Arkansas Made, Arkansas Grown: raising locavores

I was raised by some serious gardeners. I’m talking, the garden took up a large chunk of the front yard, we had chickens and ducks, there was a brief stint with a pig, and I know my way around hot water bath canning. I knew from a young age how to pull weeds, make cut worm collars for young tomato plants, how to identify a squash bug, and that zucchini and squash plants make me itch. I guess you could say my parents were slow food before most people knew slow food was a thing. I got to college, somehow, without ever having had a frozen vegetable, and called my mom soon after my arrival wanting to know why the green beans in the cafeteria tasted so…weird. “Oh honey, they’re probably frozen,” she said, laughing a little bit at both me and herself for raising me this way.

As I became an adult cooking for myself and then for a family, I strayed a little bit from those slow food values. Big bags of frozen chicken breasts were a major staple, and I mostly shopped at the nearest grocery store. Then we saw the movie Food Inc. and got serious about changing the way we were eating. We largely gave up factory farmed meat, electing to eat less of it and save our money for the “good stuff,” sustainably-raised, pastured, humanely-processed beef, chicken, and pork. We realized that not only was eating less meat and more vegetables, with as much of it raised locally as possible, was better for our bodies and for the planet, but also better for the farmers and workers who grew and made our food, too. We joined a CSA and I found myself with a weekly Iron Chef challenge to use up an enormous bounty of often unfamiliar produce each week. I learned to love greens and accepted that I may never like beets. This weird way of eating became our norm. We even got into urban gardening and ran a community garden for a time.

Arkansas Made, Arkansas Grown: raising locavores and Farm2Home

Arkansas Made, Arkansas Grown: raising locavores and Farm2Home

Arkansas Made, Arkansas Grown: raising locavores and Farm2Home

Then we became parents, and we knew we wanted our kids to be raised eating the same kinds of food I grew up on: local, sustainable, whole foods. We did baby led weaning with Etta (not so much with Claire because she had some serious feeding issues related to spina bifida and ate only purees for a long time, before she got some amazing help from a speech therapist who helped her learn to eat), and from the start, she ate like we did, albeit with her meals often made from deconstructed components of our food. We just kept eating family meals, kept giving our kids real food, and now we have three year olds who constantly impress me with their palates and their willingness to try new things, and also with their curiosity about where their food comes from.

Arkansas Made, Arkansas Grown: raising locavores and Farm2Home

This summer, my husband has taken our urban container garden to the next level with a fancy self-watering system he built. It’s only the beginning of June, and we’ve already been eating peppers, tomatoes, lettuce, and herbs from our garden. I believe there have been some strawberries, too, but the girls snatch those before I ever get a chance to have one. We have several baby cucumbers, eggplants, and peppers on the way, and our tomatoes are so covered with green tomatoes that their cages have been reinforced with rope to keep the plants from toppling over. Every day, the girls run outside to check the progress of our garden, point out new “babies” on the plants, and ask us a million questions about everything. As weird as I once thought my super-gardener parents were, my heart now bursts with pride to see my girls picking cherry tomatoes warm from the sun and popping them right in their mouths– and knowing they can, too, because our tomatoes have never been sprayed with pesticides.


Beyond the food we grow, the girls participate in procuring other local foods with us, too. Often we walk to our local Hillcrest Farmer’s Market on Saturday mornings, where we pick up our groceries for the week and enjoy breakfast from local food trucks. Increasingly, I’ve been using an online market, the Arkansas Local Food Network, to order our Arkansas Grown, Arkansas Made goodies in advance for pickup on Saturday. This allows me to make a meal plan for the week a little easier. We all take our bags to a church downtown and pick up our order on Saturday morning where everything is waiting for us, and then I can fill in with any components we might need from the grocery store.


Since local food is such a huge part of our life, I was super excited to go to the Farm2Home event at P. Allen Smith’s Moss Mountain Farm last week. The event was sponsored by the Arkansas Agriculture Department and Farm Credit and existed to help raise awareness about the Arkansas Made and Arkansas Grown programs. The AAD knows most people would love to shop local, and would do more of it, if identifying locally grown, locally made products were easier to do. The Arkansas Made and Arkansas Grown logos can appear on products and in restaurants and businesses that sell products grown or made in the state, and they are also listed on the Arkansas Grown website to help people find local producers and growers near them. And this program will help reach people who might want to shop local but who aren’t scouting out new vendors at farmer’s markets on weekends– I’ve seen the Arkansas Grown signage at Walmart and other large retailers.

