Typically, I pick up my CSA on Thursday evenings. Then I spent the next two weeks working feverishly to use it all up. Sometimes I freeze it, most times I eat it, and almost always I photograph it, so I can then share it with all of you. I’m thoughtful like that.
My week five CSA pick up was scheduled for the fourth of July. Since it was a holiday and all, the farmers and their cohorts decided to take that day off, which means no CSA for me. They did however add an extra week to the end of the season to make it right. I love those farmers; I really do.
What this means though is: No CSA For You. Obviously I’m channeling the Soup Nazi from Seinfeld here.
Sure, I could share the haul I grabbed last Thursday, but I really like giving myself a solid two weeks between pick up time and blog post time because it allows me to use everything and thereby win the point for the week. I’m not competitive at all (snort), and I’m certain going to war with my produce every week speaks volumes about my sanity.
A two-week delay also gives me more time to photograph my goodies, edit said photographs and freeze my veggies without any pressure. I like a life of no pressure. So no CSA for you today either, except…..
You may or may not remember (I’d prefer if you did, although I will forgive you if you don’t), I wasn’t able to share photographs for every single veggie from last week. I was stumped by my collard greens. I also left a head of lettuce on the table, along with one last beet.
Alright, technically nothing was left on the table; it was all in the fridge, but I’m working with battle driven metaphors here, where I lay it all on the line, so you’ll have to cut me some creative slack. Just don’t try leaving your beets or lettuce on any table for three weeks and expect them to survive. It won’t work; well unless your table is in your fridge, in which case your fridge is huge and maybe we should be friends. ♫”Call me maybe.”♫ How embarrassing; that song is so last summer.
In all fairness, since some of my produce stumped me, temporarily I might add, I did award last week’s point to my CSA. The veggies bested me. Needless to say (yet I will say it anyway), this didn’t sit well with me because I am strong, hard-core, fearless….and I just really hate to lose. Up until about two days ago, the loss was still haunting me. It hurt, and every time I opened my fridge and saw those damn collards, it was like rubbing salt in the wounds.
Fear not my fine friends because that is no longer the case. I took the collards and I made them my bit…..er, I owned those fuc….you get the idea.
The collards are gone, and I’m on a comeback.
Sautéed collard greens with onions, garlic, black-eyed peas, eggs, and fresh tomato slices.
No collard is safe my house. Who’s house? Meghan’s house!
Special thanks go to Sam for sharing her recipe and giving me the wherewithal to tackle my collard greens. This post is also hooked up with Gastronomical Sovereignty and In Her Chucks because they love local produce as much as me. I’m also linking up to Laura’s Strange But Good because if cooking with collards isn’t strange, my mental state certainly is.
Do you participate in a CSA? Any particular veggie giving you problems? It’s ok to confess; your secret is safe with me.