Our pantry and freezer are stuffed with food and I still spend my regular $90 or so a week adding to the stock. For the month of November, I'm limiting myself to $30 a week for fresh food like dairy, eggs, and fresh fruits, and am going to try to use up some of the extra stuff cluttering up my cabinets. My menu plan includes quite a few non-local products that have sat idly by while we ate local or ate out. Cans of coconut milk, clams, and pineapple, frozen edamame, and lots of frozen fish will make an appearance in this month's menu plan. (Thanksgiving is not included in my $30 a week, and will be a Locavore holiday. I'll post more about my plans in the coming weeks.)
I posted about the big box of tomatoes and the 5 or so pounds leftover, looking for suggestions. Thanks to those of you who e-mailed me suggestions! I'm dicing and freezing the remaining tomatoes for soups and chili over the winter.
Daily Menu
Breakfast
Applesauce oatmeal, milk
Lunch
Sweet and sour lentils, carrot sticks
Dinner
Mexican style wheatberry-cranberry bean salad
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