Sketch around pillars—protein or legume, aromatic base, hearty vegetable, and finishers—then adjust to what the market offers. This flexible approach welcomes substitutions, protects budgets, and encourages creativity. When carrots look tired, choose turnips; when kale shines, shift plans. The pot succeeds because foundations remain steady while details dance.
Stroll the stalls with open eyes for bargains that want a home today: bruised tomatoes for sauce, bargain bones for stock, and herbs nearing their last fragrant day. Chat with vendors; they know what needs cooking soon. You save money, rescue food, and return with inspiration rather than strict lists.
Store carrots in water, wrap herbs in damp towels, and park greens in crisp drawers with humidity set high. Keep onions, garlic, and potatoes dry and separate from ethylene producers. Label jars, rotate frequently, and keep a visible “use soon” bin so ingredients stay welcoming instead of forgotten.






All Rights Reserved.