Howdy, gang!
As I was unpacking my organics box the other day, I had to think quickly about what was to be done with all of it. Organic veggies don’t last long, and it’s horrible to waste them, so I mentally put them in order of what needed to be used first and started prepping some of them for dinners during the week. Then I thought some of you might like to see what I came up with, so am sharing here today! Hopefully it will inspire you to get a heads up on meals, rather than think you’ll use something later only to watch it turn to slodge in the bottom of your fridge. Expensive slodge.
Ok, so here’s what I received:
1 kg carrots
1 kg potatoes
1 fennel bulb + fronds
1 kg pumpkin
1 bunch silverbeet
1 bag shallots and an onion
1 red onion
1 sugarloaf cabbage
2 x pak choy
4 x bok choy
2 heads broccoli
6 oranges
What I did:
Immediately cubed and roasted the pumpkin. I used half for pumpkin, haloumi and fennel salad (using half the fennel, and some of the red onion), and the other half for pumpkin, fennel and orange soup (using the other half of the fennel, roasted, the juice of an orange and zest of half, a carrot and two potatoes) that I made in the Soup & Co while the stove was busy with other things. The soup got frozen, and we had the salad for dinner that night.
While that was in the oven, I sauteed the silverbeet with the onion and some garlic. I thought about freezing that for a future spanakopita, but ended up throwing in some grated carrots and cubed potatoes and making a frittata/veggie slice and froze that.
The pak choy and bok choy, the sugarloaf cabbage, a carrot and some broccoli were used the next night in a stir fry similar to my veggie yakisoba. I wanted to keep half of the veggie/cabbage combo for wontons, but I got too hungry 🙂
Then I got tired and sat down. I had made four dinners in a couple of hours – that’s totally enough! The carrots, shallots and potato would keep, and I used the broccoli for something, only I don’t remember what. It can be blanched for a few minutes in boiling salted water, then cooled and frozen also for future use.
Oh and the oranges I made into a cake… as you do.
Elizabeth@thebackyardlemontree says
August 9, 2013 at 7:25 amYou are one organised domestic goddess Stacey. One of the reasons I don’t belong to a veggie co-op is that the thought of having to organise all the veggies on one day, with limited freezer and fridge space is just too much, but it is a great thing to do.
Veggie Mama says
August 9, 2013 at 9:30 amHa you overestimate me, my dear! Some weeks I totally forget to buy a box and others I’ve been guilty of letting a cabbage or two mould away in the bottom of the crisper. I’m usually reasonably organised, but you’re right – the lack of freezer and fridge space is a major drag. I could do with one of those double-doored ones!
Lilybett and Boy says
August 9, 2013 at 8:34 amMy favourite wintery fennel recipe is to grill it a little first then bake it with tin of tomatoes, bit of stock, tiny glug of white wine vinegar and a handful of olives (and whatever other herbs and spices you like). Cook until the fennel’s softened a bit then serve on a pool of cheesy polenta. Yummo.
Veggie Mama says
August 9, 2013 at 9:28 amohh I like the sound of that! I had never cooked with it before, so wasn’t really sure what to do. You had me at olives and cheesy polenta though!
Reannon Hope says
August 9, 2013 at 9:41 amI can not tell you how many times I’ve bought eggplant with great intentions but it ends up rotting in the bottom of the fridge & then I get super mad at myself for wasting food, promise myself I won’t do it again & then do it again! I really should buy it & use it straight away like you have.
I don’t cook ahead or meal plan, it’s just not my style but I do bake ahead. I’m excessive when it comes to baking & there are only do many sweets you can have laying around….
L U C I N D A says
August 9, 2013 at 11:23 amEggplant… me too!!! All the time!
Veggie Mama says
August 9, 2013 at 2:39 pmEGGPLANT IS AWESOME! One of my favourites. i tried growing it once… didn’t work 🙁
L U C I N D A says
August 9, 2013 at 11:23 amI so needed to read this right now! I do often have expensive sludge from my box at the bottom of my fridge – namely bok choy, rainbow chard and salad leaves of any sort… You are a WONDER WOMAN! I cannot comprehend your thought process and how you did all that so fast… with two kids around the feet. Gah! Ok, I’m onto it. No more organic lazy bones. Our box was fairly similar despite being a million miles away in Victoria. Thanks for the ideas… as usual!!!
Veggie Mama says
August 9, 2013 at 2:39 pmDude, i was surprised too! Then I realised it isn’t really that hard, it’s just motivation I was lacking. I hate waste, though, and felt energetic. That rarely happens! But I do love a big cookup, may as well make a bunch of mess while you’re in there 🙂
Lisa Mckenzie says
August 9, 2013 at 12:22 pmYou are an amazing woman Stacey cooking 4 meals in one day,i do that sometimes and then other times just be a lazy girl,depends on the mood for the day i think!
Veggie Mama says
August 9, 2013 at 2:38 pmOh I agree. I wish I did it like this every week! Too organised for me.
Katie Rainbird says
August 9, 2013 at 7:05 pmYou oughta change your name to Veggie Ninja!
Veggie Mama says
August 13, 2013 at 1:22 pmBetter than Vaggie mama!
MotherDownUnder says
August 9, 2013 at 8:03 pmWe got silverbeet this week too and had a yummy whole meal pasta with red onions, garlic, silverbeet, ricotta and pine nuts.
And I have so many potatoes…I see baked potatoes with all the fixings in my future!
Shari says
August 10, 2013 at 12:06 pmI made a beautiful jacket potato chowder with flaked salmon the other night… Think winter warming soup with the delish flavours of a jacket potato… I’ll have to post about it soon!
Veggie Mama says
August 13, 2013 at 1:22 pmPINE NUTTTTTTS!
Lila Wolff says
August 10, 2013 at 8:29 amI really need to start doing this. Hopefully next weekend I can make time!
Veggie Mama says
August 13, 2013 at 1:22 pmYeah I had plenty of people under my feet but I was a woman on a mission! I wish I did it all the time x
Shari says
August 10, 2013 at 12:07 pmI also wash the spinach and then slice and freeze. This can be used again as a layer in lasagne or in any delicious spinach dish of choice
Veggie Mama says
August 13, 2013 at 1:22 pmSo much easier than cooking it! I will try this next time x
Carly Findlay says
August 10, 2013 at 12:40 pmThis is a great guide! I’m interested in the pumpkin, fennel and orange soup, will make it one day!
I love pumpkin and feta combo, will try the haloumi.
You are awesome – 4 dinners in two hours!
Veggie Mama says
August 13, 2013 at 1:21 pmIt’s always awesome when haloumi is involved 🙂
Breanne says
August 11, 2013 at 12:17 pmYou should get some tupperware fridge smarts! They make fruit and veg last for weeks! Couldn’t survive without them!! X
Veggie Mama says
August 13, 2013 at 1:21 pmOh that’s a good idea! Even organic veg? I’ve tried so many tips and tricks!