This week's farmers market meal plan + recipes — 3rd week of April

We’re now in that part of spring where I feel temperature-confused for the few weeks that it’s low 50s to high 60s out.

Do I wear jeans or a light skirt? Do I drink a warm soup, or is it already “a-light-salad-for-lunch” season? Do I need to bring a jacket when I head out, or will I start sweating in the first five minutes?

This week’s meal plan might reflect some of that confusion. But hey, at least we’re not stuck under feet of snow anymore.

My haul breaks down to 43 servings of meals and snacks — $4.15 per serving. The cheapest was my $1 cipollini onions, while the priciest was my $19 dry-aged pasture-raised black angus shank steaks.

Fruits + vegetables

• masquerade potatoes

• green onions

• Asian pears

• cipollini onions

• baby celery

• first-of-the-season cucumbers

• pioppino, golden enoki, and yellow oyster mushrooms

• ramps

• chrysanthemum

• delfino cilantro

• purple, yellow, and green snow peas

• flowering bok choy

• baby carrots

• spicy microgreen mix (micro watercress, arugula, mizuna, and green wave mustard)

Protein

• cod

• ocean perch

• littleneck clams

• pasture-raised maple brown sugar sausages

• fresh extra-firm tofu

• fresh free-range ggs

• free-range chicken legs

• duck rillettes

• dry-aged pasture-raised black angus shank steak

• forest-raised berkshire/tamworth italian sausages

Subscribe to see my meal plan, which stretches this haul into 43 servings of breakfasts, lunches, dinners, and snacks. I also provide meal substitutions and some recipes.