CSA 2013 Partial Share #6
- 8 oz green beans
- 4.5 oz baby salad greens
- 1 bunch Japanese turnips
- 1 head frissee
- 1 bunch spring onions
- 1 bunch basil
- 1 bunch parsley
- 2 patty pan squash
Winner: green beens (yes, beens. It looks cuter like that.) Why? Because they are tasty and most importantly, they require little to no prep. Rinse and eat. Boom.
Challenge: Basil and parsley. I wish I had a food processor so I could make pesto T_T I did manage to use up half the parsley in some delicious buttered pasta. Apparently, even my drunk self knows that using up perishable things in the fridge is a Key Priority. I'm proud, but I'm not sure I should be.
I'm starting to wonder how long I can keep cooked veg in the fridge without making myself sick. I've been eating the maneul jjong jangachi in small quantities and so far, so good! But I have definitely been testing the limits with some of my other creations. I sauteed patty pan squash with basil and spring onions and a hefty dose of lemon and dried lavender. It was delicious. I left it in the fridge for about a week and got scared though, so I threw half of it out :/ Ditto for some massaged kale salad :/ :/
I have a bit of frissee, the herbs, and some spring onions left. I'm simultaneously excited and nervous about tomorrow's share. meep.
Showing posts with label turnip greens. Show all posts
Showing posts with label turnip greens. Show all posts
Monday, July 22, 2013
Tuesday, July 9, 2013
CSA 2013 Partial Share #4
CSA 2013 Partial Share #4
- 1 head Romaine lettuce
- 1 head broccoli
- 1 bunch beets (and greens!)
- 1 bunch Japanese turnips
- 3/4lb garlic scapes
Winner: Japanese turnips. I love these mild, tender, sweet turnips. They're white and small and thin-skinned and they're wonderful in a salad or just sliced into coins and eaten raw as a snack. In fact, I love them so much I swapped out the broccoli for another bunch of turnips. Also, I don't like broccoli. I love the swap box <3
Challenge: I...may have overdone it with the garlic scapes. I now have probably 3-4 pounds of scapes accumulated over the last few weeks. O.O I shall smell, forever. On the bright side, no mosquito bites lately! I can't tell if it's because I managed to kill enough of the pesky little guys (and their dead carcasses on my walls are warning the other ones away) or if it's because garlic blood is less tasty. Whatever the cause, I am not complaining.
* I got my extra chicken! Thawed it out overnight in the fridge and butchered it successfully. Two boneless/skinless chicken breasts pounded flat, two tenderloins, two thighs, two wings, and the carcass for soup! Plus a little bowl of chicken fat that I plan to render later. I didn't realize how much chicken smells though. After butchering and cooking, my apartment smelled like chicken meat for days and I was too chicken (ha) to open the windows because of mosquitos. #firstworldproblems
- 1 head Romaine lettuce
- 1 head broccoli
- 1 bunch beets (and greens!)
- 1 bunch Japanese turnips
- 3/4lb garlic scapes
Winner: Japanese turnips. I love these mild, tender, sweet turnips. They're white and small and thin-skinned and they're wonderful in a salad or just sliced into coins and eaten raw as a snack. In fact, I love them so much I swapped out the broccoli for another bunch of turnips. Also, I don't like broccoli. I love the swap box <3
Challenge: I...may have overdone it with the garlic scapes. I now have probably 3-4 pounds of scapes accumulated over the last few weeks. O.O I shall smell, forever. On the bright side, no mosquito bites lately! I can't tell if it's because I managed to kill enough of the pesky little guys (and their dead carcasses on my walls are warning the other ones away) or if it's because garlic blood is less tasty. Whatever the cause, I am not complaining.
* I got my extra chicken! Thawed it out overnight in the fridge and butchered it successfully. Two boneless/skinless chicken breasts pounded flat, two tenderloins, two thighs, two wings, and the carcass for soup! Plus a little bowl of chicken fat that I plan to render later. I didn't realize how much chicken smells though. After butchering and cooking, my apartment smelled like chicken meat for days and I was too chicken (ha) to open the windows because of mosquitos. #firstworldproblems
Monday, October 29, 2012
CSA Share #20
Wow holy cow. Life seems to be racing by at snail speed. I know...right?
All the little moments are so easy to miss, but they're so worth savoring.
