Year-Round Meal Plan

Here's a general monthly overview based on what we can grow and harvest each season:

• January-February: Hearty soups with kale, onions, garlic, roasted root vegetables (beets, carrots), and fresh salads from greens like spinach and chard.

• March-April: Spring salads with radishes, leafy greens, and early peas. Add some grilled vegetables (cauliflower, broccoli) for variety.

• May-June: Fresh cucumber, tomato salads, zucchini, roasted sweet potatoes, and peppers. Herbal teas with basil, mint.

• July-August: Light summer meals with squash, cucumber, and tomatoes. Fresh salsa, stir-fries with peppers, okra, and eggplant.

• September-October: Warm stews with beans, root veggies (sweet potatoes, beets), and roasted squash.

• November-December: Root vegetable casseroles, hearty salads with greens like kale and chard, roasted pumpkin dishes.

The aquaponic setup will provide a steady supply of fish to be included in meals throughout the year, complementing the plant-based meals with protein.