Despite last year’s CSA anxiety, I ordered up another share in Enterprise Farm and have been inundated with local, seasonal vegetables this farm. (This means that I have share in the farm, and once a week they send me a box of produce once a week). In a moment of what may be misguided ambition, I’m also subscribed for a winter share this year, which means my newfound veggie-using tricks will be made useful until Memorial Day.
When you have a farmshare:
- You rush home after work to spend an hour in the kitchen washing greens, sorting potatoes, and making soup. Soup becomes a theme in your life.
- You sneak tomatillos into hashbrowns, swiss chard into guacamole, cabbage into smoothies, and turnips into pumpkin soup.
- You immediately move 3/4 of the bunch of parsley into the “frozen veggie scraps bag”.
- You have a frozen veggie scraps bag. Perhaps your boyfriend threatens never to come over again because he thinks the bag is gross.
- You make your own vegetable stock. Bonus: this warms up the apartment without having to turn on the heat.
- You wonder if it was wise to have invested in a dozen mason jars, and immediately realize it wasn’t enough.
- Similarly, you realize your investment in a salad spinner was very, very wise.
- You beg people to take your bok choy, because you can’t figure out how to prepare it after multiple tries and in your head you call it “mock choy” because it mocks you.
- You wonder if giving people soup for Christmas is tacky.
- You really wish you hadn’t grown your own kale this summer, because now you have twice as much.
Favorite seasonal vegetable recipes? Anybody want any soup?