My co-op order included: peaches, pears, Gala apples, onions, potatoes, fresh sweet corn, spaghetti squash, a few acorn squash, bell peppers of all shapes and colors, tomatoes, and 2 basil plants. All the foods were local (Utah and Idaho) this month.
Based on my newly-acquired squash, I used this excellent squash primer with pictures, descriptions, seasons, and recipes for using squash!
This week's menu plan roundup is put together by Gluten Free Goodness, and the details are at Cheryl's Gluten Free Menu Swap Headquarters. She chose vegetarian meals. While we are big meat eaters, this week with the arrival of a beautiful basil plant, we'll go vegetarian for pizza. It's one of our favorite topping combinations.
Other great menus are at OrgJunkie.
Gluten Free Menu Plan of the Week: September 28, 2009
Monday: hamburgers on the grill. apple crisp for dessert.
Tuesday: out to dinner with a few friends for me. But, I'll be making chicken drummies with fresh corn on the cob for the boy. It's his workout night...
Wednesday: chicken enchiladas and fruit
Thursday: beef stew (crockpot - a busy day for me)
Friday: Pizza night - with sun dried tomato and fresh basil toppings. We used to eat this at Guido's in Boise. Seriously good. How vegetarian of us!
yahoo for local foods, and I love your pictures! Does basil live year round near you? ours usually doesn't last past Oct.
ReplyDeleteCheryl,
ReplyDeleteNo, I don't think the basil will last much longer. But the co-op was offering actual herb plants (in pots) that are from local farms.