Let’s call it what it is, shall we? Foodlust.
What I would like to do is show you how I shop and eat, in the spirit of the food voyeurism about which I’m so public and, let’s face it, totally unashamed. I’d also like to show you how you, YES YOU, can use all the produce in your CSA or farmshare box without going crazy or throwing anything out.
Really. We don’t like to throw food out. You probably don’t, either. If I can’t find a use for something, I like to pickle or ferment it to extend its life and nutritional value. And when something does go bad (like when our refrigerator stopped working and spoiled so much food I cried and told The Boy I couldn’t go on), we try to compost it. It’s part of being a sparkly earth hippie person.
For a sparkly earth hippie person, I sure do run through a lot of do-me-red lipstick.
In any case, I’m going to show you what comes in our deliveries and how we use it. This is something I typically know about a week ahead of time, as our wonderful CSA tells us what’s coming in advance. Then I sit down and plan a menu around it. The whole process, from clicking open my CSA’s site to closing my recipe windows and shutting down the text document that holds my menu, takes me half an hour. It helps that I keep all the recipes that I want to try in the immediate future in a queue and ready to go.
This level of organization is pretty much the key, sugar babies. Get there and you will be a produce samurai/money-saving, organic food eating, weight-losing, new recipe-trying, local and seasonal-eating, only once-weekly shopping, pogo-sticking (wait. Not sure how that got in there. I can’t pogo stick…can you? ‘Cause that could totally make this list, it’s just not a requirement or anything) ass-kicking force to be reckoned with.
So onto the show:
Some stuff we’re getting: Blueberries, Honeydew Melon and Navel Oranges, plus LOCAL Eggs, bunched Green Garlic and Asparagus, and from outside the region, Broccoli, Celery, Cherry Tomatoes and Red Beets.
Some stuff we’re harvesting: Red and Green Leaf Lettuce from the garden, and some slammin’ Bok Choy. And when I say slammin’, I mean slammin’. Step off, bok choy haters!
Some stuff I’m making:
Fruit: eaten for breakfast each morning, plopped into The Boy’s lunches (yes, he packs lunches…and they’re almost always leftovers from the night before)
Eggs: some hard-boiled for breakfasts and snacks
Lake Superior Whitefish with Roasted Green Garlic
Buttered, Sauteed Asparagus and Peas
Orange Segments and Blueberries
Whites, Light Greens, Dark Greens, Vivid Oranges, Deep Blues
Spicy Sesame Bok Choy and Celery Stir Fry with Poached Eggs (ferment remaining celery with the carrots sitting in the fridge)
Brown Jasmine Rice
Strawberries I’ll have on hand
Beige-y Browns, Light Greens, Whites, Orangey-Yellows, Bright Reds…
Homemade Italian Sausage Lasagna (locally made, nitrate-free sausage from happy pigs)
Red and Green Leaf Lettuce Salad with Blueberries and Orange Segments
Reds, Greens, Beige-y Browns, Vivid Oranges, and Purply-Blues…
Broccoli Cheddar Soup
Salad with Cooked Beets (save cooking water for making beet wine)
Homemade Crusty Bread
Oranges, Light and Dark Greens, Bright Reds, Beige-y Browns…
Use Cherry Tomatoes in a Caprese Pasta Salad I’m bringing to my book club’s potluck, then GET REALLY DRUNK WITH A LOT OF BOOK NERDS
This dessert for us and to share with people at The Boy’s workplace
You’ll notice that I build leftover nights, eating out, and socialization into the calendar. This keeps us from wasting anything or having to run to the store last minute. You’ll also notice that after each night, I’ve listed the color families present. This makes sure everything looks interesting and, let’s face it, is the easiest way to know we’re getting balanced nutrition. ‘Cause imbalanced nutrition is, like, not sexy. Plus, what girl doesn’t wanna play with rainbows?
And, uh, yes, I do plan a homemade dessert every single week (and sometimes more than one), whydoyouaskareyoujudgingme?
Do we deviate from the menu? OF COURSE. Occasionally what we get in the box is a little different, or I harvest something unexpected. Sometimes I just have no desire to eat what I’d planned on making. In that case, fine–I’ll reconfigure some things. But if I don’t feel like thinking it through, the plan is there for me rely on and makes it easy to know what to defrost, bake, pre-prep, etc.
So what are you making for dinner this week? What do you think of the meals I’ve planned, and what would you do with these ingredients if it were you?