Hands up. Who's been tossing lettuce because the edges turn brown and it starts getting slimy? Spoiled food is never easy on the heart or the pocketbook.
I love using herbs, both fresh and dried. Sometimes a seasoning blend like the ubiquitous jar of "Italian Seasoning" is nice and convenient, but I also love learning the idiosyncrasies of each individual herb and using that knowledge to shape the flavor of a dish.
Fresh herbs aren't always available so I keep a good stock of dried herbs in my cupboard. Some of them are store-bought, but some I've dried myself. I took the opportunity to add to my stock of home-dried herbs this week after receiving a bag of assorted herbs in the CSA box.
A couple of months ago, in my post Stone Soup and Salad, I wrote about the benefits of eating together with friends. Last night I hosted another meal based on those principles. A friend and I co-hosted a meal, providing the base ingredients and asking the others who were invited to bring things to supplement that base.
At first my friend didn't think he was hungry, but when he smelled the roast he changed his mind. After the first bite he asked what marinade I'd used. I didn't use any — I didn't even brown the roast before putting it into the crockpot! All the seasoning this meat needed was a little salt, onion, garlic, and a sprinkling of herbs.
Real food rots, and when you can't be sure what's going to be in your CSA box it's sometimes hard to fit it all into the meal plan. To keep the leftover vegetables from going bad I freeze them in plastic zipper-type freezer bags.