Eaten Pancake with ice cream on dirty plate

The Dish on Meal Kit Companies: Packaging

I have been watching the meal kit company space develop with great interest over the last year or two. I’ve overheard people talking about how convenient it is, and how there is no waste, and how it all seems too good to be true. And it is. Not only do meal kits take all the spontaneity out of cooking, but they fly in the face of all ethics we value and cherish.

In this post, we are going to tackle the environmental impact of all the single use, single serve plastic used in portioned meal kit servings. Here is a sample of what one delivery from a popular meal kit company, Blue Apron, will bring in terms of waste: plastic-use

At a time when we are waking up and realizing the enormous impact  of ‘single use’ plastics on our environment, meal kit companies are making the problem far, far worse. Fact: every piece of plastic ever made still exists in the world today.  Biodegradable plastics are still not the answer, they are made by adding metals to the plastic, causing oxidation, which breaks the bags down into pieces. These metals leach into the immediate environment, and the pieces of plastic still persist, they are just smaller, harder to clean up, and if anything, more dangerous.

300 Million tons of plastic is produced every year, only 10% of it is recycled, and of that 10%, we, the U.S., are sending container loads (an estimated 6.6 million tons) of it to China to be re-processed. Think about the carbon footprint of that little statistic for a moment. In addition, it’s hard to know exact numbers, but recycling aside our best guess is that more than 8 million metric tons of plastic are dumped into our seas every year.

When plastic is recycled, it is often down-cycled. Bottles don’t turn back into more bottles, they turn into flip flops, and textiles for clothing and blankets, for example. And what of contaminants found in some plastics? Harmful chemicals we are only now learning can be endocrine disrupters? They too leach into the environment. One way we see this is when bits of plastic are eaten by fish, these endocrine disrupters are absorbed by the fish, and we eat the fish. The endocrine disrupters stay in the environment, like the plastic, they don’t disappear.

Now consider that just ONE meal kit company, the same one featured above, ships more than 8 million meals PER MONTH. That’s tens of thousands of these (and this is just one of six major meal kit companies operating in the US):

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By comparison, this is what somebody cooking from a South Shore Organics delivery, or a CSA share, or a trip to the farmers market is likely to be left with for waste:

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No matter which way you cut the cake, the truth is, we desperately, desperately need to cut back on the amount of plastic we are using. We MOST DEFINITELY need to cut back on how much ‘single use’ plastic we are using. And although some meal kit companies will take the packaging back after a few deliveries, once you have emptied, rinsed, and compacted it, they are not cleaning it for reuse. They are not allowed to. They are discarding and recycling it, allowing it to be turned into something else, and they are buying new plastic bags for their next delivery.

In terms of plastic use, meal kit companies have one of the worst environmental impacts of all food systems. That’s a hard fact to swallow, just ask the fish, seals, and albatross’s to name a few.

Sources:

“The Trashy Consequencies of Meal Kit Companies” By Ellen Cushing for Buzzfeed, November 2015
“Dear Blue Apron, You are Making it Worse” By Nathaniel Johnson, August 2014
“The Truth About Recycling” The 5Gyres Institute
World Economic Forum, “The New Plastics Economy, Rethinking the Future of Plastics” WEF
Brad Plumer, “China Doesn’t Even Want to Buy Our Garbage Anymore” The Washington Post

 

denim jeans with old torn of fashion jeans design

Loin Cloths and Fig Leaves – Part II

If you read Part I, you will know that the disposable nature of clothing is wreaking havoc on our environment, especially since most of it is made from manufactured fabrics using petrochemicals that don’t biodegrade. On the procurement end, here is what you can do:

  1. Buy clothes made from natural materials. These would be cottons and fibers (wool and hair). You can also buy clothes made from plant fibers, the fabric is called ‘Rayon’, but Rayon is only marginally better than polyesters and the like, because of the extensive processing using harmful chemicals that turns plants like bamboo into  fabric.
  2. Buy classics, accessorize with fashion. This ensures you wear all of your clothes for longer.

But what is to be done once you have finished with an item and want to discard it? Here are some green methods to reuse and recycle your wardrobe (and they don’t require sewing or the skill set of a seamstress).

Recycle – donate your clothes at one of the many ‘recycling’ bins around town. This has become somewhat controversial, since many of these companies actually make a profit from reselling your clothes, or turning them into rags or other recycled fabrics. Why shouldn’t you be the one to make money then? You can. Read the next point. I personally don’t have a problem if they make a dollar on my donation, I just don’t want it ending up in landfill.

