Aka weeks 6-12, during which I was lost in a haze of crazy. Here are the missing weeks of the CSA share. I love how you can kind of see summer progress – the first tomato, carrots, and potatoes of the year; the changes in color; the changes in berries.
For the last week or so, I’ve been working on getting back on track in my kitchen. What does that mean? Digging around in the back of my freezer and my pantry and finishing eating things up! I’m a little bit of a food hoarder, and while it is comforting to have a couple jars of tomatoes left “just in case I need them,” preserving season means it’s time to start fresh and new for the coming winter.
I spoke too soon. After last week’s declaration that summer weather was finally here, we had an unseasonably rainy July week. The greens in my garden loved it. My lawn loved it. My tomatoes? Not so much. No more talking about the weather. In spite of the rain, we got a great CSA share from the Pigmans this week. I was excited to see some new flavors – raspberries, cabbage, carrots and sweet onion. Stir fry is one of my husband’s favorite meals (and mine – so easy to make!). It’s nice to see some of our usual stir fry ingredients finally turning up. I’m missing the asparagus this week though.
One of the first complaints you hear from people when it comes to eating organic food (or sustainable food, or local food) is that eating organic is too expensive. But there are several tips that can help you make eating organic more affordable, and sometimes even cheaper than eating conventionally farmed food. I’m going to use the word “organic” for this post, but know that these tips also apply to sustainable and local food. Personally, I often forego a certified organic label in favor of supporting a small local farmer who utilizes sustainable farming practices.
