Once upon a time, back in the days when Netflix sent red envelopes with DVDs and electric cars seemed like science fiction, I could not cook. Truthfully, I was a spectacularly bad cook. I served microwave meals to friends and my then-fiancee. I burnt eggs and ruined pans with improvised casseroles starring canned beans. Fresh herbs were puzzling, and whole chickens were fodder for culinary nightmares. I could not cook, but I loved food and flavor. What I lacked in skill, I made up for in zeal; one day, that zeal and a spontaneous internet search led me to my first CSA.
After a few late night clicks on my laptop keyboard, a styrofoam cooler appeared on my front porch. I was stumped by the sunchokes, confused by the collards, and in ten weeks my kitchen counter developed an impressive pile of unused onions and potatoes. Eventually, I remembered that The Joy of Cooking had an index. In the eighteenth week, I made a mostly edible vegetable quiche. Our last delivery of the season became a grilled vegetable pasta salad, and for the first time, my potluck dish did not go untouched. I learned not to store basil in the refrigerator, that spinach leaves straight from the farm are broad and glossy, and that the shells of English peas are not meant to be eaten.
More than ten years later, I also know now that the skins will melt right off of beets roasted in olive oil and garlic scapes are the unsung heroes of spring. I've been a CSA member at many farms before coming to work at Willowsford. Each year, there is still a new surprise. Last fall, after years of sweet potato hash and sweet potato pie, I ate sauteed sweet potato greens for the first time! This journey, rooted in curiosity, has been long and delicious. For those of you new to CSA this season, I imagine you may be on a similar journey, learning fresh ways to cook and use the crops that you've always loved. If you're returning to us after one year or many, you may have old favorites to enjoy, but I hope you try them in new ways as well. Pickle the stems of your rainbow chard, or toss a head of romaine lettuce on the grill. Put squash blossoms in your soup. Go a full week using only new recipes! Let your shares nourish not just your body, but your culinary imagination. Enjoy every bite of the journey, from root to stem.
Upcoming events at the Farm Stand:
- Outdoor Yoga at 9:30 AM on Sunday June 16, followed by a cold-pressed juice tasting with Eat, Root, Rise. Yoga class repeats every Sunday. Class is all-levels vinyasa. Cost is $15. Check our Facebook page for more details!
- Fresh-baked artisan bread available every Wednesday
- A visit from Two Smooth Dudes food truck on Saturday June 22 for freshly blended smoothies and gourmet loaded tater tots
- Twilight Farm Tour and Freezer Sale Wednesday June 26 (Details TBA)
Eat well today and be well always,
Ashley, Collin, John, Lex, Alexandra, Nate, James, Rory, Julia, Michelle, the newly christened Farm Stand hens Nora, Shiney, and Madam Blueberry, their clucking sisters in the pasture, and the happiest pack of black and dusty dogs
