Eating Vegetables When You're Busy

It's been a while since I've written, and I know that I've been eating lots of what's fresh and in-season although more of it is a blur than usual. Considering the insanity of my schedule of late, it amazes even me that I've managed to do that. So, I want to share a secret -- have a routine and stick to it as often as you can.

I usually shop at the farmer's market twice a week: on Wednesday and Saturday or Sunday. (I know, you may not have these options.) Once a week would probably carry me through but since I can buy fresh more often, I do. I don't use all that I've purchased on Wednesday by the weekend, so I then reassess my needs and buy based on that. Or at least I do, in theory. The reality is that if the Romano beans look great, I buy them. If a certain summer squash appeals to me. It's mine. I am swayed by what I see and that works for me. It's better to let what's fresh guide my meals than have it the other way around. That way -- no winter squash in July.

Shopping at the market is an easy way to make sure that the vegetables are here to cook with when I want them. (Having food around to prepare will always be to your benefit. Think of where you'd want to be if disaster struck -- in the place with the fully stocked pantry or the mostly bare one?) If you've read any posts lately you know that I am heavily into pressure cooking.

The reason that I've been busy is that I've been working on the finishing touches of my DVD: Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes. I thought that it was going to be 30 minutes and it turns out that with the 14 dishes that I prepared, it runs an hour and 15 minutes. More for you and right now, more work for me. But it's a constant reminder of the great fast food that I can make in my pressure cooker, which I do, almost daily.

Whether I run to the store for prepared food (which I don't do often) or to buy ingredients or cook a meal at home, I have to devote at least 20 minutes. One way, I burn gas and don't get something as fresh as possible, and the other way, I am part of the process of what goes into my mouth. I get to put love into the food. And that's important to me. What do you think about this?