Dear John,
Our last summer box has come and cooked. We’re still getting fruit for the fall, but skipped signing up for vegetables. We’re missing a few weeks of the short season, especially after skipping the first weeks while we use up our remaining produce. (Though we’re also sneaking greens out of the swap box when it’s still there at the end of distribution day.)
So, we’re taking a season away from this form of meal planning. Instead trying to think of what to buy at the market and store. Cooking from the pantry–including some of the produce that might be taking up space in our freezer. Expect much less activity here until January (if we split a winter box again) or spring (if we don’t).
Meanwhile, we’re taking advantage of the time change to shift our schedule earlier. Which is great, except it means dinner needs to be served about the time you get out of work. So the other big shift in meal planning is prepping dinner the morning of/night before/weekend before. Hearty salads that can stand extended time in the fridge. Crockpot soups, blended so the everything is the same soft texture thing doesn’t feel as weird. Baked potatoes with simple toppings. Scrambled eggs and simple omelettes. Quick stirfries (if we have everything prepped in advance).
Beans simmered on a weekend/work at home day. Roast the vegetables on the weekend or the evening, and quickly add them to rice or pasta (with a yummy sauce) or a taco (with those eggs and beans) or just make a hummus bowl.
Leftover shepherd’s pie. Or lasagna. Or some type of pilaf.
And…let’s stock up on some of the grocery store frozen/microwave meals for the days when everything else is too hard. Frozen tamales? Frozen falafel? If you see it and it looks fun, go ahead and go for it!
Love,
Sarah
Planning Inside The Box 