I’ve been thinking a lot about food. I mean, I usually think a lot about food on a regular basis, just for meal planning purposes, but lately I’ve started to think more and more about why I eat what I do. As I’m growing closer to 30, I’m trying to be healthier, which means eating a more balanced diet, and I’m also concerned with the nation’s food industry. We can debate the merits of industrial food production another time, but for now it’s enough to say that I disagree with the system, I think it’s crappy for people and for the planet, and that as long as I can get my food elsewhere I will.
I’ve been a member of a CSA for almost two years now, and I’m taking my commitment to healthy, local foods seriously – I don’t get eggs or meat from my CSA, only veggies and fruit, but I also don’t allow myself to buy eggs, meat, or most dairy unless it’s local. Similarly so with non-CSA veggies. But it turns out that these rules alone are not enough to absolve me of food-related crimes against my conscience: one of my big problems with using my CSA veggies last year was that a lot of them went to waste. I’m sure some of that was a side effect of having one four-person CSA share for my two-person household, but I also planned meals poorly and got stuck in recipe ruts instead of pushing myself to try new things that would fully use my weekly bounty.
This year will be different. I’m already doing better than last year, but I figure this blog is as good a place as any to keep track of my attempt to not only eat local, but to also eat everything in my CSA box each week. From now on, I’ll post information about my haul when I get it on Tuesdays (or Wednesdays, once my semester starts and I’m super busy) and then keep you updated with what I got, what I made with it, and what, if anything, I bought to supplement it. So – let’s get started!
2 bunches curly kale (my favorite!)
one head romaine lettuce
1 bunch small beets, which means I can use the beet greens as well
1 fennel bulb
1 bunch fennel fronds
3 new onions
2 large cucumbers
2 medium-sized yellow squash – my biggest challenge, because I loathe summer squash
1 qt. peaches
Leftover veggies from last week: 2 purple kohlrabi, 1 zucchini, half a bunch of scallions, 1 garlic scape.
Bought to supplement (so far): parmesan cheese, goat cheese, potato, 5 pickling cucumbers, bunch of dill, half a head of green cabbage (which actually is several weeks old), tofu.
My mission to use as much of this as possible is complicated this week since my father-in-law is in town – I’ve only cooked once since he got here! – but I’ll post the recipe I did cook, and a run-down of everything I was able to make with my veggies, later this week.