Here's what we picked up...
Sweet Corn - This batch will mostly get frozen to use this winter
Italian Sausage - For sausage and peppers
Brisket - It's hard to find a good piece of brisket with a nice fat layer on it for smoking, so Matt grabbed this one when he saw it.
Cucumber - You'd think I'd be tired of cukes eating them everyday for lunch, but no.
Chicken of the Woods and Chanterelle Mushrooms - I paid a lot for these mushrooms, but it such a treat to get these varieties. Plus I couldn't resist that orange color.
On to Menu Planning Monday...
Wild Mushroom Pasta
Cheesy Grits with Green Tomato Jam and Pulled Pork
Summer Vegetable Frittata
Sausage and Peppers
Haven't decided whether to grill a whole chicken or some hamburgers for another night.
We'll also be smoking our own salmon this week.
Here's a little preview of the recipe we'll be sharing tomorrow.
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