Okay, so it's definitely fall. Here we go:
CSA Share #20
- 1 napa cabbage
- 1 bunch green onions
- 1 bunch turnips
- 1/2 lb spinach
- 1 butternut squash
- 1 bunch collard greens
- 1 bunch carrots
- 2 heads garlic
CWTC: squash! I adore squash. I love it. Seriously. It's joined my smaller decorative squashes on the ledge and is adding some much-needed autumnal cheer to my living room :) Hopefully it will keep until Thanksgiving...
TAV: Collard greens. I'll be honest. I've only ever seen these cooked up as a side dish at Cracker Barrel (which I really miss, by the way). Drowning in bacon flavoring and cooked almost to the point of unrecognizable mush from frozen collard greens, I really can't say I ever took a liking to them.
The collard greens did throw me for a loop at first, but they turned out delicious. Plus, they look so pretty when fresh! I also learned a new technique for cutting up my greens. I've actually learned a lot of little tricks and techniques in the kitchen this summer/fall season and its always nice to have one more trick up my sleeve just-in-case.
WTF: None, really. Maybe carrot tops. I GIVE UP. Carrot top stock turned out to be quite disgusting (at least, for me). I have two frozen Ziploc bags of chicken soup with carrot top infused broth in my freezer and I can't, for the life of me, bring myself to even consider reheating them up. Sigh. I have lost the battle with carrot tops. I really need a compost heap. >:\
All the little moments are so easy to miss, but they're so worth savoring.
Okay, so it's definitely fall. Here we go:
CSA Share #20
- 1 napa cabbage
- 1 bunch green onions
- 1 bunch turnips
- 1/2 lb spinach
- 1 butternut squash
- 1 bunch collard greens
- 1 bunch carrots
- 2 heads garlic
CWTC: squash! I adore squash. I love it. Seriously. It's joined my smaller decorative squashes on the ledge and is adding some much-needed autumnal cheer to my living room :) Hopefully it will keep until Thanksgiving...
TAV: Collard greens. I'll be honest. I've only ever seen these cooked up as a side dish at Cracker Barrel (which I really miss, by the way). Drowning in bacon flavoring and cooked almost to the point of unrecognizable mush from frozen collard greens, I really can't say I ever took a liking to them.
The collard greens did throw me for a loop at first, but they turned out delicious. Plus, they look so pretty when fresh! I also learned a new technique for cutting up my greens. I've actually learned a lot of little tricks and techniques in the kitchen this summer/fall season and its always nice to have one more trick up my sleeve just-in-case.
WTF: None, really. Maybe carrot tops. I GIVE UP. Carrot top stock turned out to be quite disgusting (at least, for me). I have two frozen Ziploc bags of chicken soup with carrot top infused broth in my freezer and I can't, for the life of me, bring myself to even consider reheating them up. Sigh. I have lost the battle with carrot tops. I really need a compost heap. >:\
Monday, September 17, 2012
Fresh soybeans and creative uses for CSA vegetables
Remember the soybeans from CSA Share #13?
Well, I cooked them. It was incredibly easy too.
1. Wash soybeans.
2. Place in pot and cover with water.
3. Add salt.
4. Bring to a boil and reduce heat to a low boil. Let the soybeans boil for 5-10 minutes.
5. Test a soybean - if they taste nutty and tender, they're done.
6. Drain and salt, if desired.
I found a random soybean that escaped the pot and I was curious what raw soybeans might taste like. I figured I might not get another chance to try, so I went ahead and took a nibble. They tasted like a larger, rawer version of green beans, if that makes sense. Probably won't try that again, but it was interesting!
Alas, I lost my basil from CSA Share #13 to negligence. I kept thinking I'd use it for something and then it grew moldy. Tears.
But I did manage to use up a bunch of my other vegetables for the week!
Exhibit A: Arugula
I managed to toss a bunch of arugula into some late night shin ramen for late nightt post-drinking munchies. Mostly, I'm really really really impressed with my commitment to my vegetables. After all, drunk people normally don't think about vegetables as a first concern. I even washed the arugula before dumping it in my ramen! For the record, it was really delicious and it totally hit the spot. I demolished an entire pot of ramen singlehandedly. Yeah. Uhhhh....next.
Exhibit B: Cilantro + turnip greens
In my efforts to avoid wasting two weeks of herbs in a row, I thought what the hell why not, and tossed several healthy sprigs of cilantro into my sauteed garlic-turnip greens. This was a very flavorful preparation, as I accidentally peeled more garlic than I thought I could use. Eight cloves of garlic in one sitting. I was a little concerned, but it turned out just fine. This was actually not a bad combination at all! But then, I always did have a soft spot for cilantro.
