Sunday, October 18, 2009
Menu Plan: October 18 - October 24
Our gleaning was quite productive this week. We made friends with a local farmer who sells her produce. She was only willing to sell us the pumpkins, though, since we are at the end of the harvest season. So, we were able to pick 12 pumpkins (eight for carving, four pie pumpkins), four watermelons they saved from the frost, a gigantic bunch of chard (the size of two or three from the store), about two pounds of brussels sprouts, two spaghetti squash, another huge bunch of scallions, a few ears of feed corn (to make the children happy) and a couple handfuls of soy beans (same thing) for $14. Since I still had $20 of tokens for the farmer's market (they sell them there, so you can use your credit or debit card to pay for your purchases), I only spent $6.25 out of this past week's grocery budget to get our produce there: eight pounds of heirloom tomatoes, eight pounds of various plums, six large sweet peppers, two pounds of garlic, a large, new to me Mexican summer squash called (I think) chayocote and a huge bunch of multicolored carrots. Between what we already have here and what I picked up, we have enough for at least two weeks.
I plan to do a beans and rice challenge next week. I'm still not sure how exactly I'm going to arrange it, all based on one big pot of beans or just different beans each night. I may have to do it a few ways for a few weeks to see what works best. If you are interested in joining me, please leave a comment and blog about it or share in comments what your plan is.
Breakfast: Chorizo & Potato Scrambled Eggs, Watermelon
Dinner: Corn & Chard Stacked Enchiladas*, Sliced Tomatoes, Riesling Grape Juice, Freshly Extracted Honey on Toast
Breakfast: Whole Wheat Breakfast Cake (using all whole wheat pastry flour and 1/4 teaspoon of salt), Bananas, Milk, Coffee
Dinner: Kielbasa, Chayocote, Pepper, Tomato & Eggplant Stew, Pomegranates
Breakfast: Baked Oatmeal, Bananas, Milk, Coffee
Dinner: Baked Pasta with Sausage & Marinara, Buttered Green Beans, Roasted Acorn Squash Slices, Watermelon
Breakfast: Cracked Wheat Cereal with Maple Syrup, Plums, Milk, Coffee
Dinner: Spaghetti Squash with Marinara, Garlic Cheese Bread, Pear Sauce
Breakfast: Toad in the Hole, Sliced Tomatoes, Milk, Coffee
Dinner: Lila Beans with Bacon & Chard, Cornbread, Sliced Tomatoes, Watermelon
Breakfast: Toasted Raisin Bagels & Cream Cheese, Milk, Coffee
Dinner: Potato, Pepper & Onion Frittata with Feta, Whole Wheat Zucchini Rolls, Watermelon
Breakfast: Yogurt & Berry Smoothies, Pancakes & Maple Syrup, Coffee
Dinner: Harvest Dinner at Church
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.
Sprouted Wheat Raisin Bagels
Milk (& Cream from the Top)
Riesling Grape Juice
All Herbs & Spices
Hard White Wheat Berries
Soft White Wheat Berries
Oddly enough, I just cooked some beans in my pressure cooker to make a dish from the Moosewood Cookbook, called Cheese-Beams. Not a glamorous name or dish, but it tastes really good.