Re-sell – if you have something that is good quality and good shape, post it on eBay, leave it at a consignment store, or have a fashonista yard sale. The ultimate green thing to do is to extend use.  This idea is particularly useful for Halloween costumes your children will only ever wear once, ballet recital clothes, things that you have grown out of, or those ‘what was I thinking’ purchases.

Re-purpose your clothes, find other uses for them! Here are some super cool ideas!

There are THOUSANDS of ideas out there. You never need throw a t-shirt away again!

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We aren’t all fig leaves and loin cloths anymore (Part 1)

Staggering fact: the clothes we wear have become so disposable, that textiles are one of the leading causes of pollution in the world today. So qualified for these reasons:

  1. The shear volume of textiles being disposed of has more than quadrupled
  2.  More and more fabrics are made from synthetic materials that aren’t biodegradable
  3. Harmful toxic chemicals are used in textile production
  4. Production, distribution, and disposal negatively impact all three elements vital for life on earth – land, water, air

Vintage clothes for sale inside a shop

I know you read your food labels, but do you read your clothing labels? Clothes are made from some funky textiles these days, divided into two categories: natural, and man-made.

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Here is a list of the most toxic textiles, and why:

  1. Polyester is the worst fabric you can buy. It is made from synthetic polymers that are made from esters of dihydric alcohol and terpthalic acid.
  2. Acrylic fabrics are polycrylonitriles and may cause cancer, according to the EPA.
  3. Rayon is recycled wood pulp that must be treated with chemicals like caustic soda, ammonia, acetone and sulfuric acid to survive regular washing and wearing.
  4. Acetate and Triacetate are made from wood fibers called cellulose and undergo extensive chemical processing to produce the finished product.
  5. Nylon is made from petroleum and is often given a permanent chemical finish that can be harmful.
  6. Anything static resistant, stain resistant, permanent press, wrinkle-free, stain proof or moth repellent. Many of the stain resistant and wrinkle-free fabrics are treated with perfluorinated chemicals (PFCs), like Teflon.

All textiles undergo significant processing (even in natural fibers), here are some of the problematic chemicals used:

  • Detergents – to clean
  • Petrochemical dyes
  • Formaldehyde to prevent shrinkage
  • Volatile organic compounds (VOCs)
  • Dioxin-producing bleach
  • Chemical fabric softeners to make fabric pliable

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Some of the chemicals used in production contain heavy metals, like mercury, or lead. Although this is a large scale, global problem, it is an easy one to tackle. Just start here:

  1. From now on, try to buy only biodegradable fabrics, i.e. made from natural materials. Avoid buying synthetic fabrics that don’t breakdown (this is easier for the kids than it is for us, cotton denims or jeans, cotton t-shirts and hoodies, animal fiber jerseys, hats and scarves and you are all set!)
  2. Buy classics. Follow the 80/20 rule. Strive to have 80% of your wardrobe made up of ‘classics’ that don’t age or go out of style as quickly, and accessorize with the latest seasonal trend rather than buying whole outfits that will be outdated in three months
  3. Don’t forget your linens – sheets, bath towels, table linen

I’m always very inspired by anybody who takes the time, trouble, and care, to go at something like this 100% and replaces all textiles in their home with 100% organic chemical-free options. But every little bit helps, and if we all start with one little change, we will have a massive impact, it’s not an all or nothing solution.

Here are some other interesting facts:

  1. did you know that Americans now buy five times as much clothing as we did in 1980?
  2. the volume of textile trash rose 40% between 1999 and 2009 and it is directly related to the production of cheap, disposable clothing
  3. 20% of fish brought from supermarkets contain synthetic microfibers that have been washed into our waterways with our laundry water

In our next newsletter, we will be talking about easy things we can do to reduce, re-purpose and recycle our clothing to keep it out of landfills.

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Letter From the Daily Table

To: South Shore Organics

Dear Pam,

daily-table-2Thank you for your generous donations to Daily Table in 2016! Through those donations, we were able to continue offering affordable and nutritious food to our community. In recognition of your support, we are pleased to award  you a key supplier certificate.

2016 was a big year here at Daily Tbale. Last June, during our one-year anniversary celebration, hundreds of customers shared with us how the food they bought at Daily Table had positively affected their lives. Over and over again we heard how delicious the food was and how our shoppers appreciated our healthy products at affordable prices. One customer said:

“I shop at Daily Table because there is always a different selection. Daily Table takes all the stress out of shopping because I don’t have to compare prices or make sacrifices–and I know its always healthy!”

