How My Local Veg Box Changed the Way I Cook (and Waste Less)

I love this time of year. The sheer joy that it’s almost the end of the hungry gap is never lost on me (the time in the UK when we begin to run low on winter’s stores and await summer’s bounty). Seeing this in real-time in our gardens, watching each leaf and stalk grow, is a perfect reminder of the soil showing off what it can do.

Local veg box schemes can be a great way to appreciate this too. Organiclea, a worker’s cooperative growing food in the Lea Valley are super close to my heart – I studied there and have cooked for the volunteers, but I’ve also experienced their box scheme firsthand over the years. One thing that always strikes me about getting a veg box is you’re likely to reach for your favourite veggies first, leaving the things that perhaps are a little unknown, or just not what you fancy eating that night.

Knowing how to store each item – and roughly how long it will last – is the first step in cooking more economically and sustainably, particularly when you have a veg box. Many vegetables will keep for well over a week if handled right, while some are best eaten within days. Think of your fridge and cupboards as part of the food system: a good storage setup means fewer limp leaves, fewer forgotten carrots, and more meals built from what’s already at hand.

I want to give you a live example of how to store and use each ingredient from a veg box so nothing goes to waste and every part earns its place on your plate. The picture above is from my Organiclea veg box a few weeks ago, and below is a cribsheet for how to ensure these seasonal ingredients give you the most.

Purple Sprouting Broccoli

Keeps: 3–5 days.

Store: In a container or bag in the fridge.

This seasonal star is best eaten fresh. If it starts to wilt, refresh in cold water before cooking.

Try: My Purple Sprouting Broccoli with Preserved Lemon & Pea Puree.

Sprouted Beans

Keeps: 3–5 days.

Store: In the fridge in a breathable container, rinse daily.

Living, crunchy, and full of energy – sprouted beans are best used quickly and kept moist but not wet.

Try: Scatter over soups or salads for crunch. Or toss into a grain bowl with tahini and lemon.

Kale

Keeps: 7–10 days.

Store: In a cloth or paper bag in the fridge, unwashed.

Hardy and nutrient-dense, kale stands up well to time. Strip and bag the leaves, and keep the stems to chop into stir-fries or soups.

Try: Massage raw kale with oil and lemon juice for salads, or stir into lentils, curries or pasta near the end of cooking.

Cauliflower

Keeps: Up to 10 days.

Store: Loosely wrapped in paper or a cloth in the fridge.

Cauliflower can handle time well – just trim any browned bits before using. The leaves are edible too so bake them in the oven till crisp and serve over dishes.

Try: Roast florets with spices until caramelised, or blitz raw into “rice” and sauté with garlic and herbs.

Leeks

Keeps: 10-14 days.

Store: Unwashed in the fridge, ideally wrapped in a tea towel.

Leeks are moisture-holders, so wrap them to avoid sogginess. Slice off the tough tops and use them for stock.

Try: Sweat slowly for a creamy base to risotto instead of onions, or roast with oil and herbs until tender and golden and add to everything!

Carrots

Keeps: 2-3 weeks.

Store: In a cloth bag or wrapped in paper in the fridge.

Remove any leafy tops right away – they draw moisture from the root. Carrots store well when kept cool and dry.

Try: Roast with cumin and honey, or grate raw into slaws and grain salads. Carrot tops can be blitzed into pesto, and used in place of the greens in my recipe here.

Onions

Keeps: 3-4 weeks.

Store: In a cool, dark place with good airflow – not the fridge.

Onions like space and dryness. Keep them away from potatoes, which can cause sprouting.

Try: Slowly caramelise in a little balsamic vinegar then use in tarts, sauces, or as a topper for hummus.

Using every part of your veg box won’t just save you money on mid-week top-up shops, but is also a small way of honouring the work and time that goes into growing food. It also helps you get really creative in the kitchen and adds nutrients to your diet from veggies that you wouldn’t normally choose in your weekly shop. A win-win for our bodies and the planet.