Meal Plan: May 23- May 29

Monday:

Spinach Nudi with sliced tomatoes

Tuesday:

Rice and beans with chutney and radish greens

Wednesday: (Annie makes dinner)

Pasta pesto!

Thursday:

Zucchini fritters with sliced tomatoes, ricotta and sweet and sour sauce

Friday:

Split pea soup with fresh bread

Saturday: (market day!)

Big vegetable combination with deviled eggs and bread

Sunday: (Memorial Day cookout)

Barbecued meats from market with potato salad and grilled vegetables

Monday: (parade day!)

Roast chicken and vegetables from market

Easter 2011 Menu

Easter truly is my favorite holiday. It reminds me of my grandmother, whose birthday is around this time. I cling to the tradition of buying new "Easter outfits" for my kids, I make sure to have a hyacinth every year to make my apartment smell like her living room and I try to incorporate as many colors as possible into our holiday meal, they way she did.

Spring in the Upper Valley is later than in the rest of the country (did I mention it was snowing this morning?!?), so I had to make some serious changes to my original concept. I had envisioned making Deborah Madison's infamous Asparagus and Morel Bread Pudding that appears in Barbara Kingsolver's book Animal, Vegetable, Miracle, but that will have to wait until May or so. Our menu will rely mostly on storage crops and what we have canned or frozen, with two ever so important, though non-local treats. Can you guess what they are?

We bought our ham from On the Edge Farm in Woodstock, VT and will be glazing it with a mixture of the the apple jelly Scott made from leftover cores and peels last fall and the maple syrup we bought during Vermont Maple Open House Weekend at Center Hill Maples Farm. Though it will be several weeks before we have that quintessential spring opening meal with local asparagus, morels, rhubarb and an abundance of greens we are grateful to celebrate the oncoming spring and the mere fact that we made it through our first winter in the Upper Valley eating locally most of the time.

Easter 2011 Menu

Appetizers:

Deviled Eggs

Carrot Soup

Main Course:

Maple and Apple Glazed Ham

Roasted Beets, Celeriac and Asparagus, sauteed Swiss Chard

served with Hesser House Macaroni and Cheese

Dessert

Cranberry Apple Crisp (variation on our Cranberry Rhubarb Crisp)

Meal Plan: March 13-19

Sunday:

Leftover buffet

Monday:

Pasta with pesto and white beans

Tuesday:

Zucchini Frittata with roasted beets

Wednesday:

Tomato Soup and cheese sandwiches

Thursday:

First Annual Flynn Malone St. Patrick's Day Dinner!

Slow-cooked Corned Beef and Cabbage

Colcannon

Irish Soda Bread

Friday:

Corn and seafood chowder

Saturday:

Pasta with tomato sauce