The farmers’ market is open!
Tomorrow is the third week of the market. You might still want to indulge your winter-beaten, veggie-starved senses and just buy at whim, or perhaps it’s time to settle down and make a plan.
Sample menu for the week (with market shopping list):
Saturday: Make risotto cakes early in the day and let them chill in the refrigerator until dinner. If you have Saturday adventures planned, dinner will be easy to cook when you come back. Just add a salad.
Sunday: Sunday afternoon is a good day to roll pasta. Make a double recipe, leaving half the noodles whole for chard lasagna. Cut the remaining half into wide fettuccine and store in a plastic bag in the refrigerator.
Tuesday: Using Sunday’s pasta, make a quick dish, creamy asparagus sauce.
Wednesday: Time to make an easy soup that can also become the next day’s lunch. Try leek and potato.
Thursday: Stir fry tonight. Slice your pork and stir fry it, then proceed with this recipe. Pea shoots are a wonderful base. Be adventurous and add any little bits of veggie that you may have left in the drawer.
Friday: By the night before the market, you might just be out of fresh veggies and energy. Never fear, there’s always sage pizza to console you.
- bag of salad greens
- 2 bunches of chard
- bunch of spring onions
- bunch of green garlic
- bag of pea shoots
- one bunch of asparagus
- one bunch of leeks
- yellow potatoes
- 2 heads garlic
- one dozen eggs