The Plan:
Day 1: Take out for a birthday bash
Day 2: Black bean enchiladas
Day 3: Homemade pizza
Day 4: Mozzarella stuffed meatloaf (sub kale for spinach), Baked squash
Day 5: Quiche with mushrooms and leeks, Orange slices
Day 6: Ratatouille (frozen from the summer) topped with fresh basil from my indoor herb garden
Day 7: Root vegetable hash with fried eggs
Pantry Shuffle:
Out of Storage:
- Festival squash
- Frozen pie crust (homemade)
- Ratatouille frozen in summer
- Beets
- Carrots
- Sweet potatoes
- Ground beef from Mastodon Valley Farm
Into Storage:
- Enchiladas – I will be freezing an extra batch in an aluminum pan.
Notes: Citrus Season
Citrus season is upon us! In the U.S. naval oranges, satsumas, and grapefruits are starting to make their appearance and boy are they good. If you have been following me for awhile, you know I am obsessed with eating local produce. But, citrus is never going to grow in Wisconsin and it is one of my exceptions to my locavore diet. I buy lemons and limes year round, and when citrus season arrives in December I just can’t pass up these sweet fruits from Florida, Texas, and California.
How long can you expect citrus season to last in the United States? Well, different fruits have different time frames, but in general you can find the best fruits at a good price from December until March. Time to get them while you can!
In other notes: this week will end our birthday run from the past couple of months, which means we are eating out one more time for my youngest son’s birthday. I want to be honest and share how we approach mealtimes, and the truth is that we do eat out sometimes. We save it for special occasions and vacations. If I’m on vacation, I will still provide you with a meal plan for ideas. But when it comes up for a special occasion, I like to let you all know that we are real too!
