We’re fairly remote so don’t get to stores that often. Our choices reflect what will store well. For fresh we always have carrots, apples, walnuts [are they fruit?], onions, potatoes….? We usually have peppers, sweet potatoes [kept at room temp in dark closet], cabbage, lettuce,….? When on sale we add cukes, zucchini, oranges, celery, Asian veggies, melons, tomatoes, mushrooms, …? We store canned tomatoes in all forms….and other assorted veggies and fruit. We have long term dehydrated fruit/veggies.
Most of the time, we plan menus just so we can eat up whatever that’s fresh but will go bad next. We also have an assortment of frozen veggies. We recently discovered we were out except frozen cauliflower and DH hit a great sale yesterday. He stocked up for the upstairs freezer and more in the downstairs freezer. We hadn’t realized we were so low til I made soup.
The recent soup had a few things that I had canned, but I also added some of the mixed [formerly frozen] veggies that I’d dehydrated back during the September Challenge! That jar came in right handy for stew…..just pour it in and simmer. Sure added flavor/nutrient.
So far today I had a banana and cereal. Added banana at the last minute. Good addition. We’ll see what else we have. One more orange that needs to be used soon. If I cut it up, we eat it. Otherwise they get ignored. We also decided that buying a more expensive bag of baby carrots got more into us. If we can just grab a handful, we eat them frequently…so I don’t fret too much about the increased price.
OldMtWoman