Hello all! It feels as though I have not made a post in a while. Even though it hasn’t been a full week since my last. I have been doing a whole lot of nothing to fill up my time. Well, actually I’ve been doing a whole lot, but it seems like nothing since I’ve hardly left the house. I honestly don’t know where the time has gone. Either my days have doubled or each week has melded into one long day. I find it hard to keep track of the date. Some days I find it hard to keep track of myself! Did I brush my teeth this morning? Did I give Twila her medicine? When was the last time I went to the bathroom? What is happening to me?
“Welcome to motherhood!” some may shout.
I’m not fond of this part of motherhood. It’s driving me a little bonkers, to be frank. My mind used to be sharp as a tack. My memory was the quickest of anyone I’ve known. The truth is, I’ve got so many thoughts rattling around these days there is no time to neatly file things away in my brain, in an organized fashion as I once did. I’m sure it looks like a disheveled hoarder has taken up residence in my brain where alphabetically labeled drawers used to be. It’s only going to get more hectic from here I’m afraid.
I didn’t get around to eating breakfast until almost noon today. I know, the blasphemy! My favorite meal of the day, the most important, and I put it off until almost lunch. I’m ashamed. What was more important than breakfast, you ask? In a nutshell, my daughter. Little tummy woke up so I fed her. Then, I had to run to Target this morning to pick up some things for her and I needed to get it done early. When I got back it was time to make dinner. No, I wasn’t gone that long. Let me explain…
Last week, papa tummy started a new position with the company he’s been working for. Sort of a promotion (YAY!) This new position has him working until 10 pm or later, usually later. Therefore, we don’t get to eat dinner together anymore. I still want him to have a good nutritious meal while he’s away. I find it easier to make this happen if I cook dinner in the morning while papa tummy is here to keep little tummy occupied.
This whole thing with him being home in the morning and working at night has completely disrupted the nice comfortable routine I set in place. So I’ve spent the last week trying to develop a new one. Which is why my days have doubled. I’m still getting up in the middle of the night and early in the morning to feed little tummy. I’m still taking care of her in the afternoon. When it comes time to put her to bed, that would be me too. Oh, and I’m in the middle of potty training right now. It was comforting to know papa tummy would soon be home to take over when I started to get weary. Now, I must power through that point of pure exhaustion and push it aside until bedtime.
Thankfully, this is only a Monday to Friday situation. We still have Saturdays! You know what happens Saturday mornings in the summer, don’t you? Farmer’s markets!!! A few weeks ago we finally made it to our first one of the season. We went to the closest one I knew about in the Cherry Creek Shopping Center. It’s one of the few Colorado Fresh Markets around Denver. This is the best market I’ve been to. There is a wide variety of farmer’s, mostly organic. There are also plenty of bakeries, food trucks, and wonderful boutiques selling handmade sewn kid clothes, aprons, and other crafty gift things (mostly adorable ruffled dresses which works for me!). I got some good stuff on our first trip, including garlic scapes.
I was first introduced to these curly, whimsical wonders about a year ago when we used to receive a mystery box of produce at our doorstep every other week. I didn’t know anything about them then and didn’t know what to do with them. I ended up adding them to a cucumber tomato salad with some olive oil and red wine vinegar. That was delicious by the way. I treated them just like you do scallions, thinly sliced and none of it wasted.
When I saw them at the farmer’s market I wanted to give them another try. I still didn’t know a lot about them so I did some more research online. I found out they are a part of the garlic plant, but they have to be removed so that the bulb is able to grow to a desirable size. Most farmers throw the scapes away. Some farmers are not so wasteful. I like those farmers. I found this great article explaining garlic scapes in more detail and there are a few recipes attached that I would love to make next time.
Along with the scapes, I used some of the other treasures from the market and made this quinoa scramble. It’s a simple and quick recipe. Satisfying and nutritious. I suggest rounding out the meal with some fruit. Such as the plum and apricot that I had, also from the market. Fresh produce tastes so much better!
Farmer’s Market Quinoa Scramble
vegan, soy-free, nut-free, gluten-free
serves 2 to 4
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1/2 bell pepper, diced
- 3 garlic scapes, thinly sliced
- 2 cups cooked quinoa (I used an ancient grains blend with red quinoa, millet, and amaranth)
- 1/4 cup coconut aminos
- 2 tablespoons nutritional yeast
- 2 teaspoons turmeric
- handful baby spinach, torn into bite-sized pieces
- 1 tomato, cut into thin wedges
- up to 1/2 cup water or vegetable broth
- salt and pepper, to taste
- Heat oil in a large nonstick skillet and saute onion, bell pepper, and garlic scapes for 5 minutes or until they’re soft.
- Mix in quinoa, coconut aminos, nutritional yeast, and turmeric. Cook for another 5 minutes. Throughout cooking add water as needed when it starts to stick to the bottom. Be careful not to drown the scramble, add enough to just deglaze the pan.
- Stir in spinach and tomato. Cook until spinach is wilted, this should take less than 5 minutes. Add more water, if necessary.
- Season with salt and pepper and serve. Enjoy!