The lettuce in the photo is 3 weeks and 2 days old. It was
part of the share intended to be taken to my mom, but the head of lettuce and a
zucchini were forgotten. Because it had been properly stored, the lettuce was
beautiful and still edible with only one leaf discarded. The oversight was good
as I had a bit of anxiety with not being able to have any fresh produce until
the next pickup, nearly a week later. Five days is such a long time when you
love the foods you eat.
Right now there is just a bit of food in the house, most
left over from last year’s harvest. There is roasted red pepper soup, butternut
squash soup, gnocchi with tomato sauce, and salads from the lettuce. Once the
contents of the next share are known, there will be a trip to a farmer’s market,
grocery store, and butcher to round out the pantry.
My profession allows me increased free time during the
summer months and this time is used to preserve the bounty of summer. Time is
needed to make a soup, the chosen preservation method, but less time than it
takes to go out to eat. In fact, preserving the food through soups, stews, and
other dishes allows me to have a hot meal minutes after arriving home after a long
workday. This food is healthier than quick serve and delivery options; less
expensive than prepared food and processed food options; and faster than delivery
options. The bonus is the soup is cooked and is in a single serving container
so there are few dishes to clean. The key is to make items you like to eat. A soup
that contains unloved ingredients is no joy to eat and no bargain.
Many recipes yield food perfect for freezing and those
recipes are in the kitchen waiting for the right veggies to arrive. Other
recipes still require their discovery in a late-night online search of recipes.
Meanwhile, the gift of blueberries and raspberries are being consumed with joy (and
ice cream).
No comments:
Post a Comment
Thank you for commenting on my blog! I hope you enjoy the blog.