Meal Plan: May 30 - June 4

Monday:

Red leaf salad with radishes, scallions, leftover grilled asparagus served with potato salad and beans from Sunday's cookout.

Tuesday:

Roasted free-range chicken with spinach sauteed with scallions, baked beans and cranberry-rhubard crisp.

Wednesday:

Chicken salad over lettuce with radishes and scallions

Thursday:

Sauteed Swiss chard with leftover baked beans and Italian sausages

Friday:

Pizza - barbecue chicken, greens and ricotta and plain

Saturday:

Pasta pesto with chicken

Food Storage Inventory

I just went through and took stock of what is left now that new greens are just beginning to appear at the Farmers Market. Not bad at all! However, if anyone has any inventive recipes for cranberries and barbecue sauce, please send them my way!

Basement Freezer

Beans:

1 Pint Black Beans

Broccoli:

1 Gallon Bag

Cranberries:

1.5 Gallon Bags

Corn:

1 Gallon

Meats:

1 Quart Pork Fat Back

1 Quart Suet

1 Soup Carcass

Pesto:

11 muffin cups

Stocks:

12 1/3 C portions of Adzuki Stock

Zucchini:

7 Pints of shredded

Pantry

Dried Fruit:

1 Pint Dried Blueberries

Jams:

1 Pints Apple Jely

1 Half-pint Strawberry Jam

6 Half-pints Blueberry Jam

3 Pints Peach Jam

1 Pint Peach Applesauce

3 Half Pints Apple Butter

2 Quarts Apple Sauce

6 Half Pints Orange Marmalade

Fruit:

5 Quarts Apple Pie Filling

Pickles:

1 Pint Corn Relish

Sauces:

4 Quarts 2 Pints Marinara Sauce

5 Pints Barbecue Sauce

2 Pints Sweet and Sour Sauce

5 Half-pints Chutney

1 Quart Peach Syrup

Tomatoes:

4 Quarts Tomato Juice

Lactation Consultants

MJ "Jodi" Nichols 978-766-7003; spoke on 4/7/09 at 4:45 pm

Kathleen Todd-Seymour (from Great Beginnings) 508-769-8521; left message on 4/7/09 at 4pm

Gail Levy, Kathleen Kerr, Susan Davies 617-680-2959; left message on 4/7/09 at 4pm