We’re approaching 3 months without stepping foot in a grocery store.
Information about the challenge here:
So, how do we feel about conquering winter?
Guys, this is the mack-daddy of unprocessed food challenges, and many people have voiced that this year would be completely unrealistic for themselves or their families. “My kids would never eat those vegetables!” It’s too much work!” I encourage you to take a baby step approach…start with locally sourcing only one weekly staple….then focus meals around what’s in season…..your tastebuds, wallet and health will be positively impacted! 🙂
I know it’s not easy. The planning and workload can be intense, but I’m learning the importance of diligence and determination….to keep going when it doesn’t feel all warm and fuzzy.
The best part: I absolutely love meeting the same farmers’ again and again….and knowing my husband’s hard-earned money is going to a local farmer clad in dirt-covered Muck Boots who just harvested the vibrant, crisp vegetables that I will use to nourish my family for a week….the beauty of farm-to-table.
All in all, I feel like the closing of the winter season puts the hardest part behind me. I’m looking forward to adding bright asparagus to our menu in the coming weeks and foraging for morel mushrooms on our family hikes!
Dinner Menu ~ Weeks 11 & 12
Beans & greens
Spaghetti with meat sauce
Roasted chicken & collards
Kale, bean and sausage on cornbread cakes
Rabbit rillettes with roasted butternut squash
Burgers and kale salad
Shepherd’s pie with butternut squash
White chicken chili
Radish leaf pesto with fettachini
Chicken salad over greens
Breakfast for dinner: Pancakes
Chicken with turnips & shitakes
Spring vegetable pot pie
Spaghetti and meatballs
Japanese sweet potato slips
- Cut sweet potatoes in half and place in a shallow pan of water.
- Place the pan in a sunny window and keep the water filled halfway up the cut potato.
- Look for sprouts at about 4 weeks!