My GF, Locavore-ish Weekly Meal Plan, and 'What's Cookin' Sunday?'

After battling the crowds last week at the farmers market, we set our alarm for 6:30am this morning and were out the door by 7:30 am. It was a lovely time to be at the market! The rising sun was streaming across the coffee shop patios around the capital square and it feels wonderful to get shopping over and done with by 8:30 Saturday morning. 

After unpacking and a quick breakfast, I've put together this week's meal plan - while watching last night's new episode of Project Runway ;) 

Now let the meal planning BEGIN!

What I'm cooking on Sunday: GF Spiced Squash Scones - using pumpkin instead of butternut squash

We picked up a ton of great veggies this week and I’m very much inspired by the fall foods that are starting to appear. This week we’re basing meals around the following farmers market finds:

* 2 bunches of organic kale                * 1 bunch organic Swiss chard

* 2 organic heirloom tomatoes           * 1 bunch mustard greens

* 1 small pumpkin                               * 1 lb green beans

* 1 bunch beets                                   * 1 bunch red onion

* 1 bunch organic carrots                    * 1 lb red potatoes

* 1 bunch parsnips                              * ½ lb mixed greens               

* 1 small head green cabbage

If you'd like to learn how and why I meal plan around local foods, you can check out my post on How and Why I Meal Plan (GF and Locavore-ish). 

Week of: September 28 – Oct 4
In the Freezer: Spicy soup stock (made from jerk chicken drumstick bones! ), mixed veggies, spinach & peas, fish,  black & kidney beans, Beet Chocolate Muffins, blueberries, whole chicken, Homemade Limoncello
In the Fridge: Grandma’s Pickles,  homemade yogurt, beets, kale, mustard greens, mixed greens, potatoes, carrots, zucchini, eggs, apples, grapes, cabbage, salsa, pumpkin, Watermelon pudding (recipe to come)
In the Cupboard: local honey (5lbs!), lentils, beans, chickpeas, GF flours, rice vermicelli, rice noodles, canned fruit, Organic local corn meal
Breakfasts: Spiced Squash Scones, homemade yogurt with farmers market local honey, Farmers Market Omelette
Day:	Dinners
Saturday	DH is making his stew with parsnips, carrots and potatoes (one day I will get his recipe and share it!)
Sunday	Boiled chicken with Gluten Free Gravy (recipe at bottom of linked page)  rice and steamed carrots and kale (recipe for chicken to come, loose directions below)
Monday	Paleo Japanese Salad using leftover chicken
Tuesday	Leftover Swiss Chard stems will become Swiss Chard Stem Soup
Wednesday	A quick, GF veggie pasta (recipe in my upcoming book)
Thursday	Baked fish with veggies and Asian ginger marinade
Friday	Brown rice with sweet & sour lentils and steamed vegetables
Snacks & lunches: Steamed Kale and Beet Salad, Quinoa, Beet and Bocconcini Salad,
What’s Cookin’ Sunday: Fast & Easy Flaxseed Crackers, Spiced Squash Scones (using pumpkin instead of butternut squash), GF buns (from my upcoming book) To save time: 1) I’m going to bake my bunch of beets at the same time as the mini pumpkin 2) I will boil the whole chicken in a large pot with an onion, broth and carrots. After dinner I’ll turn the leftover cooking water into chicken noodle soup. The bones will go into the slow cooker to make bone broth. (Recipes to come!) 3) I’ll make a big batch of brown rice and freeze some for later use

What are you eating this week?

Using up leftover chicken, subbing mixed greens for radicchio

 

This post was shared on the following great link parties: Musings of a Housewife, Slightly Indulgent Tuesdays, Fat Tuesdays, The Hearth and Soul Hop,  Gluten Free Tuesday,