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Weekly Vegetable Prep
We don’t have any vegetables jokes, so if you have one can you lettuce know?
Okay, I admit it. I am a planner. I have certain chores on certain days, lists, and schedules. It’s not that a million things don’t pass me by…cause they do. But there is just something about the no brain activity required of knowing what needs to be done on what days. SIMPLICITY!
For the longest time, I have done a weekly vegetable prep on Sunday’s. As the kids have grown, it’s not needed nearly as much as packing school lunch days. Although I am not altogether sure how many vegetables they actually ate at school. BUT, the mister and I still pack a lunch and veggies are always included!
Not only is this vegetable prep good for school and work lunches, but it’s also great for any time snacking and cooking as well. If you do any kind of menu planning and meal prep, you can get some of meal veggie prep knocked out too.
Here’s what I do…
VEGETABLE PREP SUPPLIES
- Knives (paring knife and chefs knife is what I typically use)
- Vegetable Containers
- Cutting Board
- Flour Sack Towels/Paper Towels
GETTING STARTED – PLANNING
You may want to pick a day of the week that works best for you. This could be Sunday as your week starts, or the day you do meal prep, or whatever works for you and your schedule.
Purchase whatever veggies you need for the week. If you have done some menu planning, you can refer to that list of groceries. Even if you DON’T MEAL PLAN, this still can be for you. Just grab the veggies that you just bought, or the ones sitting in your fridge that need to be eaten.
Have containers and/or bags that you will use for your different vegetables. This Green Saver Produce Keeper from OXO is great at keeping veggies fresher longer.
Cut each vegetable according to the need and how long it will stay good cut. Yes, you can even prep your zucchini noodles, with a spiral slicer, ahead of time.
SALVAGE TIP – You DON’T need 10 million knives (or a knife set)! A great chef, paring, and a serrated knife will get you through just about anything you need to do in the kitchen (my favorite brand – WUSTHOF).
For items like green onions, cilantro, and lettuce I usually take a damp flour sackcloth and wrap the item in the towel.
Again, if you are meal planning, make sure you think about veggies that will need to be eaten soon rather than later. Example – If you do spiral zucchini noodles, you may want to plan for that to be used up in the next day or two. (Here’s more info on keeping zucchini fresh).
SALVAGE TIP – If you need a lot of diced onion for the week, you may want to think about cutting them all up at once. You can also do this with bell pepper and celery you may need diced.
BOX IT UP
After all your veggies are ready to go, you can package them how you like. I do several baggies of veggies that are ready for lunches. Make sure to think about how many you will need and how long they will last so you don’t have waste.
FINAL TIPS & TRICKS
Don’t forget those snack baggies can be rinsed and then reused. If you want, you can make some of these oilcloth baggies that can be used over and over again.
In my refrigerator, I place a towel at the bottom of the vegetable drawer to keep the bottom clean and to control some of the moisture. It seems to work well for me.
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