- Salad Greens & Asparagus in the Garden
What I hope to illustrate with the following meal plan for next week’s Seven Days 100% Local challenge isn’t so much that there are many delicious fresh foods you can pick up at the farmers market this weekend. There are, but in my experience, eating locally in a manner one can sustain not just for a week, but year-round, requires more than what farmers can harvest in any given week. Preserving food at home or buying locally grown and preserved foods keeps it local while keeping your wallet and your taste buds happy.
Some tips
- If you haven’t yet figured out how to make your own cream cheese or don’t have home canned Oregon albacore tuna on-hand, try eating “as-if” local as a palate re-training exercise. Buy the non-local version if you must, but if it’s something you like, consider figuring out how you can start sourcing it locally in the future.
- If you work outside the home during the week, do some meal planning, food shopping, and prep over the weekend. Make a big batch of pork patties on Sunday morning and hazelnut granola while the oven is still warm. Start apple-rhubarb sauce Sunday afternoon while you prepare the pear and rhubarb crisp, and get chicken stock started after dinner.
- Likewise, prepare enough food for dinner and leftovers for lunch, especially for those who eat away from home.
- Doing some prep work after dinner will make it easier to get dinner together the next day.
Hearty and savory local breakfast: pork patty, fried kale & onion, fried eggs, homemade sauerkraut
Sunday
- Pork Patties with Eggs & Sauteed Onions & Overwintered Kale, Hazelnut Meal Pancakes
- Carrot Soup with Oregon Pink Shrimp
- Roast Chicken, Sorrel Soup, Frenched Green Beans from the Freezer with Bacon Ends and Onions
- Storage Pears and Rhubarb Crisp with Hazelnuts
- Pick meat off carcass and make chicken stock with bones.
- Make a batch of hazelnut granola, mayonnaise
- Canned Oregon Albacore Tuna
Monday
- Pork Patty, Yogurt with Hazelnut Granola
- Albacore Tuna with Homemade Mayonnaise, Apples, Lactofermented Pickles
- Stinging Nettle Quiche with Honey-Cured Bacon and Rutabaga “Crust”
- Apple-Rhubarb Sauce
- Soak black beans
- Get pork prepared to go into slow cooker for carnitas
- Make chicken soup
Salmon preserved three ways. Clocckwise from left, gravlax, smoked salmon, pickled salmon.
Tuesday
- Smoked Salmon & Cream Cheese Scramble
- Chicken Soup
- Slow Cooker Carnitas with Home Canned Salsa Verde, Coleslaw, Black Beans, and Grated Cheddar
- Cinnamon-Honey Custard
- Drain yogurt for sirkand
- Canning Tomatoes
Wednesday
- Pork Patty, Yogurt-Strawberry Smoothie with Raw Egg Yolk & Honey
- Leftover Stinging Nettle Quiche
- Eggs Korma with Home Canned Tomatoes, Curried Chard
- Sirkand with Hazelnuts
- Get lamb ready to go in slow cooker
- Goose, Duck, Hen, and Pullet Eggs
Thursday
- Chard, Onion, and Egg Scramble
- Leftover Carnitas, Black Beans, and Coleslaw
- Celery Root & Apple Soup with Pork Sausage and Sauerkraut
- Apple-Rhubarb Sauce
- Get lamb ready for slow cooker tomorrow morning
Lots of pitted Bing cherries, summer 2009
Friday
- Pork Patty, Fried Onions and Kale
- Leftover Eggs Korma
- Slow Cooker Lamb Stew with Frozen Peas, Carrot and Hazelnut Salad
- Cherry Caflouti
- Defrost salmon
Saturday
- Pancetta, Eggs Over Easy, Sauteed Onions & Overwintered Kale, Hazelnut Meal Pancakes with Honey-Sweetened Sour Cherry Sauce
- Leftover Celery Root Soup
- Salmon with Asparagus, Pea Shoot and Radish Salad
- Pinot Noir Poached Pears (use honey instead of sugar) with Cream
