Monday, March 9, 2015

menu plan march ii

The cheese board(s) I brought to Family Dinner last night!  So freaking good.
Are you crawling out from under winter yet, wherever you are?  Things are pretty gorgeous here today.  We spent the day outside yesterday, and I got the first light sunburn of the season.  So wrong, so right.

Also - chickens!  I bought 8 chickens from Field of Dreams farm on Friday.  We have eaten enough of our half-cow and half-hog that we had room in the deep freeze to store them.  By working directly with the farmer, I was able to get them for $4/lb!  And that is for chickens raised on pasture with non-gmo non-soy supplemental feed.  I seriously love finding deals like that.

In other big food news in the Reeves Grammer household, we are switching up our CSA for the summer.  I found a much cheaper option than the collective we've been with, and they work with the same Old-Order Mennonite community that provides our milk and eggs.  I pretty much trust that community completely.  And I convinced the CSA to host an East Nashville drop!  So excited about it.

On to the food.  Always the food.

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.  I made some cranberry-orange gelatin that the kids love.  Super-simple:  just heat 2/3 cup each orange juice and cranberries until all the berries burst.  Throw it in the blender with a few spoonfuls of honey.  Pour it back into the saucepan and whisk in 2 tablespoons grass-fed gelatin.  Pour into the mold of your choice and refrigerate until set!  It jiggles just like the stuff from the box.  :)

-- lunch:  creamed chicken over cornbread, steamed broccoli, roasted sweet potatoes
-- supper:  Family Dinner!  We had appetizer this week, and I brought a cheese board!  I made a blue cheese-pecan spread and an herbed ricotta dip.  For accompaniments I had mini Gherkins, sliced apple, cucumber spears, roasted pecans, toasted baguette, homemade garlic-herb crackers, and homemade cranberry jam!  A feast.

-- lunch:  Staff Birthday Lunch!  We went to Thai Phooket and I had Thai iced tea, shrimp summer rolls, and chicken panang curry.
-- supper:  black bean and corn quesadillas with avocado, home-canned salsa, homemade tortillas, raw cheddar, sour cream, and pickled cabbage salad

-- lunch:  chicken salad on yogurt-dough crackers, carrot and cucumber sticks
-- supper:  Asian-style ground beef over peanut rice noodles with Asian slaw

-- lunch:  leftover beef on peanut noodles
-- supper:  beer-battered fish and chips, pickled cabbage salad

-- lunch:  out somewhere before Pastor's Bible Study!
-- supper:  pork roast with turnips and cabbage, roast pumpkin wedges

-- lunch:  leftovers
-- supper:  BBQ pork pizza (homemade sourdough crust, homemade cider vinegar BBQ sauce, pulled pork leftover from Thursday night, green onions, cheddar cheese.  Top with vinegar slaw after it comes out!)

-- lunch:  creamed squash soup with crackers and cheese
-- supper:  roast chicken, mashed potatoes, sourdough rolls, roast pumpkin

What's cooking with you all?

[This post submitted to Menu Plan Monday 3/9/15.]

No comments: