Meal Plan: October 8 - 14

Monday:
Everyday Food Minestrone with Collard Greens and White Beans

Tuesday:
Slow Cooker Salsa Chicken with Black Beans

Wednesday:
Pasta with Red Sauce or Pesto

Thursday:
Slow Cooker Sweet Potato Chili

Friday:
Leftover Buffet

Saturday:
Sandwiches after apple picking

Sunday:
Steak and sides

Meal Plan: October 1 - 7

Monday:
Butternut Squash Soup with warm bread

Tuesday:
Slow Cooker Asian Peanut Butter Pork with garlicky kale and rice or cous cous

Wednesday:
Pasta Pesto

Thursday:
Cod with Tomatoes from freezer with quinoa and swiss chard

Friday:
Leftover Buffet

Saturday:
Pizza

Sunday:
Acorn Squash with wild rice stuffing

Meal Plan: September 24 - 30

Monday:
Tortilla Soup

Tuesday:
Slow Cooker Chicken and Dumplings

Wednesday:
Pasta with Red Sauce

Thursday:
Slow Cooker BBQ Cornbread Casserole

Friday:
Leftover Buffet

Saturday:
Pizza

Sunday:
Roasted squash stuffed with cranberries and wild rice

Meal Plan: September 17 - 23

Monday:
Split Pea Soup with bread

Tuesday:
Meatloaf in the Slowcooker

Wednesday:
Pasta with Red Sauce

Thursday:
"John Harvard's Aztec Salad" :  Lettuce, lentils, hummus and pita

Friday:
Leftover buffet

Saturday:
Pizza

Sunday:
Roast chicken with sweet potatoes and sides

Meal Plan: September 10 - 16

Monday:
Acorn Squash Soup

Tuesday:
Slow Cooker Honey Lentils

Wednesday:
Pasta with Red Sauce

Thursday:
Slow Cooker Quinoa Casserole

Friday:
Leftover Buffet

Saturday:
Pizza

Sunday:
Pollock with vegetable sides and rice

Meal Plan: September 3 - 9

Monday:
Fire Department BBQ

Tuesday:
Slow Cooker Autumn Sausage Casserole

Wednesday:
Frozen Ravioli with Red Sauce

Thursday:
Hotdog and bean casserole with peaches and apples

Friday:
Leftover Buffet

Saturday:
Pizza

Sunday:
Pork chops, Broccoli and apple compote

We made Lavender Jelly with some dried lavender we purchased at Lavender by the Bay farm in East Marion, NY.  We used this recipe from What's Cooking America.  It was our first experience using a jelly recipe and we were pleasantly surprised by how fast and easy it was.  Shortbread cookies to follow!

Lavender Jelly from What's Cooking America.

Ingredients:

3 1/2 cups water
1/2 cup dried lavender flowers
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered Pectin or 1 pouch (3-ounces) liquid pectin
4 cups granulated sugar
Preparation:

In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.

Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.

Boil Times:
2 minutes - soft gel
4 minutes - medium gel

Testing for jell thickness - place a plate in the freezer for 5 minutes, then spoon a small amount of the mix onto the plate and return it to the freezer for 2 minutes. If it thickens up to the consistency you like, then the jelly is ready. If not, simmer for another minute or two.

After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Boil in water bath for 5 minutes. Remove jars with tongs and set on a towel for 12 hours. Make sure that ever lid has sealed. If any are still raised, store in the refrigerator and use right away.

Makes six 1/2 pints.