We really didn’t have much to buy at the Farmers Market this week, as we’d bought a lot the week before and we’d gone “shopping” in the garden the day before.
- 1/2 gallon of reduced-fat milk and 1 pint of chocolate milk from Battenkill Creamery.
- 1lb chicken cutlets from Coopers Ark Farm
- 3/4lb maple breakfast sausage links from Sweet Tree Farm
- 1 cheese danish from Our Daily Bread
All pictured in front of our newly pulled carrots drying on the table.
We’re going through a “breakfast for dinner” phase right now, which probably isn’t the healthiest we could be, but we’re feeling burnt out overall and are in dire need of a vacation! Alas, that won’t be happening till January, so we’ll muddle through with a few lazy meals for a few weeks, until we feel like cooking a lot again.
So we broke our one meal with meat per week rule this week, and bought breakfast sausage to eat with pancakes for dinner (which we had tonight, yum!) Seeing as I had fresh buttermilk left over from making butter this weekend, pancakes seemed like the perfect thing to have for dinner, along with these sausages. Added to that some of last maple syrup we got at the sugarhouse last winter, and it was delish!
Our dinner list for the week includes:
Sunday – homemade pizza with canned tomato sauce, local cheese, tons of parsley (since we have so much!)
Monday – buttermilk pancakes with maple breakfast sausage links and NYS maple syrup
Tuesday – whole wheat pasta with canned tomato sauce and lots of fresh parsley
Wednesday – Cheese omelets made with local eggs, cheese, swiss chard, fresh parsley
Thursday – Breaded chicken cutlets (made with homemade breadcrumbs), cauliflower mashed potatoes, carrots
Friday – Eat out
Filed under: Green Living |