Still eating “good in the neighborhood” with lots of homegrown veggies and a few basic staple ingredients.  Oh and did I mention still eating tomatoes!

SATURDAY

Breakfast – homemade apple fritters with leftover apple pomace
Dinner – gathering, potluck

SUNDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homemade tortillas, spanish rice (homegrown tomatoes, peppers, green onions) with organic black beans and cheese
Dinner – leftovers

MONDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – leftovers from Sunday
Dinner -homegrown broccoli pasta with cheese and homegrown salad

TUESDAY

Breakfast – homemade stove top granola made with homegrown honey
Dinner – homemade homegrown pumpkin soup with homemade cornbread
Lunch – leftovers

WEDNESDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown fried green tomatoes with homegrown salad
Dinner – homegrown, preserved pickled beans and squash salad with homegrown broccoli and local lemon pasta

THURSDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown fried green tomatoes with homegrown salad
Dinner -homegrown salad greens, homemade herb pizza crust topped with homegrown tomatoes and canned marinated homegrown peppers

FRIDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown tomato and organic cheese sandwich
Dinner – homemade acorn flour biscuits, homegrown, preserved tomato sauce with organic whole wheat pasta