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On the Menu (11-4 to 11-10)

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:
-a few carrots & kohlrabi
-kale & lettuce

Slow Cooker Garlic & Brown Sugar Chicken, rice and frozen peas 
Hungry Jack Casserole, Cornbread & garden carrots
Pesto Beef Stuffed Shells (homemade frozen pesto & tomato sauce)

Oatmeal squash cookies – frozen squash

Happy Garden Eating! 🙂