Since I stopped buying many processed foods and started cooking from scratch I now spend more time thinking ahead about what to make every week.
Meal planning and prepping foods, like the navy beans we got in this week’s basket from Friends and Farms.
Taking the time to soak and cook the beans in advance means I will be able to make bean soup in the crockpot this weekend.
The basket this week included quite a mix of items. Looks like some good St. Patrick’s Day meal options in there.
We got chicken breasts, pork sausage and pork hocks. I also caught the note on Facebook that they had a limited amount of lamb cubes available for purchase.
We got red cabbage and potatoes. Onions too. Green peppers. Tomato puree. Lettuce and grape tomatoes for a salad. Apples to use with that red cabbage.
This was a yogurt week. And eggs. And a baguette.
Almost no need to go to a grocery store anymore. Just a few staples needed to make meals.
If there is one place that I am enjoying this experience, it is in the quality of the food, particularly the meats.
Just the right size for two people. Really fresh.
I am making a lamb stew next week. Navy bean soup tomorrow. A frittata with the eggs and sausage and potatoes. Red cabbage with apples.
In our world these days, the only thing I seem to ever buy in the frozen food aisle at Harris Teeter is the gelato.
I like the way I have changed how I cook. Thanks to the seasonal, regional goodies, and my freezer.