The Plan:
Day 1: Mixed greens salad with chickpeas and salad turnips, Parmesan sage biscuits
Day 2: Disappearing greens gumbo
Day 3: Homemade pizza
Day 4: Grilled pork chops with rhubarb sauce, Mashed potatoes with chives
Day 5: Asparagus and bok choy stir fry served over rice
Day 6: Tostadas with greenhouse cherry tomatoes
Day 7: Egg frittata with asparagus and chives, Rhubarb crisp
This meal plan was curated using local foods that are in season now or preserved during the peak growing season in the U.S. Midwest. The plan is an exact replica of what our family is eating this week unless we are out of town. Meal plans are developed using whole foods and my meal planning system (click here!) and are meant to be healthy and easy to prepare. Most recipes will take no more than 30 minutes of active cooking time. Occasionally meals may require all day slow cooking, advanced prep, or some oven time. Recipes are provided when available. I sincerely hope this will help with your own meal planning!
Pantry Shuffle:
Out of Storage: (preserved when in season and coming out of my root cellar, freezer, canned, or dehydrated stash)
- Chicken broth
Into Storage:
- None
Notes: No Words
I don’t really have any words that I can share today. My day has been spent in grief and sadness for the families of the Texas elementary school shooting victims as well as worry for my own three children. I truly have no words.
CSA Breakdown: For those of you also using Keewaydin Farm, here is a breakdown of how I will use each piece of produce this week. See the first CSA post from last season for details of how I structure the plans.
-Salad Mix: large salad
-Bunched Spinach: gumbo
-Rhubarb: sauce for pork chops and a crisp
-Asparagus: stir fry
-Bok Choy: stir fry
-Sage: biscuits
-Chives: mashed potatoes and egg frittata
-Collards: gumbo
-Wild Ramps: gumbo
-Mustard Greens: gumbo
-Salad Turnips: cut off greens for gumbo, slice turnips for salad on day 1