Exhibit C: Basil
I did manage to use up a bit of my basil. I tossed them on top of a fried egg, which added a nice, herby touch. Unfortunately, I couldn't think of anything else to put the basil on before it went moldy, but better luck next time, I suppose.
Well, I cooked them. It was incredibly easy too.
1. Wash soybeans.
2. Place in pot and cover with water.
3. Add salt.
4. Bring to a boil and reduce heat to a low boil. Let the soybeans boil for 5-10 minutes.
5. Test a soybean - if they taste nutty and tender, they're done.
6. Drain and salt, if desired.
I found a random soybean that escaped the pot and I was curious what raw soybeans might taste like. I figured I might not get another chance to try, so I went ahead and took a nibble. They tasted like a larger, rawer version of green beans, if that makes sense. Probably won't try that again, but it was interesting!
Alas, I lost my basil from CSA Share #13 to negligence. I kept thinking I'd use it for something and then it grew moldy. Tears.
But I did manage to use up a bunch of my other vegetables for the week!
Exhibit A: Arugula
I managed to toss a bunch of arugula into some late night shin ramen for late nightt post-drinking munchies. Mostly, I'm really really really impressed with my commitment to my vegetables. After all, drunk people normally don't think about vegetables as a first concern. I even washed the arugula before dumping it in my ramen! For the record, it was really delicious and it totally hit the spot. I demolished an entire pot of ramen singlehandedly. Yeah. Uhhhh....next.
Exhibit B: Cilantro + turnip greens
In my efforts to avoid wasting two weeks of herbs in a row, I thought what the hell why not, and tossed several healthy sprigs of cilantro into my sauteed garlic-turnip greens. This was a very flavorful preparation, as I accidentally peeled more garlic than I thought I could use. Eight cloves of garlic in one sitting. I was a little concerned, but it turned out just fine. This was actually not a bad combination at all! But then, I always did have a soft spot for cilantro.
Exhibit C: Basil
I did manage to use up a bit of my basil. I tossed them on top of a fried egg, which added a nice, herby touch. Unfortunately, I couldn't think of anything else to put the basil on before it went moldy, but better luck next time, I suppose.
Wednesday, September 12, 2012
CSA Share #14
Mmm munching on mild and tender White Lady turnips.
Crazy busy at work, but managed to snag my (very green) share. No idea when I'll have time to wash and prep it all, but I made some headway already! Props to me.
CSA Share 14
- 7 oz arugula
- 7 oz baby salad greens
- 3 heads garlic
- 1 bunch cilantro
- 1 pint salad tomatoes
- 1 large slicing tomato
- 1 bunch carrots
- 1 head oak leaf bib lettuce
- 1 bunch White Lady turnips
CWTC: tomato. This one looks gorgeous, meaty, and is a beautiful deep, rich red. Storing it carefully on the countertop (tomatoes go mealy in the fridge!) and waiting for a good opportunity to slice it up and savor every juicy bite.
TAV: Arugula. I like arugula, but there's only so much salad I can eat in a month. Maybe this week I'll try cooking it up somehow. Recipe exploration time!
WTF: T________T more cilantro?!?! asdlfjkasl;fjkljas.
Also, I have given up on carrot tops. I just tossed them this time around. Couldn't help but feel a very strong twinge of guilt though. :(
Crazy busy at work, but managed to snag my (very green) share. No idea when I'll have time to wash and prep it all, but I made some headway already! Props to me.
CSA Share 14
- 7 oz arugula
- 7 oz baby salad greens
- 3 heads garlic
- 1 bunch cilantro
- 1 pint salad tomatoes
- 1 large slicing tomato
- 1 bunch carrots
- 1 head oak leaf bib lettuce
- 1 bunch White Lady turnips
CWTC: tomato. This one looks gorgeous, meaty, and is a beautiful deep, rich red. Storing it carefully on the countertop (tomatoes go mealy in the fridge!) and waiting for a good opportunity to slice it up and savor every juicy bite.
TAV: Arugula. I like arugula, but there's only so much salad I can eat in a month. Maybe this week I'll try cooking it up somehow. Recipe exploration time!
WTF: T________T more cilantro?!?! asdlfjkasl;fjkljas.
