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I have decided to do 100 things I made with my CSA deliveries, and 100 things that make me happy. I will be tagging with "100things", so you can add or remove that tag from your watch list as desired. :)
I will try to pair those things in the same post sometimes, but today I think I will start with just the food one.
So, first, for those not aware: a CSA is "community supported agriculture", wherein you pay a farmer ahead of time for weekly (in our case, anyway) deliveries of whatever produce they choose to send your way. Our CSA includes veggies from one farm, but also local products from a variety of local businesses that partner with this farm...so beyond veggies we get things like bread from Red Hen bakery, cheese from one of the many artisan cheesemakers around here, yogurt from Butterworks Farms, miso from some local miso-making people, and so on. It's cool! I plan our meals around using up all the ingredients we are given to make it as budget-friendly as possible for us. (I am absolutely aware that I am privileged to have access to a CSA, fresh local produce of any kind, or many of the other things I use when I cook and plan meals. I hope to write about food with that in mind, at least to some degree.)
I have a lot of thoughts, about food! But I also just put a lot of effort into planning meals each week, and I hope that writing about what I cook is a reminder to me when I am stuck on what to do with all that stinkin' cabbage, or whatever. Perhaps it will give some of you some inspiration too. Let me know if you have ideas about what would make this more interesting, whether I should obsessively list what we got in the CSA versus what I bought at the store as I am inclined to because I am nerdy, et cetera.
( #1: Using up a giant pile of mizuna and some aging parsnips... )
I will try to pair those things in the same post sometimes, but today I think I will start with just the food one.
So, first, for those not aware: a CSA is "community supported agriculture", wherein you pay a farmer ahead of time for weekly (in our case, anyway) deliveries of whatever produce they choose to send your way. Our CSA includes veggies from one farm, but also local products from a variety of local businesses that partner with this farm...so beyond veggies we get things like bread from Red Hen bakery, cheese from one of the many artisan cheesemakers around here, yogurt from Butterworks Farms, miso from some local miso-making people, and so on. It's cool! I plan our meals around using up all the ingredients we are given to make it as budget-friendly as possible for us. (I am absolutely aware that I am privileged to have access to a CSA, fresh local produce of any kind, or many of the other things I use when I cook and plan meals. I hope to write about food with that in mind, at least to some degree.)
I have a lot of thoughts, about food! But I also just put a lot of effort into planning meals each week, and I hope that writing about what I cook is a reminder to me when I am stuck on what to do with all that stinkin' cabbage, or whatever. Perhaps it will give some of you some inspiration too. Let me know if you have ideas about what would make this more interesting, whether I should obsessively list what we got in the CSA versus what I bought at the store as I am inclined to because I am nerdy, et cetera.
( #1: Using up a giant pile of mizuna and some aging parsnips... )
