Week 4 Menu Plan

First Strawberries of the Season

Featuring green garlic, onions, mushrooms, and lettuce

Fortunately I used up all the onions from last week, because we got both yellow onions and red spring onions (a LARGE bunch) in our farm share this week. I didn’t do as well using the green garlic, so I’m going to try harder this week, since I know there’s more garlic where that came from. ;-) Scheduling must work around possibly being in San Francisco all day Sunday. So it looks like I’m cooking Friday and/or Saturday.

As usual, to conserve energy (consumption of fossil fuel, not my personal energy!) I’m doing all of my baking on one day, probably Saturday. Still having visions of making a Weight Watcher’s lemon pie…perhaps on bake day?

Will I get to make the Chicken with Black Beans and Chinese Dates I’ve been wanting to make—while the watercress still looks good? Stay tuned…

Wednesday

Veggie burgers as usual, with homemade catsup from winter share

Steamed red chard (as usual too)

Thursday

Leftover chicken with green garlic & tomato (Bruce is having dinner out)

Leftover chard

Friday

Pasta a li olio (with onion & garlic) with Miracle Noodles

Leftover chicken with green garlic & tomato

Salad

Saturday

Rolled sole stuffed with mushrooms and onion

Simply baked turnip

Salad

Lemon pie

Sunday

Out all day? Or leftovers

Monday

Leftover stuffed sole

Sweet & sour cabbage & carrots

Salad

Tuesday

Chicken with black beans, Chinese dates & watercress

Leftover cabbage & carrots

Salad

Wednesday

Veggie burgers

Next week’s veggies