Posted by Sheila
Hurray! The weather has been warm and sunny this week. By harvest time on Wednesday we had enough growth to harvest the first of some of our favorite crops–snow peas and beets! By the weekend, we harvested the first of the broccoli (so delicious!) and the real snow pea madness began (so many!). The rest of this week’s harvest included cabbages, both savoy and green, as well as more salad mix, fordhook giant chard, scallions, and a bit of basil, the rest of the spring kohlrabi, more turnips, and a morning surprise from the farmer–new potatoes!
Our pig is ready to be picked up from our local butcher, but we didn’t have it for this week so we did get some beef from the new grass-fed beef folks at one of our markets…it is lean and delicious. We also took a day off and came home with a bag full of cockles and soft shell clams from the coast! I wasn’t going to post this week’s meal plan, because it seemed so redundant; many of the same dishes or same types of dishes. Oh well, that is just how it is, and probably how most of us cook anyways. So, here is what we ate this last week!
Thursday: Breakfast–Eggs w/ kale and garlic//Lunch–Baked beans and salad//Dinner–Homemade pizza w/ garlic, green onions, & goat cheese and cabbage salad w/ vinaigrette
Friday: Breakfast–Frittata w chard, garlic, and goat cheese//Lunch–Creamy polenta w/ green onions, ground beef, and leftover pizza sauce//Dinner–Lamb and kale tacos w/ hummus and shredded beets in vinaigrette
Saturday: Breakfast–Scrambled eggs and oatmeal//Lunch–Pate and hummus w/ rye crackers and salad//Dinner–Baked beans, polenta, and braised chard
Sunday: Breakfast–Buckwheat and walnut pancakes w/ hard-boiled eggs//Lunch (Grandpa’s B-day BBQ)–Hamburgers on gluten-free English muffins, roasted broccoli and turnips, kale and chard coleslaw//Dinner–Popcorn! (we were exhausted from our trip to the coast)
Monday: Breakfast–Scrambled eggs and sauteed potatoes//Lunch–Kale and chard salad w/ toasted hazelnuts and vinaigrette//Dinner–Clam (cockle) chowder w/ kohlrabi and potatoes
Tuesday: Breakfast–Cornmeal pancakes w/ eggs//Lunch–Curried lamb and turnip greens w/ rice//Dinner–Red-wine vinegar braised short-ribs w/ braised kohlrabi greens, polenta, roasted beets, and pan sauce
Wednesday: Breakfast–Salmon cakes//Lunch–Rice pasta w/ sun-dried tomato/basil pesto and salad//Dinner–Chili w/ beef, red beans, chard