If you have access to a great local farmers market or even a good produce-driven store, this can be a super fun way to menu plan and shop.
When I was single and living in the Barossa Valley, this was my preferred menu planning option. Given I was only cooking for myself it was pretty low risk and
§ how this method works
Basically you rock up to the market and just select your produce for the week based on what looks best or what you feel like. It helps to have a well stocked pantry to play a supporting role. Or for a pantry shop to accompany your market shop.
§ benefits of this method
– Simple
– Quick – you’re pretty much making it up as you go
– Can save money because you’re able to capitalize on specials and are more likely to be buying expensive, out-of-season imported produce.
– Wonderful for spontaneity and flexibility – has scope for lots of variety.
– Most likely to use the freshest and best tasting produce available.
§ disadvantages of this method
– Requires confidence in the kitchen to be able to make a meal out of what you have on hand.
– May be a bit daunting for inexperienced cooks.
– Waste levels depend on how well you manage the produce once you have it home. May not be a problem for experienced cooks.
– Can be difficult to manage quantities.
– Easy to get carried away and buy way more fragile produce than you need which ends up going to waste.
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