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Wow, the summer has really flown by! We accomplished a lot and learned a even more! I think that I speak for NP and myself when I say that our biggest regret was not taking a little more time for ourselves amidst the myriad of responsibilities. I for one am feeling just a little bit burned out right now. However, after some R&R, I will be ready to hit it hard again!
While summer is not over, it is certainly winding down. For me at least, the Local Food & Farm Celebration farm crawl that we co-hosted along with Rolling Acres Farm & Harrisdale Farmstead, felt like a culmination of the season. With that event being over and calves being weaned this week, we have had a little more time for ourselves and are starting to transfer some of our energy to other things that are important to us. Like relaxing, spending time with family, and preserving food for winter.
Currently, we have 7 quarts of green beans in the pantry and roughly 10 quarts of broccoli in the freezer. This weekend, I hope to get rolling on applesauce and I can’t wait to try out my Christmas present (outdoor wood cook stove – more on that another day) while making tomato sauce. Another thing we did this past week was re-stock NP’s supply of breakfast burritos – I think the poor guy has had to forage for breakfast for at least a month! And I mean that with all sincerity. Meals have been lacking around here this month – not because we don’t have food (we have piles of it!) but because I have been lacking in imagination (and time) which results in not very appetizing meals. We have had A LOT of hot dogs, hamburgers and lunch meat sandwiches served with things like a can of beans or the 6lbs of potato salad that we’ve eaten for every meal for a whole week … But things are turning around. I know this because as I am writing this it is noon and I am already daydreaming about what we will have for supper!
But, without further ado, make-ahead breakfast burritos are what this post is all about! Keep in mind that this is how we make them but the recipe can easily be adapted to fit your likes and preferences. That’s the great thing about cooking at home!! You can make whatever you want, any way that you want, with just the right amount of the ingredients that you like while leaving out the ones you don’t, aaaand you can cook it exactly how much of it you want, when you want it!
While summer is not over, it is certainly winding down. For me at least, the Local Food & Farm Celebration farm crawl that we co-hosted along with Rolling Acres Farm & Harrisdale Farmstead, felt like a culmination of the season. With that event being over and calves being weaned this week, we have had a little more time for ourselves and are starting to transfer some of our energy to other things that are important to us. Like relaxing, spending time with family, and preserving food for winter.
Currently, we have 7 quarts of green beans in the pantry and roughly 10 quarts of broccoli in the freezer. This weekend, I hope to get rolling on applesauce and I can’t wait to try out my Christmas present (outdoor wood cook stove – more on that another day) while making tomato sauce. Another thing we did this past week was re-stock NP’s supply of breakfast burritos – I think the poor guy has had to forage for breakfast for at least a month! And I mean that with all sincerity. Meals have been lacking around here this month – not because we don’t have food (we have piles of it!) but because I have been lacking in imagination (and time) which results in not very appetizing meals. We have had A LOT of hot dogs, hamburgers and lunch meat sandwiches served with things like a can of beans or the 6lbs of potato salad that we’ve eaten for every meal for a whole week … But things are turning around. I know this because as I am writing this it is noon and I am already daydreaming about what we will have for supper!
But, without further ado, make-ahead breakfast burritos are what this post is all about! Keep in mind that this is how we make them but the recipe can easily be adapted to fit your likes and preferences. That’s the great thing about cooking at home!! You can make whatever you want, any way that you want, with just the right amount of the ingredients that you like while leaving out the ones you don’t, aaaand you can cook it exactly how much of it you want, when you want it!
That’s it! You should end up with 35-40 burritos. Pop them in the freezer and the next time you need breakfast just pull a burrito out of the freezer, wrap it – plastic and all – in a paper towel and microwave for 30 seconds on each side. Remove paper towel and plastic wrapper and voila! A hot and fast but still homemade breakfast!
The best part about it? You can personalize your burritos any way you want! Don’t like hot sauce? Use salsa! Too many potatoes? Try substituting beans instead. Don’t like eggs? Use a bit more sausage and add some sautéed onions & green peppers. The possibilities are endless!
Enjoy!
Brun Ko Farm
The best part about it? You can personalize your burritos any way you want! Don’t like hot sauce? Use salsa! Too many potatoes? Try substituting beans instead. Don’t like eggs? Use a bit more sausage and add some sautéed onions & green peppers. The possibilities are endless!
Enjoy!
Brun Ko Farm
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