It’s a little like Christmas this week, because tomorrow our CSA share starts up again (after the long winter hiatus from mid-January to early May).
Both adults in our house cook (and I bake). But there’s something, at least for us, about not having fresh food (from the CSA, or that we’ve grown, or that we’ve procured from a local market) our household finds de-motivating. Sure, we freeze soups and preserve fruit and freeze veggies. We’ve eaten through our backlog of pickles and sauerkraut; we have made short work of several cans of peaches and applesauce (and frankly, have more to go in some of these categories). But there’s only so much frozen broccoli and snap peas you can eat before it all just tastes routine, at least to our household’s palate.
2010 marks our third year of participating in a CSA and committing our family to eating local, in-season produce. It’s a little stunning to me how our eating habits (and preferences) have evolved in the last 3 years. I’m just thrilled to get the sorrel in this week’s CSA box; I can’t wait to pick up a few morels at the Mill City Farmer’s Market this weekend. These are foods I definitely wasn’t experiencing as a 2 or 7 year old (like our daughters will); and frankly, until I married a fellow foodie, I had no real reason to search after such things myself.
Anyway, we’re once again exited to cook and plan and eat in-season at the Green Toews estate, and if you want to join in, we’ll be posting weekly meal plans (complimenting what’s in our CSA Box) for the foreseeable seasons to come.
Happy local, in-season eating!
What’s in The Box this week?
- Spinach (this spring spinach is the best stuff on earth)
- Saute Mix
- French Breakfast Radish
- Sweet Overwintered Parsnips
- Overwintered Red Russian Kale
- Dogwood or Willow
And what are we cooking?
Chicken stir-fry with saute mix, chives, sunchokes, broccoli, etc. (recipe to follow)
Ramp, asparagus, spinach and feta frittata with french breakfast puffs (recipe to follow)
Blueberry muffins; then to the Farmers Market!
Salads and sandwiches, rhubarb cobbler
Mother’s Day Picnic
Meatloaf, roasted parsnips and kale
(Typically we spend Tuesday and Wednesday cleaning up leftovers, so it will be rare to see meals planned on those days. Plus, we’re working extra-hard right now to clean out our freezer of soups and stews from this winter so we’re able to start preserving anew once the garden gets going).