Happy New Year! I hope that you all had wonderful food and great company of friends and family. November and December are always a time that I test new recipes for holiday meals and of course holiday sweets. I buy unusual ingredients and skip from pot luck to party without a lot of planning. January usually brings me back to a more structured way of shopping and meal planning and I want to share that part of the process with you.
My friend Leah showed me her process of planning meals and shopping lists each week on a calendar sheet that is posted on the refrigerator. She started this habit as a chef and carried it into her personal life. I think this will be helpful to me in using our CSA ingredients and planning healthier shopping lists. I have been posting our weekly share under a blog menu, Twitter and on our Facebook pages on Wednesday and that will continue. Why not recap the weekly share and what I plan to cook in a Friday blog entry!
Here is my first Week of Meals post with the future recipes that will appear on that day highlighted in green. I will post the recipes the day that I will make them to give cooking advice and tips. My menu is for two adults. The winter shares have food that can be stored so I probably won’t use both pomegranates or all the carrots, but they will both store for a few more months. I like to freeze soup for a quick meal on some future night when I can’t decide what to make for dinner so that is the plan for the greens soup after Friday.
I welcome comments and feedback from you. I would love to hear your tips for planning meals. We also post any member recipes on Saturday so please send those to firstname.lastname@example.org
Amy Hetager, CSA Blogger
Week of Meals 1/7 to 1/12
7 oz Salad Mix, Agricultura COOP
1 Small Bunches Collards, Mesa Top Farm, Santa Fe
2 lbs Potatoes (fingerling), White Mountain Farm
1.5 lbs Carrots, Gemini Farms
1 lb Quinoa, White Mountain Farm
1.5 lbs Winesap Apples, Cider Hill Farms
2 Meyer Lemons, South Texas Organics
2 Pomegranates, Shiraz Vineyards
Week of Meals
Friday- Greens Soup using the collard greens, salad and a side of roasted potatoes
Saturday- Red Chile Carrots, salad, leftover potatoes and salmon burgers
Sunday- Quinoa Bread, leftover carrots, broccoli and beef
Monday- Honey Lemon Apple Jam on quinoa bread for breakfast
Tuesday- Pomegranate Spinach Salad (using 1/2 pom), Curry Chicken Pizza
Wednesday- Cranberry, Pomegranate, Lemon Relish on turkey breast, salad