Month 9 of the 2012 plan.  This month we are unprocessing our bread, rolls, buns, etc.  We’re two-thirds of the way through our plan for the year and I really feel like we’re going to be able to complete this goal.  (I also think 2013′s new year’s resolution will be a bit less ambitious. )

With all of the bread baking I’ll be doing, it would be nice if it started to feel like fall around here.  The last thing I want to be doing on a 90 degree day is working in the kitchen.  Not good weather for baking.  And not good weather for canning!  I’m making an effort this summer to can and freeze as much as I can.  I’m hoping that this will all pay off during the winter when I can use some of the great produce I bought at the farmer’s market.

So far we have:

12 quarts of chopped tomatoes

10 half-pints of bruschetta preserve

15 pints of salsa (guess we’re going to be eating a lot of Mexican food this winter )

7 quarts of tomato sauce

14 jars of pickles

8 half-pints of hot pepper marmalade

2 bags of strawberries frozen

2 bags of frozen swiss chard

4 bags of frozen zucchini

There are only a few more good weeks left at the farmer’s markets, so I need to do a lot more canning!

In other news, here is this week’s What’s for Lunch Wednesday:

It can be hard sometimes for kids to always have the “unusually healthy lunch.”  It doesn’t seem to bother my kids for the most part, but it’s nice to send them to school with a stealthy-healthy lunch.  It looks a lot like other kids’ lunches, but it’s not so bad for you.

Today’s lunch was:

Pbj (homemade peanut butter and homemade jelly on homemade bread – no one needs to know that that isn’t JIF and grape jelly in there!)

String Cheese

Nectarine

Chocolate Chip Blondie (genius recipe from CCK made with chick peas!)

And a little lunchbox joke to make them smile.  :)

Quick and healthy lunch!  Perfect for crazy mornings like today when the twin terrors decided to wake up at 5:30 and start ransacking the house.  ;)