Week 17 Budget and Menu

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Nothing like fresh, NC strawberries to bring out the food hoarder in me!

 

Spring is finally here in central North Carolina and along with it, we have the opening and rejuvenation of all our smaller, seasonal farmer’s markets! Hurray! If you have been following our blog for a while, you know that this enters dangerous territory for me. After a long winter of eating collards, kale and sweet potatoes, I want to snap up every lovely spring vegetable I see. This makes staying on a budget even more of a challenge. Who can resist beautiful strawberries or the season’s first carrots? Not me, that’s who.

So while I am trying to be good and stick to my budget, this week clearly isn’t going to cut it. We are having lots of salads this week and we are eating mostly local, which is great! Our big expense this week is a mini boneless ham from Mae Farm, which will provide us with some meals next week as well. This is by far the best ham I have ever eaten in my life. Hopefully, we will actually have leftovers 🙂

Our Produce Box delivery service is in full swing again, so we have fresh, NC vegetables and fruit delivered every Wednesday–that is saving me some running around the farmer’s markets, but I still get out there and support our farmer’s market vendors!

One big change in our dinner preparations is that Ellie and Tom are both playing spring softball. That means I need to get my act together and whip up some healthy food we can eat quickly! While I don’t usually buy pre-cooked chicken, we are using Trader Joes’ chili lime chicken strips as the basis for salad wraps tonight. Salad on the go!

Budget [$115.58]

  • The Produce Box (double strawberries, 2 kinds of lettuce, carrots, radish, white potatoes, green onions, arugula and rosemary sourdough bread): $37.01
  • Mae Farm (ham): $15.00
  • Farmer’s market vendors (eggs, asparagus): $10.00
  • Trader Joes (Ezekiel bread, pre-cooked chicken, avocados, garlic, soy milk, yogurt, frozen fruit, tortillas): $53.57

Menu

  • Wednesday–Chicken salad wraps, carrot sticks, homemade pickles
  • Thursday–Wilted romaine salad, rosemary sourdough; vegan strawberry chocolate “ice cream”
  • Friday–Parisian salad with prosciutto, roasted asparagus and sourdough toast w/melted goat cheese; vegan strawberry ice cream
  • Saturday–Sautéed Swiss chard with eggs and mushrooms, strawberry shortcake
  • Sunday–Ham, roasted asparagus, potatoes, fruit cobbler

Monday–ham and cheese omelets
Tuesday–salad with chopped ham and goat cheese

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Sole-ful musings

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