In October I blogged about our new adventures in seasonal eating. Since Jonathan and I have now spent one cold, dark winter with our farm box, it’s about time for a very honest update about the experience.
For the most part, our adventures in local, seasonal eating have been just as I’d hoped they would be. I still think it’s fun to pick up our box down the street at a neighbor’s house rather than peruse the Savemart produce aisles. I love how many new kinds of veggies we’ve tried that I never would have bought before. I love learning how to cook veggies in different ways and feel like I’ve become a much better cook as a result. I also enjoy the feeling of surprise when I open my box each week. It’s as if I’ve just received a very healthy birthday present! Tonight we found chard in the box, which became a perfect green option with our corned beef. I’m so glad I didn’t purchase cabbage at the store.
Alas, there are downsides to the farm box. It wouldn’t be fair if I acted like this eating local thing is easy. It’s not. In fact, there have been several times this winter when I’ve stomped around our kitchen at 11pm, rushing to chop and cut and bag and freeze produce before we left town for the weekend. (Because- YIKES- produce spoils quickly!)
There have also been weeks when we got squash (again) and carrots (again) and broccoli (again). Right now I have three bunches of broccoli that are frozen until I feel ready to eat that horrid vegetable one more time. I’ve steamed it and roasted it and put it into a fatty, cheesy soup. No more. I. Am. Done.
Fortunately, winter is almost to an end. Two weeks ago we had our first bunches of asparagus–a sign of spring! (I LOVE fresh asparagus. Proof in this post.) Very soon we’ll say goodbye to the roots, potatoes and greens we’ve had all winter. Instead, we’ll have strawberries, tomatoes, peppers and melon. What are you most looking forward to in spring’s culinary offerings?
If you get a farm box or visit a farmer’s market frequently, then check out this blog called Farm and a Frying Pan. It’s a helpful way to learn how to pick, clean, store and cook your produce each week.