Bloom Challenge: Week 1 Check In

We are one week into the #bloomchallenge and so far, so good!

The challenge is to eat food that was grown by us or grown or produced locally.

Lunch proved to be our first little void.  We just decided to give the challenge a go really quickly so I wasn’t totally prepared with ideas for lunch.  Plus, at dinner, we have more time to cook.  But, at lunch time is a little limited.

Fortunately for us, we both work on our property so Adam and I are able to come home for lunch.  And, by a couple days in we had a better game plan for lunch by picking veggies the night before, making bread and having lettuce washed and ready to go.

Another challenge, at least for me, is the 3:00-3:30 snack time.  I am a snacker and after eating so many veggies for lunch, they are not really what I crave for a snack.  This probably isn’t the worst habit for me to break… but, I was able to find some Hoosier popcorn to make the transition a little easier.

Here is our week in meals:

Monday: B- Eggs with sausage, peppers and onions; L- Shredded chicken tossed with cucumber, tomatoes and parmesan; D- Chicken from the backyard, roasted beets and squash from the garden

Tuesday: B- Eggs; L- Chicken with cucumbers and tomatoes; D- BLT with runny yolk and homemade bread, bacon from A&M farms

Wednesday: B- Eggs; L- Asian Lettuce wraps with chicken and snap peas; D-  Large chef salad with garden veggies and left over bacon.

Thursday: B- Eggs scrambled with veggies; L- Out to eat at Goose the Market; D- Brats from A&M Farms, sautéed yellow squash and tomatoes from the garden.

Friday: B- ; L- Salad with fried egg; D- Steak, Thyme Roasted Beets with Goat Cheese from Caprini Creamery, and tomatoes and cucumbers from the garden with red wine vinegar.

Saturday: B- scrambled eggs with veggies; L- left over veggies from Friday night; D- Left over steak with caprese salad with HUGE tomatoes from Greenerside Gardens, basil from our garden, and mozzarella cheese from Tulip Tree Creamery.

Sunday: B- Fried eggs from the coop, crispy smashed thyme and garlic potatoes from the garden, and toast made from homemade bread; D- Ribs from Tyner Pond, left over potatoes from brunch and sautéed zucchini from the garden.

Purchases made:

Yeast- Not Local… But, needed to make bread.

Mozzarella from Tulip Tree Creamery

Butter from Tulip Tree Creamery

Catchup and Mustard from Batch No. 2

Popcorn from Hoosier Popcorn

Beer from Upland Brewery

Wine from Mallow Run Winery

Join the movement and share your meals using #bloomchallenge!