Our Weekly Menu: September 12-18, 2010

Organic, local haricot verts on sale at the farmer's market...how could I pass those up?! The farmer we buy much of our produce from is swimming in green beans, so offered me the exceptional price of $1.50/lb. if I bought 10 pounds or more. (At the local WalMart, regular non-organic green beans are currently selling for $1.68/lb. Who says organic has to be expensive?) I bought them...and then subsequently spent the rest of the weekend in the kitchen cleaning, cutting, blanching, shocking and freezing the lovely haricot verts in 1/2 pound increments. After trimming and weeding (and snacking), I ended up with enough frozen beans for 18 meals. Crazy. I also froze some okra and made some chicken stock. Up for the rest of the week (when I get two seconds)--preparing edamame for some yummy dip!

On an unrelated note (to green beans), but related to weekly menu planning, Kathy of Panini Happy started a very interesting discussion last week about how busy people get freshly-cooked, healthy meals on the table. Meal planning and having freshly frozen ingredients on hand are a couple of ways I do it. How about you?

This week is super crazy with three soccer days and one evening spent at a play. This leaves very little time for cooking, so I tried to prepare this weekend. Here's what we're having:

Sunday, September 12
West African Stew
Brown Rice
(Okra and butternut squash from CSA)

Monday, September 13
Pizza
(Bell peppers and homemade pizza sauce with veggies from CSA)

Tuesday, September 14
Panini
Chips

Wednesday, September 15
Chicken Schnitzel
Spaetzle
Pickled Beets
(Beets from a local farm)

Thursday, September 16
Leftover West African Stew
Brown Rice
(Okra and butternut squash from CSA)

Friday, September 17
Fettuccine Alfredo alla Romana
Green Salad
(Peas and tomatoes from CSA)

Saturday, September 18
Grilled Burgers
Summery Potato Salad with Cherry Tomatoes
Other veggies from CSA
(Potatoes and tomatoes from CSA; beef from local farm)

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