[ SECRET POST #5379 ]

[case]

⌈ Secret Post #5379 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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Notes:

Secrets Left to Post: 02 pages, 27 secrets from Secret Submission Post #770.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Looking For Fairly Cheap/Easy Vegetable Dishes

[(Anonymous)]

I mean, yes, leafy vegetables will go off quicker and you do have to plan your meals around them, but many cruciferous vegetables (cabbage, broccoli) and other hardy stuff like green beans will be fine in the fridge for a lot longer. And the way you cook these things means you can get away with letting them sit for awhile.

Re: Looking For Fairly Cheap/Easy Vegetable Dishes

[(Anonymous)]

Da - to add onto this, I’ve found changing up the storage container that some vegetables come in once they come home seems to add on fridge longevity to things like leafy greens in tubs or vegetables that are strongly rubber-banded together. Those I’ve washed, pat or spun dry, then loosely packed or layered them in a lidded container (sometimes cutting to fit or adding paper towels between layers to absorb moisture). Cut veggies can feel easier to throw into a meal, too.

As others said, canned or frozen veggies, especially staples like tomatoes or beans can be useful to have lurking around. Longer-lasting fare like squash, potatoes, onions, root vegetables, I try to get enough of at a time to last a couple weeks so it doesn’t feel like I’m constantly resupplying.

I also try to have more vegetables I’m ok with eating raw or that need minimal prep vs. ones that need cooking so it doesn’t feel like I’m constantly cooking them (or feeling guilty for ignoring them).