For the last several years I have challenged myself to focus on using from my pantry and shop less for a couple months each winter… a Pantry Challenge. With the end of February and this year’s pantry challenge complete, I found that I really liked having a basic menu plan to guide me. I decided to continue making a month long menu, and to be intentional about using fresh garden produce and preserves. We are still harvesting a few cold tolerant items and preserving a few things, but for the most part it is now time once again to enjoy what I was able to preserve this summer. :}
Overall, I have to say that intentional menu planning has been good for my family. 😀 It only takes me 15-20 min to put together a new menu for the month unless I get stuck trying to think of something new to add. If you are interested in joining me in intentional menu planning, check out my Pantry Challenge post to get an idea of how to get started.
Here is what is on our menu this week…
Still available fresh from the garden:
-kohlrabi – harvest a couple more again today; such sweet flavor right now!!! 😀
Pumpkin/Squash Waffles – garden squash
Buffalo Chicken Stromboli – homemade pepper sauce
Scalloped Potatoes – garden potatoes (didn’t happen last week)
Sweet and Spicy Glazed Chicken – peach salsa or zucchini peach marmalade
–roasted pumpkin seeds
Is your garden done or are you harvesting and eating fresh yet this week? Are you preserving any garden produce this week? I’d love hear about your favorite recipes!
Happy Garden Eating! 🙂