Tag Archives: food planning

This Week

What I’ve done:

  • Bagged mint, cilantro, and lemon balm to dry.
  • Started the fruit for my annual jar of apricot jam. It has to sit for 12 hours. The jam is always gone by the end of July, but I love it, so I do it anyway! Done.
  • Make last batch of rhubarb sauce. Done, I thought. (See below.)
  • Prep cukes for refrigerator pickles. Done.

Last week:

  • I put basil aside and
  • Made the single jar of pickled basil stems I do. I use this recipe.

What I need to do?

  • Make another batch of rhubarb sauce with the last of the rhubarb from the yard. The recipe is mine: 1C sugar, 3/4C water. Bring water and sugar to a simmer. Stir occasionally, until there’s no feel of grit from the sugar remaining and it’s all one color, will be slightly cloudy. Add 3/4 to 1 1/4C chopped rhubarb. Continue simmering, stirring it continually until largest pieces are soft. Store in fridge or freezer. This takes about 1/2 hour, or less. Easy!
  • Make refrigerator pickles, the recipe I use is this oneThese have been started 7/6 10:35 a.m. all eaten 7/12. Maybe make a second batch next week?
  • Cull or dry the old greens.
  • The refrigerator could use a wipe down.
  • Make strawberry ice cream. The strawberries have been cut and washed. They molded. See food waste below. We have a lot of yummy vanilla ice cream, so I never got around to making the ice cream I intended to!
  • Try the other pie crust recipe.
  • Dry more mint and lemon balm.
  • Give away the extra radishes.
  • Put aside a batch of cilantro.
  • Add to the pickled stems.
  • Dry more parsley, cilantro, basil, etc.
  • Make some cilantro-lime salt with the excess cilantro. Recipe here.
  • Use the “found” rhubarb to add to the rhubarb sauce in the fridge.
  • Make garlic scape pesto.
  • Make basil pesto.
  • Make more garlic pesto or freeze the chopped scapes? I made some garlic scape/basil pesto with part of the batch. I used this recipe.


  • I tossed a small freezer container of Kohl Slaw, since I made more with fresh kohl rabi. We decided that we don’t really like it enough to store it, so I won’t make it again. And why should I keep a container from last year?
  • Last year’s dried parsley, since I have a little I dried this year. (Although not enough for the year, just to use.)*
  • A lemon which molded before I used it, sigh.*
  • Two small onions, I’d forgotten about, double sigh.*
  • The last cup of marinara.
  • The end of last year’s dried greens.*
  • Two batches of kale. The farms produce way more than I typically use!.*
  • Most of a bok choy (See kale).*
  • Most of a bunch of Swiss chard (See kale).*
  • Way too many raspberries didn’t get eaten and molded instead. Since I love them, any raspberry tossed is too much, but this was about 1/3 of a package.*  😦
  • Small carton of sour cream, unless I find a way to use it where it’s cooked. It’s out of date.
  • The old contents of the cilantro bottle from who knows when? (I marked it this time!)*
  • The bottoms and blooms of the garlic scapes.*
  • A pound of cleaned/cut strawberries.*

*To our compost heap, which at least has the virtue of not adding to the town’s landfill and we get to reuse the nutrients as fertilizer.

Using Expensive Meat: Conclusions

So far we’ve had 15 portions using the expensive pork roast I bought. (See this post.) That brings the price down to $1.86 per portion. Surprise!

What I still have in the freezer: 1 slab which could be turned into stir fry, soup, or two pork chops, and a small container of carnitas. At a minimum, there’s probably still 4 portions remaining. If I figure 19 portions from this pork roast, it’s $1.47 each.

Just wow.

I had no idea I could do that. I’ve been watching it go, but I’ve used the meat as I cut it: about 1/2-1/3 for the roast (which became the carnitas), 3 slabs, and one small piece off the end. The small piece was turned into soup. That left the 3 slabs. We’ve eaten 2.

I admit it probably wouldn’t work this way in a bigger family, or perhaps with other cuts of meat. I started with a boneless hunk of pork loin. Very little waste, especially since I’ve used the small amount of fat that came with it to cook something every time we’ve eaten the pork. But I haven’t skimped or deliberately stretched it, I’ve just used it as convenient.

I also admit we’ve been eating it pretty steadily, because I knew I had this chunk of beautiful stuff in the freezer. . . My plan is to use meat for dinner 2x a week, which would have been 6 meals or 12 portions.

We also ate it for lunch: 5 6 portions worth. We tend to eat smaller lunches than dinners, so it went further that it might have otherwise.

My conclusion? It’s possible to get to my target price with expensive meat, if you have minimal waste in the original, large piece of meat AND if you use any leftovers for lunches. Otherwise? I’d have made 10 meals, at $2.79 per portion, over the $2 per portion price I wanted.