Despite the strange state of the world, we’re working on settling into summer around here. It is such a relief to be home and not trying to work constantly. My calendar is dramatically more clear and things are much less hectic. I don’t know what this fall will bring, but I plan to enjoy the next couple months as much as possible (while remaining socially distant).
Meanwhile, farm produce is in full swing. It’s definitely been an adjustment ordering in advance, especially since we receive the pick up email for the following week before we’ve picked up our most recent order. This is because our farm has several pick ups in multiple locations, but everyone receives the weekly newsletter at the same time. I’m sure I’ll get into the swing of things, but its taking a bit for my brain to get used to. One thing I am enjoying is planning the menu prior to pick up, since I already know what I’ll be receiving. We always received a weekly CSA newsletter, but I refused to commit before pick up. Now, I have to commit which helps me commit to a menu.
The Pick Ups
hot dogs, salad (with last week’s lettuce, radishes and turnips) and Spicy Mustard Vinaigrette Potato Salad
big salads with last week’s lettuce, radishes and turnips
pan-cooked chicken, Quick Cooking Collard Greens and quinoa
Takeout from A-OK Berkshire Barbecue for Brian’s birthday
a modified Slab Galette with Swiss Chard and Gruyère (Food52) with sliced cucumbers
leftover galette and cucumbers
Quick Chickpea Salad with kale chips and sliced cucumbers
Also on the agenda:
Key Lime Cake (Grandbaby Cakes) – for Brian’s birthday