Pantry Challenge. With the end of February and this year's pantry challenge complete, I found that I really liked having a basic menu plan to guide me. I decided to continue making a month long menu, and be intentional about using garden produce and preserves from last season.
just about exhausted my stock of frozen and canned garden
produce from last year, but fortunately, the garden and backyard fruit
are producing fresh again. It is now my goal to incorporate as
much fresh produce and herbs as I can into our meals, and then preserve
the abundance for the winter and spring to come.
Overall, I have to say that intentional menu
planning has been good for my family. :D It only
takes me 15-20 min to put
together a new menu for the month unless I get stuck trying to think of
something new to add. If you are interested
in joining me in intentional menu planning, check out my Pantry Challenge post
to get an idea of how to get started.
Here is what is on our menu this week...
Garden fresh this week:
Hungry Jack Hotdish (great way to re-purpose leftovers baked beans from the weekend)
Zucchini Skillet* - uses fresh zucchini, tomato, onion (a favorite of mine; my family allows me to make this once a year) - didn't get to this last week; it will stay on the menu until I get my one meal :}
Buffalo Chicken Burger & Mock KFC coleslaw
Crockpot Pork Roast & grilled potato/veggie packet
-Apple Muffins - uses apples I chopped and froze last fall
-Spicy Dilled Bean Pickles (pg10)
What are you harvesting and eating fresh this week? Are you preserving
any garden produce this week? I'd love hear about your favorite
Happy Garden Eating! :)
*this is a recipe I hope to post soon