Food planning

Shopping list

• condiments: mustard, mayonaise

List of groceries at the start of workshop

Dairy products

• 24 eggs

Fruit

• bananas
• cherries
• 8x lemon (organic)
• 4 melons + 2 melons
• 2 pineapples
• plums
• raspberries
• 1/4 watermelon

Herbs (fresh) - fridge

• basil, 2 bunches
• basil 1 pot
• chives, 2 bunches
• cilantro
• dill
• mint
• parsley
• sage
• tarragon
• rosemary (fresh)

Spices

Vegetables - fridge unless otherwise noted

Le Roi Soleil

• cauliflower
• chickpeas (dried)
• 4x cucumber
• 6x courgette (dibs Michael T.)
• 2 round courgette + 4 long ones
• 4x eggplant (dibs Michael T.)
• garlic (left of fridge)
• 4x lettuce
• red lentils (dried)
• mushrooms
• onions (left of fridge)
• bunch of spring onions
• potatoes (left of fridge)
• tomatoes, many (dibs Michael T.)
• turnips (left of fridge)
• 3 pattypans
• 4 green salads (used on Monday)
• potatoes 1,5 kg ()
• onions 1kg and shalots 0,5 kg
• red onions upon demand (Odile will bring them from home)

Le Petit Prince

• 12x pepper (dibs Michael T. for 6)
• radishes

Other

• 2 kg chestnut spread
• 4x 400ml coconut milk
• 4x 300g corn
• 2kg cous-cous
• hazelnuts
• 3x cod liver
• jam: lots
• pickles
• tea
• 2x 400g, 800g peeled tomatoes
• 2x small can of tomato puree