Photo: Liz Love

Woohoo! I’m finally feeling better. I missed making a menu plan last week because I was sick, so I’m extra enthusiastic with this week’s menu preparations. It helps that we’re getting our first round of local strawberries this week. All the vitamin C in the strawberries will chase away any lingering ickies for sure. And although every time I buy strawberries I want to make popsicles (see above), I’m going to use this week’s haul in a very responsible and healthy spinach salad. Here’s what we’re getting in our Local Box:

Strawberries – Gunderman Farm
Avocado – G&S Grove
Spinach – Orange Blossom
Planting Onions – Orange Blossom
Collard Greens – Gunderman Farm
Fennel – J&B Farm
Mushrooms – Kitchen Pride
Bok Choy – Gunderman Farm
Grapefruits – G&S Grove
Meyer Lemons – G&S Grove
Multicolored Carrots – Animal Farm

Here’s what I’m making! Note the large amounts of social activities coming up this week. Basically all of March will be a marathon of SXSW-related food fun, so I’m considering this week a ramp up.

Wednesday: Avocado Soup
Thursday: Gluten Free Pizza Party!!
Friday: Boiled collard greens, cornbread
Saturday: Strawberry Spinach Salad , roasted fennel
Sunday: Oscar party! Eating pizza with my friends. Making greyhounds and salty dogs with our grapefruits.
Monday: ATX Food swap! I’m using my Meyer lemons for these cookies and also taking a few sweet potato pound cakes and some ground wild venison from my family’s farm in Iowa to the swap. There will be plenty of noms for dinner there, too.
Tuesday: Bok choy with mushroom sauce
Breakfasts: Sweet Potato casserole with oatmeal strudel. (Probably healthier than McOatmeal, but not by much. At least my eggs, sweet potatoes and pecans are local and organic.)