This week's farmers market meal plan + recipes — 2nd week of April

My week’s schedule is packed.

I typically try to break from the workday with a nice home-cooked lunch, or at least try to start a morning braise while I’m WFH, so I can have a warm meal by the time it hits 12:30 p.m. But this week, I won’t have time for any of that, if I’ll even be home for lunch (you’ll see how chaotic the latter half of the week’s meal plan is).

As such, this week’s meal plan will focus on weekday dinners that keep well in the fridge, ensuring that I’ll have leftovers for lunch the following day. Think Taiwanese stir-fries and dill-heavy bean soups.

My $190.15 shopping list

My haul breaks down to 41 servings of meals and snacks — $4.64 per serving. The cheapest was my $2 carrots, while the priciest were my $22 scallops and grass-fed, hormone/antibiotic-free New York strip steak. My groceries were unusually expensive this week, in part because of the steak, scallops, and double bundle of ramps (although they will last me into next week).

Fruits + vegetables

• garlic chives

• green bibb lettuce

• mâche

• chickweed

• sunflower shoots

• overwintered arugula

• flowering gai lan

• ramps

• bosc pears

• lion’s mane, Italian oyster, and pink oyster mushrooms

• Jonagold, Braeburn, and Ludacrisp apples

• white, purple, red, and yellow carrots

• burdock root

• spring onion

Protein + bread

• steelhead trout

• ocean perch

• whole sea bass

• squid

• littleneck clams

• tuna

• scallops

• grass-fed, hormone/antibiotic-free New York strip steak

• pasture-raised, antibiotic-free ground pork

• San Francisco-style sourdough loaf

This week’s $4.64-per-serving meal plan breakdown (with substitutes)

Subscribe to see my meal plan, which stretches this haul into 41 servings of breakfasts, lunches, dinners, and snacks. I also provide meal substitutions and some recipes.

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