictures before we eat.

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Rebekah Harmon

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posted 5 months ago

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So. I've been nudged to document my food journey here a little more exactly. At first, when I realized someone was noticing some of my more sloppy posts, I was frustrated. I've struggled to keep my kids using no plastic dishes, to count calories and food sources, and with an overall accuracy. After some pondering on the spirit of what this bb is meant to foster, and reflecting on how I would love to align my life with these ideals, ultimately seeing 75% of the food we eat being produced or foraged by me/my family/ my local permie friends, I decided to take another approach than what I've been doing.
I do want to grow/raise more of our food.
I do want to prepare and serve more of what is available locally. (that's organic or better)
I do want to get away from all plastics, even in my preservation methods. (since I do a lot of freezing and storing in baggies, this will be a new challenge!)
I do want to be more in tune with the seasons, and able to capture berries/animals/other food resources when they are ready.
I feel like what I've pictured so far is an accurate representation of where we are now, at least in our best, most planned meals. Sure, there's still fast food and packaged goods when we go to town and eat out! But I'm going to leave these pictures up to show how far we've come up until now. I will restart my plate count. Focusing now on being more exact in my documentation.
Hopefully, I'll be able to show the practical changes and lifestyle shifting that is necessary to move in this direction, so that anybody paying attention could see what it takes.

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

Rebekah Harmon

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Posts: 853

Location: 4a, high mountain dessert

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posted 5 months ago

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This beautiful salad features a base of cabbage from my local greenhouse. Next is a dressing made of my canned applesauce and organic tahini. Edamame and dried gogi berries are store-bought. About 600 calories.

Next is my first dinner with a calorie count. About 1/4 lb. Of elk sausage is 195 cal. Yum!! The noodles are from Azure Standard, (200 ish calores) and are dressed in my home-grown and canned marinara sauce from last year. (60 calories for 1/2 a cup) Half the plate stars my GAMCOD garden peas, topped with organic spread. (150 cal for 1 cup + 100 cal. For the spread ) total of about 800 calories!

The next night I served goulash, with every 2-cup serving made up of about 1/4 c. Elk sausage, 1 cup noodles, 1/2 home-canned marinara sauce, zucchini shreds, garlic, and walking onions from my garden, for about 500 calories. There were 14 cups, for a total of 3,500 calories. Some big bowls, some little. I'm going to call it 7 plates. We'll, bowls, actually. 😉

Then lunch today was a tuna salad. I produced the lettuce, zucchini pickles, ubflower seeds, Dill, Radishes ans even the duck-egg mayo! The oil was olive oil, although I'm planning to press sunflower seeds from my garden this year, so even my mayo will be more home-grown at the end of the season. The tuna was canned and store bought. 120 cal tuna, 50 cal lettuce+veggies, 50 cal pickles, 100 cal sunflower seeds. 200 cal mayo. 520 cal.

10 plates.

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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 5 months ago

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Food sources! There's literally a farm just a mile away from me that offers several local food options. I went to see what they had today.

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Rebekah Harmon

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posted 5 months ago

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So tonight's recipe! White rabbit chili and cornbread "cake" since i cooked it in a round cast iron.
Here's a link to the yummy recipe:
https://www.superhealthykids.com/white-bean-one-pot-chili/
I used homegrown rabbit, walking onions and garlic and lovage. The organic white beans were store bought. The broth was made from my rabbit. The goat milk I used come from a friend down the road. I didn't have green chilies or sour cream, so I left them out.
The cornbread flour was grown, milled, and sold less than 10 miles away from me. I'm SO happy to have found this local organic source! Hillside farm wheat. I used my homegrown eggs, and local goat milk. The organic cornflour and coconut oil and sugar were store bought.
There's 482 calories per cup of chili, and 330 calories per slice of cornbread. Definitely over the 500 cal. Guideline. 8 plates tonight.
I'm so proud of this meal! I would estimate it is 80% local and/or grown by me.