Her observations are reflected in the numbers. We are now averaging 300 different items in the store (as compared to only 100 when we first opened). Our average daily customer count is up by 100 over the previous year. We have rescued almost one million pounds of food, to date, selling more than 15,000 servings of healthy and affordable food every day this year in our upbeat, clean, and friendly retail store in the Dorchester neighborhood of Boston. Together, we are providing a meaningful, and dignified, solution to food insecurity.

2017 promises to be an even bigger year. We recently signed the lease for our second location, in the Dudley Square neighborhood of Roxbury, expected to open early summer. We are excited through our continued partnership to bring nutritious products at truly affordable prices to a new community.

Your donations make all the difference. Thank you again for being a key supplier for Daily Table.

With gratitude and wishes for a happy and successful New Year,

Doug Rauch, Founder and President

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About Daily Table:

Daily Table is a not-for-profit retail store that offers tasty, convenient, and affordable “grab-n-go” ready to eat meals, and a selection of produce, bread, dairy and grocery items all at prices designed to fit within every budget.  The store is clean and friendly, and open to everyone in the community.  We can offer these daily values by working with a large network of growers, supermarkets, manufacturers, and other suppliers who donate their excess, healthy food to us, or provide us with special buying opportunities. In this way, Daily Table keeps prices affordable for all our customers.  Our meals are priced to compete with fast food options, making it easier for families to eat healthier within their means.

About Our Donations:

We made weekly donations of fresh fruit and veggies from local farms all year long in 2016. Daily Table is essentially an oasis in what is considered a food desert, we love their mission, and are delighted that on behalf of our customers, we could support their mission to improve access to healthy food. We made a difference.

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Staff Review: Smoothie Mix Micro Greens

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Reviewer:  Pamela Denholm

Micro greens have the reputation of being a wonder  food. They are potent, offer as much as 100 times more beneficial enzymes in than in regular veggies, contain 10 times the anti-oxidants, and are rich in minerals and vitamins that are easy for us to absorb. Essentially, sprouts and shoots contain everything needed for (new) life.

Micro greens from 2 Friends Farm look so fresh and green and vibrant, I was dying to try them and eventually settled on the Smoothie Mix to bring home last week. The same last week of Friday the 13th, and a full moon.

I have to say, right off the bat, that the smoothie portion is generous. If you are adding a handful of micro greens to your smoothie each morning, the clam shell they offer will last about a week. And although it is the ‘smoothie mix’ – it looked like such a nice blend of different micro greens I decided to try a couple different things with it:

  1. Sandwich – I put the micro greens  on a wrap, with cucumber, cottage cheese, grated carrot, and green beans.
  2. Salad – I didn’t have salad greens so added grape tomatoes, cucumber, left over roast chicken, and a drizzle of olive oil to a handful of micro greens for lunch
  3. Smoothie – an orange (peeled), frozen banana, micro greens, and 1 inch peeled ginger

Of course, as I eluded, it was Friday the 13th, the moon was a full, brightly lit round orb. ‘The Wolf Moon’ no less. And guess what? My Vitamix gave up the ghost. That is, it kicked the bucket and went to blender heaven. What the heck!?!  I was committed (to doing this, not to an institution) so after a couple minutes of mild panic and dismay at my recent loss, I threw all the ingredients in my regular blender which made it a little lumpier than usual, but still very enjoyable.

img_4457I really enjoy smoothies, but I am fussy about the flavors. I don’t like it when they taste too ‘grassy’, which can sometimes happen with greens. And I don’t love it when they taste like peas either, which is why I tend not to use pea shoots in smoothies – it is a difficult flavor to mask. But these micro greens which are a blend of pea shoots, baby kale, and other micro greens, were just perfect and not at all overpowering. My smoothie may not have been very ‘smooth’ (RIP Vitamix), but it did go down well and I am eager to make it a morning ritual because it is a no fuss way to get those nutrient dense greens in! They were equally enjoyable in the salad and on the wrap – no need to limit yourself just because the label says ‘smoothie’.

Now I’m off to get on to Vitamix to see if we can do an emergency air-lift. Cross fingers that a full recovery is possible, otherwise I’ll be back on Craigslist hoping somebody’s  New Year’s resolutions dissolved into a ‘Vitamix for sale’ post.

