With the garden in full giving of many beautiful veggies, it's time to clear out some space in the freezer in anticipation of more harvests.
We've been very mindful about processed foods since April, so no ugly ingredients have been in the pantry for a while (amazingly easier to shop!), food is eaten more regularly and it's REAL food!
The freezer is fairly full, again, but it's all good stuff. No "convenience" meals.... have you ever noticed how so-called convenience entrees take just as long to bake as fresh meals that are simply better in every way? The only challenge is being sure that the ingredients are at hand.... mindful shopping and menu planning easily take care of that.
My number one tip for better meals every night of the week:
- Look at the weekly flyer and plan meals around the local, seasonal foods that are on sale.
(I plan for 5 dinners and make enough for leftovers to take for lunches - 2 spontaneous dinners a week either from opportunities provided by meat discounts or other unplanned invitations or cravings)
Little food is spoiled and between the wonders of homemade soups, stir fries and our chickens eating the scraps.
But for now, dinner plans with be made around the freezer's inventory and my garden's yield instead.
1 comment:
We've been eating a lot of green things from our garden, basing our dinners around some sort of salad-y thing. It's a good thing...
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