Monday, September 09, 2013

Farm Fresh

Fresh - picked in the a.m.; delivered early afternoon! Organic. Non- GMO. $20 a week. I was won over with the flowers (though the flowers is what made me wonder about the basil as it was packaged together).

 Michael is not so impressed with the teeny, tiny squash. I ran a produce co-op. I will admit I was thinking much more produce than this, we could probably eat 4 boxes a week...BUT this is FRESH, ORGANIC and non GMO - and came right to my door. *I* didn't have to go the terminal, pick it up, sort it...hassle out the prices.....I may still look into the produce terminals around here...see if anyone is interested in a co-op because a laundry basket full of produce is more what we need.....but I'm happy to have found Reeves Farm.  I think their variety will go down as the season ends...that may be the time to look at more conventional co-ops over CSA...but I'm going to stick with this and see what happens. I can always fill in the gaps. It's certainly less of a culture shock than going to the Linda Walmart.
There are three kinds of squash I've never cooked here...butternut (blush), delicata, and patty pan...and I'm not sure what the baby ones are. ::snort:: One bite sized watermelon and one snack sized watermelon, several kinds of zucchini, Armenian cucumbers, 2 kinds of tomatoes, basil, peppers. I've no idea what to do with the peppers...anyone want some?

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...


Anonymous said...

I love eating any kind of squash when it is not to big and then RAW! l/p mom t.

Nola said...

I so wish I was close enough to grab the peppers! Those look like green chilie's. We nornally buy two big bags in New Mexico each fall have them roasted then peel and freeze for meals all year.

I would roast them. You can do it several ways. If you have a gas stove just lay them on the burner and blister them, then toss them in a pan with a lid and let them "sweat" until cool. Once they are cool, useing rubber gloves peel them and freeze for any recipe that calls for green chilies. You can also roast in the oven, or a cast iron skillet or outside on the grill.