Another week, another set of menus. Now that spring is in full swing, there’s more produce options to incorporate, a wonderful culinary problem to have. This week the Practical Cook will be making Freezer Strawberry Jam. Oh, the smell. I digress, on to the meal plan.
From the CSA:
1 napa cabbage
1 bundle tuscano kale
1 bag lettuce mix
1 bundle green garlic
2 bundles mustard greens
Which means we’ll be eating:
Sunday: Leftover Surprise!
Building in a Punt! here. Will either repackage items in the fridge or serve something simple with eggs. We’ve got a party in the afternoon and 2 gallons of strawberries to jam up in the evening, so simple is best here.
The first greenhouse tomatoes are appearing, and with the abundance of lettuce, it’s time for BLTs.
Tuesday: Taco Night!
By popular request from the junior staff members. There is no wrong way to eat a taco, as long as it doesn’t land on the floor.
Wednesday: Rustic Tart
Unsure about the filling right now. Probably potato (sweet or plain) and chard.
Thursday: Beans and Rice
Again, I’m leaving the specifics to whim. Just depends on my mood and the time allotted.
The stand-by meal! And there are soooo many greens in the house.
Saturday: Dine out!
That’s the plan for the week, let’s see if it sticks. Perhaps I’ll start keeping a score card of on vs off-plan nights.
Up tomorrow, A Hush Puppy by Any Name: Southern Food in Translation. You really don’t want to miss this one.
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