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Rebekah Harmon

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posted 5 months ago

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I roasted one of our home-raised chickens. First time! I stuffed it with garlic scapes and walking onion tops. So amazingly yummy!!
I made a salad with lettuce, carrots, beets, turnips all from my garden. Topped with homade mayo dressing and homeade organic whole wheat croutons! Wow!
The only store bought, ingredients were the organic, boiled potatoes and organic black beans in the salad.
1500 calories in a roasted chicken,
1000 calories of potatoes,
1000 calories of salad/dressing/toppings.
3500 calories = 7 plates

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Rebekah Harmon

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posted 5 months ago

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The first picture is of a yummy pasta salad with Azure noodles, home-grown Cucumbers, tomatoes, Basil, Peas, and goat yogurt dressing.

The next meal is one of my favorites to date. We've got sautéed greens and corn from the greenhouse downnthe street, lamb burger meatballs from Lava Lake ranch, 20 miles away (but purchased at the greenhouse), and rice. I made a FABULOUS goat-yogurt and parsley dressing for the meatballs!!! 1500 cal in meatballs, 1000 cal in greens, another 1000 in corn and butter, 500 in rice. 4,000 cal = 8 plates.

Next I've got 2 lovely salads made from local cabbages and lambsquarter and applesauce dressing with edamame being the only not-local thing.

Finally, a hearty breakfast of biscuits I made, elk sausage and gravy. 500 cal in 1 lb. Of elk meat, 127x 12 biscuits = 1500 cal, 1000 cal gravy is 3000 cal = 6 plates.

17 plates this post

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Rebekah Harmon

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Posts: 853

Location: 4a, high mountain dessert

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posted 4 months ago

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Grandma's famous Cream of Broccoli soup made it to the table. Well... almost her recipe. I used local goat milk instead of her canned milk recipe. Still amazing! I had my onions, chicken stock, the goat milk and garlic all locally grown. The broccoli and cheese were from Azure, which was about 30% of the soup. My homeade bread with local, organic, wheat flour, and my local honey. Only the oil and salt aren't local.

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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: 853

Location: 4a, high mountain dessert

410

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posted 4 months ago

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Here I've got 2 meals pictured. I made a breakfast of toad in the hole with quail eggs. 4 slices and 4 quail eggs only clocks in at 500 calories, so it's just one breakfast. I'm bummed I didn't get pictures of the whole stack I made!

The second meal was 3 lbs marinated elk loin steaks (1500 calories) , with sweet potato fries(840 cal) and green salad w/dressing (1,000 cal) 3340 cal in total, making 6 "plates" or "meals".

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Rebekah Harmon

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Posts: 853

Location: 4a, high mountain dessert

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posted 4 months ago

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Here is an amazing salad made with purslane, lambs quarters, cucumber, and homeade mayo dressing that I produced, plus chickpeas and rotini pasta that came from Azure.

Also, I made a FABULOUS chili from the beans I grew last year (some big, red variety) finally using them! There's also carrots, onions, tomatoes, beets and zucchini that I or a friend grew. Elk meat that I harvested. Just some added black beans and the potatoes and sour cream aren't local. This huge pot (1 gallon!) Made 8 plates we ate that night as well as 6 more servings I put away. There are 322 calories per half a cup, making 10,000 cal plus the spuds, which are about 160 calories each for 8 of them. I'm gonna call that 23 plates

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

Joylynn Hardesty

master pollinator

Posts: 4953

Location: Due to winter mortality, I stubbornly state, zone 7a Tennessee

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posted 4 months ago

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I've been seeing your thread come around and thinking, WOW! What an undertaking! Just posting this as encouragement! Great looking meals. Even the ones on (cough) plastic. (Pretending such don't exist in my house.)

