Meal Plan Example
1. Divide and Conquer!
Use First: mizuna, parsley, lettuce, carrot tops, turnip tops, fennel fronds
Keeps longer: winter squash, fennel bulbs, potatoes, garlic, onions, turnip roots, carrots
2. Store your items appropriately.
Remember! Each Item Listed in your newsletter is linked to its own information page. Click each link for recipe, storage, and preserving ideas.
Mizuna - Unwashed, in a mesh bag, inside a container, in your fridge.
Lettuce - Left whole and unwashed, in a mesh bag, inside a container, in your fridge.
Koginut Squash - In a cool, dark place.
Acorn Squash - In a cool, dark place.
Parsley - Unwashed, in a mesh bag, inside a container, in your fridge.
Potatoes - In a cool, dark place, inside a paper bag.
Carrots - Remove greens and store the same way but separately. Mesh bag, inside a container, in your fridge.
Fennel - Remove fronds and store the same way but separately. Mesh bag, inside a container, in your fridge.
New Onions - Mesh bag, inside a container, in your fridge.
Turnips - Remove greens and store the same way but separately. Mesh bag, inside a container, in your fridge.
3. Sit down, take a look at your e-newsletter and write your weekly meal plan.
Leafy green salad with grated carrots and a parsley dressing
Miso glazed turnips on top of quinoa and mizuna
Warm wheat berry salad with roasted squash, onions, parsley, and feta
Cheesy garlic, fennel, quinoa and potato casserole
Creamy fennel and potato soup
4. Once your meal plan is done, figure out if you need to buy anything extra or if you have substitutions in your fridge already.
Example: for these recipes I need some cheddar cheese, miso, olive oil, and quinoa.
My salad dressing recipe calls for lemon juice but I apple cider vinegar, so I'll try a bit of that instead.
5. Figure out what you can’t or won’t use this week and preserve for later.
Check out the ‘Our Produce’ on our website for lots of ideas on what to do and how to do it.
6. Take an afternoon to make your 'fillers' and sauces for the week. ‘Fillers’ can include pasta, beans, quinoa, lentils, and grains. Try to make enough fillers that you can roll them over to other recipes later in the week.
This week you want to cook quinoa and wheat berries.
For cooking times of beans and grains check out THIS LINK.
7. Write your meal plan list! We recommend writing down what you got in your box, your meal plan, and what fillers and sauces you have made all on one piece of paper. Put it on your fridge and cross things off as you use them. This way you don’t have to search through your fridge and nothing gets forgotten.