This week I am incorporating a lot of the greens we have growing in the garden right now- lots of kale, spinach, and chard. I also have some mushrooms I have grown on a mushroom patch I ordered a while ago (but not many- I wasn't particularly impressed with it).
I know I mentioned last week my focus on using stock and fermented foods each day- then I looked at my meal plan. What can I say- it's a work in progress. So this week I worked on incorporating more fermented foods and stock into the meal plan, with the goal being every day. The stock is obviously there in the soups I have planned (I heart soup...), but will also be used in sauces and in braising vegetables. Fermented foods are often to be had in the condiments- hot sauce, creme fraiche, sides of sauerkraut and salsa, and sour pickles.
So here's this week's meal plan.
Or click here for an easier to read printable version. Once I get my ducks in a row I'll start posting recipes in conjunction with these meal plans.
For more meal planning inspiration check out Plan it Don't Panic from Keeper of the Home.