The Resurrection of the Meal Plan

We had a hard freeze yesterday morning, down to 25, but I didn’t get home until after dark yesterday and I left before light today, so I haven’t seen the damage yet. I don’t even want to think about it. Let’s talk about meal plans instead!

During the holidays the entire concept of meal plans (and grocery budget) went straight out the window. We mostly cooked a few huge fancy meals, ate endless leftovers, and went to the store a few times a week to indulge various whims. Over the weekend I cleaned out the fridge and threw away too much food that spoiled because there was too much food in the fridge and no plan. So it’s time to get back to the basics. Meal planning based on what’s fresh from the farmers’ markets. I used  to post what I bought at the market and the meal plan every week. I’m starting again today.


Wild harvested honey mushrooms at the Alachua County Farmers’ Market

In the basket- red leaf lettuce, mixed sweet peppers, Dominican lantern chiles, purple leaf lettuce, cabbage, 2 bunches of carrots, honey mushrooms, bok choy, eight tomatoes, swiss chard

Monday- ham, coleslaw, mac & cheese
Tuesday- “fridge clean-out” fried rice with chorizo, peppers, carrots, cabbage, and cheese
Wednesday- burritos with leftover fried rice, refried beans, cheese, lettuce, lots of diced tomatoes, salsa, sour cream
Thursday- Szechuan venison, bok choy, mushroom noodle bowl
Friday- caldo verde with lamb sausage

Do you plan your meals for the week? If you have a meal plan focused on local foods (hard to do up North) share it in the comments!

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