Friday, August 19, 2011

bounty


We’ve been getting a weekly box of produce from a local farm since June. It’s an incredible bounty to absorb each Wednesday. Bags of greens, shiny cucumbers, fragrant apples, huge brown eggs. I love going to pick up our box at a neighbor’s front porch, stepping over a pair of tiny blue flip-flops and carefully avoiding tripping over the tricycles and scooters strewn across the floorboards. It’s a very country spot, down a gravel road, across from an apple orchard, a stack of produce boxes sits waiting right there in the shade. I open our box and walk back to the car, arms full of bags bursting with Mother Naturey goodness. Sometimes there’s so much I need to make two or three trips to the car. Sometimes, I come better prepared with sacks of my own to carry all the loose carrots, turnips, corn, beets, and onions.

The way summer is we’ve had several weeks where we barely could touch all the great food in the fridge what with camping trips and homeschool conferences to pull us away from our kitchen. A couple times we had a friend pick up the box instead so her family could enjoy it, but mostly we just bring it home hoping to eat it, save it or haul some of it along on our travels.

Oddly enough, our own vegetable garden was a complete failure this year. Deer have gotten in either over the fence or squeezing in past the gate at least three times eating our beans, lettuces, and tomatoes down to nubs. We replanted the beans and tomatoes at the beginning of the summer only to find them eaten up again and so we gave up on those crops. We’d planted over 30 of each and it was a real disappointment to walk away. At this point we have some zucchini (who doesn’t?) and a possibility of pumpkins in the fall, herbs, and some radicchio, I think. I have a sinking feeling every time I look over the deck railing down into the garden since I’m afraid of what I’ll find.

So our CSA (Community Supported Agriculture) box has given me an alternative happy farmer feeling.

What is required each week, however, is a certain amount of processing as soon as it all comes home. It’s a serious job and if I’m not feeling up to it, I stuff everything into the fridge and hope for the best. But, the reality is that the lettuces need to get washed, spun, torn and stored in a large bowl in the fridge, covered with a paper towel to absorb the moisture and plastic wrap. The root veggies need their green tops removed and to be bagged and put away. The onions need to be tossed in the pantry. And the cherry tomatoes and fruit need to get eaten! Fast! Otherwise they’ll be compost.

Last night, one day home from the biggest and final camping trip of the season, I cleaned out all the bins in the fridge and processed all the veggies we had. There were a few things hanging around past their due, a few that luckily lasted, and all the new goodies I’d picked up yesterday afternoon.

Besides a large bag of amazing compost material (looking on the bright side, of course), I was left with a huge bowl of lettuce, three full drawers of satsoi, spinach, cukes, scallions, parsley, basil, broccoli, turnips, and carrots. A bowl of Gravenstein apples sits on the counter. Red and gold beets roasted in the oven. My bedside table has three cookbooks on it (Local Flavors:Cooking and Eating from America's Farmers' Markets by Deborah Madison, From the Cook’s Garden: Recipes for Cooks Who Like to Garden, Gardeners who Like to Cook, and Everyone Who Wishes They Had a Garden by Ellen Ogden, and Nourishing Traditions by Sally Fallon)…I’m looking for some inspiration, something good and different for a bounty of sweet carrots and a large bag of spinach.

3 comments:

Gillian said...

Local Flavors is one of my all time favorite cookbooks! I need to look into a CSA...

midlifebatmitzvah said...

I don't have any suggestions for the carrots andspinach, but Sam got a recipe for an amazing zucchini custard pie -- a dessert -- from the Sothwest Airlines magazine, of all places.

I also used a bunch of zucchini last night -- saute onions, a lot of sliced mushrooms, add diced zucchini. The mushrooms make it much more interesting than plain ol' zukes.

Anonymous said...

Susie!

I've been reading your blog once in awhile since Pam visited in the spring. It's Liz Burrill.

I have a fantastic recipe for carrots! And it's the easiest thing I make outside of toast.

http://www.101cookbooks.com/archives/carrot-dill-white-bean-salad-recipe.html

Try it with lentils, too. I think I like it better that way.

Anyway, great to get a little glimpse into your life. Quite different from the one I remember you having.

Take care. xxoo