Three things came off the grill last week before I screamed NO MORE!!!
Cheeseburgers with grilled onions.
Fried rice with sugar snap peas and scallions from the garden.
And steak fajitas {thanks JJ for the grass fed beef}.
Homemade tortillas. Have you tried making them before? They are crazy easy to make and probably don’t even coast a nickel for a batch of 8.
Beans and rice, rice and beans. This time with garden fresh cilantro. I don’t know what it is, but I never get tired of eating beans and rice.
Fresh strawberries, toasted rye bread with goat cheese and apple slices.
Morse’s Sauerkraut$33.19
Prices have gone up since we last visited Morse’s {sauerkraut was $7 now $11, pastrami was $15.99 a lb now $19.99 lb} but one thing remains the same… their products are top notch and are always nice to splurge on now and again.
A seedy brown mustard, pastrami and sauerkraut on rye bread… you just can’t beat it. We decided toasted bread is the way to go with this type of sandwich.
Head Tide Oven $39.90
A cherry pie, a loaf of light rye bread and a slice of chocolate cake.
Sour cherry pie with a homemade crust. Perfection.
General Store $5.82
Heavy cream, 1 tomato and a tub of sour cream {which didn’t make it into the photo for some reason}. Also, Oakhurst products rule!
Beth’s Farm Market $30.25
Strawberries $7.25, wild Maine blueberries, $4.99 a basket, cabbage $1.69 and a head of broccoli for $1.35. All fresh off the farm.
After popping a quick handful of the blueberries in my mouth, I bagged them up for the freezer for winter pies. Blueberry pie made with teeny tiny Maine blueberries… it’s one of my favorites. Especially when I get to eat a slice by a warm fire with snow outside my window.
I’m already thinking ahead to winter… can you believe it? I do think I’m going to need more than three pies though to get through the basically 6 months of winter here in Maine though, so I suspect another trip to the farm stand for more berries will happen soon.
If only I could grow wild Maine blueberries in my backyard… then I’d be set.
It was a good week in the food department. Lot’s of easy meals and baked goods. 🙂
So how about YOU? What are you buying these days? Have you visited any farm stands or farmer’s markets this year yet? Curious minds want to know.
~Mavis
Total Spent This Past Week on Groceries and Bakery Treats We Brought Home $109.14
- Total Spent in July on Groceries and Bakery Treats $427.37 {more than half was spent on baked goods and specialty food places}
- Total Spent in June on Groceries and Bakery Treats $297.1
- Total Spent in May on Groceries and Bakery Treats $323.38
- Total Spent in April on Groceries and Bakery Treats $352.64
- Total Spent in March on Groceries and Bakery Treats $712.01
- Total Spent in February on Groceries and Bakery Treats $230.98
- Total Spent in January on Groceries and Bakery Treats $128.60
- Total Spent on Groceries and Bakery Treats We Brought Home in 2021 $2567.43
Robin in WI says
Just picked up 4 bags of tiny wild blueberries at a supermarket, $2.29 each. Flavor is phenomenal; makes me think of grandmas and old-fashioned pies. There’s a trail near us where I can pick small wild raspberries as I walk. Not a fan of the oversized GMO berries sold in stores.
Kristina says
There are no GMO berry crops, but a lot of fruits have been bred for shipping suitability and appearance over taste, for sure.
Rebecca in MD says
We love visiting our local farm stands and farmer’s market. My favorite things to pick up include fresh baked goods, high quality olives, and organic produce not available from my own home garden. We have a Saturday farmer’s market that brings about 50 vendors, and you can get everything from doggie treats to fresh fruits & vegetables to locally made jams and bakery items to pasture raised meats.
This weekend one of the grandsons (17) was visiting and he really enjoys making rice bowls with brown rice and an assortment of vegetables and black beans. Topped with dollops of salsa and avocado. Definitely easy, healthy, and perfect for a summer meal. And best of all, it doesn’t heat up the kitchen.
Ashley Bananas says
I’ve been stocking up pantry supplies and bottled drinks for hurricane season here in Florida. I spent some good money at Costco this weekend purchasing Gatorade for part of my hurricane prep storage. I was surprised to find that Costco was completely out of cat liter. It seems like our country is facing shortages in all sorts of strange and interesting categories at stores. I also bought some flats of canned goods for the future as it’s practical and also frugal. I do believe food prices will continue to climb for a while.
Annette says
So can you grow blueberries in your yard?
Rita says
Do you blanch the berries before you freeze them or do anything before you put them in the bags?
Do you think you can grow your own bushes?
Jeanie says
We have had really simple suppers with a lot of burgers, charcuterie boards (Pickety bits as they are known here ), big bowls of ice cream with toppings, one night I made chocolate chip cookies and we ate so many we really weren’t hungry at all, chicken tacos, bbq chicken and potato salad…all easy stuff.
debbie in alaska says
We have a lot of wild blueberries up here in alaska but we soak them in a salt water mix to remove and worms before eating … well most of the time — sometimes we just eat fresh off the bush. Do you guys have to soak them first? Or is that just an Alaska thing?
Lindsey says
I live in Fairbanks and have never even heard of soaking wild blueberries first.
Jennifer says
I have been getting lots of sun gold tomatoes from my garden, yum!
We had a “date day” last week. We rode the ferry to Kelly’s Island and biked around all day. We ate at a local restaurant that was literally picking their garden and bringing it in to make the meals and drinks. It was awesome! Unfortunately the ice cream stand had really bad ice cream so those were calories wasted. I guess you win some and you lose some.
Sue D says
Not a fan of ultra-pasteurised heavy cream. I like to make clotted cream, and that cream doesn’t work for it, and I find it harder to whip as well.
Very difficult to find real pastrami where I live, so we’re experimenting with making our own. Have a brisket brining now…8 days until it goes in the smoker.