On the Menu: March 18-25th

While I know it’s trite to start a post with comments on the weather, I just can’t resist. It’s crazy beautiful here, and has been pretty much since we returned from MI. We took advantage of that Saturday and got the garden ready in earnest: weeding, taking out the bolting overwinter crops, designing our garden plan, and planting a bunch of direct-seed stuff. You’ll start seeing garden photos here again very soon.

We also fired up the grill, of course!


Sunday: Grass-fed burgers with herb & onion foil potatoes and steamed veggies.  I was trying out a new farm for grass-fed beef, and I like to start with burger.  It’s usually a good indicator of flavor and quality. Unfortunately, I had a difficult time gauging any of that from this beef, and I am about 98% sure it’s not the farm’s fault. The local processor that many of the farms nearby use apparently just grind everything far too fine. We don’t buy sausage from many of the local farms for that reason–it’s just an unpleasant consistency. The super-fine grind of this beef made it difficult to work with in a variety of ways, and again there was just an unpleasant consistency. This isn’t the farm’s fault, and I am going to give them another go with a cut before I made any decisions. It does mean we’ll be buying ground beef from another farm that uses a different processor.

Monday: Chicken Fajitas. Organic chicken, peppers, onions, and a few toppings in tortillas.

Tuesday:  Catfish with smashed local beets & feta. We’re really lucky to have several great dairies in this stat,  and this feta is local from Spring Mill. It’s delicious!

Wednesday: Curry Chicken over brown basmati rice. This is a crock-pot night, and will also be the leftovers for dinner on Friday. I love this dish with it’s warm, deep flavors and aromatic spices. The key is to roast the whole spices before grinding them into the crock pot!

Thursday: Lasagna and Salad. Thadd’s decided to try his hand at making a lasagna!

Friday: Leftovers

Saturday: Gumbo? There’s a question-mark there because there is a possibility that I won’t be home either Friday or Saturday night due to an event, which means no gumbo. So, we’ll see.

SNACKS: fruit smoothies, roasted almonds, cheese, salad, roasted pumpkin seeds, fruit, yogurt.

BREAKFAST:  fermented oats, eggs, cereal for Thadd.

What are you eating this week?


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