This week's farmers market meal plan + recipes — 4th week of April

Dill is back at the market. You know what that means: “dilly” this, “dilly” that, “dilly” everything this week.

The millennial “-y”-ification (garlicky, brothy, dilly, etc) of recipes is so contrived. But let me have this one lil treat: a dilly week — not because I would die at the altar of the feathery green herb (I earnestly wouldn’t), but because the bundles of dill at the farmers market are too large for me to finish in one or two meals, which means I need to find a way to use as much dill as possible this week.

My $167.35 shopping list

My haul breaks down to 50 servings of meals and snacks — $3.35 per serving. The cheapest was my $1 bosc pear, while the priciest was my $18 swordfish.

Fruits + vegetables

• bosc pear

• Asian pears

• snapdragon, jonagold, and winesap apples

• potatoes

• cucumbers

• asparagus

• red spring onions

• dill

• French breakfast radishes

• purple, yellow, and green snow peas

• micro borage

• ramps

• chrysanthemum

• wasabi mustard greens

• flowering arugula

• purslane

Protein + bread

• monkfish

• swordfish

• whole ocean perch (2)

• littleneck clams

• grass-fed ground beef

• pasture-raised Berkshire bacon ends

• pasture-raised 12-pepper sausage

• pasture-raised pork spare ribs

• grass-fed Greek yogurt

• fresh free-range eggs

• sourdough batard

This week’s $3.35-per-serving meal plan breakdown (with substitutes)

Subscribe to see my meal plan, which stretches this haul into 50 servings of breakfasts, lunches, dinners, and snacks. I also provide meal substitutions and some recipes.

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