Marini Farm was offering half shares to their growing season for $375. My initial reaction was that the price seemed somewhat high for a summer's worth of vegetables. However, the more I thought about it, the more I reconsidered. Local, fresh veggies straight out of the ground had to be a tastier option than what's available at my local national-chain grocery store, and I'm a total fan of supporting local business. Also, since having my thyroid out last summer, I've become committed to living a healthier lifestyle, making better choices about what I put into my body, and setting a better example for my two kids in general. Besides, I rationalized, this might be just what I need to make sure that I cook/use/eat all the produce that I buy instead of watching half of it liquefy in the bottom drawer of my fridge.
Over the course of the remaining winter and spring months, I wondered frequently if we had made a good choice, or if I had just committed myself to eating an obscene amount of lettuce and cherry tomatoes. Either way, I found my curiosity brewing at the thought of picking up a surprise basket of unknown veggies each week. It almost felt like I was going to be a contestant on an epidode of CHOPPED. How bad could that be?
So last Wednesday kicked off week #1. After work, I headed to Marini to pick up our first week's produce. When I arrived, I was given a brand new collapsable, nylon shopping basket, insulated with a drawstring cover. In a sporty shade of red, no less! I was told to bring the basket each week when I picked up my share. Who knew vegetables came with such fabulous accessories? Dare I say that this made the $375 worth it? That might be a stretch, but this was certainly looking promising.
So here's what we got week #1:
-3 heads of lettuce- red leaf, green leaf, and some other type (Boston, maybe??)
-1 bunch of asparagus
-1 bunch of radishes
-1 pint of strawberries
-small bunch of mint leaves
-small bunch of rhubarb stalks
I was also given a large tray-sized box to use to pick strawberries at the PYO at some point during the season.
So far, I've used everything but the radishes and rhubarb (but don't count those suckers out yet!). The lettuce made for some really great salads, and surprisingly yummy wrap sandwiches. Yes, yes, I know... not super creative, but come on. It's lettuce.
On Friday, my friend Jessica came over to talk wedding cakes (I'll be making hers next month). As an appetizer, I lightly steamed the asparagus and served them with slices of yellow pepper on a plate with two kinds of hummus, which I drizzled with a fabulous balsamic reduction. It was delicious. The asparagus was still just a little crunchy, and the savory hummus with just a speck of the balsamic in each bite was perfect. I think I caught my adorable husband licking the plate when I wasn't looking. I'll take it as a compliment.
On Sunday, I used the strawberries to make strawberry-chocolate chip shortcake. One of my all-time favorite things to make in the summer. Or in January. I don't really care. I just love strawberries, and the chocolate chips in the biscuits kick ass. Seriously, how can you go wrong? I use Bisquick mix as a base, add butter, sugar, and milk and mix with a fork. Then I sprinkle sanding sugar over the tops before they go into the oven, for a little crunch just on top. The strawberries get quartered, then drizzled with real maple syrup. That's it. Warm biscuit with melted chips, strawberries, whipped cream. Nothing fancy. Just perfection. In the last 24 hours, my four year-old has consumed her weight in chocolate chip biscuits (validation for me). My 18-month old has consumed his weight in fresh strawberries (validation for Marini Farm).
I'd say we're off to an excellent start.
Red leaf salad with goat cheese and vinagrette
Flatbread with caramelized onions, ham and creme fraiche
 |
| Add caption |
Strawberry-chocolate chip shortcake
No comments:
Post a Comment