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.
Check out what is what on our menu this week...
Garden fresh this week:
Grilled Pork Chops & Potato/Veggie Pack
Zucchini Skillet* - uses zucchini, tomato, onion (a favorite of mine; my family allows me to make this once a year ;}
Honey-Lime Cilantro Chicken
-fresh fruit & veggies
-Garden Cake - uses carrot, zucchini & beet (made it over the weekend; good & very moist)
-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 recipes!
Happy Garden Eating! :)
*this is a recipe I hope to post soon