Day 1: Pesto pasta with cherry tomatoes, Shiso tea
Day 2: Broccoli soup with cheddar toasts
Day 3: Homemade pizza, Carrot sticks and salted cucumber slices
Day 4: Savory corn pudding, Shiso fruit salad
Day 5: Grilled steak, Green beans almondine
Day 6: Breakfast for dinner (Pancakes, Eggs with sautéed veggies)
Day 7: Zucchini eggplant bruschetta
Notes: Taking a Break
Hi everyone! For over 3 years I’ve been posting my family’s weekly meal plan to share how we eat a local, seasonal diet. I have really enjoyed it and I hope you have too. Right now, though, I need to take hiatus to deal with personal issues. Hopefully I’ll be back soon. In the meantime use the Weekly Meal Plan category to find archives of all my past meal plans. Produce is slightly behind here compared to last year due to a late frost and drought in my area, but if you look to July-September you should find a bunch of plans to adapt to what you can get in season. You can also use the search function to look by ingredient and get recipes or meal plans that use the produce you have. Happy eating!
CSA Breakdown: For those of you also using Crossroads Community Farm, here is a breakdown of how I will use each piece of produce this week. See the first CSA post from this season for details of how I structure the plans.
Carrots (1.0 bag): 2 sliced and cooked with the onions and garlic in the broccoli soup; the rest cut into sticks to serve with pizza
Broccoli (1.0 head): broccoli soup
Zucchini, Green and/or GOLD (1.0 count): bruschetta
Basil (1.0 bunch): pesto for pasta
A2 Watermelon (1.0 count): 1/2 cut into chunks for shiso fruit salad, 1/2 sliced for lunches
Shiso (1.0 bunch): three leaves for shiso fruit salad, the rest to make tea
Eggplant, Japanese (1.0 count): bruschetta
Beans, Green (1.0 bag): trimmed, steamed and served with steak
Onion, Sierra Sweet (1.0 1-2 count): broccoli soup
Muskmelon (1.0 count): 1/2 cut into chunks for shiso fruit salad, 1/2 sliced for lunches
Garlic (1.0 count): pesto, broccoli soup, bruschetta
Cucumber (1.0 count): sliced, sprinkled with salt and served with pizza or for lunches
6 A1 Corn, Sweet (some tips cut) (1.0 count): Corn pudding