'What we do now echoes in eternity.' Marcus Aurelius
How Permies Works Dr. Redhawk's Epic Soil Series

Rebekah Harmon

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Posts: 853

Location: 4a, high mountain dessert

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posted 2 months ago

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Thanks, Joylynn!
Today's dinner was sweet and sour duck with French fries and finger veggies/ Dez fermented veg. (The last of my Dez stock! Must get more)
The duck was raised by me 😁 the potatoes were grown here in my hometown. The lard came from my deer. Just some of the sauce ingredients and the finger veggies weren't local. There were 4 duck breast, 4 duck legs. (472x4 + 359x4) 3,324 cal for the duck.
6 medium potatoes worth of fries (110x6 + 763 cal of lard) 1423 cal for the fries.
Veg is less than 100 cal.
4827 calories altogether. Divide by 500 calorie plates is 9 plates. There are leftovers, for sure!

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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: 853

Location: 4a, high mountain dessert

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posted 2 months ago

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I made cream of parsnip soup yesterday! Nutritionix says each 2-cup serving is about 336 calories. These parsnips were grown in my garden. The chicken broth I used was made by me the day before from my own home-raised chickens.
Plus 2 slices of my homeade bread (from local flour) is another 138 calories per serving. 1 TBSP of butter, or a slathering of Clay's yellow tomato jam puts us over 500 calories per meal. 8 "plates" of 500 calories in all.

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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: 853

Location: 4a, high mountain dessert

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posted 2 months ago

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That's 97 plates since the updated methods!

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 2 weeks ago

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Mmm... soups and hearty fall meals. The first is corn chowder staring local potatoes and goat milk! Plus 8 fat rolls from local flour. The salad is organic, but not local ingredients. Google says one cup of corn chowder is 238 calories. Times one gallon of soup =3800 calories. About 150 calories per roll is another 1200 calories. About 600 calories in a salad this size. That makes 5600 calories on this meal. 11 plates

Next is a tomato Basil soup with almost EVERYTHING from my garden. We've got homeade chicken stock from my homegrown chickens, tomatoes, peppers, onions, and even the spices are fresh out of the garden 😁 A Half gallon of this soup is about 1600 calories. (200 calories per cup estimate) 3 "plates".

Finally, I've got pumpkin soup from my GAMCOD garden pumpkins!!! 😋 100 calories per cup makes 1600 calories. Plus a whole loaf of bread is another 1500 calories. 3100 calories is about 6 "plates".

20 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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posted 1 week ago

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Starting here with a taco salad I made while my garden was still green *sigh* (missing summer) the lettuce, tomatoes, peppers, corn, and elk sausage were all made by me. 1 meal.

The second meal is homeade chicken noodles soup. The broth comes from the chickens I raised, the carrots and onions are from my garden. Even the noodles and rolls are locally grown/milled flour with my duck eggs in them. Pretty much just the celery and salt aren't homegrown. I should really grow celery! I tried growing lovage this year, which I like to eat, but my family prefers if I do not cook with it. Sheesh, tough crowd. Google says 2 cups is 233 calories. So a gallon of soup is 1864 cal. 8 huge rolls:1200. 3000 calories = 6 meals.

The last meal pictures this post is my FAVORITE so far. I'm not usually a pizza lover. But MAN, this pizza!!! I made it for Miss Dana's birthday. The crust is homeade from local flour. There marinara sauce was made by me from my garden's produce. The meat was either deer sausage or goose breast pastrami which is OUT OF THIS WORLD! Just the cheese wasn't local. Although e do have some local cheese sources. I can't always afford it. I'm getting better and better at this, ya know! Google estimates 300-400 calories per slice, and this is 16 slices. 5,000 calories is 10 meals.

17 meals 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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Location: 4a, high mountain dessert

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posted 1 week ago

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The next few entries are all meals I made in September, during which time I focused on ALL local, mostly organic ingradients. I wish I had taken pictures of the entire meals I made for my family, but the videos I made focused on one plate at a time.

First I've got lamb burgers from a local organic lamb ranch, paired with French fried fried in my homeade deer tallow.

All of these meals are on my youtube channel, in case you want to see more.

