Growing Wild Meal Plan: 6/10-6/16

June 13, 2010 · Filed under Meal Planning, Spring · Tagged bacon, eggs, greens, kale, lentils, menu, pasta, pesto, radishes, salad, soup, turnips

Posted by Sheila

Our veggie harvests this week include lettuce, turnips, radishes, green garlic, garlic scapes, green onions, kale, parsley, chard, and kohlrabi.  We also started harvesting some of our lovely dark cornish meat chickens, so that along with our goat meat means we have to purchase less meat.  We buy a little lamb from our friend’s at Bide-a-Wee and until our pigs get processed next week, some pork from Sky Ranch of Yamhill, Oregon.  Here is this week’s meal plan.  The last few weeks–the first few weeks of our market season–were mostly chaotic as our schedules shifted and we all adjusted.  All the progress I had made at planning meals went out the door, but I made one this week, because I have really come to enjoy the ease of once a week shopping and no last minute dinner debacles when I have no idea what to cook.

• Thursday: Breakfast–Poached eggs with pinto beans & green garlic   Lunch–Chicken stock with polenta, green garlic, and kale         Dinner–Tacos w/ ground lamb, green garlic, and kale w/ radish salsa and chopped lettuce
• Friday:  Breakfast–Buckwheat pancakes w/ scrambled eggs                  Lunch–Curried lentils with turnip greens and green garlic            Dinner–Slow cooked goat stew w/ sun-dried tomatoes and green garlic, creamy polenta, braised swiss chard and a reduction sauce
• Saturday:  Breakfast–Egg scramble w/ kale and green onions               Lunch–Chicken liver pate & hummus w/ rye crackers, roasted turnip salad (made like potato salad w/ bacon, green onions, & mayonnaise), lettuce Dinner–Roast chicken with braised turnip greens and green garlic
• Sunday: Breakfast–Fried eggs and bacon w/ whole green onions        Lunch– Gluten-free pasta w/ leftover goat stew, parsley, and green onion Dinner–Baked beans, Lettuce Salad w/ radishes
• Monday:Breakfast–Buckwheat pancakes w/ eggs                             Lunch–Pate & white bean dip w/ sunflower seed crackers, kohlrabi slices, lettuce salad w/ radishes                                                                        Dinner–White bean & kale soup w/ garlic scape pesto
• Tuesday:Breakfast–Scrambled eggs with garlic scape pesto                   Lunch–Leftover soup                                                                               Dinner–Lamb meatballs, white bean dip, roasted turnips, salad
• Wednesday:  Breakfast–Egg drop soup w/green onions and turnip greens Lunch–Polenta pizza w/ sun-dried tomato & parsley pesto (made with walnuts instead of pine nuts), salad                                                               Dinner–Sprouted lentil and kale patties w/ turnip fries