Or, how I’m spending my Thursday afternoons.
The swap box is where you exchange an unwanted item from your produce delivery in Community Supported Agriculture. I expected that there would be weeks where Lancaster Farm Fresh (in my half share) and Friends and Farms (in my individual basket) would overlap.
I pick up my Friends and Farms basket first. We know in advance what we are getting.
This week, the vegetables included spinach, red onion, red potatoes, cucumbers, asparagus, lettuce, rhubarb and collard greens.
Heading over to Columbia to get my LFFC box, I knew I was at least going to have some similar items. Our advance email told us the half share would be getting this.
Half shares get four to seven items. This week there were five. Kale, green leaf lettuce, chives, red scallions and collard greens. I swapped the chives. That would be an obvious swap for me since this is what I have in the community garden.
I think I could supply the 44 members of the Columbia pickup with their needs for chives, and then some. I usually swap herbs because I grow them.
I really wanted to find some lovely little Hakurei turnips. The full shares got them. But, no joy. I settled for another green leaf lettuce.
Besides the veggie share, I started my monthly cheese share this week. Every four weeks. Three varieties.
The chevre. Raw milk cheddar. Sheep’s milk soft cheese.
After seeing the incredible cheeses last year in other people’s boxes, I sprung for cheese this year. I don’t regret it at all.
I also get three pounds of free range chicken every week. This week: one pound of boneless skinless chicken breast, and two pounds of chicken wings. I wrote about the wings yesterday.
Changing topics here, and returning to Friends and Farms. The protein this week. Cod and hanger steak.
Just enough cod to make fish and chips one night. And, hanger steak. Hard to find as there is only one per cow. I never knew that before I started getting more unusual cuts of meat from Friends and Farms.
Bread and eggs this week in my individual rotation. And, as usual a few add ons.
Butter, and plain yogurt. The butter, to make chive butter to freeze in cubes to use next winter. The yogurt. To make tzatziki with one of those cucumbers, and some dill from my garden.
All in all, a good start to the summer season, for eating regionally and seasonally. And it is still cool enough to do something with those collard greens. I seem to have an excess of them this week. There could be worse things in life. An excess of collard greens just means bring out the bacon.
#hocofood
AnnieRie Unplugged 