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

Week 11 Budget and Menu

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This week, we are definitely making a big push to use what we have in our pantry of canned goods, our freezer and our garden. It’s “use it up” time! This winter is the first season that we have had canned goods, a freezer full of local veggies, and a successful winter garden. We planned very well and still have plenty left over. Next year, I’m not sure we need quite so much, but it’s good to have yummy food to share rather than regretting we didn’t put up more! We are having a smaller amount of meat this week, but more seafood–NC flounder is always a hit in our house. We’re buying only local seafood from the NC coast and while it does increase our expenses for the week, it is always well worth it. YUM!

Ellie and I are going to try a new recipe this week for Espresso Chai Granola from THIS blogger, Wanna Be a Country Cleaver. Can’t wait!

Our budget is a bit over our goal of $100.00, mostly because we are having fresh seafood twice this week. We also stocked up on oatmeal, which will last a while. As usual, we are paying ourselves back for our canned and frozen foods since those stock up items were not included in our weekly budget last summer. But all in all, I think we did ok!

Budget [104.23]

  • Locals Seafood (scallops, flounder): $46.00
  • Farmer’s market (onions, eggs, cheese): $10.00
  • Trader Joes (mushrooms, frozen fruit, yogurt, breakfast burritos, dried coconut): $38.23
  • Mitchell family pantry (home canned tomato soup, frozen tomatoes, summer corn, pickled asparagus, canned peaches): $10.00
  • Mitchell family garden (Swiss chard, Chinese cabbage): FREE!

Menu

  • Sunday–Dinner out to celebrate our last Girl Scout cookie booth!!!
  • Monday–Grilled local cheese on homemade whole wheat bread with homemade tomato soup
  • Tuesday–Swiss chard with mushrooms and farm eggs, peaches
  • Wednesday–Girl Scouts (sandwiches and leftovers for dinner)
  • Thursday–Cornmeal dusted NC flounder, summer corn, pickled asparagus
  • Friday–Organic portabello mushroom “pizzas”
  • Saturday–Stir fried NC scallops and Chinese cabbage
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