Vegetables galore!

I have just counted 15 not including my salad goods plus frozen peas, parsnips and brussels, tinned peas,sweet corn, and beans 3types. I eat a lot of veg..

I can't beat that even adding fresh, tinned and frozen. But there are only two of us so too much fresh stuff would go to waste.

I buy loads and loads of fruit and veg several times a week - we don't eat much frozen or canned though - we have twice weekly markets and I have a Waitrose delivery and sometimes pop to Sainsbury- any surplus goes into soup.

Teetime nearest supermarket is 15 miles away and work is in the opposite direction. Can get stuff in Spar but it is not always fresh so we prefer tinned and frozen.

I have about 10.
I usually use up last week's veg. in a veg. casserole.
Slice and parboil potatoes and root veg. Slice other veg. Onions essential.
Make some stock - less than half pint - with a veg. stock cube and some tomato puree.
Grease a large casserole dish (mine's Pyrex) and layer the sliced veg. with S&P and mixed herbs.
Pour in some stock, to halfway. A little olive oil over the top.
Hot oven for at least an hour.
It's even better the next day, but you might need to add extra stock.

Oh I love swede, mashed with butter delicious. Now found a way of cooking ( thanks Gransnet) in the microwave as peeling is impossible for me.

Nearest supermarket is 20 miles away, so I do stock up on frozen veg. I also buy fresh veg (sprouts, broccoli, cauliflower etc) blanch and freeze.

I also keep a few bags of frozen Chargrilled Vegetables, and Stir Fry Vegetables as they don't keep for long if I buy them fresh since I don't get out much!.

We are so fortunate now to have such a choice of vegetables - should add I am a vegetarian.

My fresh veg are mainly limited to what's in season (as much as possible home-grown so very fresh), so at this time of year I can't begin to compete with what some of you seem to have, but I still don't think that we are short of variety - we had a seven-veg stew for tonight's dinner, with more than enough left for a 'heat and eat' tomorrow.

I wouldn't know where to keep twenty-odd types of fresh vegetables if I bought / harvested them all at the same time!

My veg - from memory -I am sitting in bed are
1leek
Half a bag of sprouts
2parsnips
2 carrots
Half a cabbage
Three quarters of red cabbage
1 red pepper
1 green pepper
Onions
Tomatoes
beetroot
Cucumber
Lettuce
Spring onions
Can't remember what else
Have the shopping delivery tomorrow
so must make sure I use up the above first.

I make a giant pan full of mixed roasted veg twice a week, to mix into couscous or quinoa for lunch, so we always have loads of different kinds, plus what we have growing in the garden. Tonight I made a chicken and butternut squash and red pepper casserole, and served it on a bed of four different varieties of cabbage and two of onion, plus leeks. I love all the colours. Plus it makes the rabbit very happy, she loves all the peelings and end bits. She refuses red cabbage, though.

Cari - devil's food is, for my SiL, beetroot. A pity as my daughter makes lovely beetroot muffins. He doesn't know what he's missing.
Odd really, he'll eat anything, try any unusual cuisine, but not beetroot, the 'earthy' taste seems to be the problem, it's that taste I enjoy!

I have ten in the kitchen (squash, toms, beetroot, cauliflower, peppers, onions, celery, carrots, aubergines, courgettes), fourteen in the freezer (too many to list, but all garden produce from last year), four in the garden (Jerusalem artichokes, winter kale, spinach and chard) and pumpkins in the potting shed.
I got a tagine for Christmas and love how it cooks, with such a tight seal. I put a splash of olive oil in the base, chop onions and garlic and stir in spices (raz-al-hanout mostly), layer that with a large assortment of veg, sometimes meat or fish, maybe something like preserved lemon, dried fruit, quince, olives or nuts, add a small amount of home-made stock (OH makes huge quantities of different stocks, reduces and freezes as ice-cubes) and then cook it all very slowly for about three hours. No pre-cooking or browning and the flavours are wonderful.

Has anyone noticed that veg bought from Lidl can last a remarkably long time. What can they have done to it to cause that?

tizliz I hope you don't think I was critising - I'm just lucky here to have such a lot of choice. When we lived in the Yorkshire Dales the winter was all tinned and frozen as we were so far away from anything and its all perfectly nutritious.

I shop frequently as I don't like having a fridge full! I plan my meals and buy when I need to.

My latest gadget, soup maker, is good at mopping up my excesses, but you have reminded me to get the spiraliser out again and give it another try

Has anyone else seen the ASDA deal where you can buy a "wonky" box of vegetables to feed a family for a week for £3.50p?

We grow masses of veggies every year in our large plot. All the usual suspects and more. I freeze a lot, process a lot into soups, sauces, preserves. Last year was a bumper crop and didn't know where to put them all!

We eat very few canned - just sweetcorn, Haricot Blancs and Rouges and Flageolet. Bought frozen is only Spinach if we run out of fresh and petit pois - peas are a pain to grow as it takes forever to shell them then blanche and freeze them and we both agreed the frozen variety was more palatable.

We have a wonderful weekly market here with masses of superb and cheap veg, so if we have run out of things by early spring we know where to go. We are also near the Spanish border so I don't mind buying Spanish and Moroccan veg in spring before ours come through, on the basis that they haven't travelled too far.

OH loves to cook and experiments a lot. This winter I have grown salsify for the first time and that is delicious - done it boiled, roasted, mashed. We also love the prolific Jerusalem Artichokes - roasted, soups, in casserole, and I am told that eat them regularly and the gut gets used to them and there is no longer a wind problem!