The Plan:
Day 1: Succotash chowder with sourdough bread
Day 2: Sloppy joes, Easy cucumber and tomato salad, Watermelon slices
Day 3: Homemade pizza with tomato slices, Raw veggie platter (carrots, peppers, cucumber, broccoli)
Day 4: Out to eat
Day 5: Buffalo cauliflower bites, Grilled brats, Tomato slices with a sprinkle of salt
Day 6: Italian sausage with onions and peppers, Steamed broccoli
Day 7: Zucchini bruschetta
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)
Into Storage:
- Nothing this week. However, stay tuned for next week because we are in prime harvesting season so it is time to kick it into gear to get things stored away for winter. If you have the time, try dicing some tomatoes to freeze/can, or making pasta sauce. You can also freeze green beans, broccoli, cauliflower, peppers, corn, and cantaloupe.
Notes:
Sorry for the late post – it was the first day of school for my family yesterday and just couldn’t get to posting! My 13 year old son picked out most of the meals this week and I rounded it out with some extra veggies to make sure we use all of our farm share. He is the one that introduced us to the succotash chowder after he made it in school a few years ago. He will help me make it this week too. He is also the one that is interested in trying the buffalo cauliflower bites so we will see how that turns out. I tend to limit our meat consumption at dinnertime to 0-3 times per week, whereas my growing teenager packs on the protein, so you’ll notice a few more of those recipes this week.
If your family is also heading back to school this week I wish you a smooth transition.
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): Cut into sticks to serve with pizza and for school lunches. My kids love raw carrots so I won’t have any left for meal ingredients this week!
1 Tomatoes (1.0 increment): Succotash chowder, cucumber tomato salad, On pizza, slices with a sprinkle of salt will be eat at lunch and supper
1 Beans, Green (1.0 bag): succotash chowder
1 Broccoli (1.0 head): The one I have is really big! I’m going to cut off a few florets to eat raw for a veggie platter, the rest (including the stem) will be steamed and served with Italian sausage dish
2 Pepper, Red Sweet Carmen (1.0 count): 1 cut up for veggie platter, 1 for Italian sausage dish
1 Cauliflower (1.0 head): buffalo bites
1 Zucchini, Green and/or Gold (1.0 count): bruschetta – I also have some eggplant to use, but you can skip it and just use zucchini
1 A2 Watermelon (1.0 count): cut into slices to serve with sloppy joes
2 Pepper, Red Bell (1.0 count): Italian sausage dish
2 Cucumber (1.0 count): 1 for cucumber tomato salad (we just can’t get enough of this salad!), 1 sliced for veggie platter
5 A1 Corn, Sweet (1.0 count): Succotash chowder – we also have a cookout this weekend and I might use 2 of the cobs to make this roasted sweet corn salad to bring.
