Meal Planning 101: Week 53 and Fresh at Five Week 2

Decided to put my meal plan and Farmers’ Market update in one! I use things I buy from the market in my meal planning, so it made sense. 🙂 I’ll note what things I bought at the market or what things you can buy at the market.


Leftover crockpot roast, veggies (take advantage of local fresh veggies from the market), rice, and gravy


French dip sandwiches (using leftover pot roast) with roasted squash and zucchini (can be purchased at the market)


I’m hosting Missional Community this week! We’ll be having a taco bar with several ingredients from the market!


Grilled salmon, grilled corn on the cob, and grilled stuffed peppers (peppers can be purchased at the market)


Salmon mango salsa tacos, spicy black beans, mango salsa avocado salad, and baked tortilla chips




Buffalo chicken wrap and roasted sweet potato wedges


Lunches – tuna salad
Baking – summer bread puddings

Every Tuesday (weather permitting) on Jefferson Street in Clinton, MS!

This week’s vendors are: 

Love’s Hawaiian Shaved Ice and Snacks – shaved ice
Chuck Jones – blueberries
Smoothie King – smoothie samples
Eat Cities – sauces and rubs
Kazery Farm –
T & R Dairy Farm – hormone free beef, milk, artisan cheeses, cheese spreads
Lee Lee’s Garden – plants and seedlings
Dad’s Disappearing Salsa – salsa and dip mixes
Amber Farms – tomatoes, squash, cucumbers, eggplant
Mississippi Cold Drip – Iced coffee, iced chai, coffee and chai concentrate
Simple Woods and Produce
Kasia’s Kitchen – sweet tea and lemonade
Benet Luchion – botanicals
Boyd Farms – squash, zucchini, peppers, eggs, tomatoes
Grumpy Dave’s Kettle Corn – kettle corn, caramel corn, local honey
Lilee’s Gourmet Bakery – baked goods
LaRose Freshest Produce – kale, squash, zucchini
Pickled Pickin’s – pickled things, salsa
The High Heeled Hippie – cherry tomatoes, red, white, and gold potatoes, baby squash, mint and other herbs, beets and carrots

This week’s fun extras are: 

Live music by violinist Redin Spann
Canning demonstration by the MSU Extension Service
Cooking demonstration using market ingredients by Marsha Barham, former Viking Cooking School Director
Tote giveaway to Friends of the Market
Best of Sweet Tea with a Flavorful Twist competition

Follow the Mainstreet Clinton Facebook page for more info! 

One thought on “Meal Planning 101: Week 53 and Fresh at Five Week 2

  1. GirlNumberOne says:

    These have become such a staple in my busy life. I make up 5 for the week on Sunday night and NEVER have to worry about breakfast. Thank you for all of the combination ideas! Just added peaches to my shopping list…


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