So grateful to be back at the Saturday farmers market! Had a couple things left over from last week:
- 2 tomatoes (I think $3?)
- 1/2 bunch kale ($1.50)
- 1/2 batch broccoli ($2)
- 1/2 cucumber ($1?)
- About a pint of blueberries, $4.50
- Carrots from garden
New this week:
- $2 corn x4
- $3 kale
- $3 bok choy
- $2 green peppers x2
- $4 carrots
- $2 onions x2
- $2 scallions
- $4 potatoes
- $3 salad greens
Looking forward to harvesting some basil, purslane, and greens from the garden… and who knows, maybe the first tomatoes of the season!
Saturday lunch: Leftovers
Saturday dinner: Sesame-peanut noodles with broccoli, cucumber and carrots; “fresh” frozen noodles were maybe $2? Let’s say $1 in pantry ingredients + $1 cucumber + $2 broccoli = $6 for 2 servings, $3 each
Sunday lunch: Leftovers
Sunday dinner: Cuban-style black beans and rice with garden greens and maybe some kale mixed in; $2 peppers + $1 onion + maybe $1 kale + maybe $2 pantry ingredients = $5 for hopefully about 6 servings, $1 each
Weekday breakfasts: Oats with blueberries and homemade yogurt; $4.50 blueberries + maybe $1.50 oats + less than $4 milk = $10 for 5 servings, $2 each
Weekday lunches: Leftover rice and beans, other leftovers as needed
Monday dinner: White beans with tomatoes, garlic and basil on toast + kale salad; $2 tomatoes + $1 beans + maybe $0.50 bread + $1.50 kale = $5 for 2 servings, $2.50 each
Tuesday dinner: Tacos with corn, purslane and feta; $1 corn + maybe $2 feta + maybe $1 tortillas = $4 for 2 servings, $2 each
Wednesday dinner: Pasta with corn, bacon and parmesan + salad; $1 corn + maybe $2 bacon and parmesan + $2 salad + barely $1 pasta = $6 for 2 servings, $3 each
Thursday dinner: Tofu and bok choy with rice; $3 bok choy + $1 onion + $2 tofu + maybe $1 rice = $7 for 3 servings, $2.30 each
Friday dinner: Salmon (from freezer) with roasted potatoes and kale salad; $2 potatoes + $3 kale + oh… $3 salmon? So $8 for 2 servings, $4 each
Total of about $51 for 24 servings, average $2.13 per servings
cleveland kitchen 