2017 Week 14 – Week of 3 April

This week, we reach the end of spring break.  So far, I’ve done moderately well sticking to my plans, though with some lapses here and there due to unexpected events and weather (I am, after all, trying to catch up on the farm from my illness, and that is weather dependent).  But, the first week it was new, and last week was spring break.  This third week will be the trial by fire, keeping it going while in school.  May is such an insane month, I’m also trying to stockpile some made-ahead meals to get us through.

BreakfastYogurtYogurtLemon Poppyseed BreadLemon Poppyseed BreadLemon Poppyseed BreadLemon Poppyseed BreadBagels w/ Pesto Schmear
LunchSalad: Spring Mix, Carrot, Onion, Toasted Walnuts, Apples, Parmesan CurlsSaladRoast Pork Sandwich on Multi-grain Struan

Ham & Beans


Beef & Bean Pocket

Bagels w/ Pesto SchmearLeftovers
DinnerMini Shepherds Pies*Roasted Herbed Pork Loin

Mashed Potatoes

Green Beans

Multi-grain Struan
Ham & Beans

Dining HallHomemade Frozen PizzaCheesy Rigatoni Bake*Hamburger Stew*
NotesStart Bigga and Soaker for Multi-grain Struan

Make Beef & Bean Pockets (single-serve)*

Conduct oral history interview

Make lemon-Poppyseed breadBack to the grind: no more Spring Break1st Spring Parade

The items with an * produce multiple meals, so will add some made-ahead goodness to the freezer for when we really need it.  You might also notice Hamburger Stew is back on the menu from last week.  That was a casualty of those unexpected occurrences, so I haven’t made it yet. So it gets repeat billing this week.

Groceries: Park n’ Shop: $3.99

New from the farm: Still eating lemons (though the tree is leafless – we’re concerned).  Still no asparagus…

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