Fresh veggie & fruit stock-up trip! Summertime means lighter, vegetable-based menus for my family. Produce is not sold by weight here, rather it’s sold by the piece or by the bag. Here’s what I bought today, each only $1, no coupons necessary:
1. Organic Grape Tomatoes, 1 pint
2. Pickling Cucumbers, 8 ct. bag
3. Jumbo Yam, huge family-size!
6. White Onions & Red Onions, 2 lbs. each
7. Roma Tomatoes, 6 ct.
8. Whole Cantaloupe
9. Teddy Grahams Soft Paws, 8 pk.
10. Campbell’s Select Harvest Soup, 18.6 oz.
Not pictured: Fresh Green Seedless Grapes
When you finish eating all the pickles from a jar, what do you do with the remaining brine (pickle juice)? Instead of throwing away the brine, I use it for DIY Pickles! Simply refill the pickle jar with sliced fresh cucumbers, making sure each slice is immersed in brine. Place in the refrigerator, and in about three days, enjoy your DIY Pickles. I reuse the brine twice before tossing it out, as it gets a little diluted after awhile. From my $1 bag of pickling cucumbers, I made 2 full jars of pickles (24 oz. size).
I will devote time to roasting all my vegetables at once, in preparation for the week’s meals. This will save time and energy usage. I plan to cube the jumbo yam and roast it with butter, maple syrup, and herbs. The cauliflower and broccoli will be roasted with garlic and olive oil. The organic grape tomatoes, after roasting until they burst, makes a nice sauce for pasta. After all the roasting is done, I’ll store the cooked veggie dishes in the fridge, ready to be reheated during the week. Easy-peasy!