No, I haven't lost all typing skill.
Yes, that is a line from e.e. cummings.
And, why, yes, those are fiddleheads (with some shiitake mushrooms).
And some rhubarb! And some asparagus!
It was all spring delights at the Greenmarket this morning.
Spring delights and local hard cider from my favorite fruit farm/orchard.
Wilklow Orchards has started a hard cider company called Bad Seed (NYC and Hudson Valley people, check them out on Facebook). They brought five varieties of cider. I chose the Belgian Witte Cider. It's brewed like Belgian Witte beer (think something Blue Moon-ish) with citrus peels and spices, then fermented. They also had an IPA-style cider (IPC), a Raspberry Cider, a traditional dry cider, another Belgian-style cider. I'm excited to try this with dinner tonight! (Disclaimer: I am a member of Wilklow's CSA and buy most of my fruit from them during non-CSA times; however, I am just talking about this product because I think it's cool. I have not been reimbursed in any way).
So, the purpose of this post (besides being super-excited about spring and hard cider) is my Greenmaket haul and meal planning.
What I got: A bag of spinach, a pint of fiddleheads, 1/2 lb shiitake mushrooms, a bunch of asparagus (about a pound), a pound of rhubarb, six eggs, a quart of yogurt, a bottle of hard cider, a loaf of Parmesan-black pepper sourdough, and a pint of hazelnut ice cream (on sale!). Obviously two of those things are "treats" not meal builders.
Meal planning is important. It reduced trips to the market. It helps you buy the right amount of food. And, once CSA season starts again, it becomes very important for using up everything before it goes bad...
Here's my plan:
Any thoughts? Recipe suggestions?
Do you meal plan for the week? Obviously meal planning for just me is different from meal planning for a larger group. If you do plan for a whole family, how do you do it?
This post was shared with Gallery of Favorites hosted by The 21st Century Housewife & Premeditated Leftovers.
And, why, yes, those are fiddleheads (with some shiitake mushrooms).
And some rhubarb! And some asparagus!
It was all spring delights at the Greenmarket this morning.
Spring delights and local hard cider from my favorite fruit farm/orchard.
Wilklow Orchards has started a hard cider company called Bad Seed (NYC and Hudson Valley people, check them out on Facebook). They brought five varieties of cider. I chose the Belgian Witte Cider. It's brewed like Belgian Witte beer (think something Blue Moon-ish) with citrus peels and spices, then fermented. They also had an IPA-style cider (IPC), a Raspberry Cider, a traditional dry cider, another Belgian-style cider. I'm excited to try this with dinner tonight! (Disclaimer: I am a member of Wilklow's CSA and buy most of my fruit from them during non-CSA times; however, I am just talking about this product because I think it's cool. I have not been reimbursed in any way).
So, the purpose of this post (besides being super-excited about spring and hard cider) is my Greenmaket haul and meal planning.
What I got: A bag of spinach, a pint of fiddleheads, 1/2 lb shiitake mushrooms, a bunch of asparagus (about a pound), a pound of rhubarb, six eggs, a quart of yogurt, a bottle of hard cider, a loaf of Parmesan-black pepper sourdough, and a pint of hazelnut ice cream (on sale!). Obviously two of those things are "treats" not meal builders.
Meal planning is important. It reduced trips to the market. It helps you buy the right amount of food. And, once CSA season starts again, it becomes very important for using up everything before it goes bad...
Here's my plan:
- Saturday
- dinner: Pasta with fiddleheads sauteed fiddleheads (maybe some mushrooms), ice cream with rhubarb-ginger sauce for dessert.
- Sunday:
- Breakfast/brunch: Sauteed fiddleheads and spinach, toast, poached egg
- Dinner: mushroom tacos with spinach salad.
- Monday:
- Breakfast (this is pretty much breakfast all week): Yogurt & granola
- Lunch: Leftovers (all week unless otherwise noted)
- Dinner: Pizza with shaved asparagus
- Tuesday:
- Dinner: Something savory with rhubarb. Maybe rhubarb dahl?
- Wednesday:
- Stir-fry with tofu, asparagus and spinach, brown rice
- Thursday:
- Dinner: End of semester celebration with colleagues
- Friday:
- Lunch: Egg salad sandwich, apple
- Dinner: Teacher appreciation dinner at school
Any thoughts? Recipe suggestions?
Do you meal plan for the week? Obviously meal planning for just me is different from meal planning for a larger group. If you do plan for a whole family, how do you do it?
This post was shared with Gallery of Favorites hosted by The 21st Century Housewife & Premeditated Leftovers.
oooh i like this post.
ReplyDeletei wonder if you could use some of the cider with the rhubarb somehow?
i don't meal plan. i want to though - especially once i start working this week again. i'm bartending 3 nights a week and need to plan healthy delicious suppers to take with me or be stuck eating gross pub food.
I like the way you think, Kristy. Maybe use some cider as the liquid for the ice cream topping? Or maybe in some sort of savory dish...hmmm...now you've got the wheels spinning. If you think of anything more specific, shoot me an email!
DeleteBartending! You d need to meal plan. Three nights a week of pub food is no good.
a word or two to let you know I enjoyed the post, and I love the concept for your blog. I have a garden of my own, but my sister in law is a new member of a CSA and I will also share this with her. Re your Tuesday meal: I mostly eat my rhubarb as a sweet, but I love chicken smothered in rhubarb, and emeril has a good recipe for this on his site - you could substitute tofu for the chicken and it would be delicious. Glad I stopped over!
ReplyDeleteThanks for stopping by, Lori!
DeleteI bet I could make a tofu version...thanks for the tip. :)
Your produce looks delicious, and you've made a great menu plan. I like the sound of that cider too! I try to meal plan as best I can, but it's difficult with our very busy and erratic schedule, which is often 'subject to change without notice' :) One of my saving graces is 'bottom of the fridge' stir fries, pasta and rice dishes to use up anything that is about to go past its best.
ReplyDeleteWhat a delicious shipment you've received! I love the fiddleheads. I know I have seen a recipe using them, I will have to see if I can track it down. My menu planning changes with the seasons of our life. Sometimes I have had certain nights like every Tuesday is Mexican food and every Thursday is Italian and then I just use the spices of those cultures for the ingredients I have on hand. Sometimes I have 5 recipes planned for the ingredients I have available, but I don't assign a day so I can cook what ever meal I feel like on a particular night. However now I usually plan meals so that I can work the leftovers into another dish to minimize food waste.
ReplyDeleteSo many fun spring farmer's market finds in one place! Meal planning was definitely the only way I used up my CSA share last year, otherwise I would have ended up with random veggies all shriveled up and dead in my fridge!
ReplyDelete