Spinach, Stawberries, Asparagus

The first week is always interesting as you remind yourself that you're no longer planning menus and then going shopping. It's more like Iron Chef - you get ingredients and then have to build your meals around your featured secret ingredient. Now Kate at Great Country Farms is great because each week she sends out an email early in the week with a note about what will be in that week's box and even a couple of recipe ideas so you can prepare yourself or pick up any other items you might need. She also includes what the free allowance is for members to pick at the farm that week so you can be sure to make the trip if it's something you're especially fond of - like strawberries.

Which brings me to the first week. Spinach, strawberries and asparagus. I have to honestly say if I were going to be restricted to eating three foods (hopefully in a variety of permutations) for the rest of my life, I could happily choose these three - as long as there was a dairy cow for some cream and butter in the vicinity.

After I triple washed the spinach to get out all the sand (now I know why the bag spinach in the store is so expensive), I made a spinach omelette, spinach salad, steamed spinach, and creamed spinach (using Emeril's recipe from food.com). The asparagus I just steamed with a touch of butter. And the strawberries just got sliced over my morning yogurt and granola.

Begin at the Beginning

I decided to join a CSA (Community Supported Agriculture) again this year. Basically the idea is that before the season starts, you pay the farm for the vegetables you'll get all summer long. The farm uses this money for plants, seeds, equipment, labor, etc. And in return, you get a share in the harvest. Some years, it might not be great. And some years, it might be more than you can eat. But, it's a way to support the local farms and know where your food is coming from and how it's being grown.

I chose Great Country Farms out in Bluemont, VA. Since they also have a picking allowance each week for CSA members, I've opted to pick up my share at the farm each weekend rather than have it delivered. This will get me up and out on Saturday mornings (which I wouldn't otherwise do). Plus it means I get a nice drive in the country and a connection with the farm each week.

A friend (who can't cook, by the way) has joined Bull Run Organic Farm and picks up his share at Dupont Circle each Tuesday.

Each week I'll talk about the vegetables, the trip to the farm, and the attempts (hopefully successful) to use up all the vegetables in appetizing ways with pictures and recipes.