All right, here it is….the meal plan developed around my farmers markets visits and other local purchases from the last week. I went to the St. Alban’s market on Saturday…right now the only vendor is Brady’s Farm Direct Meats, selling grass-fed beef and pastured pork. I bought a small brisket for $3.99 a pound. Unheard of price! I also got a 14 1/2 pound bag of fatback to render into lard, which I have yet to do (it’s in the freezer right now). Of course, I visited the Main Street Market yesterday. Tidwell’s Berry Farm from Spring City has been setting up a table near my house four days a week so my fridge overfloweth with beautiful local strawberries. I had to buy grocery store eggs this week because my egg man was out (tear) and I needed them pronto….but I plan to visit him in the next day or two to stock up. So, here’s my meal plan.
To make creamed chard, cut the stems off a bunch of chard then slice it up, wash it, and dry it. Cook the chard in butter until it is wilted then sprinkle with flour. Stir to incorporate the flour. Add milk, cream, or half and half a little at a time and stir/cook until thickened. Continue to add milk until chard reaches desired thickness. Season to taste with salt and pepper.
Day Two: Grilled cheese sandwiches made with whole wheat sandwich bread and Cumberland cheese from Sequatchie Cove Creamery; salad with oak leaf lettuce from Tant Hill Farms, radishes from Fall Creek Farms, and kohlrabi from Pocket Farm.
Day Three: Carottes À La Concierge (casserole of creamed carrots with onions and garlic) using carrots from Fall Creek Farms, salad with red butterhead lettuce from Tant Hill Farms and radishes from Fall Creek Farms