With the inability to dine out at a restaurant, and the need to stay at home; many like myself have looked to cooking to pass the time and feed ourselves.
Admittedly, before the pandemic, I ate out more than most. Therefore, when it came time to follow recipes and make new things, I struggled. I didn’t know where to start or what to buy. The possibilities were endless and daunting.
So I looked to Kin’s Market and their grocery box for $63 after tax. This is a collection of fresh produce that gave me the foundation of popular fruits and vegetables to help kickstart my cooking journey. I would use this as a catalyst in finding the perfect recipe to follow. Everything I made would utilize a great deal of what was before me.
A collection that included 2 broccoli crowns, 3 cooking onions, a 2lbs bag of carrots, 2 long English cucumbers, two hot house tomatoes, 6 Yukon potatoes, a bunch of asparagus tips, 1lb of jumbo white mushrooms, 6 bananas, 2 lemons, 5 blue jay oranges, a 2lb bag of snap dragon apples, a jumbo avocado, 5 orri mandarins, 2 Manila mangos, and a bunch of muscat grapes from Chile.
The following is a showcase of what I was able to make using the above.
I juiced the tomatoes, cucumber, oranges, apples, and grapes; along with other produce for a collection of colourful juices that fuelled me through my work week.
The grapes and mango played a part in topping a New York style cheese cake finished with raspberry syrup. Truthfully, the rest of the mango I enjoyed as is because it was delicious.
The potatoes found their way into a poutine and as mash for bangers and mash.
Apples, grapes, and cucumber became part of a healthy lunch for the week.
And the asparagus, mushrooms, carrots, and onion were featured in a hearty Irish stew of red wine and Guinness stout. Served warm in a homemade Irish soda bread bowl.
In short, I hope everyone is able to make the best of their quarantine, trying new things, eating well, and doing their part to keep themselves and others safe.