Fall Weekly Menu

Twice a month we receive two bags of produce through the Covert Farms CSA (community supported agriculture). We enjoy eating their fresh organic produce so much. The only complaint I have is that we only receive our CSA twice a month during the winter months. This means every second week I need to purchase produce from the grocery store.

You can still find organic or local produce at the grocery store, but local and organic can be difficult to find at times. Shopping seasonally makes finding local organic produce a bit easier but sometimes it's just not possible to find certain things. What do I do? First, I preserve food when it is in season. Then sometimes I go without. For instance, I don't buy fresh tomatoes or strawberries in the winter. Other times I'll buy non-organic produce if it falls in the clean fifteen list. For the most part this includes bananas, avocados, mangoes, citrus fruit and the occasional pineapple.

This week's menu came together more easily. I have some repeat meals from the last few week which means our family really enjoyed them the first time around or I never got around to making them.

Click the link to access my weekly menu template.

Saturday
lunch: Sourdough grilled cheese sandwiches and homemade tomato soup.
dinner: Cottage pie.

Sunday
to do: Sourdough bread and La tire de Ste. Catherine
lunch: Potato crusted quiche.
dinner: Homemade fresh chorizo and homemade tacos with salsa, sour cream, cheese and lettuce.

Monday
lunch: Hummus, nacho chips, raw vegetables and fruit.
dinner: Black bean soup.

Tuesday
to do: feed sourdough starter
lunch: leftover soup.
dinner: Parsnip and rosemary risotto.

Wednesday
to do: soak black beans
lunch: Hard boiled organic eggs, cheese, raw vegetables and fruit.
dinner: Sushi (something from sushi day) and miso soup.

Thursday
lunch: Black bean hummus, nacho chips and raw vegetables.

dinner: Ogopogo sausage, potatoes and stewed cabbage.

Friday
lunch: Irish nachos from leftover potatoes.
dinner: Dinner out! yippee!

To make this week:
Beef stock. Part 1, Part 2 and Part 3 from Well Preserved.