We finally have figs! The harsh winter destroyed many a fig tree, but luckily mine survived. They are ripening much later than usual and I don’t have as many as previously, but that is okay. I’m just happy to have figs! Now to harvest them before the birds, deer and whatever other animal decides to help themselves. I probably won’t have enough to make my Fig Preserves since I’m eating them as fast as I pick them!
The first week of school is done and in the books. Both my son and I got sick, again! So of course, our menu plan last week was a little off. But here is what is planned for this week, plus lots of fresh fruit (notice all of the slow cooker meals as we continue to work to get our children on a schedule and to be earlier!):
Meal 1: Tofu Green Bean Stir Fry over Brown Rice
Meal 2: Slow Cooker Chicken Parmesan over Whole Wheat Noodles and Broccoli
Meal 3: Slow Cooker Shredded Beef Korean Tacos with Slaw
Meal 4: Slow Cooker Mediterranean Salmon with CousCous and Zucchini and Tomatoes
Have a great week!