About 2 Friends Farm:

Two friends, who share passion for fresh young greens, sprouted the seed of an idea into a busy, indoor farm growing organic microgreens and wheatgrass  in rich, fertile soil year-round!

“We are organic farmers, consciously growing fresh, beautiful microgreens and wheatgrass, promoting a lifetime of health for your family and ours,” say Ashley and John, Founding Friends.

About Pam:

I believe the healthiest thing for you, is a healthy relationship with food. I enjoy cooking and trying all sorts of things, and have a kitchen full of life that needs sustaining from scoby’s to yeasty bread starters. It is a real treat to have good quality micro greens in my kitchen too, without having to add a tray of young sprouts that would also require maintenance and care.

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The Meaning of Life

By Pamela Denholm

I just finished a book by Catherine Goldhammer, who lives here  on the South Shore, titled ‘Still Life With Chickens’ (see, even my authors are local). I enjoyed the book very much, it was a quick, light, relatable read, and the perfect thing to pick up at this time of year. For me anyway.

The business climate during the last quarter was one of the most challenging I have experienced, ever. It felt like the elections consumed every airwave and soundwave, it was saturating to the point where we had no choice but to be submersed until the the tide receded allowing us all to breathe again. Speaking about it to a long-time farmer, he nodded sagely, confessing that in his 30 years of growing, election years were always his worst business years. So I was very happy to welcome 2017, not an election year.

It did make me think, however, about what a wonderful gift a New Year is. It is a clean slate. A reset button. An opportunity to open the door. And in the Northern Hemisphere, it coincides with the very beginning planning stages of the growing season. Another reset button. Farmers are amazingly resilient, optimistic creatures. Despite last years late frost, severe drought, winter moth infestation, seeds that failed to germinate, aphids that dined on Brussels sprouts, borers that attacked roots, farmers eagerly await seed catalogs and thumb through packets of saved seeds dreaming of possibility.

The very act of planting a seed, is one of hope.

On hope, Catherine Goldhammer writes, “…maybe that’s all there is. Maybe that’s what Yo-Yo Ma gives us, and Bach, and Puccini, and the faces of our children, our friends, our families, good work, the ocean, the moon rising over the pond, the havens of our homes.”

And seeds. And a new year.

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About Pamela

From the highveld of southern Africa to the low lying marshes of the South Shore, Pam has learned that regardless of what lies before you or behind you, if you have a seed to plant, the face of a child to gaze upon, or a rising moon, you have tomorrow.

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Don’t make this recipe, it’s awful.

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By Pamela Denholm

I am not afraid. In the kitchen, my philosophy is: just cook it! This makes my husband a little afraid, and my kids sometimes terrified. But I ignore them, blissfully, and turn the music up while I crush garlic. My efforts are broadly successful, blog-worthy even. And then, there are those other times . . .

It all started with the buttermilk. I had made a successful batch of buttermilk rusks – a farmhouse style of biscotti. I wanted to use up the leftover buttermilk before it turned and found this recipe for Buttermilk Ranch Potato & Turnip Gratin. I had at least 2lbs of scarlet turnips in the fridge. And instead of the ranch, some shallots, garlic, Parmesan, and fresh thyme would be a noble buttermilk pairing. Oh, but no potatoes! No problem. Just the turnips would do.

I whipped out the Mandolin, put all the ingredients in the baking dish, padded out to the garden for some fresh thyme, yum! Covered it up and into the oven it went. I was so gosh darn proud of myself for being creative and making something delicious out of things I had in the fridge, I phoned my husband to brag. In hindsight, this was a mistake. If you are married, you’ll know what I mean.

What came out of the oven an hour and a half later was not pretty. The buttermilk had separated and curdled. The pink skin of the turnips had turned the clear runny separated buttermilk pink too. The pale fleshed turnips were swimming in a clear pink soup, with a generous sprinkling of curdled sour cottage cheese lumps. NOT photograph worthy. Sorry. It reminded me of my home economics class in high school, when my teacher had to taste my luminous pink coconut ice cookies by drinking them out of a glass in order to assign a grade. Pink is the color of failure in my kitchen, it seems.

I could not get my family to eat it. I ate it, just to prove my constitution is just as strong (and stubborn) as my (inflated) sense of pride. Besides, my husband had remembered my braggart call from earlier and was having a field day ordering pizza, sans turnips, and I was damned if I was going to have any.

