I like to get my produce through a co-op. It’s fresh, less expensive and there’s always a lot of variety. The cost is the same each time, which makes budgeting easier, too. The challenge, of course, is that I never know what I’m going to get. Right now I have fennel, beets, kiwi and pears in my fridge – all foods that I would not typically buy. I have several tools that are really helpful for making sure the food doesn’t go to waste.
Have you seen this handy little tool yet? It allows you to list what ingredients you have on hand, and the site will search for recipes with those ingredients. Even better, you can easily make exclusions like no dairy or no nuts – awesome for those of us with food allergies! The only drawback is that the search engine only seems to search through a handful of recipe sites, and doesn’t look at the numerous blogs that host recipes, like Food Allergies On Ice, for example.
But hey – I just found a recipe through there for beet and fennel soup. Who knew?
When I have a bunch of random veggies on hand, it frequently ends up in a stir-fry. As it turns out, the mix of veggies in a stir-fry isn’t nearly as important as the sauce on top. Put a little effort into a decent Chinese-style sauce, and all those veggies will be just wonderful. FYI – Coconut Aminos are an awesome replacement for soy sauce for the soy-free among us.
My other solution for odds and ends of vegetables is to put it all in a soup. This is one of those frugal things our grandmothers knew how to do, but we seem to have lost the art while in pursuit of the can opener. Well, when you have multiple food allergies, Campbell’s isn’t exactly an option anymore.
The secret to soup is in making a really flavorful broth. Don’t be afraid to use some herbs and spices! And you can throw all sorts of stuff in a soup, from last night’s salad (I saw that on a TV cooking show once) to that random quarter-cup of broccoli that no one ate for dinner the other day. If you like, put some (or all) of the cooked soup into the blender or food processor to create a thick, cream-like soup. This also has the advantage of hiding offending vegetables from picky eaters. Not that I would know anything about that, of course.
If I have a lot of fruit on hand, I’ll run it through the juicer and make popsicles. Apple, carrot and kale is a decent recipe that my kiddo will actually eat if I call it a popsicle! Along the same lines, you could make a smoothie. Just freeze chunks of fruits and veggies and throw them in the blender to make a nice, thick beverage. Delicious!
So there you go. No more excuses, ok? Go make fruits and veggies taste awesome!
Also shared at: frugallysustainable.com