Despite my excitement about writing this post (seriously, I’ve been waiting weeks), life keeps conspiring against me. It was scheduled to go up on Saturday and I’m just now getting around to writing it. It has been a crazy few days involving too much work, too many meetings at inconvenient times, too many items on my to do list and the usual end of school craziness.
Last Friday was the first pick up our the 2016 Mighty Food Farm CSA Main Season. Though we’ve been Mighty Food members for 5 years, I cannot remember an offseason (which is really just March through June) during which I missed having a CSA share more. What should have felt like the normal routine felt miserable. I was uninspired, unmotivated to cook, frustrated by the quality, availability and price of produce at the supermarket and dying to get back to the farm.
And finally, my wish was granted.
Unfortunately, the pick up was also a little bittersweet. Mighty Food Farm announced a couple months ago that they’ve purchased land in Shaftsbury, Vermont and will be moving at the end of the season. Though this is awesome news for the farm (Lisa, the owner, has been renting the current land in Pownal for 10 years), it’s less awesome news for us. Shaftsbury is 20 minutes north of the farm’s current location and it’s already a bit of a ride for us to get to Pownal, a fact that was compounded when we bought our house even further south from where we used to live. We love being part of the Mighty Food family and they’re looking for a place to distribute in Williamstown, but if they don’t find anything we may be looking to join a new CSA next year.
But the good news is that we’re all set with Mighty Food through next March!
I’ve really been enjoying opening my refrigerator to see the crisper drawers full of food for the first time in months. The return of a collection of vegetables I need to use up meant that menu planning was a breeze.
The Pick Up
kale, radishes, swiss chard, lettuce, bok choy, Hakeuri turnips, arugula
There were also herb plants available! We grabbed two basil and a rosemary. Let’s see how long I can keep the basil alive this year!
Tortellini, tossed with with Spring Greens Pesto (frozen last year) and spinach (from the farmers market last week)
Stir Fry (with this sauce from Oh She Glows) with Bok Choy and Radishes over pasta
Chickpea Saute with Greek Yogurt (Serious Eats) – starring swiss chard
Slow Cooker Apple Butter Pulled Pork (Back to Her Roots) sandwiches with kale chips
Fresh Tomato and Arugula Risotto with side salads (containing lettuce, turnips and radishes)
Essential Overnight Raised Waffles (Smitten Kitchen) – with salad?
Pulled Pork leftovers with arugula salad
What are you cooking this week?