Cooking in Season

Cooking in the summer when fresh vegetables are abundant in your own garden, from us here at HERITAGE HARVEST HOME, or at the farmers market can be a real budget saver!  Today I looked into my pantry and refrigerator finding: 1 left-over brat, a half pound of small potatoes, a scallion (green onion), a tomato and some fresh mozzarella.  This turned into a perfect anytime meal for the two of us and the baby that was oh so easy on the budget plus quick and easy to prepare.

I sliced the potatoes.  Some of my potatoes had gotten green from sun exposure so I peeled the green part off and sliced them.  They were fried in a tablespoon of coconut oil (but I could have used butter), with the lid on, after I salted and peppered them, until they were just beginning to soften. I then added the sliced scallion and cooked brat and cooked until potatoes were soft.  I sliced the mozzarella and served with sliced tomatoes as a side dish.  You can salt and pepper it and top with a bit of torn basil, if you like.




Want to reduce the carbs and bump the protein?  Reduce the potatoes to just a quarter of a pound and add a small patty pan squash.  To bump the protein add some beaten eggs at the end and cook to scramble.

This meal could have been easily grown by anyone, even apartment dwellers growing in containers.

Fresh Mozzarella is an easy cheese to make fresh from either goat or cows milk, no fancy cheesemaking equipment required.  Yes, you CAN make it with store bought milk but it sure tastes nice when it's made with raw milk from your local dairy (if it's legal to purchase in your area). 

Baby's food can be easily taken from your plate, ground in a baby food grinder and fed that way.  Our 8 month old granddaughter HATES commercial baby food and prefers the 'flavor' found on our own plates.  You can get one like this one on Amazon.com!