We’re in our second week of being supplied with fresh fruits and vegetables, having signed up with Horse and Buggy Produce, a local community supported agriculture (CSA) program. (Courtesy cvillenews.com readers.) From now through fall we’ll receive a bounty of produce, which we pick up in town each Friday.
Last week we got a phenomenal amount of green leaf lettuce and Boston butter lettuce, along with beets, sugar snap peas, tomatoes, a dozen enormous eggs, collard greens, and broccoli. The eggs have bright-yellow yolks, and are of an impressive variety of colors. And never before have I seen such a large head of lettuce. We’ve just about polished everything off, just in time for this week’s haul.
This week we’ve gotten squash, the two varieties of lettuce, cabbage, cauliflower, three pounds of tomatoes, cherries, a dozen eggs, spring onions, and beets. We’ve already put the spring onions and tomatoes to work — they’re on a pizza, baking in the oven right now. The cherries will constitute dessert.
The trick with all of this is to actually eat it all. Thankfully, we’re splitting our share with my in-laws, so while I’m not about to eat beets, they will. We have no idea of what’s coming until we pick up our share on Friday, so meal planning has to be premised on the foods with which we’re provided. It’s definitely a different approach to eating, but to get so much fresh produce for so little cost makes it well worth it.