Sunday, February 15, 2015

menu plan february iii

What's up, world?  We are just chilling over here.  No big happenings, which is just fine with me.  It's good to be calm for a little while.  I am ready for spring, though, and the advent of nice fresh green vegetables.  Eating locally and seasonally gets hard this time of year, when the main vegetable staples are potatoes, sweet potatoes, cabbage, squash, turnips, onions, and so on.  There are only so many ways to eat cabbage!  A spear of tender asparagus will taste so good in late March.  :)  And our annual strawberry-picking trip at the first of May is just the best.



Preamble
We literally always have one of three things for breakfast if we are at home.

1)  -- scrambled eggs from our Mennonite hens
     -- homemade sourdough toast/English muffins/biscuits
     -- raw butter we have been making from our Mennonite cow cream
     -- local raw honey or homemade preserves
     -- seasonal fruit from our CSA or mandarins (in the winter)

2) -- pancakes
    -- raw butter
    -- real maple syrup
    -- seasonal fruit

3)  --soaked oatmeal with raisins, shredded coconut, coconut cream, honey
     --seasonal fruit or preserves

Vicki usually requests #2.  If we have time, I'm happy to oblige.  If I do any sourdough baking, though, we will use the excess starter to have sourdough pancakes.

Since it is so monotonous, I'm not going to put breakfast on the menu plan.

For drinks, we always have raw milk on hand.  We also drink Berkey filtered water, kombucha, or homemade soda from our ginger bug.  I would love to start messing with water kefir soon.

Finally, I try to make one dessert-ish item that we nibble on all week for snacks and desserts.  This week, we are still eating up the chocolate cake I made for Valentine's Day.  Yummmmm.



Sunday
-- lunch:  salisbury steak, mashed potatoes, mustard greens gratin, sourdough rolls
-- supper:  Family Dinner!  We are bringing an old favorite - cabbage and noodles.

Monday
-- lunch: leftover cabbage and noodles, kombucha
-- supper:  black bean tacos with homemade tortillas, taco seasoning. cheese, home-canned salsa, sour cream, and shredded cabbage salad

Tuesday
-- lunch:  we have a District Clergy meeting, so I will probably grab lunch with some colleagues/friends after that
-- supper:  chili & cornbread (and making some extra to take to our dear friends who are in need - pray for them if you are into that kind of thing!)

Wednesday
-- lunch:  tuna salad, crackers, cut-up veggies
-- supper:  sesame-soy salmon fillets, rice, steamed carrots

Thursday
-- lunch:  leftover black beans and tortillas
-- supper:  we are eating with our sweet friends the Allens.  I think we will bring bread or salad or some such.

Friday
-- lunch:  leftover something
-- supper:  margherita pizza on a sourdough crust with homemade mozzarella (and skip the basil since it's winter), roasted pumpkin wedges

Saturday
-- lunch:  tomato soup with grilled cheese sandwiches on sourdough bread with lacto-fermented pickles
-- supper:  pork ribs, mashed pumpkin, roasted turnips, cabbage slaw, cornbread

What's happening in your kitchen this week??




2 comments:

Nicole Hill said...

Emily! I found your link on Zan's FB page. I didn't know you blogged but was pleasantly surprised to see that it's something I like too. I love eating organic and keeping all out that crap out of our food. We are more aware now about preservatives, artificial flavors, and all the extra stuff that shouldn't be in our food. I loved seeing this post.

www.taylor-hill.net

Emily said...

Oh I'm so glad if we can help someone! That's why I put it all out there. :)