When I first started getting my veggie box from Ceres fair food earlier this year, I quickly developed a love-hate relationship with it. I loved getting a massive box of organic, seasonal produce every week, I loved how affordable it was and I loved the excitement of seeing what fresh, organic surprises were packed in that recycled cardboard box of goodness every Thursday afternoon. But I hated the weekly bunch of silverbeet that would inevitably droop before I could use it - I mean how much spanikopita can you really have?! And I hated the bags of mushrooms, masses of broccoli and the excess of cabbage. How would I ever get through them before the next lot appeared?
I started to realise that before I got my veggie box, I ate the same boring fruit and vegetables every week. Mostly bananas, rocket, avo and tomatoes, punctuated by a few carrots and beetroots occasionally. Of course these are all delicious and healthy but the lack of variety was uninspiring and actually quite unhealthy too.
So the veggie box became a weekly mystery box challenge. It forced me to be creative, to cook and eat the vegetables I normal didn’t bother with. I got inspired. I learnt to freeze the silverbeet and add it to soups, I learnt that a box of steamed broccoli is an easy and yummy lunch and I learnt that mushrooms on toast is my new favourite dinner. The only thing I’m still struggling with is the cabbage but now I look forward to the challenge, you never know, it might just become my new favourite vegetable.
It’s safe to say my love-hate relationship has disappeared, I’m completely head over heels. If you’re not yet convinced, perhaps try this simple Italian inspired mushroom dish, the love child of my veggie romance.