Arkansas Made, Arkansas Grown: raising locavores and Farm2Home


I left Farm2Home excited and inspired– worn out by traffic on my way home, I almost pulled through a drive through, but I came home and made pasta with local kale instead. I’m even more committed to buying local and raising our girls to love local foods, and I’m excited about programs that will help more folks buy local. I’ll be sharing more of what I learned at Farm2Home in other posts, too, so check back for those soon!

*Note: I attended an event to learn about the Arkansas Grown program, but was not compensated for this post.

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I eat local. I also eat at Chick-Fil-A.

Hanging out at the play place with friends.
Hanging out at the play place with friends.

As has been the case for the past couple of years, the sales numbers for Little Rock-area restaurants have been released, and the local Chick-Fil-A franchises are in the top. This has our local alt-weekly foaming at the mouth pitting people who eat local against those who eat at Chick-Fil-A.

For one thing, as I learned when trying to decide if I, a huge supporter of marriage equality and gay rights, should boycott CFA, our CFAs are locally owned franchises. I don’t personally know the owners, but friends who do have told me that they are not homophobic and do not support anti-equality causes. In fact, they have supported friends’ ministries, like Young Life.

Still, I get the urge to shop local and eat local. I’m a largely vegetarian, farmer’s market shopping foodie. When we go out to eat, our favorites are local places like The Root, South on Main, Bruno’s, Big Orange, Local Lime, The Fold, La Hacienda, and Damgoode Pies. I haven’t eaten at a chain like an Applebee’s or Chili’s or Olive Garden in YEARS. I think eating locally grown, locally made food from locally owned places is absolutely the ideal.

IMG_6722
Farmer’s market babies with their local produce.

But as a mom with young kids? I also eat at Chick-Fil-A. Not because my kids only eat nuggets. Nope. I’m raising baby foodies who eat whatever we eat, every single meal. But because there is just no locally-owned equivalent to my usual CFA experience: going at breakfast time, sipping coffee with my mom friends and getting to socialize, while our kids play on a safe, clean, indoor playground. Plus, our local CFA’s always have more than enough high chairs, changing tables in both the men’s and women’s bathrooms, free placemats, and a really excellent staff that usually helps me to my table with my food and highchair and kid. They have never ever ever looked askance at me and my mom posse dragging along a pack of short people.

In my wildest fantasies, there would be an indoor play place at someplace like Mylo Coffee, and I could eat delicious pastries while chatting with my mama friends and watching my kids play, and not a single hipster with a Macbook Air would give me a dirty look over my kids harshing their quiet coffee shop mellow.

But that doesn’t exist. So I’ll keep taking my kids out to eat hyper-local food for dinner, but I’m also not giving up my occasional mornings at CFA, either.

farmer’s market meals

Last Saturday I actually made it to the Farmer’s Market. This was my haul:

Don’t you love how I subconsciously arranged everything in ROYGBIV order? I swear it wasn’t intentional.

I figured it might be fun to turn my Farmer’s Market trips into posts about how we eat for a week on our delicious local produce.

The cukes and the yellow squash immediately became pickles, the squash joining some zucchinis we had grown to become summer squash bread and butter pickles (seriously, such a good recipe, though I skip the whole ice bath part and they still turn out just dandy), and the cukes becoming my absolute favorite, I swear they’re as good as Claussen’s, dill refrigerator pickles.

pickles in progress

The gorgeous heirloom tomatoes and the Japanese eggplant joined some mozzarella and some home-grown basil to become a delicious margherita pizza.

Look at that tomato flesh. So red, it's almost black.

The pattypan squash was sauteed in olive oil with home-grown herbs and served alongside a red lentil salad with heirloom tomatoes, and some tilapia.

And the remainder of the squash, eggplant, and tomato were turned into a sort of ratatouille which we ate with goat cheese over pearl couscous:

This was eaten alongside some tomato and onion focaccia I made using some tomatoes we grew in our community garden:

Truly the most beautiful bread I have ever baked, and also one of the tastiest.

