← The homestead kitchen through the year H48-01 · Module 1 of 7 · Pages: 22 · Worksheets: 7

Spring menu

How to feed the family from March to May on the last of the stores, the first greens and the surplus eggs and milk, with weekly menus and quantities

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Spring menu

In short

  • Spring is a changeover: in March you eat 70–80 % from stores, by May half comes from the garden and the animals.
  • A family of 3.1 adult equivalents (AE) needs roughly 7 kg of vegetables, 4.5 kg of potatoes, 13 eggs, 9 L of milk and 2 kg of meat a week.
  • In spring there are more eggs and more milk than you need: plan dishes that use them up.
  • Pick wild greens only with 100 % certain identification. Wild garlic has deadly lookalikes.
  • On 1 March, count your stores and decide what has to be gone by June.

What's inside

Chapters

  1. What spring gives on the homestead
  2. How much the family eats in a week
  3. Stores: what has to be gone by June
  4. March: a menu from the cellar and the polytunnel
  5. May: a menu from the garden, barn and hen house
  6. Wild greens: nettle, dandelion, wild garlic
  7. Surplus eggs and milk: spring dishes
  8. Basic spring recipes
  9. What you buy and what replaces it
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Weekly quantity calculator
  • Recipe calculator
  • Stores inventory
  • Weekly menu
  • Spring kitchen calendar
  • Meal log
  • Shopping list

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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