The Plan:
Day 1: Grilled cedar plank salmon, Strawberry poppyseed salad
Day 2: Chicken Tikka Masala with rice, bok choi, zucchini, and any leftover veggies from my fridge (cheating this week with a store bought sauce!), Fresh strawberries
Day 3: Homemade pizza with zucchini, Fresh strawberries
Day 4: Sloppy Joes, Raw veggie tray (kohlrabi, radish, salad turnip, zucchini), Fresh strawberries
Day 5: Spinach and artichoke spread, Pita bread, Leftover raw veggies, Fresh strawberries
Day 6: Egg scramble with radish and turnip greens, Strawberry spinach smoothie
Day 7: Thai curry soup with kale, Strawberry 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)
- Ground beef (freezer – from Mastodon Valley Farm meat share)
- Vegetable broth (freezer)
Into Storage:
- Strawberries (hulled and frozen whole in gallon zip top bags)
Notes: Strawberries with every meal!
The next few weeks are some of my favorite in summer. I will be stuffing myself with strawberries at every meal!
My family took a trip to the berry patch this week and picked 27 pounds. I am in a frenzy to get them baked into desserts, blended into drinks, and eat as many plain as possible before they perish. At the end of the week, those that are left will be frozen to use in the winter.
I plan to go back to pick more myself within the next 2 weeks so I can squirrel way 6 gallon bags full for my freezer and also make a batch of jam.
If you want to learn more about how to take advantage of strawberry season check out my article below:
CSA Breakdown:
For those of you also using Crossroads Community Farm, here is a breakdown of how I will use each piece of produce this week. See the first CSA post from this season for details of how I structure the plans.
1 Scallions (1.0 bunch): I have 1 large one and 2 smaller. 1 large in Thai curry soup, 1 small in the poppyseed salad, 1 small in the sloppy joes
1 Kohlrabi (1.0 bulb): raw veggie tray (peel off the fibrous outer layer, then cut into sticks)
1 Garlic Scapes (1.0 bunch): see Farmer Cassie’s message this week. When I don’t have local garlic scapes, bulbs, or green garlic, then I use garlic powder/granules. 1/2 teaspoon = 1 clove = 2 scapes
1 Bok Choi (1.0 count): Tikka Masala
1 Salad Turnip (1.0 bunch): greens in the egg scramble, bulbs sliced for raw veggie tray
1 Broccoli (1.0 head): Thai curry soup
1 Spinach (1.0 bag): handful in smoothie, rest in spinach and artichoke spread
1 Strawberries (1.0 Unit): strawberry rhubarb crisp, poppyseed salad, smoothie, plain on the side of almost every meal (I have extra that we picked, so you may have to pick one option)
2 Zucchini, Green and/or Gold (1.0 count): 1/2 large for raw veggie tray, 1/2 large for pizza, 1 small for Tikka Masala
1 Kale, Lacinato (1.0 bunch): Thai curry soup
1 Radish, Red (German Giants) (1.0 bunch): greens in the egg scramble, bulbs sliced for raw veggie tray
1 Panisse, Oak Leaf Lettuce (1.0 head): strawberry poppy seed salad
