|This is heaven. I can't wait for Market Season to start again. Yes, Market Season deserves caps.|
Well, our CSA is over, and Myrna and I have decided not to renew. We joined because, being a winter CSA, the price was right. We hoped the fact that we had the food would make us cook a little more, give us some structure and discipline. But we definitely ran into some snags.
The trouble with the CSA is that it really is one-size-fits-all. We got half a gallon of milk every two weeks. But it spoilt in 10 days. We could not get through it fast enough (and BOY did it smell when it went bad!). We only got a dozen eggs, though, and we go through them much more quickly than that. And the yogurt was very runny.
The winter veg were disappointing even for winter-in-the-mid-Atlantic standards. We didn't get hearty greens like brussels sprouts and kale, which I love. Instead we got 8 squashes and a dozen sweet potatoes.
But there were real highlights, too. The meat, from Polyface Farms, was amazing. I honestly don't know how to describe the difference between a farm raised chicken and the paltry flavorless stuff you can get at the supermarket. I mean, one is a chicken and the other is cold pink guck. Just, come over sometime and I'll roast you one. And the butter. Oh guys. I am not a poet, but I could write poetry about this butter.
Now that the farmer's markets are beginning again, I'll be better about what I buy there. I'll buy my meat there. It's a little more expensive, but oh-so-worth it. I'll be adventurous with my vegetables, and I'll actually cook them. And one of these days I'll even quit buying pasta.
We still have sweet potatoes to cook through. I'm going to make this swiss chard and sweet potato gratin from Smitten Kitchen. It will be perfect with our weekly roast chicken.
***If you are interested in a Spring or Summer CSA in the Washington DC region, this is your go-to source.***