Day 273–Starting Week 40–Budget and Menu

Here we are, the first week in October and my garden already has its first casualty. I checked the raised beds yesterday afternoon and the kale was GONE!! All that remained of an entire bed of kale was a couple of little stubs. Grrrr. Bunnies. Apparently the coyote spray didn’t survive the torrential rains we have had over the past week. I haven’t decided whether to replant or just let it go, but at least the swiss chard, chinese cabbage and collards are still going strong. Until the bunnies sniff them out. If nothing else, we are certainly improving the overall health of our small mammal population.

This week’s menu is looking good and I’m excited about having our substantial fall vegetables in the mix. Like last week, we have quite a few vegetarian nights this week, but I don’t think we’ll miss the meat. At least, we haven’t so far! Our budget is rocking this week at $70.03. WHAAAAAT???? I’m not sure how that happened, but we are carrying over one meal (stir fry steak and peppers) and some yellow squash muffins that we froze last week. Still, I think we’re doing pretty well! And most of our meals are healthy, with the exception of the sweet potato pound cake, which is one of our all-time favorite desserts in the WORLD. Will post the recipe this week!

Budget

  • The Produce Box (spaghetti squash, apples, kale, yellow squash and zucchini, field tomatoes, lettuce, cucumbers, green cabbage): $23.00
  • Mae Farm (pork tenderloin, bacon pieces, ground beef): $18.00
  • Homestead Farm (eggs): $4.00
  • Mitchell’s pantry (our sticky fig jam): $3.00
  • Trader Joes (frozen fruit, beans, pie crust, cheese, onions, yogurt): $22.03

Here is what $70.03 is feeding us this week:

Menu

  • Wednesday–beef and sweet pepper stir fry with rice (carryover)
  • Thursday–Spaghetti squash with sautéed tomato sauce, green salad
  • Friday–Baked and loaded sweet potatoes, salad
  • Saturday–Pork tenderloin with sticky fig jam, sautéed kale, sautéed squash and onions
  • Sunday–Chili, yellow squash muffins (carryover), sweet potato pound cake
  • Monday–leftover chili over pasta
  • Tuesday–Tomato tart, sautéed cabbage and apples

Have a happy and healthy week!

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Day 266–Starting Week 39–Budget and Menu

We’re enjoying the last of the field tomatoes!

The weeks sure are speeding past! I always feel like the time between Halloween and New Years is a big slide and woooosh! Before you know it, you’re into the next year, looking around thinking “what the heck just happened?” We are definitely into our fall growing season, although there are still some vestiges of summer left. This week we are getting acorn squash AND a watermelon. Weird, but I’ll take it!

Our fall greens are doing well so far–no bunny damage yet, thanks to some product Tom sprays on my raised beds. I think it’s some form of coyote urine, which baffles me. We are actually paying for pee. If someone’s dog came and sprayed my raised beds, I would be highly irritated, but when it comes from Lowes, it’s ok.

We are rocking this week’s budget, which is mostly vegetarian and totally yummy. In addition, I’ll be making some maple oatmeal bread, which will be breakfast along with some more crock pot applesauce. Now that I have put up about 100 quarts of tomato sauce, my trips to the farmer’s market are a bit more contained, which is helping our budget also!

We spent $87.21 this week on groceries, which I’m thinking is a record low for us, but I will have to check. The eggplant we are using came in last week’s produce box, so that’s a carry over, which helps! Here is how the budget breaks down for this week:

  • The Produce Box (apples, watermelon, green beans, acorn squash, yellow squash, tomatoes, red and green bell peppers): $23.00
  • Farmhand Foods meat csa (Local hangar steak): $12.00
  • Hillsborough Cheese Co (mozzarella): $6.00
  • Mae Farm (eggs): $4.00
  • Trader Joes (frozen fruit, yogurt, soy milk, olive oil, shampoo, oats): $42.12

What are we having this week? Here is our early fall menu:

  • Wednesday–leftovers or cereal (Girl Scout night)
  • Thursday–Eggplant Parmesan
  • Friday–Acorn squash and apple soup with yellow squash muffins
  • Saturday–Leftover Eggplant Parmesan
  • Sunday–Grilled hangar steak, green beans, mushroom risotto
  • Monday–Pepper steak stir fry w/leftover steak, rice
  • Tuesday–Baked sweet potatoes stuffed with apples and pecans

Enjoy all the wonderful bounty of local vegetables that fall brings us! Happy shopping and eating this week!

Day 113–Starting Week 16–Budget and Menu

This week, the farmer’s markets were just teeming with people and chock full of wonderful strawberries and spring vegetables. I didn’t buy as much at the market as last week because we now have our weekly Produce Box delivery. Still, it was great to be out seeing the farmers so busy after a quiet winter. Our total for the week was $101.65–just $1.65 over our weekly goal. Not too bad!!

  • The Produce Box (sweet potatoes, carrots, spinach, lettuce, strawberries, cucumbers): $22.00
  • Rainbow Farms (roasting chicken): $13.00
  • Farmhand Foods (kabob beef): $15.00
  • Farmer’s Market–various (onions, sugar snap peas, asparagus, cucumbers, tomatoes): $18.00
  • Trader Joes (organic soy milk, rice, frozen fruit, bananas, mushrooms, Ezekiel bread, cous cous): $33.65

What are we having this week for $101.65? Here is our weekly menu:

  • Sunday–Roast fresh chicken, sweet potato wedges, roasted asparagus spears, buttermilk biscuits, strawberry cobbler
  • Monday–Curry chicken and spinach over whole wheat cous cous
  • Tuesday–Pasta salad with roasted vegetables
  • Wednesday–Sandwiches with leftover pasta salad
  • Thursday–Veggie stir fry over rice
  • Friday–Leftover cleanup night
  • Saturday–Grilled beef and vegetable kabob with whole wheat cous cous

Have a terrific and delicious week!