This week we finally got some cucumbers and the CSA box. I am so excited! I’ve been looking forward to eating cold cucumbers and the middle of all of this heat. Something about them really does make me feel cooler.
2. Yellow beets
7. More lettuce
8. Green onions
1. Hass avocados from Carpetina, CA
2. Grapes. Coachella valley, CA
3. peaches (no origin mentioned in the newsletter)
4. White nectarines from Oregon
5. Blueberries from New Jersey
So you’ll scan the list above and ask yourself, “what’s so local about that? Your fruit is coming from all over the country!”
Here’s the way I look at it. We live way up north, and there’s only so many things that are actually able to grow in our climate. The fruit that grows local includes: rhubarb, strawberries, blueberries, apples, and cranberries. How fruit share works is they collaborate with farms across the country, to grow fruit in the way that is most sustainable for that area. When fruit in one geographic area is ripe, it’s shipped to a central location boxed up and then distributed out to fruit share members. Fruit share makes extra effort to offset the carbon cost of growing and harvesting the fruit, and transporting fruit across the country.
I could spend another thousand words trying to explain the cognitive dissonance of describing our fruit box from all over the US, but… Ultimately it boils down to this: our CSA in Wisconsin used to offer us fruit share as part of our delivery, we signed on, and we got really spoiled by having good fruit all summer long. We get extra fruit and put it in the freezer for the winter time. And it’s become a main component of our diet. So we have it again here in New Hampshire.
Fruit hypocrite? You tell me in the comments.
As you may have noticed, this week in veg has been on a hiatus for the past two weeks. This is because Sam and I were in Wisconsin and we got to give away our CSA to some fortunate friends of ours. We are back this week, and while we were gone the vegetables seem to have arrived in Vermont! Looking back over previous weeks, we had lots of greens and one or two small and large groups. But this week we finally see real vegetables: peas, cabbage, beets the size of Apple. All those wonderful things that show up this time of the year and require a little more sun and a little more water to get the right size. I’m hungry!
We’re back from Wisconsin. You can look forward to a LOT of wonderful posts about local eating in Wisconsin. I also took over an hour of video at the Saturday Dane County Farmer’s Market on cheese curds, hot spicy cheesy bread, and the market itself. I hope to post videos over the next two weeks.
I did come across this piece from my RSS feeds and though y’all might like to read about the State of the CSA from Modern Farmer.
“Everyone who is helping develop marketing channels that keep local farms in business deserves a place at the table. It’s just important to recognize that these are businesses, not community-run projects or social ventures,” said Just Food’s Berger. “CSA provides a greater social benefit for the broader community.”
I have never before seen locally grown, organic iceberg lettuce. It looks a little bit less freakish than the stuff you find wrapped in plastic at the grocery store, but only a little bit less freakish. I’m curious what these heads of lettuce would retail for at the farmers market or at the co-op. Just because it’s funny, we may have a composed salad where we serve wedges of iceberg lettuce. Has your CSA ever delivered iceberg lettuce?
The other treats this week was green garlic. This is a young garlic plants that have not had time to form a head of garlic and mature. The white bulbs and some of the green stems are edible, and the flavor tastes like garlic but not as strong. Sam is using some of the cream garlic in tonight’s dinner; pasta with garlic and olive oil and cheese.
After months of waiting, we FINALLY have a CSA and we’re getting shares! I’ll be posting pics of our CSA deliveries from Cedar Circle Farm as they come in – look for the tag This Week in Veg. We got arugula, radishes (with greens), spring onions, bok choi, and two heads of lettuce.