This is not my favorite time of year. Winter weather continues long after I lose patience with it, the lack of variety at the farmer’s markets is wearing thin, and I’m ready for spring. But spring is still a month away, so for now I’m focusing on using what we stored over the summer and planning for spring even though it isn’t here quite yet. This week’s menu uses up some of our canned and frozen summer food as well as what is in our garden. Thankfully, even though our markets are still heavy in root vegetables, we have lots of variety in our canned preserves, salsas and other yummy treats from summer!
Even though we are paying ourselves back for the stock up foods we put up over the summer (these items were not counted in our weekly budget since they were not consumed during those weeks), we are still looking good at $86.58 for the week! Here is how this week’s budget looks:
- Farmers market (baking potatoes, lettuce, cabbage, onions): $12.00
- Mae Farm (pork barbecue): $15.00
- Mitchell pantry (corn, tomato sauce, field peas, peaches, salsa, jam): $18.00
- Mitchell garden (collards, Swiss chard): free!
- Trader Joes (dried cherries, dates, almonds, oatmeal, soy milk, yogurt, frozen fruit, organic coconut milk, pepper jack cheese): $41.58
- Sunday–Cookie booth (dinner out)
- Monday–NC pulled pork, collard greens, summer corn, peach cobbler
- Tuesday–Pasta with roasted tomato sauce
- Wednesday–Jacket potatoes, green salad
- Thursday–Pulled pork quesadillas with field peas
- Friday–Leftover buffet
- Saturday–Family Pizza Smackdown Competition