How do I add more fresh veggies to my diet?

If you are one of the many people who have trouble getting your daily required greens consumed I feel your pain.  As much as I love my veggies, sometimes its just so much easier to just grab half a PB sandwich and move on.  Sometimes the idea of washing and chopping veggies is more than my day can take.  BUT… we need to eat them!

So how do I get more veggies in my diet?  PREPARATION!

Since I like a good cooking challenge the thing I’ve found that works is ordering a weekly farmers market box (CSA).  But there is one caveat…. I have to prepare whats in the box the day I receive it.  If I don’t prep ahead all the veggies rot, untouched in the fridge until the next week.

A good, organic CSA box will generally have a lot of greens in it.  Invest in a Salad Spinner and then start chopping. This week’s box was Spinach, Arugula, Chard & Oak-Leaf Lettuce.  I washed, chopped and mixed everything but the spinach to have as salad greens for the week.  They sit in the salad spinner which drains moisture, but retains a humid environment.  Greens stay crisp and fresh nearly the whole week.

The rest of the box this week contained the above mentioned Spinach plus radishes, oranges, cauliflower, yams, carrots and asparagus. Sure I could throw them all in the fridge, but what are the chances I’ll cook them later?  Nope, here is what I did…

Spinach – saute quickly with chili, olive oil and a dash of salt.  Cool & refrigerate.  Use it with eggs in the AM or as a side with dinner later on in the week.

Radishes – I had a great assortment of heirloom varieties.  I quickly chopped them thin, added orange juice, a dash or sugar and  some vinegar to make a fast pickle.  This is great mixed with the greens during the week.

Cauliflower, yams, carrots and asparagus – these were all chopped roughly the same size.  I tossed them in a ziplock with a little olive oil, salt, pepper and thyme.  Threw them on a cookie sheet and roasted in the oven at 375 for about 30-45 minutes.  Cooled and put in the fridge.  These roasted veggies are the perfect addition to both salads (cold) and dinners (warm) throughout the week.


produce radish

Love to hear your thoughts!