Meal Planning

Planning meals may seem daunting, especially when you’re trying to buy local. The easiest way I’ve found to structure meals around locally sourced food is to start with the veggies. Find out which veggies are in season for your region, then make them the stars of your table. In the spring you’ll probably see rhubarb, asparagus, radishes, ramps, and cold-hardy greens. In early summer there will be all kinds of lettuce, strawberries and peas. Late summer is the time for tomatoes, peppers, cucumber, eggplant, squash, melons, and so much more. In autumn we finally see the winter squash, apples, pears, along with the last of the summer produce begging to be stored for winter. During the winter time the long keeping winter squash and root vegetables hold sway, along with easily stored fruit like apples; grains, and beans round out the winter diet.If you’re lucky enough to live in a community with a greenhouse you can enjoy all this produce earlier in the spring and later in the fall or even winter.

Once you know what’s available locally at what time, you can plan your meals and find creative ways to use the same item over and over. As one ingredient goes out of season, a new one is there to replace it, usually right when you’re getting a little bored with that particular fruit or vegetable.

Your steepest learning curve for this style of meal planning and cooking will be the first year. After that, you’ll know what comes into season when, and have a good idea of how your family enjoys these items best. Of course, there’s always something new to learn, and as organic farming becomes more the norm you’ll find more and more options and varieties of produce in your area. The main thing is to support your local organic farmers now, and spread the word to others.

On the next page you’ll find some of my favorite recipes. Most are very economical to make, though I splurge like anybody else now and then. Check out the resources page, too, for a list of my favorite cookbooks and websites for finding recipes.




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© 2010 Leanne Hays