Finally, the blackberries were mixed with honey, lemon zest, and corn starch and topped with a few pats of butter and a cornmeal crust to become personal-pan cobblers:

All in all, a delicious week of largely local food!

we might starve without a CSA

Image: Clagett Farm CSA Week 9, a Creative Commons Attribution (2.0) image from galant's photostream

We’ve been in Little Rock and without our beloved CSA for three weeks now, and I’ve realized that after a year as a CSA member, I completely forgot how to feed us in a conventional way.

You see, I became so used to receiving a giant box of veggies each week and planning my meals accordingly, that I actually forgot how to plan a week’s worth of meals and shop for us without it.  This became apparent today when we realized we were both starving and had nothing in the house for lunch.  Before, back in our CSA days, when our fridge was always overflowing with veggies, every meal I cooked involved enough leftovers for at least two lunches.  On top of that, just to use up all the veggies before they went bad, I was always making and freezing ratatouilles, soups, and pasta sauces that could be pulled out and defrosted to make a last-minute meal.

Today, stomach growling, I peeked in the fridge and realized that while I had ingredients to make two more dinners (I shop the Farmer’s Market on Saturdays and fill in with the grocery store on Sundays), the only other things I had to eat were bacon, eggs, tortillas, cheese, pita chips, and hummus.  I had completely forgotten to plan for lunch, because I got so used to having leftovers or something from the freezer!  “What are we going to EAT?” I wailed to Jon, flopping down on the guest bed near where he was using his computer.  (I tend to get swoony and dramatic when hungry.)  “We could get some lunchmeat and sandwich stuff,” he suggested.  “But that’s against the rules!”

What are the rules? Well, after seeing “Food, Inc.” we agreed upon the following:

  • We only eat meat that is sustainably and ethically raised.  This basically means “pastured” meat, or meat that comes from an animal raised in a pasture (more than “free-range”, which is basically meaningless) where it can stretch its legs, graze on grass, and, in the case of chickens, munch on bugs and worms.  This meat would preferably be local, but does not have to be.
  • In order to afford that meat, we eat vegetarian (or nearly vegetarian) for much of the week.
  • What veggies we do consume are to be local (when possible), first and foremost, and preferably organic.
  • All of our dairy is to be organic.  Eggs are to be from pastured nesting hens.
  • We avoid corn syrup, processed foods, and excessive packaging.
  • Our coffee is to be fair trade and shade grown.
  • Most of these rules go out the window outside our home.

After some discussion, we decided that 1) we might have to relax our rules while we figure out a food routine here in our new city, and 2) it was time to get ourselves to Sam’s Club.  In Charleston, we were members of Costco, but it’s basically the same thing as Sam’s.  The #1 major reason to be a member is to get big frozen bags of seafood.  Currently, we don’t have rules about seafood, though we are moving in that direction as we learn more about the environmental impact of commercial fishing and fish farming operations.  I have a general idea that wild-caught salmon is “better” than farmed salmon, but I couldn’t tell you why.  Still, fish is a staple in our diet, because it’s easier to get than pastured meat most of the time, and because I’m still not a good enough vegetarian cook not to base most of my meals around a protein source.  Other things we commonly buy at Sam’s/Costco: canned tomatoes, chicken stock, chocolate chips, pasta, pita chips, Zyrtec, Prilosec, Lactaid, parmesan cheese, feta cheese, and dog food.

So, now we’re members of Sam’s (which, I have to say, membership for a year was $40 and they gave us a $20 gift card, so, with the savings on what we bought today alone, our membership is more than paid for), and our pantry is nicely stocked.  I’m realizing I need to buy more than I think I need at the farmer’s market on Saturdays so I can make a few extra dishes and freeze them to have in a pinch later.  We’re still figuring out how to eat our values in a new city, and I’m sure we have a ways to go.  I’m also trying to figure out how the food aspect of this blog will look without the weekly rhythm of our CSA boxes, though I know I want to keep sharing stories and recipes of our adventures in more ethical eating.  If you have suggestions, let me know! Here’s hoping we won’t starve because I don’t know how to eat like a regular person anymore.

