This week our menu will be mostly of things from the garden and farm. We have an abundant supply of fresh goat milk, eggs, asparagus, broccoli, cauliflower, spinach, greens, Swiss chard, cherries, and turnips. We should also have onions, Brussels sprouts, carrots, radishes, beets, cabbage, black raspberries, and new potatoes very soon! I am even going to try to make goat cheese this week as cheese is one of the main expenses of our food bill! IF I go to the store this week it will only be for things which are not food related or really good deals on things we do not typically grow ourselves or cannot buy or barter from locals.
Monday
- Breakfast- Cherry Applesauce Oatmeal Muffins, goat milk
- Lunch- Leftover Chili, chips
- Supper- Cube Steak, mashed turnips, Swiss Chard, Broccoli
Tuesday
- Breakfast- Leftover Muffins
- Lunch- Turkey Roll-Ups (Turkey from Ingles Sale last week)
- Supper- Leftovers
Wednesday
- Breakfast- Blue Corn Grits, homemade beef bacon, cherry preserves, goat milk
- Lunch- Spaghetti, Cheese and herbs biscuits (We are having company!)
- Supper- Taco Salads
Thursday
- Breakfast- On the Go Trail Mix
- Lunch- Leftovers from Wednesday
- Supper- Recital Night (we eat out as a special treat)
Friday
- Breakfast- Fried Grits, Scrambled Eggs
- Lunch- Turkey Salad
- Supper- Roasted Whole Chicken (seasoned with herbs), cornbread dressing, homemade cranberry relish, greens, mixed steamed veggies (Swiss chard, broccoli, cauliflower, asparagus)
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