Day 260–Starting Week 38–Budget and Menu

Now that the summer growing season is shifting to fall, our menu is changing as well. I’m hoping we will have fresh greens from our garden this winter–we have planted two kinds of kale, collards, bok choi, Chinese cabbage, and Swiss chard. If we can keep the bunnies away, we might just have some really wonderful and truly local meals this winter!

Our budget is good this week at 84.92! We benefit by having a free pound of shrimp thanks to a special last week with Local’s Seafood (BOGO shrimp is something I can’t pass up) and some butternut squash I roasted and froze a couple of weeks ago.

Budget

  • The Produce Box (apples, field peas, eggplant, yellow squash, zucchini, sweet potatoes, bell peppers): $23.00
  • Mae Farm (boneless pork chops): $12.00
  • Harvest farm (whole pasture raised chicken): $12.00
  • Locals Seafood (Pamlico green tail shrimp): free!
  • Melina’s Pasta (lemon ricotta ravioli): $6.00
  • The Mitchell family pantry (homemade raspberry jam): $3.00
  • Trader Joes (pie crust, frozen fruit, yogurt, soy milk, oatmeal): $28.92

Breakfasts are shifting to steel-cut oats with apples! Lunches are the usual leftovers, which are always yummy. Dinners are looking more fall-ish with apples and sweet potatoes.  Another positive this week is that with the chicken, I’ll also be able to make homemade chicken stock and freeze that for later as well!

Menu

  • Wednesday–Butternut squash risotto
  • Thursday–Working; leftover leek and goat cheese tart from Tuesday
  • Friday–Shrimp with lemon ricotta ravioli
  • Saturday–Pan seared pork chops w/sautéed apples, baked sweet potatoes
  • Sunday–Roast chicken, field peas, sautéed squash and zucchini
  • Monday–Chicken pot pie with leftover vegetables
  • Tuesday–Leftover chicken pot pie

Is fall catching up to you yet? If so, what is on your fall menu this week?