And that has been the question for the last month or two. I like the CSA. I like that I am supporting local farm fare, I'm exposed to new veggies, I am trying out new recipes, and warm fuzzies abound when I accomplish all of these feats. But more often than not, I waste the food. It spoils. We are on an "every other week" CSA so we get a big box every other week. But most of the stuff in it is a mystery to me.
I have four heads of cabbage in my fridge that are staring at me, three turnips, some wilted greens, possibly a stray onion or so, peppers that have started turning colors, and kohlrabi that I'm sure is bad. If I can find a recipe for the foods that sounds appealing to me, I don't have the ingredients. And we live about 20-30 minutes from the nearest grocery store.
To top this all off, I'm very lazy. That's probably the main problem, this laziness. When I get home from work, I'm completely content to curl up on the couch for the remainder of the evening and cross stitch, read, watch TV, whatever. Everything except tend to the food in a preservation or preparing mode.
The Farmer's Market worked out well because we could buy smaller quantities or we could freeze it (meat products). But the variety is not as good as the CSA.
Other CSA-ers have suggested "oh, just put it in a soup" or "stir fry!" but I'm an emotional eater and if I don't want soup, I'm not eating soup. I've gotten better with that but it's not a bam bam done project.
Right now I'm in the third week of a ten week session of the CSA. I suppose after this session is over, I will end it? Or will I get a sudden burst of inspiration and continue.
I constantly have to remind myself of my progress. I mean, this time last year, it was definitely "Taco Bueno tonight? Yes!" Our living in the boonies has definitely changed the way we eat but not enough for me to make that leap from former food junkie to living off the land.
I think I have a sincere problem of trying to tackle the entire situation instead of breaking off chunks and tackling that. For example: focus on the cabbage tonight. Or get rid of the spoilage tonight. Instead I think "what the Hell am I going to do with all of this food? And why didn't I do something to it before?" Then I feel guilty and the cycle rinses, repeats.
Any advice before I chuck everything out and get McDonald's??
My advice to myself....*sigh*
3 comments:
I hope these aren't a bunch of useless suggestions, but here goes:
Can you reduce yours to a monthly membership? Therefore, it's only 1x/month that you process all the veggies to preserve them for later. You could plan for the CSA weekend to be a mad cook-a-thon and make up a bunch of casseroles/soups/whatnot and freeze them in individual-sized containers.
Also, do you have any advance notice about what is coming in your order? If so, that would give you time to round up recipes (especially ones that give tips on freezing, since some things freeze better if you prep, but don't actually cook, the dish) and other needed ingredients.
The great thing about cabbage is that it keeps so well. Those heads may still be good. But, finding something to do with that much cabbage could be a challenge. Maybe your grandma has a tried and true sauerkraut recipe? I just used half a head to make berocks (blog entry forthcoming) and am trying to snack on the rest of the raw cabbage. It's surprisingly good, but..errr...gives me gas. (What doesn't?) But, the point is that the cabbage sat in the crisper for approximately 6 weeks. I fully expected a mushy, stinky mess when I took it out, but it was perfect!
None of these suggestions will be any help if you don't feel motivated to work with the food, though. Maybe you and Theresa could do a version of those meal preparation businesses like Pass the Plate and Suppertyme. Get together (to make it more fun), cook it up, pack it up, and freeze most of it.
Another thought: if you indeed know what to expect in your order, you could make a list of recipes based on priority. Plan meals for the produce that will keep for the shortest amount of time. This might help with the breaking off smaller chunks thing, rather than getting overwhelmed by it all.
Wasting food makes me sad too, but ease your guilt a bit by telling yourself that at least you are putting it in the compost pile!
So: lists, planning recipes and other ingredients, and the individual-sized freezing containers are my advice.
Love ya!
I agree with everything Tricia said and would add that, as an emotional eater myself, it's sometimes hard to cook veggies.
However, now that we've been cooking with them and using them in various ways, we are more comfortable doing so and less goes to waste. Plus, at $35/pop, it ain't cheap!
So --- gather some recipes and try some new things. Honestly, I've really enjoyed everything so far, save for a batch of kale gone wrong.
Also --- chop the cabbage up into small bits, add red & yellow pepper, lime juice, and a bit of fajita seasoning and you've got the perfect partner for fish patties in a delicious FISH TACO! yes!
xoxo
Also just noticed --- your CSA has a recipe page!
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