April is when agriculture in this area really starts to take off. We spend the winter thankful for greens and citrus, and just about the time everyone is getting sick of kale and oranges, bam! It’s strawberry time! And then the tomatoes start coming, and then everything else comes in a flood. We bought the season’s first cucumbers last week. Now this week the full diversity of crops in this area was really apparent- everything from sweet peppers to tomatoes to strawberries to greens!
Unfortunately, last week’s meal plan was a complete bust. The fridge was still stuffed full on Friday, so I knew this weekend would be a light grocery week. I still spent my $40 budget though, because I majorly splurged and bought 1/2 flat of strawberries ($10), a whole smoked mackerel ($8), and a free-range chicken ($11).
What’s in the Basket: a huge bunch of fresh dill, a whole smoked mackerel, one head of savoy cabbage that was too gorgeous to pass by, more oranges and grapefruit, a giant seedless cucumber, swiss chard, and 2 tiny pathetic bunches of cilantro that I spent my last dollar on. Chicken and ridiculous amount of strawberries, too, but they didn’t make it into the picture.
I still have: beets, more cucumbers, several peppers, a big bag of romaine lettuce, sweet potatoes, carrots, quelites, and green onions.
Now the contents of the fridge are threatening to escape every time the door gets opened. We must stick to the meal plan this week!
Sunday- Giant frittata with smoked mackerel, fresh dill, chicory and queso fresco for breakfast, and grilled local sheephead fish with garlic-grapefruit-soy dipping sauce and fried rice for dinner.
Monday-Homemade Sloppy Joes with ground venison, peppers, and green onions, and sliced cucumber salad
Tuesday- Burritos with homemade refried beans, salsa, queso fresco, green salad, maybe pupusas if I feel creative
Wednesday- Meatloaf, savoy cabbage like this, roasted beets, mashed sweet potato
Thursday- Claypot Chicken Rice (using my trusty cast iron dutch oven since I don’t have an Asian clay pot) with stir-fry of whatever vegetables are left over
What are you eating for dinner this week?