CSA: An Update

We’re on week 4 of our year-round full-diet CSA this week! We’ve now switched to bi-weekly pickup, which means we get 2 weeks worth of food each time we go. This is more convenient for us, and minimizes the amount of time we spend trekking out to pick up our baskets. It also allows us to plan out our meals further in advance, which is helpful when we’re both busy.

It does, however, require some adapting to keep the food fresh. The meat and eggs aren’t a problem – fresh eggs have a long life in the fridge, and the meat is kept frozen. For produce, we have to plan out our usage sensibly. This means eating stuff that tends to wilt/rot quickly first, and saving the hardier veggies for later. When we have copious amounts of a particular veggie (I’m looking at you, kale) – the easiest solution is often to blanch the excess and freeze it. It can then be used frozen in smoothies, or cooked into meals. For bread, we keep two loaves fresh on the counter, and take the other two loaves and slice them, wrap them, and freeze them. This frozen bread is then used for toast.

Here’s what we got this week:

2013-07-24 18.46.40

More specifically:

  • 2 dozen eggs
  • Quinoa
  • Maple syrup
  • Green and yellow beans
  • Carrots
  • 2 types of peppers
  • Turnips
  • A tomato
  • An eggplant
  • Beets
  • 4 loaves of bread
  • 3 different cuts of steak (beef)
  • Ribs
  • 2 chicken breasts
  • Chicken wings
  • Pork chops
  • Ground beef

2013-07-24 18.46.57
As advertised, this CSA covers most of our day-to-day dietary needs, with some limited exceptions. We still go to the Farmer’s Market to get cheese from our local cheesemonger, and we also get most of our fruit there (right now raspberries and peaches are in season – so good!) We pick up fresh apple cider there as well. This works out well, as I think we’d really miss the ritual of going to the market if we no longer had any reason to go. We still go to the grocery store for milk and butter, and we occasionally pick up baking supplies at the Natural Foods Store, on an as-needed basis.

We’re really enjoying having a fridge fully stocked with fresh, organic, natural foods – and it’s also good fun figuring out what to do with it all! Tonight I made flank steak with whiskey sauce and a green salad with radishes, peaches, and tomatoes, and tomorrow I’m planning on marinating some chicken with the herbs from our garden, and serving that with roasted veggies and garlic. Delicious!


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