About Pamela:

There was a mutiny. Pamela ‘Queen of the Turnips’ was dethroned. Stripped of her title but not defeated, she resigned herself to the kitchen to hatch a new plan to rule the veggie kingdom. Perhaps this time, as Queen of the Beet. She turned the music up, and destroyed all evidence of her demise. She shall rise to cook again!

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The Pizza Pickle

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By Michael Borghesani

I recently made a trip up to Vermont with two of my close friends. While there, we visited a flatbread pizzeria in Waitsfield, American Flatbread. It is housed in a converted old barn, and much of their offerings are farm fresh. They have become so popular that you have to make reservations in person for that evening during the afternoon to be served that evening  (no walk ins).

If you visit the area, put this little local gem on your priority list. Between the specially selected Vermont craft beers (which are all excellent), and clay ovens from past times that conjure pizza’s from another dimension, its a winning combination covered in cheesy goodness.

The special of the night was banh mi pizza. All the veggies on it were pickled first, and I was unsure I would enjoy it, but it was one of the best pizza’s I have ever had. So, naturally, I came home and tried to recreate the masterpiece for friends and family. A heads up, this is a weird and spicy pizza, depending on the ratio of pickled veggies to plain pizza you got going on. If you go in with an open mind, however, you won’t be sorry.

Ingredients:

Wholewheat pizza dough, cut in half (bread dough works fine too, in a pinch)

8oz Poblano Tomato Sauce

8oz Mozzarella Cheese

6oz Foxpoint Spiced Dill Pickles

6oz Pickled Carrots

1 Chopped Onion

Cornmeal for the bottom

Olive oil (I have a bottle of olive oil that I added pepper flakes to, and allowed it to sit. I use it frequently when cooking, it adds a smokey flavor and a little heat)

Making the Pizza

Turn oven on to 350 degrees.

Open bag of dough, divide, and let sit for a bit.

Sprinkle cornmeal on baking sheet, and knead out dough to rough shape your flatbread. Add more cornmeal as you need under the pizza to prevent from sticking.

Drizzle a little olive oil, then spread with sauce.

Cut up and sprinkle pickles of choice over flatbread, I did gherkins and carrots.

Cut mozzarella cheese into chunks, distribute over the top evenly.

Bake in oven for 20-30 minutes until cheese has melted and the pizza crust is golden brown.

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Remove, rest, slice, enjoy.

About Michael:

Our young and always hungry Padawan – Michael is a valuable ally if you want to try a new restaurant, or a new dish. We think having an adventurous appetite says good things about a person. Breakfast is his favorite meal of the day.

 

 

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October Cooking Challenge: Week 2, Meal 1 – Italian Steak and Egg with Hash

I often think ‘things will quiet down after this week’ – but they never seem to. Crazy is the new normal. My mom often comments that the pace at which we fly through our days is sheer lunacy, and she doesn’t know how we do it. I agree with her, it’s wacky. I don’t know how we do it either, and I don’t quite know how to slow the speeding bullet train.

I have to say doing this challenge and planning out our meals has actually been an ENORMOUS help. Much more than I realized. I think about it once, up front, make a list, and then I am done. I don’t think about it again. No more ‘what’s for dinner’ scrambles. So, if nobody gets anything out of this experience other than me planning my menu, I’ll still be very glad I did this challenge!

Steak, egg, and home made fries are a nostalgic dinner choice for me. My mom used to make it once a week, more or less, and we would eat it in front of the TV watching the A-Team or MacGuyver. This recipe is an elevated, healthier version of my nostalgic classic, but it really made me want to watch old A-Team re-runs  to round out the experience!

Ingredients:

img_40021.2lb sirloin tip steak (excellent choice)

1 bunch kale

2 green peppers

8oz crimini mushrooms

2lbs sweet potatoes

3 cloves garlic

paprika or cayenne pepper

salt and pepper to taste

olive oil

 

 

Step 1 – Prepare Steak & Vegetables (10 minutimg_4005es)

Remove the steak, pat with paper towel to remove excess moisture, season with salt and pepper

Remove stems from kale, and chop into 1/2-inch ribbons

Peel and dice sweet potatoes

Core and dice green peppers

Slice mushrooms

Peel and mince garlic

 

 

 

Step 2 – Make Hash (10-15 minutes)

img_4007In a large pan add a little olive oil and saute the garlic on medium-high heat

Add the green peppers and sweet potato and stir

Continue to stir occasionally until sweet potato softens

 

 

 

 

 

 

Step 3 – Cook Steak (20 minutes)

img_4006Heat oven to 400 degrees

In a large pan, heat a little coconut oil over medium-high heat

Add your seasoned steak to sear it, about 3 minutes until it is nice and brown

Turn steak and cool for another 3 minutes

Remove steak from stove, place on baking sheet, cover with a tinfoil tent and pop it in the oven for about 15 minutes.

