Menu Plan Monday: The Process

Category: ,

Every Saturday I'm one of the first folks in line at our local farmer's market. I buy most of my meat and all of my produce there, and I like to finish before it gets too hot or they run out of anything. If you're there and you're standing between me and an egg vendor when the woman in charge rings her cowbell, watch out! - you're likely to get mowed down. I have to have my eggs; my family can eat/use up to 2 dozen a week. We're practically clucking.

When I get home with all my goodies (including eggs), I lay it all out, so that I can plan my menu around what I've purchased. All of my decisions are based on what's available, and I think there's a broader lesson in that for me. Not being able to have whatever I want, whenever I want it, forces me to accept the circumstances and to look for the blessings in what I have. If okra's what you've got, then be thankful for it and find a way make okra that you love.

That said, I skipped the okra this week. I did get a gorgeous watermelon, alongwith cabbage, pattypan squash and some Golden Delicious and Honeycrisp apples ( the first of the season). The tomotoes in my garden have stopped ripening, so I picked up a couple of those, too.

Here's the plan:

  • Monday - Spaghetti Night (Whole wheat spaghetti and grass-fed beef)
  • Tuesday - Brunswick Stew (Crock-pot night)
  • Wednesday - Toasted Ciabatta with Apples and Cheddar or Hummus and Peppers plus Cabbage -Carrot salad with Yogurt Ranch Dressing
  • Thursday - Pepper Jelly-Glazed Salmon on Goat Cheese-Corn Bread Pudding with Garlic Greens (Seafood Night)
  • Friday - Grilled Pizza with Squash, Bacon and Onions plus Margherita Pizza (Pizza Night)
  • Saturday - Grass-fed Local Beef Burgers with Salad and Watermelon (Sandwich Night)
  • Sunday - "State Fair" Local Chicken with Creamy Aioli Potato Salad and Green Beans

If I'm ever going to prepare any of this, I need to get to bed!

Comments (0)