We all experience it — the anxiety that comes with bringing fresh produce home from the market, a little worry that settles in around day three when you haven’t yet used the new inventory. The first day holds so much promise and excitement for all the potential dishes that will come. There’s a new recipe for cauliflower hummus (wink, wink) you want to try. You expect to cook a beautiful bunch of Swiss chard with garlic and herbs, and wilt it down into a frittata filling. There are zucchini, eggplants, and peppers you plan to stew into ratatouille.
One crazy work day after another and all of a sudden you feel an overwhelming sense of concern (and guilt) that you won’t get to those veggies before they expire. You can almost feel the spinach wilting, the cucumbers shriveling, and the heirloom tomatoes leaking their juice onto your kitchen counter.
