No recipe this month, but rather, an observation about food.
My local supermarket has a program where they’ll shop for you and deliver to your house. My main concern with concept has always been produce. I like to pick out my own.
I like fruits and most vegetables. However, I find vegetables a pain in the butt to cook. And fancying them all up with sauces and cheese and whatever tends to render the healthy aspect of eating them pointless.
But my biggest issue with produce is it’s propensity to go bad.
I food shop once a week. Maybe if I shopped daily, spoilage wouldn’t be an issue. When the children were small, my weekly menu was pretty much set in stone, with only a little room for deviation. Rotting food wasn’t a problem. Now that there are only the two of us living here and our lives are more flexible, me cooking a weeknight meal with the two of us sitting down together is a rare occurrence. So even though I know we should eat more fresh vegetables, I hesitate because I so often have to throw them away before I get an opportunity to cook them.
Yes, I know “they” are doing amazing things with frozen veggies these days, and yes, they are convenient. But some veggies simple don’t freeze well, no matter how amazing they are treated. Winter squashes come to mind. Greens are another.
I’m lucky. My supermarket sells fresh veggies that have been prepped: precut butternut squash, shredded Brussels spouts, chopped Asian “salad” (which is wonderful stir-fried). Doing the prep makes incorporating fresh vegetables into our diet easier.
Now if there was some way they’d stay fresh in the refrigerator.