It takes approximately 10 weeks to form a new habit. It took approximately 10 weeks (as evidenced by the diminishing level of detail in our “cataloging the share” posts) for collecting and processing our share to become routine.
At some point between 10 and 2 each Sunday, I tidy the fridge, dispose of anything spoilt, wash any dishes, and head to the Farmer’s Market to collect our share. I unpack the crate of goodness into cloth bags, load them into the trunk, and drive home. (The market is three times farther away from our home than the grocery store is, and this process still takes less than half the time of a typical grocery run. No lines!) Once home, I unpack the items, store them appropriately (this now takes less than ten minutes!), and move on with my day.
In the first weeks of receiving the share, I spent hours with the fresh veg – meticulously photographing each item, washing and drying and trimming and wrapping and placing each one in its storage spot, poring over cookbooks and farm magazines looking for just the right recipes to showcase our farm-to-table goodness, and then feverishly batch cooking it all.
Now, it’s just food.
Well. In our house, nothing is “just” food, but bringing the share into our home isn’t a project – and it’s so much less effortful than making lists and choosing each item and packaging them. Sundays are, once again, full of ease.
What’s in Our CSA Share?
For the last few weeks, each of our shares have been remarkably similar: eggplant, tomatoes, onions, garlic, sweet and hot peppers, fresh herbs, acorn and butternut squashes, green beans, lettuce mix, watermelon and pullet eggs.
We’ve eaten watermelon by the slice, and I’ve relished baking cakes with these beautiful, yolky little eggs. Clay developed a new InstantPot chili recipe using acorn squash instead of beans, and a butternut+Parmesan pasta sauce. We’ve made creamy tomato soup and roasted ratatouille, and put up a few jars of salsa for the winter. I made a dozen mini quiches last week that we enjoyed for take-along-breakfasts. And salad is back in season, with a different custom dressing (see yesterday’s post about our thwarted desire for hot oil).
I’m craving a squash-and-potato soup with sharp cheddar cheese, so that’s on this week’s to make list. I’d like to give Ina Garten’s mini Italian frittatas a try. And I’ve been baking stone fruit skillet cakes and fall-fruit hand pies – I’ll keep at both of those!
What’s happening in your kitchen?