Rebekah Harmon

That is so cool Ulla! I hope I can next as cool as yoi when I grow up! 😁 I'm on the path. I dont need to grow everything. But I think its a beautiful goal to progress towards.

While I was away, Spring sprung! My lovage was only three inches high when I left. Now its huge! I'm adding it to breakfast. What else do you do with lovage? Pickle it??

I ate it alongside my blueberry breakfast. So tender! So pretty!!

This is a blueberry/black bean bowl, with the following mix-ins: elderberry syrup I made last fall, flax/evening primrose seeds I grew and harvested last year. Elm seeds are next, like I mentioned a few days ago. Finally, a tablespoon of almond butter for rich, cream flavor.

Protein: 1 c. Blackbeans for 15g protein, 3 more grams from almond butter, 1.5g more from seeds, 4g from elm seeds! 23.5g total
Whole grain: I'm counting the elm seeds
Veg: lovage
Fruit: blueberries

I eat a cup of berries most days, making it one of my top grocery items in amount and cost. Two years ago, I planted honeyberries and serviceberries (blueberries dont grow well in my alkaline, lava soil.) And I'm hopeful for a crop from these other blue varieties of berries this year! 😁🫐

Its also a good day to harvest chard from the greenhouse! Blessed with a prodigious bunch, I cut and washed chard and beets.
Probably 4 servings of greens. Plus a serving of beets, three of them, not pictured

For lunch, a lovely mess of greens from my greenhouse, lavished with an applesauce/vinegar/tahini dressing, topped with roasted edamame. The salad is escorted by sourdough bread I make at home from local, organic flour, adorned with honey from my own bees. I didnt grow the edamame, but I am excited to try growing some this year. Same with the wheat!
Protein: roasted edamame 20g in 1/3cup. 5 more grams from the bread.
Whole grain: 1 slice of bread.  
Veg: 2 cups mixed salad greens
Fruit: applesauce

I ran out of potatoes in the house larder. Time to bother the root cellar! Last fall, I saved 200#s of potatoes and 50# or so of sunchokes. Uncovering them from their nests of straw, I made a shepherd's pie dinner and a breakfast hash with them.

This is a pretty standard "hunger gap" breakfast at my house. Elk sausage, which my daughter shot and I butchered/seasoned. Mixed in with potatoes and sunchokes, covered in a duck egg and dressed with sauerkraut!
Protein: 29g from half a cup of sausage, 1 duck egg
Whole grain: half a cup of russet potatoes
Veg: sauerkraut
Fruit: your choice of frozen berries, dried fruit, or canned fruit. Today, it was freeze dried apricots.

A balanced and healthy breakfast that is completely produced "in house."

As soon as the elm trees bud open in the spring, I start munching on them every day! I even save them by freeze drying them. Regular dehydrating takes enough time for them to turn brown and un-delightful. But freeze-dried, they make crunchy toppings for salads and breakfast.

Elm trees have wonderful medicinal properties. They are mucilaginous, like okra and marshmallow. Many herbalists harvest their inner bark when trees are cut down. (Harvesting them alive kills them!) But the seeds also lend the same benefits. So I will be freeze drying the first "crop" of the year soon.

Since northern Utah is a few climate hardiness zones warmer than my hometown, my kids and I really enjoyed all the greenery and flowers/trees in bloom!

We foraged and ate redbud blossoms, dandelion flowers, dock greens, and -my favorite this time of year!- elm seeds (also called samaras).

We also enjoyed a neighbor's blossoming tree: Japanese flowering crab apple, I think? That made these carnation-like pink flowers that smelled like cherry cotton candy!!! My girls loved them in their hair:

I just returned from an amazing Spring Break, spent with my brother in Northern Utah. While I do laundry and wash eggs, and all of the things that need to be done after a trip, I want to catch up with you 😊

I took my brother a dozen duck eggs and a half gallon of fire cider! since he graciously hosted myself and our of my children. I love sharing gifts I make or produce from my heart! Do you? What gifts do you share?

We have more duck eggs in the spring than any other time of year. When I get a couple dozen, I pickle some to last til later in the season when there's less eggs. (Or none)
Each duck egg is 8-9g of protein, so 3 of them gives an adequate "serving" for a meal. (Assuming you get one serving of similar size at 3 meals in the day. My target each day is 60g, so 20g at each meal.)
1 dozen duck eggs is 4 servings of protein.

One serving, thinned out, and topped with a cup of broccoli sprouts (thats another serving of vegetables.)