Yes, I did it (again)! The last few years, I’ve been subscribing to different veggie boxes or complete weekly menu boxes, to see what works for me. When I lived in my student town, there were different possibilities to subscribe to biological veggie boxes. To me, the biggest disadvantage was that it was a subscription. Where I live now, there’s a very similar system, but you can decide each week if you sign in for next week’s box. I like that system a lot, but when I got pregnant, I jumped off, too tired to work out weekly menus based on what was in the box. After Little Boy was born, there was the complete menu ingredients AND recipes delivery on Monday night. Boy, did we love it! But it turned out quite expensive and I had to throw a lot of it away, because I subscribed to a 4-persons formula (to get 5 different meals each week, and the other two days were for leftovers in my mind… but we just had way too much food). That was a pity, because it were really high quality ingredients.
So the weekly veggie box re-entered since yesterday. And I thought I could share with you my way of working with it in my kitchen.
1. Figure out what to eat first. This week is easy, as most of what’s in my box keeps rather well. Only the Red Oak Lettuce has to be eaten now. We’re not big lettuce lovers, but I thought it would work well as ‘bedding’ for a chicken – potato salad. The rest of it will probably be used in a good potato mash.
2. Look at the quantity of what you have. We got plenty of parsnips, but only one rather small Kohlrabi. So that last one will have to be combined with something. I’m thinking a diced kohlrabi -apple salad, maybe with some feta cheese, or just a good dressing.
3. If you know the box will last you more than just this week (maybe because you’re invited somewhere), consider freezing or freezer cooking. For example, there are some beautiful tomatoes in my box, but I still had some on hand. The ones I had are better for eating raw, so I am going to make a basic tomato sauce to freeze in small portions. And when I see my cooking-apples are turning mushy sooner than I anticipated, I can make applesauce right now and freeze it.
4. Have fun looking for new ways to prepare your veggies. With boxes like this, you get the best of what’s in season, so you might have zucchini in it for a few weeks. You can just as well play around with how you treat them. One week you can make deliciously marinated and grilled zucchini, and the next, they give you the best zucchini-apple sauce to go on pasta. Don’t forget to collect the recipes that were a success so you can create a list of family favorites.
5. At the end of the week, before you pick up your new box, take any leftover vegs and make a soup. Or a ratatouille. Or dice them and roast them in the oven to serve as a side dish. If you’re lucky enough to have a garden, this is the moment to add all those lovely picks that just were too small to make a normal portion. Make fajitas or sandwiches. Create pestos and dippings. Try not to waste a thing. I have the best memories of the dishes my mom created with leftovers.
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Cheryl @ I’m lovin it
Angie @ Heart-filled Fridays
Natasha @ Say G’day Saturday
8 thoughts on “How to menu plan with veggie boxes”
There are some weeks that I find it hard to get through all our veggies too. In those cases, yes, the freezer it is. It is a lucky thing to be delivered fresh veggies each week – when we are trying to get through them all, this is what I remember.
Great tips! Part of the reason we unsubscribed from our veggie box was that we couldn’t choose what to buy – we’re looking into co-ops at the moment. I love meal planning and hate waste as well.
That’s the reason why I love the fact that it isn’t a subscription. It gives me the chance to buy produce when I find a really good deal (of crave something very badly), and then freeze the rest. And probably once in a month (or every two months) I won’t have to buy the box for a week.
Thank you for your comment, Karen. I hope this helps me to avoid waste – one kind of veg per day seems at least doable, and soups and freezers are a great option. But I have to promise myself to actually eat out of my freezer too then.
These are great tips! I soooo wish we had this where I live!
Thanks! Belgium is a small country, and I’ve found them in some form in most places where I lived. But with these one I just love that I can decide each week if I’m in or not. It makes things a lot more flexible.
Wow, what a great post! I’m so glad you shared this at the Say G’day Saturday linky party. I have pinned this and shared on facebook. I’m so glad to have found your blog too. I look forward to following you!
Thanks for linking up-hope you can join in again this weekend.
Natasha in Oz
Thanks Natasha! I’ll certainly hop by as much as I can (after my short break).