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

I’m currently in the thick of prepping food for a 4-day, 10-person trip where I’ll be doing all the cooking (stay tuned for next week’s Substack, where I’ll break down one of these dinner menus!).

As such, this week’s meals need to be efficient, filling, and forgiving, for when I inevitably make a mistake while I’m thinking about all the other mise I have to get done.

My haul breaks down to 55 servings of meals, snacks, and this week, drinks — $3.50 per serving. The cheapest was my $1.65 yellow wax beans, while the priciest was my $15.60 steelhead trout.

• chamomile

• fioretto (Japanese-bred Asian green-stem cauliflower)

• cardinal snow peas

• Cherokee Purple heirloom tomato

• mojito cucumbers

• kirby cucumbers

• green lightning patty pan squashes

• fava beans

• romano beans

• yellow wax beans

• sugar snap peas

• young yellow onions

• orange cherry tomatoes

• blueberries

• tomatoes

• hardback garlic

• japanese eggplants

• grey sole

• hake

• littleneck clams

• steelhead trout

• scallops

• butterfish

• fresh-pressed medium-firm tofu

• yuba (beancurd skin)

• pasture-raised, bone-in, skin-on chicken thighs

• pasture-raised ground pork

• pasture-raised maple brown sugar breakfast sausages

• fresh free-range eggs

Subscribe to see my meal plan and recipes, which stretch this haul into 55 servings of breakfasts, lunches, dinners, and snacks.