Tonight’s dinner was an exercise that most of us are familiar with: the “it’s a week from payday and we’re running out of options” meal. A lot of people who start trying to eat more healthy foods or more vegetables, or start any new type of diet, often complain that they buy all this produce and half of it goes bad in the fridge before they remember to use it. One great thing about switching to a plant-based diet is that I no longer think “Oh, Monday we’ll have chicken, and I’ll make some random vegetable to go with it”, I think “We have asparagus about to go bad, I need to make something with that!”
Here in Middle Georgia the Farmer’s Market has been open all winter selling dark leafy greens, root veggies, the last of the honey from the summer, and local meat and eggs. We are so lucky to have such a great resource! I admit I hadn’t been in a few months, but the weather is warming up fast and I wanted to see how my favorite farmer was doing.
This week I got two LARGE bunches of kale, 6 sweet potatoes, a Vidallia onion, 2 cucumbers, and 4 tomatoes, all organic, for $15. I asked him how he grows cucumbers and tomatoes in the winter, and he said he has a greenhouse “tent” that goes over the field! Amazing what you can do with a mild winter. I’m hoping to grow Winter veggies this year in our garden as well.