Now that we seem to have our routine back it is time to get back to the kitchen! For 2 weeks my diet consisted of oatmeal cookies, cheerios, and ice cream. By the time I get both kids asleep, I am too tired to think about dinner let alone make it! It is time to say goodbye to those habits and return to kitchen where produce and protein call my name.
First, we joined a CSA (community supported agriculture) in September. We chose to go through Full Circle Farms which simply put is an organic produce delivery organization that receives all their produce through local farms and families. Once a week, we get a box of delicious organic and local produce delivered to our front door.
We made the decision to join a CSA for many reasons. We both agree that organic, local, and sustainably grown food is better for us, our bodies, and our children. By joining a CSA we get the benefits of organic food at a reasonable cost that supports both us and the farms it comes from.
For $44 a week, we have enough fresh vegetables and fruit to prepare meals for the entire week for 4+ people. It saves us trips to the grocery store and when we do go shopping its a few dollars for protein or a few staples. We used to spend about $140 a week at the grocery store and we constantly faced with the "what's for dinner" questions. We rarely bought fruit and vegetables and those we did buy were nothing special. Even though our fridge was full, we never felt there was anything to eat.
Since joining the CSA, our grocery costs (including the CSA fee) has gone down to $65 a week for 4+ people. We get to try a variety of new foods and creative about our cooking while at the same time supporting organic, local, and sustainable practices.
Better for us, our children, and our community. Enough said.
Now that I am back in the kitchen armed with new vegetables and fruit, its time to start sharing our weekly cooking adventures. So, here comes another blog series. I plan to share some of our highlights, recipes, and photos. Bon appetit!
I am a few boxes behind. We got to try turnips, collard greens, and pluots. I made a delicious Italian kale and sausage stew, roasted turnips and carrots with poppy seeds, napa cabbage potstickers, and braised collard greens and roasted turkey. Kannon loved the pears, pluots, and cinnamon-braised apple slices. Our fridge is still full of romaine, broccoli, and green onions and I am just dreaming of creations for this week's box.
This week's box included the following:
This week, we made Stuffed Green Bell Peppers, roasted Delicata squash with lime butter, roasted chicken and pear salad, creamy spinach, potato leek soup, apple-braised cabbage and pork chops, and more to be decided!
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