Sunday, June 26, 2011

Food Storage Inventory as of June 26, 2011

Frozen

Vegetables:
6 Gallon Bags Broccoli
30 Pint Bags Frozen Spinach

Blueberries:
1 Gallon bag

Cranberries:
1/2 Gallon Bags

Zucchini:
54 Pints Shredded

Meats:
1 Quart Pork Fat Back
1 Quart Suet
10 Chicken Breasts
10 Chicken Thighs
10 Chicken Drum Sticks
10 Chicken Wings
3 Half Chickens
4 Chicken Stock bags

Pesto:
7 muffin cups


Pantry

Jams/Fruit:
4 Half-pints Blueberry Jam
2 Pints Apple Jelly
2 Quarts Apple Pie Filling
3 Pints Peach Jam
1 Pint Peach Applesauce
3 Half Pints Apple Butter
5 Half Pints Orange Marmalade
3 Half Pints Strawberry Jam
4 Half Pints Strawberry Preserves


Pickles:
4 Pints Radishes
3 Pints Red Cabbage
12 Pints Cauliflower and Carrots
45 Pints Bread and Butter Pickles
48 Pints Dilly Beans

Sauces:
2 Pints Barbecue Sauce
2 Pints Sweet and Sour Sauce
3 Half-pints Chutney

Meal Plan: June 27 - July 2


Thymeless Herbs Farm had fresh free-range chickens this week! I bought 10 and my mom and I cut them up and froze them strategically for meals over the next six months or so. I roasted one today and I think I finally got it right. It was moist and flavorful and the kids loved it! I also reserved a quarter share of a hog, which I will receive in December.

Sunday:
Roast chicken, red cabbage steamed in cider vinegar and brown sugar, red potato salad with fresh peas, scallions and garlic scapes

Monday:
Risotto with peas and green beans

Tuesday:
Creamy chicken salad over roasted cauliflower and beets tossed with garlic scape butter over sauteed beet greens with pita bread

Wednesday:
Swiss chard, broccoli with shredded chicken, topped with scallions and diced tomatoes and cheddar cheese

Thursday:
Pot pie

Friday:
Pizza

Saturday:
On Vacation!!!!