Autumn has finally arrived here in North Florida, and I couldn’t be happier! The temps have dropped enough so that we can don a light sweater and actually enjoy the outdoors once again.
While most of us were just inconvenienced and uncomfortable by the blistering hot summer, it had a more serious impact on our poor farmers. Between record heat, tropical storms and a major hurricane, they had their work cut out for them! All the more reason to buy local.
So, this week I’ll be focusing on local veggies from Front Porch Pickings , dusting off some old favorite recipes as well as new ones I’ve been dying to try. Assuming that the crisp fall air and cool breeze will hang around for a bit (pretty please, Mother Nature!), I’ll be cooking up warm & comfy meals, perfect for a cozy night in front of the fire or, at the very least, a pumpkin-scented candle!
My order includes: mini cukes, black garlic, ginger, collard greens, mustard greens, okra, white acre peas, purple sweet potatoes, radishes & roselle. Several of these ingredients are new-to-me so I’m really excited to get cookin’!
Without further ado, here’s my menu plan for the next week or two, depending upon how many ghosts or goblins join us for dinner!
- Asian Noodle Salad (veganized and lightened up)
- Balsamic-Glazed Chickpeas and Mustard Greens
- Cinnamon Ginger Hibiscus Flower Tea
- Linguine with Mushrooms and Black Garlic
- Low-Fat Smoky Potato Broccoli Soup
- Spicy Collards and Black-eyed Pea Soup (using white acre peas)
- Sweet Potato, Okra and Chickpea Gumbo
Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, deviating a bit here & there when dining out or when I just want a little treat. When the recipe calls for oil, I substitute vegetable broth or plain water when appropriate. If the exact recipe I’m using isn’t published online, I will post a similar recipe.
P.S. For other great menu planning bloggers, please visit Organizing Junkie!