Meal Plan: October 11 -17

Monday: Eggs in a Nest with sweet sushi rice

Tuesday: Broccoli with melted cheddar cheese, broiled chicken breast and roasted potatoes with scallions

Wednesday: Pumpkin soup with bread

Thursday: Kate @ DCF Dinner

Friday: Leftovers

Saturday: in Norton

Sunday: coming home from Wheaton Meeting

Kate will pack dinner for the car on Cape

Meal Plan: September 12-19

Sunday: pizza and salad

Monday: pasta with potato/carrot sauce

Tuesday: Potato/Leek Soup with bread and salad

Wednesday: Chili with cornbread (double batch - half for freezer)

Thursday: Lasagna

Friday: Leftover lasagna

Saturday: at Beth's

Sunday: Grilled cheese and left over soups

Salsa Verde (for the hot pepper intolerant)

So, I am ready to admit that I have BAD reactions to most hot peppers. I have temporarily lost my eyesight, but most often get swollen lips and burning fingers. It's just not worth it. I have played around with different salsas and think I have finally found something that I love.

Ingredients:

7-8 Tomatillos, husks removed, washed well, sliced in half across the equator

1 small-medium onion, cut into thick slices

2 Cloves garlic

1 tsp lemon juice

Salt and Pepper to taste

Lay a piece of aluminum foil on a baking sheet. Spread tomatillos, cut side down, on foil along with the onion slices and the whole cloves of garlic. Broil for about minutes or until vegetables are just browned.

Transfer all vegetables along with juices into food processor. Add lemon juice, salt and pepper. Pulse several times until you get the consistency that you want. Serve with tortilla chips or pour over enchiladas. I am guessing this will can well.

Meal Plan: August 28 - September 3

Saturday: Pizza

Sunday: Roast Chicken

Monday: Eggs in a Nest

Tuesday: Chicken Soup (EF Sept. 2010 p. 76)

Wednesday: Stuffed Cabbage (EF Sept. 2010 p. 47)

Thursday: Tomato Bread Soup (EF Sept. 2010 p. 20)

Friday: Chicken Handpies and leftover vegetables (EF Sept. 2010 p. 79)

Meal Plan: Aug 21-27

Saturday

B: Dutchboy, Cast Iron Skillet Cooking p. 6

L: Sandwiches

D: Pasta with tomato sauce

Sunday

B: Overnight french toast with peaches

L:

D: Meatloaf, baked squash, salad

Monday

B: Yogurt, granola, oatmeal

L: Meatloaf sandwiches

D: Apple, Noodle and Cheese Casserole, HCNE P. 299

Tuesday

B: Yogurt, granola, oatmeal

L: Leftover Casserole

D: Meatloaf hash, tomato salad, Boston Globe recipe

Wednesday

B: Yogurt, granola, oatmeal

L: Pasta with leftover meatloaf and tomatoes

D: Corn salad with bread, HCNE p. 07

Thursday

B: Yogurt, granola, oatmeal

L: Leftover corn salad with rice

D: Pasta with remaining vegetables

Friday

B: Yogurt, granola, oatmeal

L: Leftover pasta

D: Pizza

Meal Plan: August 15 - 21

Sunday:

Monday:

Roasted Chicken Breast and Potatoes with Carrots, Onions and Garlic

Tuesday:

Eggplant Parmesan

Wednesday:

Margarita's for Scott's Birthday!

Thursday:

Leftover Eggplant Parmesan Sandwiches with homemade french fries

Friday:

Pasta with Chicken, Vegetables and Garlic

Saturday:

Pizza

Blueberry picking... and picking and picking

We added 9 half pints of blueberry jam to our pantry today with more to come. I used the low-sugar recipe from PickYourOwn.org and it is INCREDIBLE. You just can't go wrong with their instructions. We spent the latter half of the morning at the Darling Farm in Canaan, VT. The Darlings have been in their home and blueberry farm for 14 years and raise 15 varieties of blueberries and produce their own maple syrup. I had no idea there were some many different kinds of blueberries! Mrs. Darling encouraged us to "mix it up" when picking for for pies, jams and freezing because a hodgepodge of Patriots, Blue Jays, Spartans and the like would enhance the overall flavor. But, she cautioned, only pick Northlands for muffins or scones. They are smaller and will hold baked goods together better.

We arrived with each of us outfitted with our own yogurt container necklace ready to fill them up. Mrs. Darling smiled and handed us 2-quart cans with strong plastic twine. I am sure she could tell that we have mostly been "recreational" harvesters up until now. Well if that were the case, the Darling Farm is a professionally maintained playing field. There were rows and rows of bushes perfectly spaced and the berries were SO abundant. In two hours we picked over 11 pints of berries, half the amount we ultimately want for eating, canning, freezing and baking between now and next season. They're falling fast so we plan to head out again tomorrow.

One thought on harvest-outings. I have realized that fruit-picking should be approached much like a trip to one of the north side beaches on the Cape: pack your lunch the night before and head out as soon as you wake up. It's not as much fun to be out there in the hot sun as you think and you will probably need a nap and definitely a shower when you get back.