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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 1 week ago

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4 meals here:
1.The chicken sandwich was made with homeade bread from local organic flour. I raised the chicken and lettuce. I even made the mayo!
2. My omelette had deer tallow to fry the dock and green onions, with 3 duck eggs added in. Sheep cheese sprinkled on top.
3. Salad greens and apples and lovage was all homegrown. The pecans were Azure.
4. Finally, and amazing carrot souffle using duck eggs, goat milk, and my homegrown carrots. The curry had peppers and summer squash and lamb from my hometown, lentils from Azure.

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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 1 week ago

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3 more meals:
Waffles, topped with homeade applesauce, goat yogurt and elderberry syrup! All local.
Next is a lunch with homeade toast, hardboiled chicken eggs from a friend and pickled vegetables. The butter wasn't local.
Last is a PB&J made with homegrown grape jelly and Natural Grocers peanut butter. I'm working on growing hazelnuts so I can make that fully local, too. Pickled veggies to round out a good meal.

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Rebekah Harmon

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posted 1 week ago

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125 meals so far

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

Rebekah Harmon

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posted 1 week ago

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6 more meals:
1. "Apple crumble" featuring apples from a neighbor, sprouted oats, local honey and homeade hazelnut butter!! The only not local part is a handful of nuts and cinamon spice.
2. This cabbage came from my friend, Amanda's garden. So crisp and wonderful!! I topped it with mung bean sprouts and an applesauce dressing made with hazelnut butter.
3. Stuffed mushrooms! These local, winecap mushrooms, were stuffed with lamb chili. I grew the beans, summer squash, tomatoes, peppers in the chili. Topped with local, organic sheep cheese.
4. Apple oatmeal was apples from a friend, oats from a local coop, and local walnuts! Only the cinamon spoce wasn't local.
5. The second cabbage salad was topped with sprouts and a homeade Russian dressing. The figs weren't local.
6. Last in this post of a bacon-wrapped duck. I raised the duck! Bacon came from a local 4-H kid. Veggies and spuds are also local.

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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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Location: 4a, high mountain dessert

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posted 1 week ago

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6 more meals:
1. Zucchini muffins are my duck eggs, honey, zucchini and local flour. Plus foraged native plums.
2. Rabbit apple salad used the last of my lettuces for the year. Apples, lovage, rabbit, vinaigrette (homeade applesauce cider vinegar) and plums were all grown by me.
3. For dinner, elk sausage lasagna, made with zucchini noodles and my onions/tomatoes. Topped with Mountain Gem sheep cheese.
4. Doc greens, cooked in tallow gifted to me by Amanda, and 5 quail eggs from a local farm.
5. This salad was made from dandelion and mulberry greens, Cucumbers, parsley, and goat milk ranch dressing.
6. Then we've got spaghetti squash noodles, with homeade marinara, plus deer sausage on top. Mmm!

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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: 853

Location: 4a, high mountain dessert

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posted 1 week ago

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7 meals here.
1. Goat milk yogurt, filled with my dried currants, apricots, elm samaras, and honey. Completely homegrown
2. Rabbit taco salad with tomatoes, peppers, Cucumbers, beans and foraged greens all from my property,
3. Tiny toad-in-a-hole toasts with quail eggs, sauerk
Kraut and fried oyster mushrooms.
4. Stir fried foraged greens with pickled eggs diced on top.
5. Hashbrowns of red potatoes and beets I grew plus pickled red onions and eggs.
6. Pea shoot salad with homeade pickles and smoked trout
7. I made pasta with homeade pesto that featured black walnuts instead of pine nuts, baby tomatoes, summer squash and chicken. The noodles are Azure noodles.

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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: 853

Location: 4a, high mountain dessert

410

I like...

posted 1 week ago

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5 meals here:
1. Yogurt loaded with a fruit medley of apples and apricots and topped with flaxseeds
2. Mixed foraged greens with herbs and pickled veggies on top.
3. Elk steaks, potatoes and gravy, and summer squash.
4. Left over squash and fried milkweed seeds pods
5. Corn chowder, made from local potatoes, ham, and goat milk. Plus homeade bread.

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