The spring vegetables are starting to roll in. The first of the Lacinato kale is ready to harvest, and I suspect some Swiss chard, escarole and more lettuce will be ready by the end of the week. Although I’m a bit afraid of the long-term consequences of having no winter, I’m thankful for the early start it’s provided.
We have some major financial goals this year, so I am doing my best to keep our food costs down and rely heavily on what we already have. All the foods I canned last summer are now gone, as is the glut of tomatoes and other foods I froze last year. As I prepared to meal plan for this week, I remembered that we still had some storage vegetables waiting in the basement.
So at the same time that our diet is now starting to rely heavily on spring greens, this week we’ll also be enjoying sweet potatoes and butternut squash. My goal this week is to have a meal with a major homegrown ingredient each day.
What local foods are you enjoying this week?