We did not make it to the farmers market this week. We were both busy Saturday morning and I ended up just hitting our local grocery store (Trucchi’s for the Tauntonians!) Since I had a good amount of things stashed away in the freezer, I was able to make up a reasonably healthy meal plan though. I mostly bought fresh produce at the market & spent about $45.
Sunday: Ham & Bean stew & whole what biscuits (Recipe below)
Monday: Family dinner elsewhere
Tuesday: Clean-out-the-fridge salad- we have leftover vegetables in the fridge including some mushrooms, cucumbers & tomatoes that are not organic & are from many miles away- but I did buy some local kale & pea greens!
Wednesday: Spinach and goat cheese ravioli (bought at the farmers market ages ago)
Thursday: Fried egg sandwiches on WW biscuits with cheese & hopefully some greens if they last that long!
Friday: Homemade mushroom pizza (we froze a WW crust this weekend from http://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527)
Then Saturday we can return to our normal locally grown fare!
1 c milk (approximate- I usually need a little more, especially if the weather is dry)
1 tsp salt
4 tsp baking soda
Combine all the dry ingredients in a large bowl
Cut in the lard or butter. I do this by taking two forks and mashing the lard into the dry ingredients until there are only small pieces (smaller than a pea.) You can also put this in your food processor on pulse for similar results.
Add in the milk & mix until everything is just combined (don’t over mix!!)
Cover the bowl with plastic wrap & place in fridge for at least 10 minutes.
Bake 8-10 minutes at 450 degrees & then on broil for 1 minute