We are fully in the swing of summer cooking now. With a big box of produce coming from the farm each week, plus my obsession with farmer's markets (I made Don visit three of the four local farmer's markets last week), I have to find a way to get extra fruits and veggies in every meal. And in a way the kids will still eat. I refuse to play hide-the-veggie, but I'm not above using spinach in place of lettuce for tacos or putting carrots in meatloaf. After last week's dismal turnout, this week was all about "stop rot." And we made it! By the Thursday's vegetable pick up date, all the fragile fruits and veggies were eaten, canned, pickled or frozen. Only the cold stores were left (onions, potatoes, carrots and apples).
| Saturday, August 15 Indian Chicken Curry [chard, carrots] (my new favorite!) Sunday, August 16 (making up for last week!) Brunch: Omelets with veggies [zucchini, mushrooms, tomatoes] Snack: Hummus with pita [cucumbers] Dinner: Tacos [spinach, tomatoes] ------------ Peasant Bread ------------ Dilly Beans [green beans] Monday, August 17 Five Spice Pork Lo Mein [chard], turned out to be not so tasty. Backup plan, Spaghetti with jarred sauce and frozen veggies. Cornbread muffins with blackberries [blackberries] ------------ Peasant Bread Tuesday, August 18 (no kids) Chinese Hot Pot [stop rot special--green onions, turnips, carrots, spinach, chard] Wednesday, August 19 (music in the park, rained out, no kids) Left Overs Thursday, August 20 Meatloaf (freezer) Potatoes Green Beans Friday, August 21 (late gym, movies in the park) Baked Pork Chops and Swiss Chard [Swiss Chard] |
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