This week's farmers market meal plan + recipes — 1st week of March

Here’s the stitch: My fridge is broken, and I’m not sure when it’ll be fixed. So, for now, I’m living out of a small cooler and a newfound lack of fear for food poisoning.

As you might expect, I don’t have the space to buy and store a week’s worth of food, so I’m only grocery shopping for a few days at a time. That means this week’s meal plan will cover four days and 29 meals and snacks from Wednesday to Saturday, with some leftover produce and protein to use the following week.

My $117.30 shopping list

My haul breaks down to 29 servings of meals and snacks — $4.04 per serving. The cheapest was my $2.30 purple snow peas, while the priciest was my $19 pasture-raised pork chop.

Fruits + vegetables

• maitake and shiitake mushrooms

• baby carrots

• flowering bok choy

• bosc pears

• chrysanthemum (can you tell I’m hooked on it right now)

• purple snow peas

• asparagus

• shiso

• green garlic

• ramps

• yuba (dried tofu skins)

• Japanese sweet potato noodles

Non-plant-based protein

• whiting

• oyster

• littleneck clams

• pasture-raised pork chops

• fresh free-range eggs

This week’s $4.04-per-serving meal plan breakdown (with substitutes)

Subscribe to see my meal plan, which stretches this haul into 29 servings of breakfasts, lunches, dinners, and snacks. I also provide meal substitutions and some recipes.

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