Also, I have given up on carrot tops. I just tossed them this time around. Couldn't help but feel a very strong twinge of guilt though. :(
Saturday, June 23, 2012
Using up CSA Share #2
Wow. I am so full of vegetables, I think I'm going to pop...
So this week has been crazy work-wise, and I don't think I'll have much time to do anything this weekend either, given that I'm going to the farm all day tomorrow, have to finish up a lot of work, and also still need to pack (eek!). Which meant I had to take care of my CSA share for the week...today.
If you recall, this week's share consisted of:
- spring onions
- 1 head of bok choy
- 1 bunch salad turnips with green tops
- 1 head of escarole
- 1 napa cabbage
- 2 stalks green garlic
- garlic scapes
- 1 bunch flat leaf parsley
- 1 head red leaf lettuce
I had about two hours to cook and eat dinner and prep my CSA share, so time was key. I tried to stick to "recipes" that required very little prep time and minimal dish/pan use.
Spring onions were easy - I just chopped them up and tossed them in the freezer. I tend to do this even with store bought onions because I rarely use more than one at a time. Plus, whenever I need green onions and don't feel like running to the store for some, I can just pull these pre-sliced green onions out of the freezer and toss them into my ramen, eggs, stir fry, etc. Super easy!
I didn't have time to blanch and freeze my greens, so I figured I might as well just eat them. I washed the bok choy and turnip greens and stored them in the fridge so I could cook them tomorrow.
The turnips I snacked on as I was cooking. They were so good! Remember my moment of turnip-insecurity earlier? I'm happy to report that my turnips were delicious. I peeled them and just sliced off pieces to munch on. They tasted like an interesting combination of persimmons and radishes. The similarity to a radish, I totally get. Turnips are a root vegetable, like radishes. But persimmons?! Yeah...I don't know. But I swear, that's kind of what they tasted like...
I chopped up my escarole and sauteed it in a pan with some olive oil, green garlic, and garlic scapes. I sprinkled some red pepper flakes and salt over the top and voila! Dinner!
The napa cabbage was super easy. I sliced it in half and microwaved it for 6-7 minutes. After it was nicely steamed, I just ate it one piece at a time with some rice and gochujang. Also dinner! Om nom nom.
I sliced up the leftover garlic green stem/leaves and tried frying them up in a pan with some garlic scapes. I wasn't sure if this was going to work, since the stem leaves were awfully tough. I had to toss out the inner core, since it was as hard as a piece of wood. After the sliced garlic stem browned slightly, I added an egg and turned the whole thing into a frittata-omelette hybrid. More dinner! Turned out really good :D
The parsley I still don't know what to do with. I tossed some chopped up parsley into my eggs and added some to the escarole, but otherwise, I still have about 3/4 of the original bunch still sitting in my fridge...
The lettuce is going to have to wait until tomorrow. Maybe I'll wash it and turn it into a salad for lunch on Monday.
All in all, not bad for two hours, right? That includes time spent washing dishes that have accumulated in my apartment over the last week...haha...
Bug watch: This week was better than last week. No caterpillars! I only encountered one (already deceased) spider in my escarole as I was rinsing it. It was really small too. Not a problem, although I did make sure to wash each escarole leaf individually after that.
So this week has been crazy work-wise, and I don't think I'll have much time to do anything this weekend either, given that I'm going to the farm all day tomorrow, have to finish up a lot of work, and also still need to pack (eek!). Which meant I had to take care of my CSA share for the week...today.
If you recall, this week's share consisted of:
- spring onions
- 1 head of bok choy
- 1 bunch salad turnips with green tops
- 1 head of escarole
- 1 napa cabbage
- 2 stalks green garlic
- garlic scapes
- 1 bunch flat leaf parsley
- 1 head red leaf lettuce
I had about two hours to cook and eat dinner and prep my CSA share, so time was key. I tried to stick to "recipes" that required very little prep time and minimal dish/pan use.
Spring onions were easy - I just chopped them up and tossed them in the freezer. I tend to do this even with store bought onions because I rarely use more than one at a time. Plus, whenever I need green onions and don't feel like running to the store for some, I can just pull these pre-sliced green onions out of the freezer and toss them into my ramen, eggs, stir fry, etc. Super easy!
I didn't have time to blanch and freeze my greens, so I figured I might as well just eat them. I washed the bok choy and turnip greens and stored them in the fridge so I could cook them tomorrow.
