El and I have embarked on a journey by signing up for CSA Farm-share. We chose The Food Project, an awesome nonprofit that engages youth in sustainable agriculture and promotes access to healthy food in urban and low income communities. It is a great organization, and their farm is only four miles from our new apartment.
We decided we'd like to try and keep track of the ways we use the food in the CSA (maybe like a food journal, or maybe just so we can think we're pretty awesome). Either way, we can share it with all of you, & you can see what it's like to eat from your own back yard & eat in season.
We are both busy people- we both work full time jobs & are also members of two local softball teams (not to mention we're moving twice this summer), so cooking our way through a weekly 24 lb box of local produce won't be the easiest hobby. I am imagining whiny, crabby 5:30 pm protests (this is probably me, let's be real) that emphasize that I simply have no energy left & I can't possibly cook a half a pound of chard right now or wash those cabbage leaves (this may or may not have been this week). Anyway- sometimes when it's the end of a long day- it takes some motivation to get the oven going. Hopefully, this blog will keep us going!
This week:
The goods!
In our farm-share we found; spinach, swiss chard, napa cabbage, garlic scapes, turnips, radishes, arugula, tatsoi (braising mix), & pick-your-own strawberries (pictured above)!
Dishes made so far:
Salad (with napa cabage, shallots, ranch & shredded cheddar cheese)
Tonight, we made lemon-parmesan swiss chard & a fresh baguette topped with radish butter (it's muy muy delicioso)
Recipes:
Radish Butter: http://www.splendidtable.org/recipes/radish-butter
Lemon Parmesan Swiss Chard (based roughly on): http://allrecipes.com/recipe/sauteed-swiss-chard-with-parmesan-cheese/
Project Yummmm!
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