I am so sorry for not blogging over the last few days. Although you haven’t seen the fruits of my labor, I really have been working on several posts, including a step-by-step photo guide to making cultured vegetables. I plan to post that in the next couple of days. Last week was just surprisingly stressful and busy–one of those weeks when I felt like I hadn’t seen my husband in ages, housework was too much to handle, and homework was far more than I expected. I hope that with a little more planning and a lot more prayer, this week will prove more peaceful.
To this end, I’m starting to plan right now with Menu Plan Monday. I secured some remarkable treasures at the farmers’ markets this weekend, most notably a hideously ugly, yet somehow gorgeous, French heirloom squash (stay tuned for the upcoming fashion shoot). Other seasonal beauties I picked up include cucumbers, tomatoes, patty pan squash, zucchini, acorn squash, raw cows’ milk and cream, raw goats’ milk, and truly free-range eggs with yolks so deep and rich I’ve fallen in love with eggs all over again. This week’s plan revolves around using these finds (after finishing up last week’s leftover veggies).
Monday
Breakfast:goat milk kefir and frozen fruit (me), eggs and “refried” black beans (J)
Lunch: leftover Crockpot Chicken and Quinoa (this time I used white wine and thyme and added green beans and slivered green cabbage), raw veggies
Dinner: beef stir fry (to use up extra veggies), brown rice (J), green salad
Tuesday
Breakfast: same
Lunch: more leftover Crockpot Chicken and Quinoa, raw veggies
Dinner: grilled chicken, sauteed cabbage, green salad, and leftover brown rice (J)
Wednesday (Bible Study Night)
Breakfast: kefir and fruit (me), eggs and soaked steel cut oats (J)
Lunch: leftovers, raw veggies
Dinner: leftover grilled chicken, Summer Squash and Corn Soup, sliced tomatoes
Thursday
Breakfast: kefir and frozen fruit (me); eggs and cheesy Spanish rice made from leftover brown rice (J)
Lunch: leftovers, raw veggies
Dinner: Chilled Squash and Leek Soup, Carrot Salad in Basil Vinaigrette, Grilled Basil-Garlic Turkey Burgers
Friday (Date Night)
Breakfast: same as Thursday
Lunch: leftovers, raw veggies
Dinner: Patty Pan Squash Sauteed in Herb Butter, leftovers
Saturday
Breakfast: kefir and fruit (me), eggs and soaked steel cut oats (J)
Lunch: leftovers, raw veggies
Dinner: quinoa pilaf with vegetables from farmers’ market
Sunday
Breakfast: same as Saturday
Lunch: friends’ house
Dinner: taco salads with Creamy Cilantro Avocado Dressing
For snacks, I have assorted fruits, vegetables, avocados, seeds, nuts, raw milk (J), and muffins made from soaked grains (J). I also fit in two eggs per day as a snack. This week, my goal is to eat them raw. <gulp> I’ve been working myself up to this for some time, and I think I’m finally ready. I’ll be sure to report on how that goes.
Check out Organizing Junkie for more menu planning fun.
Oh, how I wish I lived in a state where I could acutally purchase raw milk w/o having to own a cow share. That is soo expensive that we just can’t do it. I live in Colorado and it is illegal to sell raw milk (of any variety) to ANYONE, but it is NOT illegal to drink raw milk from a cow you own, hence the cow share…. Ugh.
Laura,
It’s not exactly legal here either. At least, the way I buy it isn’t. In Texas, you can legally buy raw cows’ milk only on the dairy farm’s premises, but I don’t live anywhere near a dairy farm. Who does? Crazy as it is, the raw milk supplier parks a refrigerated van in a park just down the street from the farmers’ market, and you just have to know where to find them. Everyone stands in line in front of this van and gets their black market goods.
Raw goats’ milk is even less legal. It can only be sold for pet food and must be dyed with blue dye. Right. I get the world’s best goats’ milk–sweet, mild, and un-dyed–from a brave soul who sells his goods at a different farmers’ market. Since his big banner doesn’t say “raw” (you have to ask), no one has kicked him out yet.
I am very sorry for your state’s laws. How much more expensive does a cow share make drinking raw milk? I gag a little every time I fork over the money as it is. I can’t imagine paying more. My cows’ milk is $8 a gallon, and the goats’ milk is $15 a gallon. Cream is $8 per quart, I think.
The basil garlic turkey burgers sound divine. I’m adding it to my lengthening list of food to make.
Your meals really sound good. I am a simple type with meals my kids enjoy, I would love to try some of your good eats…when is supper? Have a great week!!
Good luck on the raw eggs, it takes bravery for that!
Just think Rocky Balboa…
Kamaile,
Thanks so much for visiting!
I hope you like them! We really enjoyed them around here.
Lisa,
Thank you for the encouraging words. I really appreciate you visiting the blog and leaving a comment. Something that may be of interest to you: kids seem to love the carrot salad with basil vinaigrette recipe. That’s really great, of course, because it’s super simple, healthy, and delicious. I wonder if it would go over well in your family?
Tarabridgetmoore,
I did it! I separated the eggs and stirred the yolks into a little raw cows’ milk. It was actually quite enjoyable. I would never do this with store-bought eggs, but these were great. I can’t believe it!
(Thanks for visiting, btw!)