Next month we are going to spend some time talking about Preserving and Planning, with plenty of pickle recipes and freezer jam, but also tips and ideas for getting meals planned out for the busy fall months. At The Kitchn, our goal is to help you cook more often, and to enjoy it more, and planning ahead is one of the golden tickets to feeling in control of your daily dinner schedule. So we're curious: how far ahead do you plan your meals now? Do you cook (and freeze) a month of meals at a time? Do you simply see what's at the farmers market and wing it?