The Plan:
Day 1: Garden fresh tomato basil soup, Grilled cheese
Day 2: Grilled steak, Roasted cauliflower, Steamed green beans
Day 3: Homemade pizza, Tossed salad with yellow bell pepper and shredded carrots
Day 4: Thai curry soup with broccoli and garden chard
Day 5: Burritos with black beans, shredded carrots, corn, and onion topped with sour cream
Day 6: Tuna salad, Garden celery “ants on a log”
Day 7: Fried rice with carrots, kohlrabi, red bell peppers
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:
- Carmen peppers (dice and freeze)
- Tomato soup (double recipe and freeze half)
- Cauliflower (freeze)
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): burritos, fried rice, cut into sticks for lunches
1 Kohlrabi (1.0 bulb): Peeled and diced or shredded to add to fried rice
1 Tomatoes (1.0 increment): tomato soup
1 Pepper, Bell – YELLOW (1.0 count): Dice and add to tossed salad
1 Beans, Green (1.0 bag): Steamed and served with steak. Simple meals at their best!
1 Lettuce, Red Leaf (1.0 head): tossed salad to serve with pizza
1 Onion, Yellow (1.0 count): tomato soup
1 Broccoli (1.0 head): Thai curry soup
4 Pepper, Red Sweet Carmen (1.0 count): maximum pepper harvest! I’m going to chop up several of them to freeze for soup in the winter. Check out these other recipes I have archived that will use up a lot of peppers: Stuffed Peppers, Italian sausage with onions and peppers
1 Cauliflower (1.0 head): cut into florets, toss with 2 tablespoons coconut or olive oil, sprinkle with cayenne pepper & salt, roast in oven at 425 for 25-30 min until fork tender
2 Pepper, Red Bell (1.0 count): fried rice
