We managed to consume about 75% of the veggies that we received from our first visit, in spite of the fact that we were on vacation (read: eating mass quantities of restaurant fare) for much of the two weeks.The Chinese cabbage head and the scallions were left to their own devices on the lower shelves as the drawers were full, and I now know that leafy greens can't survive that way. Bummer. But, the kale in the drawers was very nice even after a full week, and sauteed up with the summer squash and some shrimp to make a pretty tasty pasta toss. So...we'll be looking forward to consuming this week's bounty: more harukai turnips, garlic scapes, scallions, Napa cabbage, and sugar snap peas (insert happy dance of yumminess here!), as well as new items like bok choy leaves, kohlrabi, zucchini, and the largest beets I have ever seen. Like "use-as-a-deadly-weapon" large.
Our other new adventure - our meat CSA membership - started officially last Friday. (No pictures yet, as a bag of frozen meat isn't nearly as photogenic!) Meat pick-up was in the evening, after dinner, so we were eating and chatting about what we might get in the shipment and DS asked how far it was to the meat farm...when we responded about 90 minutes, he gave a deep sigh, looked at the clock, and proclaimed that he wasn't sure we could make it there before it closed. (Oops...forgot to tell him that the farmers deliver to a local shopping center -- he seemed very relieved that the whole trip would take about 10 minutes total!)
We arrived at the shopping center and all looked at each other, wondering how this pickup worked. We noticed several families coming and going with silver-looking carry bags, and entered the store which was hosting the deliveries - a fancy-schmancy wine tasting and gift shoppe (fully deserving of an extra "-pe.") We walked to the back and met Beth, our farmer, who promptly shook our hands, asked our names, and entered us in her database on her IPad: farm-fresh meets high-tech! Beth dug through one of her three huge wheely-coolers and handed us our very own silver carry bag full of frozen meat and a dozen fresh eggs...when DS mentioned that he had never had fresh eggs she warned us: "When you crack them, the yolk will look orange, and it will be ball-shaped - it won't spread out!" When we got home we unpacked two pounds of ground beef, one pound of ground sausage, three fryer chickens, a pack of New York strip steaks, and a pack of pork chops. Bummer that it all had to go into the freezer for vacation!
As we eat our veggies and meats this week, I will be logging some pictures and some recipes, and will post the results...here's to fresh, sustainable eating in the 'burbs!
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