Food Stamp Challenge Day 23: Bread and Weeds

by Michael Nolan on 30 October 2011 · 11 comments

in Food

This is Day 23 of a month long food stamp challenge. If this is your first visit, please check out this link to see all of the posts and get a better understanding of what is going on.

dandelion-nutritionToday we did something that we have not done on the challenge thus far. We foraged for food. At John’s suggestion we grabbed some dandelion greens (in the dark using flashlights – quite a sight, I’m sure) to be a part of tonight’s dinner. If you’ve never tried them, you’re missing out.

The image on the left shows some basic nutrition facts about dandelion greens and as you can see, they’re packed with Calcium, Vitamins A & C and Iron. They also have dietary fiber, and they are free.

All this from a weed. Pretty crazy, huh? That’s why we’re saving seed and will be growing dandelions intentionally next season. The greens can be eaten raw in salad, though they may be a bit bitter for some palates.

DSC_0021-1

DSC_0007-1John also baked his ass off today with three separate recipes: sourdough, white/wheat and a pocket bread recipe from an old Betty Crocker cookbook found on a recent thrift store trip. That’s him on the left, showing his expert kneading technique. I tried to take other photos but he moves so fast this was the only one that wasn’t a blur!

The result were two single slicing loaves and 6 pocket breads intended for dinner that ended up more like flat bread but were enjoyed just as much.

MEALS

_DSC0001-1BREAKFAST: $1.09
coffee
sugar
creamer
egg & cheese sandwiches on sourdough

 

 

 

_DSC0009-1LUNCH: $.91

chili (leftovers from Day 5)
1/2 pound ground beef/turkey

PITCHER OF TEA: $.61
LOAF OF SOURDOUGH BREAD: $0.68
LOAF OF WHEAT BREAD: $0.62
6 POCKET BREADS/FLAT BREAD: $0.49

DSC_0028-1DINNER: $2.25
one pan sauté including:
1/2 pound ground beef/turkey
1/2 cup black beans
1/2 cup green pepper
1/2 cup red pepper
1/2 cup onion
leftover kale sauté (Day 21)  
foraged dandelion greens
sour cream
shredded cheese

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NOTE: We really had no idea how this meal was going to turn out. We were using leftovers and making up the combination as we went. There’s something to be said for years of experience in the kitchen though, because this was so delicious that we made a point to remember the recipe.

  • Consumed Today: 5.74 [+3.26 for the day]
  • Consumed To Date (week): 8.10 [+9.90 for the week]
  • Consumed To Date (month): 102.05 [+95.95 for the month]
  • Spent To Date: 208.48
  • Remaining Balance: $70.70

QUESTIONS OF THE DAY: Have you ever foraged for food? Dandelion greens, berries, etc.?

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