Tip: The steak was large and quite a thick cut, I find roasting steaks to finish them keeps them tender and gives them great flavor.

Step 4 – Finish the Hash (5 minutes)

img_4008Add mushrooms and kale to the hash, stir occasionally

Season with cayenne pepper or paprika to taste

Step 5 – Fry the eggs (4 minutes)

Give the large frying pan that the steak was in a quick wipe (I have ceramic coated non-stick)

Add a little coconut oil, and fry four eggs to order

 

 

Step 6 – Plating the meal

img_4010Remove steak from oven, slice into strips

Spoon two generous servings of the kale and sweet potato hash onto the plate

Add a few strips of steak

Top with fried egg

 

(This was my husbands plate, he likes his steak and his eggs well done. I like my steak medium and my yolks runny. It is easy to remove the steak part way through cooking and slice a piece of it off, and put the rest back if you so desire. Eggs can be fried to order).

 

Quick Analysis

Assessment: My husband praised my efforts! Okay, he is a meat and potatoes kind of guy, so it figures. But it really was delicious, one of the best meals I have cooked this challenge.

Total time: approx 45 minutes

Mess factor: this was a messier  undertaking. I don’t know what it was, I only used two pans and a baking sheet, but my husband cleared the plates and commented on the explosion of chaos in the kitchen. It didn’t take long to clean up though.

Waste: a BPA free bag, and the bag the steak came in. About a pint of vegetable scraps for a veggie stock at the end of the week, egg shells for the compost heap.

What’s Left Over for the Week?

1.5lb green tomatoes (on my windowsill ripening)

2 acorn squash

4oz green peppers

1lb green beans

1 bunch red beets

1 bunch yellow carrots

1 head lettuce

1 bunch scallions

From the South Shore Organics Local Market

8oz ginger

1lb limes

1bu cilantro

1bu basil

8oz feta

2 eggs

From the Fish Market/Store

12oz shrimp

32oz organic long grain white rice

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October Cooking Challenge – Week 2

The results are in from our first week, and I was so surprised. Truly! You can feed your family a healthy organic locally sourced meal for less than the price of a Big Mac Meal from MacDonalds!

This week, I am sharing my menu plan early in case you want to cook with me! Remember the parameters of the challenge? Okay, well here’s what I have going on in the kitchen this week:

Green Veggie Box – $40

1.5lb green tomatoes

2 acorn squash

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2lbs sweet potatoes

8oz green peppers

1lb green beans

1 bunch red beets

1 bunch yellow carrots

1 bunch kale

1 head lettuce

8oz crimini mushrooms

1 bunch scallions

From the South Shore Organics Local Market

Here’s what I ordered extra, for $37.02 (I needed a few dollars extra at the store for shrimp):

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8oz ginger

1lb limes

1bu cilantro

1bu basil

8oz feta

1.2lb beef sirloin tip steak

1/2 dozen eggs

From the Fish Market/Store

Spend was $12.98:

12oz shrimp (this is my plan, but I might change my mind when I get to the market and the shrimp is farm raised – but it will be another seafood)

32oz organic long grain white rice

sachet of yeast (I keep a sourdough starter going for our bread – it’s cheaper than store bought bread and tastes better and its cleaner, so I don’t actually need this to make pizza dough. However, part of the challenge is to use what everybody has in their pantry, and not everybody has a sourdough starter,! A sachet of yeast is inexpensive – 50c – and it will get the job done but once this challenge is over, I’ll do a post on baking bread – it’s easy!)

Menu

Meal 1 – Pan Fried Shrimp with Lime Chili Rice (with Carrots, Ginger, and Green Beans)

Meal 2 – Italian Steak ‘n Eggs with Kale, Crimini, & Sweet Potato Hash

BONUS:

Meal 3 – Roasted Beet Pizza with Feta, Beet Greens Drizzled with Balsamic Glaze, and a Salad

Meal 4 – Stuffed Acorn Squash (I’ll use whatever is left for the week)

 

I’ll post as a I cook, check back in for recipes, and join me!