CSA: Charleston – ratatouille two ways and other fun

We are moving this Saturday, and will be picking up our last CSA box this afternoon.  We’ve arranged for friends to take over our boxes for the three weeks left in the season after we’re gone.  All of this means: this might be my last CSA post for a while, because who knows how long it will take us to get our internet hooked up in our new house.  Here’s what we did with last week’s goodies.  We gave away a good portion of it because we wanted to be able to eat at some of our favorite Charleston restaurants one last time, but I made some goodies with what we used!

  • 8 ears corn (gave away half)
  • 6 cucumbers
  • 4 slicing tomatoes
  • 1 bag cherry tomatoes
  • 4 bell peppers (gave away 2)
  • 3 yellow squash
  • 1 watermelon (ate at the beach)
  • 2 eggplants (gave away 1)
  • 1 bag green beans (gave away half)
  • 3 pattypan squash
  • 7 banana peppers (Jon ate 2 raw)
  • 1 bag potatoes (gave away half)

I confess I forgot to write down which days we ate what, so I’ll just write up each meal.

Meal 1: Ratatouille Pizzas

Inspired by the Smitten Kitchen’s ratatouille tart, I decided to make a ratatouille pizza.  I made a double recipe of crust before work using this recipe:

  • 3 cups all purpose flour
  • 1 cup whole wheat bread flour
  • 1/2 cup olive oil
  • salt
  • 2 packets yeast
  • 1 1/3 cup warm water
  1. Mix flours in bowl with 2 T salt and the oil.
  2. Stir yeast into warm water.
  3. Using dough hooks on mixer, pour yeasty water into flour while dough hooks are moving.
  4. Let rise at least 1 hour, preferably all day.
  5. Separate into two balls and stretch each ball across a baking sheet.

Then I topped each pizza crust with some leftover tomato sauce I’d made and frozen using this super easy recipe from the Smitten Kitchen (I’m a bit of a fangirl).

Next up: time to slice these babies up!

Then I arranged the slices on top of the sauce, drizzled with olive oil, sprinkled with salt and pepper, sprinkled with herbes de provence, and sprinkled with parmesan cheese.  I baked the pizzas for 20 minutes each at 450.  They came out delicious!

Meal 2: Ratatouille with poached eggs over couscous

After the pizza, I still had a gallon bag full of sliced squash, zucchini, eggplant, and peppers.  I also had half of my tomato sauce leftover.  So I decided to try a baked version of ratatouille following this Smitten Kitchen recipe for Ratatouille’s ratatouille, inspired by the Pixar film.  Mine wasn’t as pretty as Smitten’s, but I don’t have a mandoline for fancy slicing, so I think I did pretty well with just my knife!

I decided to serve my ratatouille over couscous with a poached egg on top.  Considering I’d never poached an egg before, and considering I’m still getting over an aversion to runny yolks, I think my poached eggs came out pretty darn well!  It was an absolutely delicious meal. and we still can’t decide if we liked the ratatouille pizza or the ratatouille with poached egg and couscous better!

If I were a real food blogger, I'd have a photo of the yolk oozing out of the poached egg. Lesson learned.

Meal 3: Smoky corn chowder and Greek cucumber salad

I made a smoky corn chowder with the corn using this Real Simple recipe, which I’m a big fan of.  I’m an even bigger fan of it now that I have an immersion blender– the first time I tried the recipe, I had to use a blender, which resulted in a molten corn chowder volcano.  An immersion blender is really a must-have for creamy soups, and it’s also crucial to the tomato sauce I mentioned above.

To go with the chowder, I decided to go Greek with the cucumbers and slicing tomatoes.  I chopped them into bite-size chunks and tossed them with a dressing made with the following recipe:

Whirl the following in a food processor:

  • 1 cup crumbled feta cheese
  • 1 cup Greek yogurt
  • juice of 1 lemon
  • 1 clove garlic, chopped finely
  • 2 sprigs oregano (any herb fresh from the garden would work!)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 dashes hot sauce

The resulting salad was delicious, and the smoky cumin in the sauce went well with the smoked paprika in the soup.

