I brought this up elsewhere, got me thinking about it. I meal plan based on what’s coming in my kitchen. I do some preserving when I have way too much of something (plus, it carries us through the winter when less fresh things are coming in.) But my goal is to eat fresh as much as possible.
Too many eggs? I meal plan using lots of eggs. Example: breakfast, steak fajita bowls with fried eggs on top. Lunch, pad thai with soy sauce eggs. Dinner, meatloaf, spaghetti squash fritters, and brownies for dessert. That used 16 eggs in one day.
To much zucchini? Sure, I’ll freeze some, can some relish. But I will also use it as the base for a breakfast scramble (in place of potatoes. Sauté with garlic and butter for a side dish. Make a veggie lasagna with zucchini slices. And bake zucchini bread with raisins and pecans and coconut frosting for dessert.
It may be a bit extreme for some, but when the peaches are ripe, I’ll make whole meals out of fresh peaches. They are sooooo good! A dozen peaches for breakfast or lunch or both is a treat I don’t get all year round. And eating a quart jar of canned peaches for breakfast just isn’t the same.
Thoughts? Anyone else meal plan for fresh eating instead of preserving the whole harvest? Or am I a crazy lady 🤣
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