Dinner Menu ~ Weeks 11 & 12

We’re approaching 3 months without stepping foot in a grocery store.

3 months!!!

Information about the challenge here:
http://www.libertystarfarms.com/unchained/a-year-unchained/

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

Day 1
Beans & greens

Day 2
Spaghetti with meat sauce

Day 3
Roasted chicken & collards

Day 4
Kale, bean and sausage on cornbread cakes

Day 5
Rabbit rillettes with roasted butternut squash

Day 6
Beef stew

Day 7
Burgers and kale salad

Day 8
Shepherd’s pie with butternut squash

Day 9
White chicken chili

Day 10
Radish leaf pesto with fettachini

Day 11
Chicken salad over greens

Day 12
Breakfast for dinner: Pancakes

Day 13
Chicken with turnips & shitakes

Day 14
Steak fajitas

Day 15 
Out!

Day 16
Spring vegetable pot pie

Day 17
Spaghetti and meatballs

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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!

Lisa 

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