To begin my challenge of cooking with seasonal and best priced fruits and veggies I thought it best to use a chart that has that information available. On http://www.dvo.com/newsletter/monthly/2004/august/remedy2.html this chart was handy so I decided to pull it and use it as a guide.
Fall provides many great choices to use for meals, and I love to cook, especially in the cool of the day, not to mention that if I want to use my oven, I don’t have to roast myself in the process of fixing a meal.
The autumn list of fresh produce made available locally include: apples, broccoli, brussel sprouts, cauliflower, collards, grapes, kale, pears, persimmons, pumpkins ( yum!), winter squash and yams. Of course, other produce is available at the grocery store and I’ll certainly make good use of all I can get.
Rabbit trail: What is with the mosquitoes this year!!!??? I am sitting outside and have been gnawed on by at least ten of those little creeps in less than 3 minutes. Time to spray down………. Ok, back to the work at hand.
This week is seeming to be normal with regular activities, and not pressing too hard on other things happening outside of the normal routine.

Sunday:
Brats (not the mosquitoes)
Rolls
Potato Salad
Pickles

Monday:
Something Korean, made by Khloe the Wonder Girl!
I’ll fill in the blanks on that tomorrow.

Tuesday:
Quinoa Zucchini Burgers http://www.meatlessmonday.com/quinoa-zucchini-burgers/
Whole Wheat Rolls
Green beans

Wednesday:
Whole Wheat Pasta
Simple tomato sauce

Got to keep that light, it’s kickball night

Thursday:
Vegetarian Wedding Soup
Crusty Italian bread


Friday:
Its Friday….Pizza!

September day

Sometimes, we just can't find what we're looking for and that's ok. Maybe we just need to create it ourselves. I'm creating this blog for me, but, if so inclined feel free to join in, the more the merrier.

I was searching online for a month of menus that are primarily vegetarian, and although I found some, they weren't big on using what is available fresh and usually on sale. I also do want to have some meat protein meals, and use antibiotic/hormone free meats.

Truthfully, doing a full month of meals at one time is going to take some work. We'll see about that in a few months maybe. Right now, I'm working on a week at a time.

Oh, yeah, don't expect this to be perfect and don't expect perfection from me either. I'm a work in progress. I'll screw up, which means I'll be using language that some might find offensive from time to time, as well as there will be other topics, rants, bragging, and outbursts popping up beside food. If you can't deal, then don't. But, seriously,I don't want to hear the lectures about it.

So, this being the first day of the first full week of September 2010 I begin "It's A Good Thing!"