the passion of a tendril / the flesh of a leaf

[blk]

Thanks to CSA foods, lunch today contains stuff topped with pesto made from basil, squash blossoms and garlic scape, on a salad of a varied mixture of greens I can't identify half of. Thanks to my garden, I can identify the radish, spinach, and chard greens in it, and my side is a slice of delicious rosemary bread (with a variety of other fresh-

Comments

[mg4h]

Yeah, that's about where I was with ours. The issue that stopped us from doing it was the fact that the people I was splitting with ended up with divergent schedules, and on top of that the need to process the veggies every week even when I was having a bad back week was not working. When my food was causing me more pain it was time to stop.

I've been supplementing with farmer's markets when I can, and just regular food stores when I can't. Thankfully Geagle has started carrying a lot more local stuff, so I can still get fairly fresh in-season things.

[aryel_moffet]

You want to watch the pets in late Aug (and get a farm share box or 2)?

[bhudson]

Between two adults and three half kids you still have trouble finishing the box?

Early CSA deliveries typically have far more lettuce than I know what to do with (that is, they have lettuce). After that they're great. The main reason I'm not doing one this year is the lack of choice.

[blk]

1) half a box even, not even a full box.
2) one of the kids eats more than I do.
3) two of the people in this house (who consume more than half the food) are primarily carnivorous.
4) I'm really bad at coming up with ideas on how to prepare green leafy things some way other than salads (which people at least eat)

[bhudson]

Lettuce I have no idea what to do with. Sometimes people come over, rinse them, and throw them in a bowl with oil and vinegar on top, but that just seems way too complicated for me

[bhudson]

(1) I serve on rice (short-grain, I prefer brown but white is more normal).
(2) I serve with bread. And cheese. With kids it may be complicated to make sure they eat the main dish and not just the bread.
(3) is on spaghetti.
(4) I don't know; maybe mochi ice cream for dessert?

[dachte]

I keep thinking about doing this kind of thing. Thanks for the perspective.

[talldean]

Which CSA did you go with, again?

[blk]

This is from the Kretschmann farm. Good stuff. I've been impressed so far, although obviously I don't have a lot to compare it to. The dropoffs are many and varied, so very convenient, and there's quite a bit of food.

[talldean]

Penn's Corner seemed to be dumping not-fresh stuff onto us; it seemed a way to clear out whatever didn't sell at the farmstand.

The example was an eggplant I picked from my own garden, and sat on the counter (Wendesday). I picked up my CSA thursday, and had eggplant. Friday, the CSA eggplant went bad/looked bad/had rotted. I made mine into something tasty a few days later, no issues.

Penn's Corner is an aggregate of *many* farms, so it might have been a minority who were doing it, but what we got wasn't always fresh, and often wasn't quite usable in the amounts they sent us. (Half a cup of gooseberries?)

[blk]

Haven't had that problem this year. More than once I haven't gotten around to fixing stuff, and had a bag of greens sit in the fridge for over a week, and still be just fine. That's better than stuff I get at the grocery store.