As time went on i began getting inventive with the limited kitchen supplies i had in stock. Items i would have bought readily before such as vegan milk and butter were marked up to a pricey amount. Pieces of produce in the health-food store in town were a dollar a piece or more. I began cutting the oat milk in half with water before adding the cereal to make it last longer. I tried not to use the oat milk for anything but vegan yogurt, as it was so expensive. So, oatmeal and tapioca pudding had to be made with water instead of milk. Instead of putting honey in the oatmeal or tapioca i emptied the stevia packets i kept in the tea cabinet in the shed. Sometimes i just salted the oatmeal and dubbed it “savory”.
Every week i bought 3 lbs of potatoes from imperfect foods. Whatever vegetables were available, i put with them in the skillet. Most weeks they had carrots, squash, kale, and onion. When the box arrived i would divide all the veggies into three ziploc bags for 3 separate days. Then i would peel and chop the contents of one of the bags each day, placing them in the skillet with oil and making a meal. Half of it would be supper and half of it would be lunch for the following day. It became the meal i ate throughout most of each week. I never tired of it. I was thankful to have the food.
I started combining vegetables with noodles on the days i was out of potatoes to stretch them farther. If there were any tomatoes in the garden i threw those in too.
This was the last batch of strawberries from imperfect foods before they were no longer available to buy. as usual, i fought for my order of them. I sliced eight of them for the yogurt jars and ate the rest, saving the tops for the chickens. They were such amazing berries!