2 hours ago, TdeV said:I'm a very bad farmers' market shopper. Well, I suppose I'm a bad grocery shopper in general. I don't know what I'm going to cook - it depends on what looks good. Well that looks good . . . and so does that . . . and that . . . and that . . .
So, I have a lot in the fridge; it's already Thursday and the market is Saturday.
I suffer a similar problem sometimes.. What I have found is, just to cook the things.. Just put them in play.. A simple prep, just so they can be added to dishes or create dishes around them. I had these sweet potatoes laying around..I had no plans but, I just roasted them while the oven was on.. Eggplant, whenever I have an hour or so I am going to be in the kitchen, I take my eggplant and cover in salt.. I get all the moisture out and then will cook it in a pan or bake in the oven with a tiny bit of olive oil and some garlic. Just for until it's cooked through.. Because it was salted, you know have nicely structured and cooked eggplant that can be fried, or rebaked, or quickly srtir fried in a starchy chinese sauce. Now, I am more prone to just add these cooked vegs to something, sometimes so unsuspected I surprise myself.. The sweet potatoes from tonight, I actually ended up tossing in cumin seed ginger oil with some jalapeno. I will eat that with rice tomorrow at some point.. Or the green bean salad from tonight, i had a big old bag.. So, I boiled in salt water.. they are ready to be added to a salad or a dish at a moments .. the fennel salad tonight, i just chopped whatever vegetables I had. Sadly, I tossed out a fennel bulb as it went bad. But, yeh, if I can make a suggestion, just cook the things in a simple prep so they can be added to something quickly and spontaneously. when all else fails, make stock, or turn it all into juice.
