Summer is over and my slacker parenting ways are a thing of the past. Guess I am going to have to get off my duff and start cooking dinner again! Thank goodness for our veggie box from Mariquita, providing inspiration and raw materials.
This summer I have been also purchasing local lamb and pork, from Sierra Farms Lamb and Linda’s Tasty Pigs, so the freezer is quite stocked. And just sent email to Early Bird Ranch to see what they have in poultry. Need to get the local beef purchase nailed down, looking into another ranch with beef. Any suggestions?
Back to School also brings Back to Work, Back to Soccer, Back to Piano, Back to Jazz Band, Back to Play Dates, Back to Crazy Schedules. Hoping a weekly meal plan will ease the transition, for all.
Our box from Mariquita Farms was very straight forward this week: Lettuce, Tomatoes, Basil, Yellow Onions, Padron Peppers, Cherry Belle Radishes, Ruby Crescent Potatoes. Our basil looked a little sad, because we were on vacation, so the chickens were able to enjoy that this morning. And some of the padron peppers were gobbled last night as appetizers with awesome French sea salt.
Here is my Menu Plan for the week of August 19:
Sunday: Padron pepper appetizer, Grilled Pork Shoulder Chops, mashed potatoes, salad with sliced radishes, tomatoes
Monday: Kid’s night out (parent’s too!)
Tuesday: Tex-Mex Roasted Lamb Ribs, roasted potatoes and onions (recipe in Mariquita newsletter), tomato salad, back-to-school brownies
Wednesday: Taco night, with hopefully some of the tomatillo salsa I made last week, first day of school pie (probably deluxe chocolate pie)
Thursday: Roasted salmon, crispy potato galettes, salad
Friday: Last TGIF of the season! Then it is back to Takeout and Trashy TV. We can hardly wait!