Looks like I got a bit ahead of myself last week. Got the first organic food box (brilliant) but didn’t have a camera, didn’t have blog software or host, didn’t really have very much other than my wife’s suggestion to start writing about food.
Well, I just started. There.
This is what this is about – getting an organic food box from a local CSA (community supported agriculture – I think) and cooking out of it (yup, the specific idea is from my wife too). Sounds pretty straightforward now but I’m guessing as the seasons change and I have to start coming up with different (and cooler) ways to deal with the proverbial “Pandora” it’ll get more difficult but that’s the point. Why do this? A few reasons come to mind – trying to get out of a weekly food routine rut (redundant), providing some info for friends who call me with questions like “so, what the hell am I supposed to do with three bunches of kale?” and coming up with a project to obsess about. I like projects. I love food. Project + food = obsession.
So I emailed Capay Organic at www.farmfreshtoyou.com – and 3 emails and 5 days later, the box arrived. Don’t know exactly how they got it into the apartment building but I’m not asking. Haven’t even paid anything yet and the second box has come. Aside from being super easy, the vegetables and fruits are spectacular. No, this is not an advertisement – it really kicks ass. Living in coastal CA makes the food box thing a lot easier too – good produce, year round (or so I hope) – eating local is a lot less of a burden when it never freezes. Fortunately, there are other burdens like finding parking (impossible) and insane housing prices (ridiculous).
Back to food. While last week’s stuff was great, most of it was already been processed into a dinner party for 8 last Sunday (who knew you could roast plums and use them in a tart?) so I’m going to start with this week.
Tonight – just used the spinach with dinner. Had some leftover roast chicken. Fresh orechiette (handmade a few weeks ago, very slow process at the time but it freezes very well so you forget that you spent 4 hours making a couple mouthfuls) with leftover wild mushroom ragu (again, the freezer), some juices from the roast chicken (brought to temp with the ragu), and frozen peas (yes, we ate out of the freezer, not a great way to start this blog but it’s the truth). Sauteed the spinach in olive oil and a touch of garlic (couple slices just to flavor the oil). That’s that. Some pics of the box contents, spinach after a few changes of water, and dinner.
