I think I may be stretching the limits of flexibility this week. I went in today to pick up my basket of goodies at Friends and Farms, over in Columbia.
First, my pick up day is Thursday but we had an unexpected event yesterday where we would be out of the area for the day. No problem. Make a phone call and switch days.
Earlier I saw mussels on the anticipated weekly list, and even though I used to love mussels, a restaurant in Newport Rhode Island served me some bad ones. They are the one shellfish I can’t get near anymore. No problem. For those who prefer no shellfish at all, and those who don’t enjoy certain ones, you can choose the alternative protein. This week it was a couple of pounds of split boneless chicken breast.
I have already substituted eggs for the weekly milk, and yogurt for the biweekly eggs.
The flexibility is what is unique about this program.
So, what did we get?
The perfect makings for pasta. Seriously. Basil. Fresh angel hair pasta. Tomatoes. Green peppers. Sweet Italian sausage.
Also, an option to purchase some cremini mushrooms to supplement your basket.
The rest of the basket included apples and Asian pears. Individual quick frozen butternut squash and corn. A pound and a half of spinach. Oh, and bread from the Breadery. I chose Montana white this week to use with some egg salad I made with the leftover eggs last week.
Almost forgot. I saw they had Trickling Springs salted caramel ice cream in the market this week. Every week on the black board they list ice cream flavors, and meat options, for those who want to supplement their baskets with extras from the suppliers. There are always cheeses, cider, yogurt, eggs, and other goodies in the fridge by the door, in case your family wants something not scheduled for the week.
I have to admit. I do enjoy the winter baskets with all the creative regional items. When we aren’t drowning in the summer with boatloads of vegetables, these little specialties like the LaPasta fresh angel hair can inspire you for dinner.
My house also smells of basil. I am tempted to make pesto for the pasta, but I do have a few Meyer lemons left so we may have to make Meyer lemon basil fizzes tomorrow while it is still warm out there.
The living basil is already ensconced in a small glass with an inch of water keeping the root ball moist.
Hmmm, tomatoes and basil. Have to find a good mozzarella and I could make Caprese. Somehow this house full of summery scents will hopefully give us incentive to make it through the projected crummy week ahead.
hocofood@@@
AnnieRie Unplugged 