How to eat veg when you are busy

I’ve started January living on my own – whilst my wife and daughter are away visiting friends. It’s been an opportunity for me to get stuck into some jobs around the house whilst it’s quiet in the field, whilst also running our veg box business. This has meant that I’m generally flat out all the time, and so raises the question of “how to eat veg when you are busy?”

I’ve set myself a goal of only buying milk as an extra to what we get in our regular veg box (same as our customers) and to just use what is in our store cupboard. So here we go. I will update this blog week by week with an update and some general ramblings!

I hope you will notice that generally I’m eating pretty well and getting a plethora of different vegetables in nearly every day, my total for week 1 is probably well over 40 – could even be approaching 50. Interstingly all the fresh veg eaten is left over from our veg box delivered on Monday 18th December and ealier. It is only week 2 that will see a fresh vegetable replenishment..

Week 1:

Day 1 – New Years Day:

Breakfast was porridge, milk with Turmeric and raisins and local honey

Snacks: Salami and shortbread with a few mini kitkats, clementine

Main meal: Defrosted lamb mince with onions. Tomatoes, beans, chillis, leeks, garlic and rice.

Drinks: 3 pots of tea! And one beer

Day 2 (admin working from home day):

Breakfast was porridge, milk, granola with Turmeric and raisins and local honey

Snacks: Salami and shortbread with a few more mini kitkats, avocado on home made buttered toast (bread white and wholemeal flour contains sunflower and pumpkin seeds, butter) Kiwi fruit

Lunch: egg fired rice with Tomatoes and chillis and fresh parsley

Evening meal: Soup: olive oil, Onions, garlic, potatoes, carrots, parsnips, celeriac, swede, salsify (still in our fridge after being in the boxes about 2 or 3  months ago) seaweed powder from Menai Straits, Sweet Potato, Pepper, white cabbage, plus our veg stock ( which added a further 3 plants leeks, celery , fennel and turmeric ) Chilli flakes

Drinks: 3 pots of tea! One pot of coffee, one beer!

Day 3: Admin and prep for shop

Breakfast was porridge, milk, granola with Turmeric and raisins with stewed apple and cinnamon (apples going soft left in the fruit bowl before Christmas!) home made buttered toast (bread white and wholemeal flour contains sunflower and pumpkin seeds) with avocado

Snacks: shortbread, terry’s chocolate orange, buttered toast with organic strawberry jam!!

Lunch:: Soup: olive oil, Onions, garlic, potatoes, carrots, parsnips, celeriac, swede, salsify (still in our fridge after being in the boxes about 2 or 3  months ago) seaweed powder from Menai Straits, Sweet Potato, Pepper, white cabbage, plus our veg stock ( which added a further 3 plants leeks, celery , fennel and turmeric ) chilli flakes

Drinks: 3 pots of tea! 

Evening Meal: Fried egg on toast, followed by bowl of Muesli containing Oats, wheat flakes, sultanas, raisins, apple, almonds, hazelnuts and brazil nuts

Day 4 (early start harvest before shop)

Breakfast: porridge with apple and cinnamon and milk

Lunch: Soup: olive oil, Onions, garlic, potatoes, carrots, parsnips, celeriac, swede, salsify (still in our fridge after being in the boxes about 2 or 3  months ago) seaweed powder from Menai Straits, Sweet Potato, Pepper, white cabbage, plus our veg stock ( which added a further 3 plants leeks, celery , fennel and turmeric ) chilli flakes

Snacks: Buttered Toast with sunflower and pumpkin seeds with Organic Bergamot Marmalade, finished Terry’s chocolate orange,

Evening Meal: Swede, carrot, Potato and onion Hash, with some mustard stirred through with fried eggs and sauted spring green cabbage with squeeze of lemon, topped off with Steve Cawthray’s hot chilli sauce (multiple plants in here I’m sure) 

Drinks: two pots of tea and a pot of coffee and a glass of red wine (Tim Spector says it’s good for you!!)

Day 5 (working in shop)

Breakfast: porridge, milk with apple and cinnamon

Lunch: Soup: olive oil, Onions, garlic, potatoes, carrots, parsnips, celeriac, swede, salsify (still in our fridge after being in the boxes about 2 or 3  months ago) seaweed powder from Menai Straits, Sweet Potato, Pepper, white cabbage, plus our veg stock ( which added a further 3 plants leeks, celery , fennel and turmeric ) chilli flakes

Snacks: Buttered Toast with sunflower and pumpkin seeds with Organic Bergamot Marmalade, Ginger and dark chocolate biscuits, a couple of clementines 

Drinks: two pots of tea and a cup of lemon and ginger tea and a glass of red wine 

Day 6 – Market day (5:30 start)

Breakfast: Porridge, Sugar, milk, toast with bergamot orange Marmalade

Lunch: Almond Croissant, 

Snacks: mince pies, clementines, almond caramel shells, buttered toast with Strawberry jam

Evening meal: roasted lamb cutlets from Glanllyn farm, with roast potatoes, parsnips, beetroot, carrots, swede, salsify

Drinks: 2 pots of tea, Lemon and ginger tea, Red wine!

Day 7 – working in the garden

Breakfast: Muesli containing Oats, wheat flakes, sultanas, raisins, apple, almonds, hazelnuts and brazil nuts, buttered sourdough with Bergamot marmalade!

Lunch: 2 x lamb chops with chilli sauce

Snacks: finished the kit-kat snacks and had a few shortbread… I’m going to miss all these when they are finished! Grapefruit, clementine

Evening meal: sheep’s cheese on sourdough with hot chilli sauce

Drinks: 3 pots of tea!

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