The Plan:
Day 1: Eggplant pizza, Grilled sweet corn
Day 2: Cobb salad with hard boiled eggs, bacon, cucumber, sweet corn (cut from cob), cherry tomatoes
Day 3: Homemade pizza with pesto
Day 4: Broccoli alfredo, Watermelon slices
Day 5: Tuna salad sandwiches topped with sliced tomato, Carrot sticks
Day 6: Minestrone soup, Crusty sourdough bread
Day 7: Vegetable teriyaki sir fry with rice
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)
- Vegetable broth (from freezer)
- Bacon from Mastodon Valley Farm meet share (freezer)
Into Storage:
- Carrots (refrigerator “root cellar”)
- Pesto (freezer) – make a double batch if you have extra basil. Half on pizza, freeze the other half for winter
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 Carrots (1.0 bag): 2 in stir fry, 2 in minestrone soup. 2 to cut into sticks and serve with tuna salad. Rest can be stored in refrigerator for months
1 Beans, Green (1.0 bag): 1/2 bag for stir fry, 1/2 bag for minestrone soup
1 Eggplant, Globe (1.0 count): Eggplant pizza
1 Broccoli (1.0 head): broccoli alfredo
2 Zucchini, Green and/or Gold (1.0 count): 1 in minestrone soup, 1 in stir fry
1 Onion – Sweet White (1.0 Unit): half for eggplant pizza, half for minestrone soup
1 Basil (1.0 bunch): 1/4 cup chopped for eggplant pizza, rest for pesto
1 A2 Watermelon (1.0 count): Cut into slices and serve with alfredo
1 Garlic, bulb (1.0 count): Eggplant pizza, Pesto, Broccoli alfredo, Stir Fry, Minestrone soup
1 Cucumber (1.0 count): Cobb salad
1 Lettuce, Green Leaf (1.0 head): Cobb salad
8 A1 Corn, Sweet (some tips cut) (1.0 count): there are 5 in my family so I will use 5 cobs to grill and serve with eggplant pizza. One will be used for the cobb salad (cut kernels off the cob), the other 2 will be used for the minestrone soup (cut kernels off cob)
