Thursday, June 3, 2010

We're going to need a bigger fridge.

Contents of the first box!

The farm says that a half-share is generally about 10 pounds of stuff per week. They send a newsletter each week that lists everything they're sending out; cautioning that because of different pickup sites and different share sizes, you might not get everything on the list. Here's this week's newsletter (PDF).

Here's what we actually got:
  • Potatoes: 1.25 lbs.
  • Zucchini: 0.5 lbs. (I never heard it called "summer squash" until I moved to New England)
  • Vidalia onion: 0.75 lbs.
  • Beets: 1.5 lbs.
  • Carrots: 2 lbs.
  • Romano beans: 1 lb.
  • Mixed salad greens: 0.5 lbs.
  • Lettuce: 1.75 lbs.
  • Blueberries: 6 oz. pkg.
We started eating the blueberries right away, and they were delicious. I set about putting away all the stuff, using the guidelines in The Joy of Cooking (my go-to vegetable reference; there might be better ones out there, but this is what I rely on) for proper storage of each veg.  I'm hoping that proper storage will lead to greater longevity/less wastage. It turns out I could use an entire refrigerator that's just crisper drawers... If this stuff doesn't get completely eaten each week, we're going to run out of storage space really fast.

Prepared tonight: Salad of lettuce, mixed greens, two carrots, one zucchini. (Tonight's main course used non-CSA ingredients.) We ate half the salad; I hope it'll get finished tomorrow.


  1. That's a lot of food! We did a CSA a couple of years ago here in Fairbanks and it was unfortunately a bad summer for growing stuff. You never know what might happen with the weather in Alaska but that's the basic principle of farm shares, you take the lumps etc. But now we just grow our own in a plot at the community garden ( and that is plenty in addition to some forays to the farmer's market. We still have half a freezer full of veggies from last year! I didn't eat meat for many years but we've also found a local source for free-range, steroid-free, non-antibiotic happy animals. Enjoy your lovely vegetables! Eating locally is possible anywhere, you just need to look a little harder in some places.

  2. Summer squash was always the yellow squash to me. What do they call that up here? 'Zucchini' for sure on the green ones. Looks yummy!
    If it isn't too hot this week you could do a nice roasted beet/potato thing...

  3. I always thought of yellow squash as "yellow squash." Sometimes it gets called "crookneck squash." But I thought they call zucchini "summer squash" up here. Maybe both of them are, though!