The turnips I snacked on as I was cooking. They were so good! Remember my moment of turnip-insecurity earlier? I'm happy to report that my turnips were delicious. I peeled them and just sliced off pieces to munch on. They tasted like an interesting combination of persimmons and radishes. The similarity to a radish, I totally get. Turnips are a root vegetable, like radishes. But persimmons?! Yeah...I don't know. But I swear, that's kind of what they tasted like...
I chopped up my escarole and sauteed it in a pan with some olive oil, green garlic, and garlic scapes. I sprinkled some red pepper flakes and salt over the top and voila! Dinner!
The napa cabbage was super easy. I sliced it in half and microwaved it for 6-7 minutes. After it was nicely steamed, I just ate it one piece at a time with some rice and gochujang. Also dinner! Om nom nom.
I sliced up the leftover garlic green stem/leaves and tried frying them up in a pan with some garlic scapes. I wasn't sure if this was going to work, since the stem leaves were awfully tough. I had to toss out the inner core, since it was as hard as a piece of wood. After the sliced garlic stem browned slightly, I added an egg and turned the whole thing into a frittata-omelette hybrid. More dinner! Turned out really good :D
The parsley I still don't know what to do with. I tossed some chopped up parsley into my eggs and added some to the escarole, but otherwise, I still have about 3/4 of the original bunch still sitting in my fridge...
The lettuce is going to have to wait until tomorrow. Maybe I'll wash it and turn it into a salad for lunch on Monday.
All in all, not bad for two hours, right? That includes time spent washing dishes that have accumulated in my apartment over the last week...haha...
Bug watch: This week was better than last week. No caterpillars! I only encountered one (already deceased) spider in my escarole as I was rinsing it. It was really small too. Not a problem, although I did make sure to wash each escarole leaf individually after that.
Wednesday, June 20, 2012
CSA Share #2
This CSA run, I'm happy to report, went much more smoothly than the last one. No rain, no getting lost, got back to the office in less than 45 minutes, #winning, etc.
This week:
- 1 head of bok choy
- 1 head of escarole
- 2 stalks green garlic
- 1 bunch flat leaf parsley
- 1 napa cabbage
- 1 head red leaf lettuce
- 1 bunch salad turnips with green tops
- spring onions
- garlic scapes
I've decided to do a weekly roundup of the highlights of each share...
CWTC (can't wait to cook): This week's CWTC award goes to the turnips. For some reason, I've always been fascinated by the idea of turnips and turnip greens. I think one of my favorite books had a main character that lived off of turnips and bread for a while, but I can't really remember. It seems like the most plausible explanation for my mild obsession, considering my mom never cooked turnips. I remember really wanting to eat a turnip in high school, so I convinced my mom to buy one for me. I cooked it and took a bite, but it was awfully mushy and tasteless. Maybe it was not in season? Or maybe I cooked it wrong? Oh well, I'm still fascinated by them and very excited to cook and eat them. Fingers crossed that this attempt goes better than the last one!
WTF: parsley. What do I do with an entire bunch of parsley?!? I looked up recipes, but all I could find was parsley pesto or parsley soup, and I don't own anything that can puree parsley. :( I feel like it's just going to wilt into sad oblivion in the back of my fridge, which is a shame because it looks so fresh and lively...
TAV: The adventurous veg award this week goes to the garlic scapes. To be honest, I've actually eaten these before many, many times, but I didn't recognize them in their fresh, raw form. I've always eaten them as a Korean side dish called 마늘쫑 반찬 (maneul jjong). But seriously, these are my favorite. Even when I couldn't stand spicy food, I would fight the peppery taste just to relish the texture and taste of the garlic stems. I think I like eating stems in general, because I also like eating sweet potato stems. Hmm. But anyways, fresh garlic scapes are so cute! I'll post pictures when I get a chance.
While I was picking out my produce from the crates of vegetables, I saw another bug (a fat, snot-colored, slimy-looking caterpillar) in a head of Napa cabbage. The man in front of me, who was acccompanying his girlfriend/wife/very good friend, spotted it and amusedly said, "This stuff really is organic isn't it?" Haha...
Free Bird Farm doesn't grow organically certified veg (partly because certification is a hassle, especially for smaller scale organizations and farms), but they do note that they try to stick with organic methods as much as possible. So yes, it is essentially organic. And the sad reality is that organic veg has a higher probability of ending up with frequent live protein supplements embedded in it. Yeck.
