Our weekly organic veg box arrived earlier this week. I haven’t been meal planning lately and have been wasting a lot of food as a result. It makes me cringe each and every time I find some godawful thing at the back of the fridge that was a vegetable in a previous life. We updated our budget recently and I am on a mission not to waste anything (not just for the sake of the budget, but also because it is just plain terrible to waste food!). I’ve also gone through my (makeshift) pantry (I don’t have a real one…) and have discovered all sorts of things like quinoa, dried chickpeas and adzuki beans, falafel mix, dried shitake mushrooms, among other bits and pieces.
When I’m on a mission (and have the time) there are a few key things I like to do when our veg box arrives to get things sorted and minimise waste. So the other night, when most of my brain was voting for me to go to bed with my laptop to watch Outlander, I:
:: chopped up a giant bunch of silverbeet and another giant bunch of spinach and washed it all thoroughly in a sink full of cold water. I blanched it until bright green then froze in portion-sized batches to use in soups, curries, stir-fries; as you would use any other frozen vegetable.
:: popped a fresh bunch of coriander in a jar of water in my fridge.
:: chopped up an abundance of sweet potatoes and potatoes into little bite size pieces and roasted them with a few dregs of mixed spices (rosemary, oregano, thyme) plus a squeeze of fresh lemon (finally got through them all!) and some salt and pepper. I divvied them up into a container for my lunch at work, a container in the fridge for snacking on or eating with lunches, and also threw some on top of our bowls of spaghetti. I’ve still got a lot more, I will roast some whole to eat with salad and kim chi for lunch, and make some into a mash to have with… something…
:: cleaned out the crisper and neatly arranged all the other produce in a way that was visually pleasing. Ok, so I just wiped it out and then plonked the new veggies in… but that didn’t sound as good.
Yesterday I pushed on and made another orange blossom cake (we have so many oranges suddenly!) for afternoon teas this week… unfortunately, as it is cooked with almond meal, I can’t send it to school or kinder due to nut policies. OH, and as a precursor to this I made my own almond/flaxseed meal, making sure to add a little extra in order to have some leftover to sprinkle on morning oats. It is always best to prepare this fresh yourself, if possible, as it goes rancid very quickly.
I also cooked up some of the dried adzuki beans I’d found in my cupboard. I set aside some for the vegetarian pasta sauce Bird and I ate for dinner last night (meat sauce for the other three), I froze some in batches, and lastly made an adzuki bean hommus which I personally thought was italics worthy delicious. Unfortunately, the girls italics hated it, the baby even went so far as to burst into tears after I spooned a taste lovingly into her mouth. Bird turned to me and said, “What we’re trying to say is, it’s a bit strong tasting.” Enough said, I will, without complaint, proceed to eat the entire batch on my own… with corn chips, preferably.
Last but not least I used all the stalks and roots of the spinach and other leftover veggies from last week to make a vegetable stock paste. Hashtag, no waste!
I have to say, I’m super impressed with my efforts. It does take time and energy to eat wholefoods and prepare things from scratch. I don’t always have the time, or the inclination. But when I get on a roll, it is very satisfying. I find the most important things to do are to get the big leafy greens into some form that makes it easier for me to grab and eat, as these tend to be the veggies I pretend to ignore when I open my fridge (so much effort, not my favourite to eat, but so so good for our bodies). Blanching and freezing works best for us. I also find herbs keep longer if you pop them in a jar of water. Other than that, chopping and having things ready to use helps as well. I’m sure you all have many tricks of your own, feel free to share in the comments, I’m always interested to hear how others manage their food.