27 June 2011

Food is better when it is fresh

Warning: This post has nothing to do with sewing.
The past couple years I have been trying to increase the amount of fresh produce in my husband and my diets.  I started by going to the local produce market every week, instead of just buying stuff at the grocery store. I then moved to planning each weeks meals so that I could write a weekly list for our veggie needs.  This year, we decided to join a CSA (community-supported agriculture, a.k.a farm-share)

And so last Saturday was spent at the lovely Red Fire Farm, the current suppliers of our produce.

We signed up for the farm share with my friend Sarah, and it comes with the benefits of free pick-your-own fruits and veggies at the farm.  And so Sarah and I ventured out to pick-our-own.

It's a far drive from Boston, but so worth it. Seeing so much blue sky and green grass is such a change of pace from city-living.

And Sarah and I left with 8 quarts of strawberries, 4 pints of peas, and as many sprigs of herbs as we could possibly use.
fresh-picked strawaberries
A pretty awesome bounty, if I don't say so myself.  The farm share has really exceeded my expectations already, and is definitely worth the investment, but it also requires a different type of meal planning, since we don't know/choose what we are getting each week.  So I have to make up weekly meals to use the foods we get.  So far, so good.

I would love to eventually have my own garden and grow my own veggies (my parents have a wonderful garden in their backyard), but it's just not possible to get the right combination of (abundance of) sun and (lack of) wind where we live currently.  But no matter what, I'm so grateful to have a supply of fresh food. What do you do for your fresh foods?

1 comment

  1. I'm lucky because I work at and live next to the agricultural campus of a university. We get emails from the farm manager when each crop is ripe, and we can walk over to the centre and buy minutes-old food! (fruit, veg., honey, etc.) Now we're into strawberry and greens season, with a few lingering asparagus still available.


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