What to Cook for Dinner this Week and How to Meal Plan When You Shop at the Farmers’ Market
Tomorrow morning, I’m making my first spring trip to the farmers’ market. I have no idea what I’ll find there, but I’m excited about the idea of what could be waiting for me. It may be that there will be asparagus. It may be that all I’ll find is piles of wintered-over vegetables. Either way, I’m excited by the thought of getting back to my old Saturday morning routine – rolling out of bed in the earliest morning light, pulling on clothes, grabbing a cup of coffee to go, and heading out with my market bags in hand. It always feels like a treasure hunt. And when you get home, there’s the challenge of figuring out a week’s worth of meals using whatever you bought.
It’s a little more challenging to plan meals around the farmers’ market at first. You have to think on your feet to some degree. This rhubarb? This would be good as a crisp. Hmm, I probably need about a half pound. This kale? If could make that sausage and kale stew we like. That means I need some new potatoes, too. You get my drift, I’m sure.
I used to stumble my way through the market, just buying whatever looked good. Now, I have more recipes in my brain, and I’m better at thinking through the possibilities inherent in a fruit or vegetable. There are times when I come home and think, Darn! I needed peas to go with this! Why didn’t I get some peas? But there is always, always the grocery store there waiting to save you from such oversights.
I have a method to my madness now when it comes to meal planning that involves a weekly trip to the farmers’ market. Here are some tips:
- Get a seasonal produce calendar for your region of the country, so you know what will be in season during which months. You can find this online pretty easily – just google “seasonal produce calendar ___________” and fill in your state. The first summer we were in Virginia, I was completely thrown off because everything was in season about a month earlier than it had been in Michigan!
- Have some idea of what you’re hoping to find at the market (make a list) but keep an open mind, too. Things never run exactly according to the seasonal calendar. If you didn’t put strawberries on your list, for example, because it’s supposedly too early for them, but then you show up at the market and they’re everywhere, don’t pass them up! Some fruits and vegetables have short seasons, and you need to take advantage of them when they hit.
- Plan to make your meal plan after you hit the farmers’ market, but before you hit the grocery store. I usually come home from the market, make a meal plan that uses the produce I’ve just bought, and then go to the grocery store to get the rest of the supplies I need for the week. It’s a pretty good system.
Also, if you see produce available that’s completely out of season for your area, ask where it was grown. Just because it’s at the farmers’ market doesn’t mean it’s local, and not all markets require their vendors to sell only local produce. For example, you’re not going to find local blueberries in March anywhere. If you see blueberries, and it’s not July or August, they’re probably from Chile.
Anyway, with all that said, let’s get on to this week’s dinner menu. Admittedly, I didn’t plan it around the farmers’ market, but it’s still designed to get yummy dinners on the table in under an hour.
Monday: Chicken Tacos. These are just 100% yum. If you want a healthier version, just don’t fry the tortillas.
Tuesday: Crab Cakes. We don’t have these very often, because the crab is expensive (Costco has the best price, I’ve found). If crab is too pricey for a weeknight dinner, or you have someone at home with a shellfish allergy, you can also make them with cooked, flaked whitefish filets. Just as yummy.
Wednesday: Kid-friendly Seasoned Turkey Fingers and Sweet Potato Oven Fries. If you have pickies when it comes to spice, just season the fries with a little salt. Add some raw or steamed veggies, and you’ve got a balanced plate. Also, don’t be afraid to form the meat mixture into burger patties for the adults. Bake the same way, or fry in a pan.
Thursday: Turkish Chicken Kabobs. Mmm.
Friday: Takeout Night. To get you out of the kitchen. Best way to start a weekend.
Saturday: Frittata. You choose the filling(s). Perfect with a green salad alongside.
Sunday: Chicken Pot Pie. My way. Because we just can’t ever get enough.
Weekend Breakfast: Lemon Ricotta Pancakes with Simple Berry Syrup. These pancakes taste like spring. They take a little more effort that your average just-stir-everything-together pancakes, but they’re sooo worth it. You can make the berry syrup with frozen berries, and please – do make your own. It’s super easy and so much better than Smuckers.
