- Salad mix
- Romaine lettuce
- Pea shoots
- Yukon Gold new potatoes
- Vidalia sweet onions
- Garlic whistles
- ‘Diva’ cucumbers
Looong day of online InfoPath training and 4 more days to go. But hopefully very worth it. Time to wind down and not stay up too late, since I’ll need to get up at the crack of dawn again.
I just realized that the Farmer’s Market here in Bend opens on June 6. That’s a week from Wednesday! And since pretty much all I’ve managed to plant so far is lots of kale… Did you know that many Farmer’s Markets allow you to spend SNAP benefits?—What a great idea!
Unless some miracle occurs soon, I’m not signing up for a ½ CSA share this year. I’ve only been able to afford it one year (last). It’s hard coming up with that $300-350 at once, even though that’s small change when you consider how much we spend on groceries, and considering that you get a basket every week all summer into fall. Hmm, I wonder if anybody still has anything available? Most of the valley CSA’s will have been full since spring. There may be a chance of going with a local one. Although if we go extremely local we get started a little later than the rest (because of our short growing season here in the high desert) and we get less variety (less berries, etc.) I liked the local CSA we did last year—until they started buying animals to raise for meat and talking more and more about it and pretty soon every newsletter was, “look at these cute pigs we’re growing to eat,” and buy our “natural” beef… It really started to bum me out. And I don’t want to support somebody with my dollars that is going in that direction, no matter how much I like them. It’s too bad. There’s a newer one closer to Bend that does mostly veggies and is not yet certified organic, but I think they’re working on it. Maybe they’ll still have room.
Regardless, you’ll find me most Wednesday afternoons this summer at our downtown market. Since that’s early release day for the kids, it will probably revolve around getting them and then getting veggies. Good exposure for them, for sure.
My last ½ share. I roasted these Brussels sprouts tonight with some olive oil, salt, and garlic salt. After my hubby informed me that he loathes brussel sprouts, I proceeded to eat them. All of them. Well, I gave one to Ruby. Cover anything with olive oil and salt and it’s going to be pretty irresistible to me. I haven’t had Brussels sprouts very often. But they tasted just fine—kind of like a combo of broccoli and cabbage—which makes sense, since they’re highly related.
I’m bummed that the season is over. Although I didn’t always use every bit of the veggies each week (I wasted the lettuce more than once, for instance—salad just doesn’t inspire me), the food budget is going to go up. Or we’re going to eat less fresh veggies. Sigh.
I spent the evening putting together a Potato-Sweet Potato-Leek crockpot soup to get us set up for the weekend, as well as roasting the remaining beets. Plus, I’m about to put in the 2nd loaf of spelt bread of the day. (I experimented with replacing the majority of the whole wheat flour with spelt flour. It made the dough extra sticky, but the bread turned out just fine.)
Our 2nd-to-last CSA share of the year from Rainshadow Organics. It’s been fun to see the farmer Sarahlee Lawrence every week. How often is your farmer also a published writer and a river rafting guide? (My KPOV co-host and I interviewed Sarahlee nearly a year ago for an author interview, not for All Things Vegan, but just for fun. Sarahlee is a fascinating woman).
You can’t really tell in the photo, but the pumpkin is an intriguing shade of dusty light blue-grey-green. And lots of collards—I love collards! Lucky for my family, we get to keep the whole share this week.