Three years ago this month I started taking a new approach to meal planning. It sounds like an exaggeration, but it really has changed my life. If you’re like me, you like to cook, but don’t enjoy deciding what’s for supper, especially under duress. There is nothing that drains the energy and ratchets up the stress quite like arriving home after work tired and hungry, with no idea what to make. Add a couple of tired and hungry kids to the mix, and it is easy to see why there is often a long line at the drive-through.
My new approach takes about 30 minutes a month, 45 if I get fancy. Around the first of the month – ideally before the new month begins – I sit down with a calendar and jot down a supper menu for every night of the month ahead. Usually I have some idea of which nights are likely to be a little hectic or unusual around the dinner hour, so I can plan simple meals for those nights. (“Tacos and leftover squash”) Similarly, I can plan to do a little extra cooking on the weekends if it is going to be a particularly busy week. (“Quiche and salad; bake a squash for Tuesday.”) It really is not that hard, but it has changed how we eat. That far ahead, mood and whim do not factor in – it is easy and neutral. If need or craving arise, I can always change the menu on any given day, but usually I am so glad to have it decided that I just make whatever is on the calendar.
The benefits here are many. Looking at our diet a whole month at a time helps me balance out the protein sources and the kinds of vegetables to make sure we are getting a good variety. It helps me anticipate and create a steady flow of leftovers so we always have something to take for our lunches. I have also found that this method helps eliminate food waste. There are just three people in our family, so it takes us a few meals to get through a roasted chicken or a head of cabbage. By looking ahead, I can shop less often and make a plan to use everything.
Sign up now for your Certified-Organic veggie share for Spring/Summer season. Also available, fruit shares, flower shares and herb shares, plus veggie share members can order additional items a la carte, such as milk, eggs, cheese, bread, meats, etc. Click Join for more details.
Peel and chop your root vegetables like beet and turnip into cubes. Then chop up your kale or spinach. Saute in olive oil with garlic. Then simmer in broth just enough to cover with white wine until tender. Meanwhile, boil your penne. Then drain the pasta and add the veggies. Toss with parmesan cheese. Then sprinkle more cheese on top and maybe some paprika.
Erin made it tonight and it was a total success. Yum.
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We’re adding a few CSA pickup sites. If you know anyone who loves organic veggies, has a garage, carport or covered porch and wants weekly deliveries to their home, please call 301 438-3927 or email erin@sandyspringcsa.com
Likewise, call us if you know someone who lives in one of the following areas and would be willing to send a message on their local neighborhood listserve: Bethesda, Annandale, Fairfax, Vienna, Reston. To make it easy, we’ll provide a message that can be sent as is, or personalized.
I find this 4 minute video fascinating. It’s a positive approach to open source, DIY hardware. I’ve heard of open source software, but he has developed an open source model for building practical things like a tractor. Found on Facebook, originally from http://www.ted.com/talks/marcin_jakubowski.html
We are being presented with the Slow Food DC Snail of Approval award! Come join us in celebration on September 25 at Poste Moderne Brassiere’s patio from 4-7pm. Click here to get tickets $30 for Slow Food DC Members, $35 for non-members. A sampling of roasts and seasonal sides plus a drink ticket is included in your ticket. Read more about the 1st Annual Snail of Approval Awards and party.
