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 from last season. Now that it is the season for garden fresh produce, it is my goal to incorporate as much garden fresh ingredients as I can into our meals, and 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:
-peppers (hot, mild & sweet)
–Pesto Chicken Stuffed Shells & garden greens salad- uses frozen pesto, garden kale, spinach & lettuce
-Grilled Pork Chops & Broccoli Salad – uses garden broccoli, carrots, & onion
-Sloppy Joes & Copycat KFC Coleslaw – uses homemade tomato sauce & garden cabbage
-fresh veggies & fruit
-dehydrate apple chips
–freeze crust ready apple pie
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