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| Seasonal, Economical Chard |
The last week of
winter and the beginning of spring! Since abundance of local veggie variety is
still a couple of months away, I decided to thaw some apricots
that I froze last year. I anticipate a lot of apricots this summer because
the weather was fair when the trees bloomed recently, making for easy
pollination. The past two years we’ve had winter storms during what would have
been prime time for making fruit. Apricot
chicken and easy apricot
jam are on the menu.
This week's full of celebrations: St. Patrick’s day, the first day of spring, and Seasonal Eating’s one-year
anniversary. As winter moves into spring, new growth and new life start
stirring in the natural world. Let’s think of all of the things we’d like to
plant this season, both literally and figuratively, to harvest later in the
year.
This week’s
veggies:
To buy:
asparagus, more carrots, chard, potatoes, blanched almonds, pecans
For spinach
salad: frozen artichoke hearts, spinach, multicolor bell peppers, cherry
tomatoes, green beans
Leftovers: red onions, 1 leek, red cabbage, yellow
and orange carrots, baked
butternut squash, thyme, apples, lemons, baked chicken, baked yams, ginger
spiced cranberry sauce
Thursday
Leftover baked
chicken
Salad
Friday
Leftover baked
chicken
Leftover yams
Salad
Saturday: St.
Paddy’s Day!
Potluck:
Vegetarian “Green” Spinach Salad
Butternut squash
blondies
Sunday
Baked turkey or
chicken, leftovers for weekly lunches
Honeyed carrots
Braised chard
with leeks
Monday:
Seasonal Eating is one year old!
Pot Roast with
carrots, celery, potato, red cabbage
Tuesday: First
Day of Spring!
Asparagus
almondine
Salad
Wednesday
Veggie burgers
Leftover veggies
Salad
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