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Sunday, August 23, 2009

Menu Plan: August 23 - August 29

We missed both days of the farmer's market this week, so we were running a bit low on our fresh vegetables and fruit and having to wait until Wednesday to get more. However, one of Rich's new colleagues at work has a great garden and when we saw him at the fair last night, he asked how we were doing on tomatoes. We told him we were down to our last one, so he told us to swing by his house this afternoon and he'd send us home with more. Well, we picked up about 15 pounds of tomatoes or more, plus zucchini, cucumbers, peppers, eggplant, spinach, dill, basil, beets, carrots, onions and grapes. Between all of that and the apricot tree, we are definitely set for produce until Wednesday. And it didn't even cut into our grocery budget.

Seeing his garden plot though gave us great hope for what and how much food we can produce next summer. We have a lot of good food to look forward to then!If you want a recipe, ask and I will provide it as soon as I can.
What is on your menu this week?

Here is the list of foods from the freezer, fridge and pantry that I'm using this week. Anything from the freezer, pantry or fridge that was not bought specifically for this meal or this past week will be included in my lists.

Freezer:
Ham
Chuck Steak
Ground Beef
Ground Pork (we mix in the seasonings for sausage)
Smoked Chicken Carcass
Mangoes

Fridge:
Eggs
Butter
Yogurt
Sour Cream
Milk
Corn
Carrots
Cucumber
Celery
Red Peppers
Jalapenos
Maple Syrup


Pantry:
All Herbs & Spices
Salt
Potatoes
Onions
Garlic
Olive Oil
Canned Tuna
Cracked Wheat
Basmati Rice
Whole Wheat Flour
Pastry Flour
Egg Noodles
Fettuccine
Vallarta Beans
Runner Cellini Beans
Steel Cut Oats
Yeast
Vanilla Extract
Honey
All Sugars

Apricots from our tree
Basil from our herb pots

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Comments:
What on earth is 'Toad in the hole'? Sounds like something kids would like for breakfast:) Glad you were able to get so much produce.
 
It is a piece of toast with the center cut out (either in a circle or cookie cutter shape - we often use a big heart cookie cutter), fried in butter or bacon grease with an egg in the hole, then flip to toast the other side. We fry the cutout parts in the fat, too.
 
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