This week is a bit odd in terms of frugal groceries. The market was rained out on Satuday, so we went to Miller’s Farm Market, a “stationary” market. The variety isn’t, of course, as good; but, we do love their products.
We spent $65 there on grociers, including organic whole milk and yogurts. We also picked up some fresh shitakes! The grocery store bill was $37.15. So, we’re under budget.
This week’s menus are also a bit odd because we are incredibly busy. Here goes:
-Tonight. Roasted turkey, served with acorn squash, mashed potatoes, and edamame. This is an unuasual dinner for us in that it has starch in it, but we needed to use up some potatoes before they went bad. They’re local and have stored great, but it’s been warm and muggy (and we don’t have the cold storage set up in the apartment yet). To save heating the place up, and to be just generally better on energy, the roast is being done in the spare room in the roaster. The acorn squash will get cut into quarters and tossed in about an hour before the bird is done. UC will make the potatoes, and the edamame will be boiled & seasoned with smoked salt and butter. I realize it’s not a very inventive meal, but it’s tasty and will provide serious leftovers. After dinner, the meat will be stripped, and the carcass set to simmer, along with some sweated onion and spices, on our Kitchen Day this week.
–Tuesday. Leftovers for UC. I’m out for the evening.
-Wednesday. Spicy apricot-marinated chicken, roasted with peaches, green peppers, and onions. I froze the chicken in a red-pepper and apricot marinade (meal-sized portions) several weeks ago when apricots were in. I’ll bake it on a bed of fresh, local, heirloom-varity apricots, green peppers, and onions and serve over rice.
-Thursday. Heirlom tomato gazpacho & veggie quiche. Served with homemade ciabatta, with olive oil and balsamic vinegar for dipping. We bought a good amount of tomatoes especially for this soup, which I am patterning after a soup we had at Revolutionary Soup a few weeks ago (hi MJ & Dave!). I think I’ve got the recipe I want, and if it goes well I’ll post it here. And, I might make up a huge batch to freeze! The quiche will be with the farm fresh eggs, leftover veggies, and some cheese in one of UC’s whole wheat crusts. Thank goodness one of us can bake!
-Friday. Turkey Pot Pie. You had to know this was coming. We’ll use part of the leftover meat to make the pot pie, along with some fun veggies: edamame, roasted corn, onion, cauliflower, edamame. The rest of the meat will be frozen for future use in soup with the stock.
-Wheat berry and pearl barley porridge. I made this last night in crock pot, and woke up to a lovely, homey smell this morning. 2 cups each wheat berry and pearl barey, 4 cups apple juice, 4 cups water. Cook on low. You can add dried fruit, as well, but UC prefers his added in the morning with milk, molasses or honey, and butter.
-Oatmeal wheat pancakes with scrambled eggs. UC made this new pancake recipe for Sunday’s breakfast, and we have two left. The eggs and a cup of yogurt should round it out nicely.
-Eggs and toast. Farm fresh eggs and homemade toast. Breakfast of champions.
Peaches, fruit-and-yogurt parfaits, granola, chips & salsa, pretzels, cheese, smoothies.
The actual money spent on food we’ll eat this week was closer to $70, with the rest going for stock up items. The turkey and chicken were both already in the freezer, and we had everything but the apple juice for the porridge.
How’re you eating well and staying frugal this week?