I visited the farmer's market on Saturday and was pleasantly surprised at some of the wonderful things I found. There was a wonderful "no spray" lettuce farmer there with an amazing array of lettuces. Its been a long time since we've had lettuce from the farmer's market. We are enjoying the red leaf and green leaf lettuces so much. I also found some cooking pumpkins, some "no spray" butternut squash and some sweet potatoes in addition to our beef order (we are getting several this fall to carry us through until spring/ early summer when there will be more available).
Our beef order comes with each cut individually wrapped in butcher paper and the hamburger is wrapped up in one pound portions. Each time we get slightly different cuts and different amounts of hamburger. This order had a few t-bones, a few sirloins, two roasts, some ribs and lots of hamburger (what we use most). We also got soup bones.
This is the cooler I bring it home in. Each order is somewhere between 25 & 30 pounds. It takes us between three and four months to finish off one order.
We are going to use some of the local food we have in the freezer, as well as the farmer's market finds for our menu this week. As usual, I will put the local items in bold.
Breakfast (with repeats):
*Oatmeal with coconut oil, pecans, honey and blueberries
*Eggs and grits with cut up fruit
*Fruit smoothies made with homemade yogurt, blueberries, peaches and bananas
*Homemade granola with pecans, honey, butter, coconut oil, pepitas and dried bananas
*Grilled Cheese Sandwiches and applesauce
*Peanut butter sandwiches and cut up fruit
*Green Salad with feta cheese, walnuts, pecans, kalamata olives
*Pumpkin bread or muffins (eggs are from our hens)
*Smoothies (blueberries, peaches)
*homemade bread and honey butter
*French Onion Soup (beef stock from soup bones - also will include small amount of beef; the dog was THRILLED with his jackpot when I gave him the bones earlier) with grilled cheese sandwiches and a green salad
*Roasted Chicken, sweet potatoes (probably just cooked in some butter - so yummy!!), green salad
*Dinner Salad with leftover roasted chicken, pecans, cheese, boiled eggs, cucumbers, carrots and some homemade bread
*Cheese Burgers with caramelized onions, green salad, mashed butternut squash
*Soup (not sure what kind, but I'm leaning towards Italian Black Eyed Pea Soup) and homemade biscuits
*Pizza with leftovers (some of which will be local) and maybe caramelized onions and black olives as toppings and a green salad
*Crustless Quiche (eggs) to use up any veggies that need to be eaten before they go bad and a green salad (if we still have lettuce or if ours is ready to begin using).
Our hens are consistently laying 7 eggs a day now (1 blue/ green, 1 dark brown and white speckled and 5 light brown). That means we are getting about 4 dozen a week - plenty for us to use and enough to share with our neighbors, too :) Earlier, when dh and I were out feeding/ watering the chickens and collecting the eggs, a katydid flew at me and I jumped/ screamed (eek!!) and dh laughed (because it was really funny). My response? To begin crying - so out of character for me. I am obviously experiencing some sort of pregnancy hormone thing. I am now entering my third trimester (time is flying for me this time) and I think we are having a really big boy - check out that profile:
To me, I look much farther along than just 6 months, lol. I think I better get to work with farm projects, Christmas shopping and freezer cooking!! It will be here before I know it.
I will be submitting this to Menu Plan Monday at OrgJunkie.