This weeks post could have been cleverly titled "Weed: It's what's for dinner", but I thought that might turn some people away! But the reason that slightly edgy title spewed forth out of my creative mind was because a weed, purslane to be exact, is the theme for the week.
Purslane is a common weed that happens to be edible. I am very interested in edible weeds. They make me very excited because what could be more thrifty, organic, local, and sustainable than weeds??!!!
Unfortunately, I was not the forager, unless you consider my finding the second to last bunch of this curious weed at Gathering Together Farm's market stand a forage....but for $2.50 a bunch (and let me tell you, it was a BIG bunch!) I think this was a Thrifty Oreganic find!!!!
So when I arrived home, I endeavored to research and create a menu that incorporated purslane. What is purslane? A whole post could be written about this weed, but I'll direct you here to learn more. And I must add thanks to Cheeseslave for inspiring me to try this weed!
Ok, so on to this week's menu, in the spirit of "use what you have":
To do: Defrost skirt steak, marinate in morning, start lentil sprouts, make coconut candy
To do: Defrost ground beef, defrost beef liver
Tuesday: B: blackberry smoothies w/ hidden "surprises" and quinoa porridge
L: chicken sausages, carrot sticks, and purslane cucumber salad
D: Kerry Ann's sloppy joes with brown rice (make a double batch for Friday)
To do: Start sunflower sprouts, roast chicken in crock pot, soak navy beans
Wednesday: B: meusli & berries, chicken for Jonathan
L: l/o sloppy joes, veggies
D: High Enzyme Salad and Minestrone Purslane Soup
To do: Soak oats for another batch of granola, go to Wednesday Farmer's Market
Go to the farmer's market, begin planning next week's meals!
Sunday: L: leftovers
D: green popcorn, chicken fingers, cheese, and fruit