What happened in my kitchen today did not involve cooking.
In less than a week we leave for 2 weeks. I had a produce drawer and pantry full of veggies. No one wants to toss spoiled produce. And in the past I have given anything that was on the edge to friends so they would use them. This year, I took a different approach.
First up, the last of the sweet red peppers, a Hakurei turnip, and kohlrabi hanging on from my last CSA deliveries. I also had some carrots and celery that I bought when making pot roast.
These are all veggies I can snack on raw, chop and put in salads, or use in stir frys.
I cut them all into snack sizes, figuring if I make a salad or stir fry I can dice them from there. Into a container then into the fridge.
I washed, chopped, and spun dry some lettuce too. The OXO salad spinner is the best. I already had my first salad. The rest is in the spinner with a damp paper towl and plastic wrap stretched across the top.
Turns out I still had bok choy from the CSA too. Isn’t it pretty?
If I want to make a stir fry (or two) this week, the bok choy is ready to go. The greens are in a bowl with the damp paper towl and plastic wrap, and the white parts are in a sealed container in the fridge.
I also washed and froze hot peppers whole; sliced 3 1bs of Vidalia onions for making French Onion soup sometime down the road and froze them; and, diced an additional 3 cups of Vidalia onions for the freezer.
It’s my very own form of convenience food.