After the promise of spring and some warm weather, the temperature has turned cold again this week. But my 2nd food box contained just the right ingredients for a tasty feed of Roasted Winter Vegetables. I had invited my senior students over for a meal on Friday and they all but inhaled the Roasted Veggies, the Vegetable Biryani, the fresh green salad and of course the carrot cake. I found it a challenge to wait and plan my menu until after I saw what was in my box - but the success was well worth the few moments of "out of control" panic.
I think this "new" way of planning menus is just another one of those things that our grandparents did as a matter of course - you plan around what you HAVE; not around the myriad of things you can get at the local grocery store. It forces us to focus on what we have and not to become dependant on goods from other places that all too often come to us at great environmental, human and financial cost. Of course for the "controllers" in out midst - it may take a while to be totally comfortable with letting the weekly goodies be the guide.
While I was browsing through the Seedy Saturday displays at the Wolfville Farmer's Market I realized I had made a "mistake" in my first post to this blog. I used the S in CSA to mean Ssustainable but I see it really stands for Shared. But I think maybe I'll leave it as a "multipurpose" S - it can mean different things: shared, sustainable, supported, or in the oft quoted words of my Grade 8 Math teacher from many decades ago - Scrumptilicious!
I'm looking forward to the Farm outing tomorrow!
Another awesome basket! I was happy to see more of those yummy carrots and those super fresh greens. If you're looking for squash uses, I microwaved one bag with a cup of water for 15 minutes (cooked and mushed) and made great "pumpkin" bread. One bag of squash is 2 cups pureed. Check out www.simplyrecipes.com/recipes/pumpkin_bread.
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