Back in March, I boldly declared my meal planning intentions as a way of helping my family to nurture sustainable, responsible eating habits. With two small children, one extremely fussy and limited in his food choices, I was seeking a way to streamline our meals, our shopping, and our time. My hope was to avoid food waste, minimize time in the kitchen, and eat seasonally. I subsequently trialled the Table Tucker method of meal planning, which advocates bulk shopping, fortnightly menus, and only cooking three nights a week.
Errr... it didn't last.
There were a few practical reasons why. Shopping and storing in bulk makes sense, but for a family living in a small flat without a car, it was a challenge. Cooking in advance and freezing or refrigerating meals sounded great for freeing up time, but space again is an issue and I found it hard to get into a rhythm with it. I appreciated having the decisions made about what to cook, but found myself feeling a bit creatively stifled. I'm not sure we really wasted less food either. I've learnt that food waste is as much about figuring out what to do with left-over bits and pieces as it is about controlling what I buy in the first place.
The big nail in the coffin, however, was this. Trying to streamline and minimize the place of food and food preparation actually goes against my ideals about how food fits into family life. Just as I've embraced slow fashion, slow transport and slow cloth, I am at heart a Slow Foodie. Slow food is about embracing time-honoured processes, cooking from scratch and avoiding commercially-produced foods, respecting seasonal produce, taking an interest in how things are grown and harvested.
Although I find cooking around my boys frustrating, and I find the constant rejection of my meals wearying, minimizing time in the kitchen is not the answer. If I want my children to one day appreciate fresh, local, seasonal, fair produce, have some skills and intuition in the kitchen, and enjoy the nurturing and celebratory aspects of sharing meals, I need to persist in enjoying the process, instead of trying to relegate cooking to yet another annoying chore.
And so, I'm embracing my inner Slow Foodie, and with it, going back to my fly-by-the-seat-of-the-pants style of not-really-planning. We're back to making trips every few days to the local shops for a few items at a time - pasta, flour, a bit of bio-dynamic meat. To help take some of the decision making away, we're back to getting seasonal 'mystery box' of fruit and vegetables delivered weekly, and using this as the basis for what goes on the table. Sometimes I figure the week's menus out in advance, sometimes I go day by day, and either is OK. I'm trying to use up every last bit of the box before the next delivery, which has meant caramelizing onions, stewing fruits and making random 'stock' with whatever is lying around. We're getting better at using stuff up and being creative with the odds and ends. Most of the time, my kids hate it... sigh. But they always have, so what's the difference?!
organic chicken carcass and withered vegetable stock...a house specialty!
We're also getting into the baking... lots of biscuits and cakes, and going strong so far with the artisan bread.
Errr... it didn't last.
There were a few practical reasons why. Shopping and storing in bulk makes sense, but for a family living in a small flat without a car, it was a challenge. Cooking in advance and freezing or refrigerating meals sounded great for freeing up time, but space again is an issue and I found it hard to get into a rhythm with it. I appreciated having the decisions made about what to cook, but found myself feeling a bit creatively stifled. I'm not sure we really wasted less food either. I've learnt that food waste is as much about figuring out what to do with left-over bits and pieces as it is about controlling what I buy in the first place.
The big nail in the coffin, however, was this. Trying to streamline and minimize the place of food and food preparation actually goes against my ideals about how food fits into family life. Just as I've embraced slow fashion, slow transport and slow cloth, I am at heart a Slow Foodie. Slow food is about embracing time-honoured processes, cooking from scratch and avoiding commercially-produced foods, respecting seasonal produce, taking an interest in how things are grown and harvested.
Although I find cooking around my boys frustrating, and I find the constant rejection of my meals wearying, minimizing time in the kitchen is not the answer. If I want my children to one day appreciate fresh, local, seasonal, fair produce, have some skills and intuition in the kitchen, and enjoy the nurturing and celebratory aspects of sharing meals, I need to persist in enjoying the process, instead of trying to relegate cooking to yet another annoying chore.
And so, I'm embracing my inner Slow Foodie, and with it, going back to my fly-by-the-seat-of-the-pants style of not-really-planning. We're back to making trips every few days to the local shops for a few items at a time - pasta, flour, a bit of bio-dynamic meat. To help take some of the decision making away, we're back to getting seasonal 'mystery box' of fruit and vegetables delivered weekly, and using this as the basis for what goes on the table. Sometimes I figure the week's menus out in advance, sometimes I go day by day, and either is OK. I'm trying to use up every last bit of the box before the next delivery, which has meant caramelizing onions, stewing fruits and making random 'stock' with whatever is lying around. We're getting better at using stuff up and being creative with the odds and ends. Most of the time, my kids hate it... sigh. But they always have, so what's the difference?!
We're also getting into the baking... lots of biscuits and cakes, and going strong so far with the artisan bread.
Letting the boys help does, of course, have its downsides...
*3#!*&%^
I have many grand plans for making lots of stuff from scratch. I'm inspired by so many of the wonderful, resourceful, home-cooks I see in blog land... particular favourites include Apron Strings, Bountifully, Dillpickle, ecoMILF, Frog Goose and Bear, With My Own Two Hands, and new-to-me CityHippyFarmGirl and Slow Living Essentials.
Meanwhile, I gotta run. I have rhubarb to stew, pesto to pound, parsnip to stare at uncomprehendingly, cauliflower curry to simmer and a meal to figure out for our plain-eating visitor tonight. Ahhh, inconvenient food... how I've missed you!
