For
the last several years I have challenged myself to focus on using
from my pantry and shop less for a couple months each winter... a 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. Now that it is the season for garden fresh produce, is my goal to incorporate as
much garden fresh ingredients as I can into our meals, and preserve
the over and above 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:
-tomatoes
-peppers (hot, mild & sweet)
-cucumbers
-pole beans
-zucchini/summer squash
-eggplant
-carrots
Meals:
-tacos & fresh Corn & Black Bean salsa - garden tomatoes, peppers, onion & corn
-Eggplant Parmigian & Chicken Parmigian (have to have something for everyone right :}) -garden eggplant
- Avacado Chicken Burger & Garden Pasta Salad - fresh pesto, garden carrots & peppers
Snack:
-fresh veggies & fruit
-fresh apple sauce
-squash muffins
Preserve:
-salsa
-apple leathers
-dehydrate apple chips
What are you harvesting and eating fresh this week? Are you preserving
any garden produce this week? I'd love hear about your favorite
recipes!
Happy Garden Eating! :)
*this is a recipe I hope to post soon
No comments:
Post a Comment
I would love to hear your gardening comments and/or questions.