There are some interesting, useful Business tips and Garden Tips .

On the Menu This Week (8-26 to 9-1)

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 be intentional about using garden produce and preserves from last season.

I have just about exhausted my stock of frozen and canned garden produce from last year, but fortunately, the garden and backyard fruit are producing fresh again.  It is now my goal to incorporate as much fresh produce and herbs as I can into our meals, and then preserve the abundance for the winter and spring to come.

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…

Garden fresh this week:
-pole beans
-zucchini/summer squash
-jalapeno peppers

-Chicken Tacos, Mexican Rice & fresh Corn & Black Bean Salsa* – uses fresh tomato, pepper, corn
Honey Lime Chicken & grilled veggies
-Burgers & Caprese Bites

-fresh veggies & fruit

freeze minced zucchini

What are you harvesting and eating fresh this week?  Are you preserving any garden produce this week?  I’d love hear about your favorite recipes!

Happy Garden Eating! 🙂

*this is a recipe I hope to post soon