 Well, I blew it on week two of posting my meal plan! To be honest, I didn't make one. And I was MISERABLE. We had a blast on week one, meals were stress free, ingredients were ready and waiting...it was awesome. So let's get back on that wagon, shall we?
This week we are excited to have baby kale, radishes and arugula starting to come out of our high tunnels, which means new meals! Most ingredients we use are fresh from the farm, or preserved over the summer and canned or frozen. (Like the red peppers in this week's enchiladas) Many of this week's recipes are from Love Real Food, by the author of the Cookie and Kate cooking blog. Here's a link to the enchilada recipe.
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6/27/2021 08:58:52 am
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Footprint Farm is a registered LLC in the state of Vermont.
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