This marks week 11 of our Fresh Fork Market CSA. It’s hard to believe that we are 1/2 way through the season.
Since I was in Utah earlier in the week, I opted to take a vacation week this week. Occasionally, I take a vacation week when we are having busy week or if I feel behind on veggies even if I am actually in town on pick up day.. Then, I usually hold my breath and hope that Trevor doesn’t send out the “best bag of the season” list two days later since vacation requests are due on Saturday and the list usually comes out on Monday.
Here’s what folks received in their bags this week:
- 3# bag red Norland potatoes
- 1/2 dozen sweet corn
- 1 bunch leeks (may be 1 leek depending on size)
- 1 bulb fennel
- Approx. 1.5 lbs. heirloom tomatoes
- 2 oz basil
- Approx. 2 lbs. slicing tomatoes
- 1 lb. grass-fed ground beef
- Approx. 2 lbs. peaches
- 1-2 eggplant, depending on size
- 2 zucchini or squash
- 1-2 onions
- 2-3 “Italian frier” peppers (red sweet stuffing peppers)
- 1 melon – choice of cantaloupe or watermelon
- 1/2 lb. Swiss chard
- 1 bulb garlic
- 1 piece Havarti cheese
I’ve been hearing from other people who do CSAs that they have too much food or are too busy to get it all used. I can’t say that we are perfect in our house, but we are pretty good at blanching, chopping and freezing items to make sure we don’t waste food when we are particular busy or have an over abundance.
Almost all of the above items could be froze with little effort. I love pulling items out of the freezer in the middle of winter and getting a taste of fresh local food.
I think every bag is outstanding, but this is a bag that has lots of items that we get on a fairly regular basis. I am happy with my decision to be on vacation. With a little luck, I’ll get a photo of a large share tomorrow and add a photo to my post.