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Fresh Box Week 3

June 5, 2014

Week 3 is here and I think I officially overwhelmed the farm with my shopping habits! Mission accomplished? I am almost done reading this great book Animal, Vegetable, Miracle I really respect their commitment to eating only locally as much as possible. While I don’t think that’s realistic for us now, I have taken a lot of her tips to heart. I also follow some great people with tips to eat organic/local on a budget and deliciously! They are 100 Days of Real Food
And The Food Babe. I think they have great recipes and realistic ideas. Here are my top five things that I have learned:

1) In an effort to save money, eat Vegan/Vegetarian before dinner and sticking to the meat serving sizes.
2) Only buy produce when it is in season locally
3) If you can’t pronounce the ingredients… You probably shouldn’t eat it
4) You don’t have to give up all the fun food, you just have to find the local people making it
5) You can make almost vegetable taste good by putting it in eggs, on pizza, or by cooking it with bacon

What these mean for us:
1) We eat a lot of eggs a week… (cheaper then grass fed meat). Actually sticking to the serving sizes of our meat to make it last longer (dinners and lunches)
2) Doing the fresh box program, trying only to supplement with produce from the farmers market
3) Keeping a list of our go-to foods. Ex: cracker brands, pretzels, breads, etc
4)We have found some really fun local businesses to support and that all support each other, it is so much more interesting to talk to an actual person that knows their product!
5) What a good excuse to eat more bacon!

Our list for the week:
Lettuce
Zucchini
Cilantro
Asparagus
Arugula
Radish
BreadSmith Treat (oatmeal cookie bar)
Locally Roasted Coffee

Our Menu Plan:
Tuesday: Greek Scrambled Eggs, Zucchini Fritters, and Bacon (zucchini)
Wednesday: Chicken Sausage, Quinoa, and Roasted Asparagus (asparagus)
Thursday: Flank steak arugula salad with caramelized pears, candied walnuts, and feta (arugula)
Sunday: Cilantro Pesto Tortellini with roasted string beans, asparagus, and tomatoes, side salad (lettuce, asparagus, cilantro)
Weekend treat: Yogurt, Feta, Radish dip with Pita

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From → Dinners

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