This was started in February, just so you know!
Twice now I’ve made what I call “Yellow Hand Soup.” The first time it was mostly carrots with a butternut squash and 1/2 a sweet onion. This time it was mostly sweet potatoes with a butternut squash and 1/2 a sweet onion, no carrots at all.
The first time we had it with grated cheese. This time we had it with carmelized pecans.
Both times I cooked the squash in the micro then scooped the cooked flesh into the pot with stock, the onion and other vegetables.
The first time I had a new bag of carrots from the CSA to deal with and a bag full in the fridge. This time, I’m in the same boat, but with sweet potatoes, which we use much less often. Both times, the idea was to use what we have the most of, before it goes bad.
As a part of the food planning for this spring, I’ve also been researching how long various veggies last. The idea is that I’ll arrange menus to use up the most fragile foods first. I don’t have anything really fragile still in stock, but I will next spring!
There’s a buzzfeed list of how to store your foods, and how long. You can find it here. I don’t agree with all their times, but if you get your food from a market in a city, they’re probably right. I don’t, I get much of our food fresh from the farms where they’re raised, so no time is spent in warehouses, on market loading docks, or in walk-ins.
It’s another way to cut down that 40% we all supposedly waste, right? Use the foods which will go bad the fastest before the others.
Other Stored Food Meal Ideas:
Things we eat regularly from canned foods:
- corn cheese soup (creamed corn, some onion, cheddar cheese, s & p)
- bean soup. (rinsed beans, onion, mush with food processor or fork, add seasoning, onion, bacon or sausage if you have it)
- fried rice: rice, LO meat, onion, other fresh or frozen veggies, as available.
From fresh foods:
- ____soup (some veggie, appropriate stock, onion, celery. Can be curried, creamed, or just veggie or you can add meat and make beef vegetable soup, etc.) Or, you can make it stew by adding cream sauce, or making gravy instead of stock.
- ____ stir fry (usually baby spinach, onion, maybe LO meat
- meatloaf (ground beef, onion, seasoning) or meat balls (same) or hamburgers. If meatballs, can be with pasta or served in Albondigas soup.
- chicken ______ , recently I’ve made creamed chicken with dumplings, curried chicken, fried chicken, lemon chicken with rice, chicken salad.
From frozen foods:
- Sausage soup (frozen sausage, onion, frozen greens).
I rarely use recipes. Do you have standards you make with whatever you have to hand? I’d be interested to know what food you make! Because I don’t follow recipes, the quality does vary, it’s almost never horrible, but sometimes it isn’t as good as it could be.