By Linda Halley | Life is busy and complicated for most of us, so being a creature of habit is a survival skill. Whipping up one of those stand-by meals that’s easy, with predictable outcomes, is a perfect fallback for busy summer days. If that’s your habit, you are not alone. The typical family relies on a repertoire of just nine different dishes. Most prepare meals from scratch 3 times or less per week. And, just 6 veggies; potatoes, tomatoes, onions, lettuce, carrots and just one green vegetable, broccoli, make up the majority of vegetables sold.
So, how do we square selling CSA shares with those food facts? Surely you know Laurel provides samples and food demos during each pick-up, sharing her enthusiasm for the wide variety of seasonal veggies we grow. Not every vegetable can be our favorite, but over the years Laurel and I, and, in fact, the whole Gwenyn Hill staff, have come to know the charms of even the most unusual ones. We love sharing what we have learned.
This week, though, I came across a great article in Bon Appetit written by a CSA member with a perspective unique to that experience. Check it out here:
I think you will enjoy it and, like me, discover a few new meal-making survival skills.