After 22 weeks of fresh, organic vegetables, my farm share is coming to a close next week. I’m not sure what I’m going to do after next Thursday. I might go into shock.
There were a lot of other things I learning by joining the farm share – like what celeriac is* and how to cook beets without looking like you just murdered someone and how to bake a fail-proof quiche and which of my friends truly love vegetables.
For now, here are five things I learned from my farm share:
- Identify your go-to recipes. Mine were salad, soup, and quiche. Not sure what to do with a veggie? Throw it in one of those. Other good go-tos are stirfry, frittatas, and casseroles.
- Find a vegetable comrade. Having a friend in the share with me with a huge help. We shared recipes and geeked out about vegetables together. It made it less weird to be totally psyched about rainbow chard.
- Accept that not everything will be perfect. This was tough for me. I’d get the box and want to make the best possible dish with each item. Sometimes things need to be used like normal to make a recipe work.
- When it doubt, freeze it. Sometimes it’s impossible to use everything in a week. If that’s the case, stirfry, steam, or boil the veggie and freeze it to use later. Mid-winter it will feel sooo good.
- You’ll feel better. About yourself, about your food, about your wallet, about the world. It sounds corny, but eating locally sourced food is good on a lot of levels, both for the community and for yourself.
If you don’t already participate in a farm share, I encourage you to give it a try. Most farms encourage people to sign up around February so they can plan ahead for the summer, which is just a few months from now! If you’re local to western Massachusetts or Boston, consider Enterprise Farm. A huge thanks to them for working so hard to get those fresh vegetables into my kitchen!
*Celeriac (or celery root) is pictured above. It’s like a cross between celery and a potato. Great in soup!