Fortunately, I don't think I have any bugs in this particular share (though I might be sadly mistaken). I'll find out when I get around to washing my produce. I just haven't had a free minute all week (thank you work), but none of the produce will go bad in a day or two, so I don't feel too bad about leaving it to languish away in the chilly depths of my fridge.
Preview for the next post: unless I get some free time to cook, my next post will probably be about the field trip to the farm! Every year, my CSA organizes a trip out to the Free Bird Farm, where we get to meet the farmers, tour the farm, help harvest a little bit, and get to know everyone. I guess this is the most visibly "community-esque" part of the CSA experience and I'm really excited. The trip is on Sunday from 7:30am (eek!) to 7 or 8pm. It's an all day trip since the farm is located about 4 hours away by car, so it'll be quite a drive. I'm looking forward to napping the whole time. I haven't roadtripped in a while and this might be just what I need. I've been feeling really closed in and claustrophobic from all the buildings lately, so a little fresh air and countryside should help with that. Plus, I'm going home (to Arizona) in a week too, so that should help as well. YAY!
This week:
- 1 head of bok choy
- 1 head of escarole
- 2 stalks green garlic
- 1 bunch flat leaf parsley
- 1 napa cabbage
- 1 head red leaf lettuce
- 1 bunch salad turnips with green tops
- spring onions
- garlic scapes
I've decided to do a weekly roundup of the highlights of each share...
CWTC (can't wait to cook): This week's CWTC award goes to the turnips. For some reason, I've always been fascinated by the idea of turnips and turnip greens. I think one of my favorite books had a main character that lived off of turnips and bread for a while, but I can't really remember. It seems like the most plausible explanation for my mild obsession, considering my mom never cooked turnips. I remember really wanting to eat a turnip in high school, so I convinced my mom to buy one for me. I cooked it and took a bite, but it was awfully mushy and tasteless. Maybe it was not in season? Or maybe I cooked it wrong? Oh well, I'm still fascinated by them and very excited to cook and eat them. Fingers crossed that this attempt goes better than the last one!
WTF: parsley. What do I do with an entire bunch of parsley?!? I looked up recipes, but all I could find was parsley pesto or parsley soup, and I don't own anything that can puree parsley. :( I feel like it's just going to wilt into sad oblivion in the back of my fridge, which is a shame because it looks so fresh and lively...
TAV: The adventurous veg award this week goes to the garlic scapes. To be honest, I've actually eaten these before many, many times, but I didn't recognize them in their fresh, raw form. I've always eaten them as a Korean side dish called 마늘쫑 반찬 (maneul jjong). But seriously, these are my favorite. Even when I couldn't stand spicy food, I would fight the peppery taste just to relish the texture and taste of the garlic stems. I think I like eating stems in general, because I also like eating sweet potato stems. Hmm. But anyways, fresh garlic scapes are so cute! I'll post pictures when I get a chance.
While I was picking out my produce from the crates of vegetables, I saw another bug (a fat, snot-colored, slimy-looking caterpillar) in a head of Napa cabbage. The man in front of me, who was acccompanying his girlfriend/wife/very good friend, spotted it and amusedly said, "This stuff really is organic isn't it?" Haha...
Free Bird Farm doesn't grow organically certified veg (partly because certification is a hassle, especially for smaller scale organizations and farms), but they do note that they try to stick with organic methods as much as possible. So yes, it is essentially organic. And the sad reality is that organic veg has a higher probability of ending up with frequent live protein supplements embedded in it. Yeck.
Fortunately, I don't think I have any bugs in this particular share (though I might be sadly mistaken). I'll find out when I get around to washing my produce. I just haven't had a free minute all week (thank you work), but none of the produce will go bad in a day or two, so I don't feel too bad about leaving it to languish away in the chilly depths of my fridge.
Preview for the next post: unless I get some free time to cook, my next post will probably be about the field trip to the farm! Every year, my CSA organizes a trip out to the Free Bird Farm, where we get to meet the farmers, tour the farm, help harvest a little bit, and get to know everyone. I guess this is the most visibly "community-esque" part of the CSA experience and I'm really excited. The trip is on Sunday from 7:30am (eek!) to 7 or 8pm. It's an all day trip since the farm is located about 4 hours away by car, so it'll be quite a drive. I'm looking forward to napping the whole time. I haven't roadtripped in a while and this might be just what I need. I've been feeling really closed in and claustrophobic from all the buildings lately, so a little fresh air and countryside should help with that. Plus, I'm going home (to Arizona) in a week too, so that should help as well. YAY!
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