I spent most of my life on a farm where we grew vegetables and raised cattle and chickens. We froze and canned most of what we ate through the winter.
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Now I am dependent on grocery stores, restaurants, and seasonal farmer’s markets, and my cooking is very different.
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I’ve realized a few things: restaurant food and most frozen dinners have more salt and fat than I want, and after years of cooking for a family, it’s hard to cook for just one or two.
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When we grew potatoes, we stored bushels of them to use all winter. Now I may buy one or two potatoes at a time because otherwise they go bad. I used to wonder why anyone would buy mashed potatoes. Now I understand.
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I have veered away from buy many fresh vegetables because they rot before I can use them all. I tend to buy packaged salads, but keep celery and onions on hand. I keep a big package of frozen broccoli florets in the freezer, and I freeze corn that I’ve blanched and cut from the cob.
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When I buy bell peppers, I may cut them in half and freeze for future use. I always have cheese on hand and canned chicken and tuna in the cupboard.
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We have some great farmers markets, where I’ve been delighted with the tomatoes, peaches, and other fruit.
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In other words, we eat well but less, because we no longer have that busy farm work.
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I still like to cook, but now I may cook only twice a week, making enough for leftovers, like a pot of bean soup that gets frozen in pint containers.
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Recently I’ve started sharing some of my ideas for easy home cooking on Instagram. It’s mostly “comfort” food—simple recipes for one or two, sometimes with leftovers.
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