Making meals here on the urban homestead is all about using what’s growing in the garden, preserved (canned) in the pantry along with a few basic staples that we have to purchase.

Over the last decade we’ve been able to whittle down our shopping list to a handful of a few basic “necessities.”  Of course, we could do better on a few things – make our own, etc but we are able to eat well on a few dollars a day.

SATURDAY

Breakfast – homemade acorn flour pancakes made with homeraised eggs
Dinner -homemade flour tortillas, homemade spanish rice (homegrown green onions, marinated peppers) with organic black beans, organic cheese and homegrown cilantro

SUNDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – leftovers from Saturday
Dinner – leftovers from Saturday

MONDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homemade homegrown vegetable soup
Dinner -leftover soup

TUESDAY

Breakfast – homemade stove top granola made with homegrown honey
Dinner – homemade lentil loaf with homegrown herbs and homegrown salad
Lunch – homemade lentil loaf with homegrown herbs, homegrown salad and baked homegrown tromboncino squash

WEDNESDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homemade organic potato, homegrown greens (celery, kale) soup
Dinner – leftover soup

THURSDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homemade organic potato, homegrown greens (celery, kale) soup
Dinner -homegrown salad greens, homemade herb pizza crust topped with homegrown tomatoes and canned marinated homegrown peppers with homegrown salad

FRIDAY

Breakfast – homemade stove top granola made with homegrown honey
Lunch – homepreserved, homegrown squash pickles, homegrown lettuce, raw cheese sandwiches
Dinner – homemade no knead bread, homegrown, preserved tomato sauce with organic whole wheat pasta, organic Parmesan cheese,  and homegrown salad