That feeling when you open the fridge and the lettuce has gone off--the organic, expensive lettuce. Why does this happen!?
Better question: How can we outsmart this phenomenon??
It will sound obvious without setting it up ... so let me try.
What if organizing your vegetables could serve more purposes than just cooking? What if spending time with them could provide you with a meditation outlet?
What if, just like planning a trip to the grocery store, you planned a half-hour to prep produce within a day of that same trip?
If you have kids, what if you invited them to help out?
Okay, so how is this a good idea and a meditation?
First, if you set aside the time, like you would for a sit, and dedicate it, you will slow down and focus on the project better. Take the produce out, set up your space. Get your best knives--a big one for chopping roots, a little serrated one, a pairing knife. Get a nice cutting board. Have some jars or containers and some produce bags ready. Take off your rings. Call the kids to come and help with this project. Put on some chill music or something that helps you focus and relax, and voila, you're ready to rock and roll!
Just like sitting, it's always better to be in contact with the Earth, and vegetables and fruits are her biggest representatives. To spend time with them, admire their beauty and intricacies ... the packaging mother nature wrapped her goodies in. This is all great for feeling connected to the Earth through the gifts she provides you with!
Peel, chop, bag/contain
Wash, spin, rip (don't expose to metal or they will oxidize/brown), bag/contain
Wash, prep as if you were cooking them or throwing them in a salad, bag/contain
Wash, peel, separate, section, bag, whatever it takes to preserve their freshness and help you grab them and go!
what if one doesn't use all the vegetables and fruits fast enough??
Fruits can be frozen and dropped in smoothies. These days most people have a blender, magic bullet or hand mixer. Get creative with some goodies and blend away!
Veggies present several options. Steam them, snack on them, sauté them or make a soup. Get creative. But at least they are pepared! And at least you can make a veggie stock.
But Isn't veggie stock something that comes in a cube or a carton?
Actually, you can make veggie stock yourself! Get some spices--bay leaves, pepper corns, thyme, parsley--and carrots, onions and celery as well as any other vegetables you have that are on the brink of losing their life and throw them in a pot of water. Heat up and let slow cook for about three hours. Let it all sit overnight if you want. The liquid you strain off is the stock. Add sea salt to taste. Easy!
Bonus: If you get a big mason jar, chop lettuce, tomato, nuts, avocado, sprouts, and anything else you like in a salad and layer it in the jar, you have a great little two-day salad fix whenever you want some. You can home make a dressing (I linked to vegan because these days, even with non-vegan options, I find the tastiest combos this way!!) and add it in moderation--shaking the jar to easily disperse it.