Eat Atlantic Day

If you live in the Maritimes, please consider participating in Eat Atlantic Day challenge on September 2nd. It is a day where you pledge to eat only Atlantic produced foods on that day. It is a great way to think about what you are eating and a jumping point to eating more local food all of the time.

I have been coming up with our menu for the day.

Breakfast: Sunshine Pancakes from Speerville Mill in New Brunswick made with local milk and eggs and NS butter. This will be topped with maple syrup and/or wild blueberry syrup, maybe sprinkled with maple sugar, all from Atlantic Maple.

Lunch: Cavendish french fries from PEI with ketchup I will make from Fred Kingsbury tomatoes with all local ingredients.

Supper: Valley chicken, valley squash, valley carrots with valley honey, mashed potatoes from the valley and baked valley apples (yes, the valley has the best produce, lol!).

Snacks may be Scotsburn ice cream (Pictou county), dulse (Digby co) valley apples or baby carrots from Berwick.

That sounds pretty good to me!

Menu Plan starting Sunday

Menu Planning...it's something I know I should be doing and often fail to. I think with our current food situation it would be to our benefit to start planning what we eat as to rotate everything. We also have a great abundance in our fridge that needs to get used up, so that too :)

So I will cobble together a menu plan for this week starting Sunday. I won't do breakfast as we all have our breakfast preferences. I also may shift things around according to how Mark works. He gets tired of some of the things the kids like to have a lot.

Sunday:
Lunch: salsa salad and bread with jam
Supper: Supper at Dave and Veronica's

Monday:
Lunch: leftover split pea soup and biscuits
Supper: Baked chicken, corn on the cob and mashed potato

Tuesday:
Lunch: Family BBQ at Port Maitland (bring curried pasta salad)
Supper: Church BBQ (bring hot dogs, buns and curried pasta salad)

Wednesday:
Lunch: Hot Dogs
Supper: Pork chops and corn on the cob

Thursday:
Lunch: French fries
Supper: Ham, tomato zucchini dish and salad

Friday:
Lunch: Soup and sandwiches
Supper: Homemade Chili (kids will probably want something different though) and biscuits

Saturday:
Lunch: Baked chicken quarters, mixed veggies, rice or potatoes
Supper: Homemade Pizza

Now as always, this is subject to change and I will change it as we go to reflect what we actually had. Sometimes I just plain don't feel like making what I have planned or there may be protests about what I am going to make. But I am going to try and stick to it the best I can :)