I don’t know what it is about this year, but weeks are flying by just too darn fast.  I blink and next thing I know two weeks have past.  Geez!

Before wrapping up what we ate these last two weeks,  like to thank those you who took time to share your thoughts on the pay per recipe concept we’ve been mulling over, certianly gave us lots to think about. Appreciate all the great feedback and positive comments (they really make our day!)

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WEEK ONE

All food items are homemade/homegrown/home preserved unless otherwise specified

SATURDAY

Breakfast – pancakes with strawberry sauce
Dinner – flour tortillas, spanish rice with organic black beans

SUNDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – picked squash, raw cheese, lettuce sandwich with dilly beans
Dinner – leftovers from Saturday dinner

MONDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – green onion and mushroom soup with no knead bread
Dinner – green onion and mushroom soup with no knead bread

TUESDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – green onion, peas, broccoli casserole
Dinner – baked winter squash with brown rice pilaf (celery, green onions, herbs)

WEDNESDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – green onion, peas, broccoli casserole with rice
Dinner – pea, meyer lemon butter pasta with salad

THURSDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – potatoes and peas
Dinner -herb pizza dough topped with tomato sauce, pickled garlic, peppers and broccoli with salad

FRIDAY

Breakfast – skillet granola
Lunch – broccoli cheese casserole
Dinner –  no knead bread, tomato sauce and pasta with salad

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WEEK TWO

All food items are homemade/homegrown/home preserved unless otherwise specified

SATURDAY

Breakfast – pancakes with strawberry sauce
Dinner – flour tortillas, spanish rice with organic black beans

SUNDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – leftovers from Saturday dinner
Dinner – peas, mushroom, meyer lemon herb butter pasta

MONDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – chili (green onions, black beans, tomato sauce)
Dinner – chili (green onions, black beans, tomato sauce)

TUESDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – black bean burgers with pickle squash, lettuce, avocados
Dinner – black bean burgers with pickle squash, lettuce, avocados

WEDNESDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – green onion, peas, broccoli, cabbage, mushroom casserole with rice
Dinner – cabbage slaw with mac & cheese pasta

THURSDAY

Breakfast – fruit preserves & organic peanut butter on bread
Lunch – potatoes, peas, cabbage with meyer lemon herb butter
Dinner -herb pizza dough topped with tomato sauce, pickled garlic, mushrooms peppers and broccoli with salad

FRIDAY

Breakfast – skillet granola
Lunch – potatoes, peas, cabbage with meyer lemon herb butter
Dinner –  no knead bread, tomato sauce and pasta with salad

:: Field Hand Appreciation :: JC $50  Thank you for your generous support.  Coming soon — a new blog and that means we’ll be mixing up things here a bit – new format, new post etc.  Stay tuned!