I love cooking. But I am terrified of long recipes with two dozen-plus ingredients. My motto is: cooking should be fun, and should not be exhausting. After all, I am not a stay-at-home wife, nor a 9-to-5 person. I am a “tech exec”, working in a small startup, which means crazy working hours and unpredictable schedule.
I do not hold a belief that the food should be prepared the same day it is consumed. For me cooking or preparing for cooking in advance is vital. Now I am in the midst of my traditional summer vegetable challenge: the CSA delivery comes weekly, and even with my half-share, there are way more vegetables I can consume.
I do not mind leaving some of the vegetables for the next week or more. But I still need to cook them at some point:). Although I live by myself now, I am making big batches – takes the same time to cook! Then I package the cooked dishes into very small containers and freeze them. This way, I can defrost and warm-up just the amount I can consume with one meal.
I first started to buy stuff from the Middlebury Farms, because it was just good stuff, which other farmers didn’t have, and it was reasonably priced. And then they told their customers that they are going to do the CSA, and I jumped in because I like them and wanted to support!
Since that first time, there were good years and bad years, but that’s the risk you take! The best part of all this deal of CSA never failed me – the mystery of “what’s in the box” next week?
I try to cook everything within a week, and when I can’t eat it all, even with sharing with mom, I freeze the cooked food in small containers. It’s way better than freezing raw vegetables. The cooked meal, when defrosted, tastes not worse than freshly prepared.
I’ve already showed one of my deliveries several weeks ago, when I published my Cold Beets Soup recipe. Here is one more, from this week:
And this one is from the previous week:
Until mid-November, I do not think I will need to buy any greens, or tomatoes, or cucumbers. I will cooking and freezing lots of vegetable sides and making vegetable soups. And I will be sure to demonstrate if there will be something new and exciting this year!
I love melons! And do you like to squizz some lemon juice on top of your melon to experience this beautiful combination of sweet and sour?
Now, what would you say to a “lemon melon”? I’ve bought it just out of plain curiosity. It looks like a small cantaloupe on the outside, inside it’s more like honeydew, and when you taste it, it is precisely like a honeydew sprinkled by lemon juice!