Greens! Rutabaga! Meal Plan!

One of my guilty pleasures is looking in other people’s shopping carts to see what they’re eating at home; also, I know some people struggle with weekly meal planning. What’s In The Basket is your chance to “peek in my shopping cart” and see what is available at the farmer’s markets right now. Weekly Meal Plans will hopefully give you some new ideas on what to do with it.

In our local produce-centered diet, weekly meal planning starts at the farmer’s market.

Saturday mornings are for grocery shopping (when we’re home). We start at the 441 Farmer’s Market. My budget at the farmer’s market is $40. This week I bought: 1/2 large chicken from Laughing Chicken Farm, a rutabaga the size of my head, collard greens, lacinato kale, 5 mini pumpkins, tomatoes, sweet potatoes, romanesco cauliflower, a head of broccoli, daikon radish, four big kohlrabi, and a pastry for my starving daughter.

Meal planning for me is like a puzzle. What do we already have? How does it fit with what’s in season? What can I make to use up what I already have + what’s in season, and buying as little extra as possible? What sounds good?

Miso-cured Spanish mackerel with kimchi, rice, and various tsukemono

Butter chicken, butternut squash dal (but I’ll use sweet potato), stir-fried cauliflower, rice

Meatloaf in mini-pumpkins (with the grass-fed beef from the freezer or maybe venison), roasted kohlrabi, daikon and rutabaga in horseradish butter

White beans bake with sausage, kale, sweet potatoes and rosemary, maybe feta, maybe I’ll add some pasta. This might end up as soup, depending on the temperature outside. I’ll try and bake some rosemary bread for this meal.

Lunches: BLTs for the kids, BLT salads for the husband, broccoli with ranch dressing, and leftover dal for me.

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