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CSA: Week Three

Going green

Lessons I learned this week:

I ate all of the week two share by myself, with the exception of one head of pak choi. It wasn't even that hard, I just needed to plan my meals a little more carefully. In the process (and thanks to the Best Recipe cookbook), I am developing some indoor vegetable preparation skills that I hope will be a permanent addition to my repertoire (as does Dinka).

This week's share has become a two platter affair, as you can see above. Here's what's included:

The rhubarb will be frozen for future pie considerations and the rest I'm already working on. I'm eating the peas as I write this and they too are conjuring up memories of my youth, eating raw peas out of a paper grocery bag on a camping trip (those were a different kind of peas, but probably the last time I've eaten them raw). I'm going to miss the next three weeks' pickups on vacation but I'll post the contents anyway. I've also found a good home for the share while I'm gone so the bounty will not go unappreciated.

Garlic scapes
June 27, 2009

CSA: Week Two

Greens aplenty

The week two share is here and as you can see above, we are swimming in greens, four distinct kinds including a double portion of pak choi. As an even greater test of our ability to hang with the CSA's diet, Dinka and the kids left for Austria today, leaving all eating responsibilities behind with me. If I manage to eat everything in this week's share by myself, I think I will have eaten more greens in a week than I have in two months but I am certainly going to try. We also got another pint of strawberries this week, which have been delicious. For me, they bear little resemblance to anything I've gotten from the store but remind me greatly of those that I used to eat from my grandpa's small patch or the ones I used to steal from my aunt's colander when she was preparing to make jam.

We finished last week's share without a problem and enjoyed the new greens (tatsoi, braising greens), mostly due to Dinka's expert preparation (cooked in a little olive oil with garlic).

In this week's share:

Carrots and radishes
The first thing to disappear
June 20, 2009 | Comments (3)

Iced Tea with Mint

Black tea meets the Kentucky Colonel

I made my first glass of iced tea with the aforementioned mint tonight. It tasted as good as it looked.

One of the original motivations for this site's redesign (a year and a half ago!) was to allow me to post more photos and not necessarily be burdened by the requisite three paragraph accompaniment that I usually pore over for hours, so you may see more of that here in the future.

June 16, 2009

CSA: Week One

tatsoi (front left), braising greens (right), red sails lettuce (rear)

We signed up for a share in a local CSA this year and today was our first pick-up (if you're not familiar with CSAs, there's lots of good information at Local Harvest). I am excited about every aspect of participating in this—supporting local farmers, having a weekly supply of fresh, local fruits and vegetables, helping the kids learn where their food comes from, etc.—so today's trip to the farm was highly anticipated. In truth, it's actually more accurate to say that I am smitten with this whole concept but I am trying to save my evangelism until I have some experience to back it up.

For anyone that might be interested in participating in a CSA but not quite sure what it would actually look like (like I was last fall), I thought it might be interesting to post a weekly report on what we're getting. Obviously every farm is different but this should at least be an example of what's possible with one type of place. Plus it will give me a photography assignment and a chance to practice my food photography, so why not?

In this week's share:

Now on to the eating!

Note: I'm also attempting a small garden in pots on our patio for the second year but since we're participating in the CSA, I've given up on trying to produce actual vegetables in favor of more productive herbs. Visitors to my garden will be offered mint juleps made with one of several carnivorous mint varieties growing there, including the Kentucky Colonel variety used at the Kentucky Derby. Top that, CSA!

Pistou basil
June 12, 2009