Local April: Week 2
Week 2 was a success! I once again planned out our meals for the week taking into consideration three things: what came in our CSA box; what we had left in the fridge; and what we had in the pantry. This week, I supplemented with a regional farm online order system known as Veggie Go through the Three River Farmers Alliance. They source exclusively from farms in New England - everything from greens to meat. The order window opens each Monday and closes on Wednesday. The goodies get delivered on Sundays!
Here’s what we got in the CSA box (Veggie Go info below):
Apples (Brookdale Farm, NH; 7 total)
White Russian Kale Tops (Siena Farms, MA; 1 bunch)
Sweet Potatoes (Schartner Farms, RI; 2 (huge) total)
Carrots (Siena Farms, MA; 7 total)
White Daikon (Siena Farms, MA; 5 total)
Gold Potatoes (Sparrow Arc Farm, VT; 6 total)
Shiitake Mushrooms (Siena Farms, MA; 1 box)
Macomber Turnip (Siena Farms, MA; 2 roots)
Popcorn! (Siena Farms, MA; 3 ears total)
Onions (Hepworth Farms, NY; 2 total)
Francese Loaf (Iggy’s Bread, MA)
Local Chardonnay Vinegar (American Vinegar Works, MA)
Scroll down for what else I ended up buying and to see what we made!
For this week, I supplemented with some local meat, eggs and produce from Three River Farmers Alliance. Here’s what we got:
Heiwa Tofu (From Maine, 1 pound block)
Baby Tatsoi (5 ounce bag)
Spinach from Queen’s Greens (8 ounce bag)
Bone-In Skin On Chicken Thighs (Lilac Hedge Farm, 1-2lb. package)
Garlic and Herb Chicken Sausage (Lilac Hedge Farm, 1 pound package)
Apples, Mixed Seconds (Brookdale Farm, 5 pounds)
Herb Chevre (Blue Ledge Farm, 4.5 ounce tub)
Tempeh (BOS Tempeh, 7 ounce block)
Tortillas (from Vida Tortilla, NH grown and made, 1 bag)
Breakfasts for the week (varied by day):
Scrambled or hard boiled egg with an apple.
Local yogurt with homemade granola and apple.
Lunches for the week:
Remaining cabbage-bean soup with crusty bread (inspo from this recipe) as well as chicken soup (used this recipe - delicious).
Snack: homemade apple sauce with all those apples! Used this recipe as a guide. I also had popcorn as a snack - which was super fun (who knew popping corn on the cob was so easy?!).
Dinners for the week:
Sunday: leftover stir fry from Friday + fried eggs on top.
Monday: potato gnocchi with peas, ricotta and parmesan. SO GOOD! Roughly used this recipe as a guide.
Tuesday + Wednesday: maple miso turnips and radishes with tofu, rice, baby tatsoi. Added a fried egg to each of our bowls on the second night. Mostly made this recipe up!
Thursday: Another frittata :) so many potatoes and eggs to use. Ate the leftovers of this for breakfast both weekend days.
Friday: grilled chicken sausages and leftover rice sauteed with chopped up spinach and dried herbs.
Saturday: we went out to dinner at one of our favorite local places - Field and Vine. They source most of their produce and meat locally!
Curious how much all this cost? See below! (Pictured below: some of the goodies from the Three River Farmers Alliance and our dinner out at Field and Vine).
GRAND TOTAL for the week (on a per person basis) — $71.00, which comes out to about $3.55 per meal (got about 20 meal plates out of this). I will note Jared supplemented with his own foods for lunch and dinner. So the calculation above are my plates (but he shared all dinners with me - so 2 plates for each dinner).
As always, I used whatever else was already on hand. So far, so good! On to week 3!