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

I’m back from my Big Upstate Trip with Friends. But instead of the empty fridge I once left with, it’s now littered with the leftover bits and bobs we didn’t get to finish, such as a container of satay sauce, a half-eaten bag of baby carrots, and two dozen eggs (we didn’t wake up early enough to make breakfast before check-out….oops).

So, let’s inject my leftovers with some new life.

My haul breaks down to 51 servings of meals and snacks — $3.41 per serving. The cheapest was my $1.30 fairytale eggplants (I got a handful, lol), while the priciest was my $23.40 scallops

• shiso

• tomatoes

• heirloom tomatoes

• Japanese heirloom fushimi peppers

• Japanese white itachi cucumbers

• zephyr squash

• patty pan squashes

• yellow peaches

• apricots

• celine wax beans

• purple napa cabbage

• gooseberries

• gretel eggplants

• fairytale eggplants

• baby corn

• red okra

• muir lettuce

• squid

• tilefish

• scallops

• whole sea bass

• gotagetagoat cheese (raw, semi-firm goat gouda, aged for 3 months)

• medium-firm tofu (double pack)

• pasture-raised applewood-smoked bacon

• pasture-raised chicken leg quarters

• pasture-raised maple brown sugar breakfast sausages

• nine-mixed-grain loaf

Subscribe to see my meal plan, which stretches this haul into 51 servings of breakfasts, lunches, dinners, and snacks. I also provide meal substitutions and some recipes.