What we have learned from our Sow What journey.

• We have learned about eating healthy, and what kind of healthy and delicious options we have in meal preparation.  Thank you to our dietian friend Amanda Woodruff.  She really helped us learn about reading labels and what to look for when shopping  Also, how to make substiutions for healthier meal preparations and planning.  

• We really learned about the different foood sources in our area by exploring and interviewing at our local farmers market. We also, learned about the work involved in our food production, planting, harvesting, and selling.  

• We explored ways to preserve local harvest and produce.  We shared this with our family and friends. As we gathered recipes and used our lemon confit in our meals.  We learned how to use our food sources and not be wasteful.  

• We explored food preparation in different cultures, explored new recipes, and tried new dishes.  

This highlights just a few of the adventures we shared this year as we've journeyed through Sow What!!

Cooking with Confit!

We made Chick Pea Salad with our lemon confit.

Here is the recipe:

1 large can of chick peas well drained

2 T. of finely chopped onions

freshly chopped parsley

Black Pepper to taste

1 T. chopped lemon confit (rind only)

1 to 2 T. of olive oil to taste

Mix well and serve.  May be refrigerated.

Here is another recipe you can try.

Making Lemon Confit

What do you do when you have lots of locally grown free Meyer Lemons? You learn how to make Lemon Confit!!  What is Confit you ask? Confit means preserved in its own juice. This is a method used in France. To do this with lemons, you need serveral sterilized jars with lids, a bowl full of lemons, canning salt, and pepper corns. Lemon Confit can be added to sauces, meats, and vegetables for seasoning.

First we quarted the lemons. Next, we layered the lemons and salt in the jars alternating layers. Finally we topped it off with a few pepper corns and sealed the lids on tightly. Every three days we flip the jars.

The day we made them.  

One month later…  Almost ready!

Our Trip to the Farmer's Market

These are the items we selected to sample. It was yummy! We selected flatbread which we toasted with fresh goat cheese.  Some tomales, fruit pies, and a mint lime cooler (homemade soda.)

We learned quite a bit about the locally grown and homemade items that are available in our town. 

We also learned that each vendor had to have a state issued food and beverage permit, as well as vender permits from our town. It was a nice morning.