weeds

This weekend was a fairly lively one that started out with a nice early morning run on Saturday- indoors due to the pouring rain and then a trip to the market.  The farmers market has been disappointing due to the lack of veggies (we live in the North so it’s not really prime veggie growing season) but I did leave with a bunch of beautiful leeks, broccoli rabe, Russian kale, cilantro, parsley, dill, fingerling potatoes, parsnips, chives and green onions. After our trip to the market we headed to Healthy Living to pick up the remainder of our groceries and I snagged this as a new exciting dinner treat:
(Source)

Have you ever tried any of the Sophie’s Kitchen products?

Following our shopping adventures we came home to the refrigerator repair guy outside our door- apparently he figured out the problem and wanted to rush right over (no calling first).  So he fixed the refrigerator and now my fridge is no longer freezing all my produce! Finally he left and Neil and I could eat lunch and get ready for my cousins wedding.

We attended the wedding and watch a lovely small outdoor ceremony and then headed into the tent (next door) to enjoy the reception.  It was nice to be able to share a special day with my cousin and her new husband as well as other friends and family.

We spent three hours at the wedding and then decided that it was time to make the hour drive back home and get ourselves some dinner since there was nothing vegan at the country BBQ wedding. We came home to a fancy dinner of toast and coconut milk yogurt.

Sunday we spent the morning lounging around the house until Neil and I decided that it was time to do something productive. I got to work on our disorganized closets and moved in the summer close and moved out the winter. While I cleaned the house the Hubz went shopping for more plants and headed to the garden to weed and plant- what a great guy eh’? Since he was out doing all of the manual labor I decided to cook him a yummy dinner with a few ingredients from our little balcony garden (see below).




For dinner I used most of the mustard greens and some cilantro to make these yummy Cauliflower-Mustard Green Spring Rolls (this week’s recipe of the week)