Meal 4: Nicoise salad with pesto

To use up the last of the veggies, I adapted two recipes to make a nicoise salad with a pesto dressing.  I always have good pesto on hand, because my mom makes her own with home-grown pesto, and, even if I have to pack it on ice in a cooler, I always bring home a jar or two after a visit.

I boiled four eggs and let them cool.  I chopped the potatoes and the green beans into bite-size pieces, then boiled the potatoes for 10 minutes, then added the green beans to the pot and boiled both together for 5 more minutes.  Then I drained the potatoes and green beans and rinsed with cold water to cool.  I cut the cherry tomatoes in half and tossed all the ingredients in a bowl with a can of tuna and a can of garbanzo beans (both drained) (not traditional, but I wanted to use them up before the move).  Then I dressed the salad using a mixture of pesto, lemon juice, olive oil, and salt and pepper.  Yum!

Meal 5: Pattypan scramble

One morning when I was home alone, I fried up some bacon, sauteed the pattypan squash in the drippings, and then scrambled them with eggs, mozzarella cheese (it’s what I had), oregano (it’s what I grow in my front yard), and the bacon.  A yummy brunch!

After all those meals, you need dessert: Key Lime Coconut Cake

I’m not kidding about my Smitten Kitchen fangirldom.  I went looking for a recipe to use up some coconut before the move, and I found this Key Lime Coconut Cake recipe.  Whaddaya know? I had limes too! I was so excited about this cake, only to be devastated when It got half stuck in the pan and crumbled into a big mess.  I tried again, this time buttering and flouring the pan instead of following the instructions to butter it and place parchment paper in the bottom, and this time it came out great.  A great summer cake.  I have a feeling I’ll be experimenting with the recipe, maybe trying to turn it into cupcakes or a layer cake.

And there you have another week of fresh local eats!

Bonus: restaurant reviews

When not eating delicious food at home, we ate out a lot! One night we ate at FIG, one of our favorite Charleston restaurants (seriously, a must-visit if you come here).  Another night, we rounded up a whole gang of friends in search of a seafood feast.  We had planned to hit up our favorite, Bowen’s Island, a true experience and a must-visit if you’re in Charleston for oyster season (any month that has an “R” in it), but Bowen’s was closed for a private party.  So we ended up trying the Sand Castle, a seafood joint on Folly that we’d never visited before.  I was sold when I saw that they had fried softshell crab and $3.25 pinot grigio, and Jon got a seafood feast which featured fried flounder, shrimp, oysters, and deviled crab.  Saturday we hit up Red’s Ice House with a bunch of friends.  Red’s has miles of deck space overlooking Shem Creek, and my one goal was a giant pina colada, a goal I achieved.  We also spotted a guy paddle boarding with his DOG on board, and were amazed at the dog’s steady, calm pose aboard the surfboard.  Just another great night in Charleston! I’m going to miss this place!

CSA tips and tricks

Image: "Clagett Farm CSA Week 18", a Creative Commons Attribution (2.0) image from galant's photostream

Each week, I blog about what I got in my CSA box and what I do with it.  After reading this Slate piece by an overwhelmed CSA member, I thought maybe I should also write about the tips that help me figure out how to handle my weekly deluge of fresh, local produce.

  • The goal is not to love every item, but to find a way to eat every item. That might sound a little strange, but hear me out.  I don’t like turnips. I don’t really like rutabagas.  If I were just shopping the Farmer’s Market or grocery store, I’d probably never eat a turnip, a rutabaga, or even greens like collards or kale.  However, part of the appeal of the CSA experience is trying new things, and I consider it my mission to find at least one way I can eat every item without hating it.  The author mentions her struggle with turnips. I share that struggle.  I’ve hidden them in chowders, put them into risottos, and even snuck them into pot pies.  For me, they need to be part of an ensemble of other veggies that hide their turnipy flavor.  The same is true for mustard greens.  I don’t really like them by themselves, but I’ve discovered that, covered in cheese in a frittata, they’re pretty tasty!
  • The internet is your friend. Not sure what to do with collard greens? Get thee to Epicurious.  Sites like Epicurious, The Kitchn, and AllRecipes are the keys to CSA success.  You just type in “collard greens” into the search bar, and tons of recipes will pop up.  Read the reviews on the recipes, and don’t be afraid to experiment and substitute. A recipe calls for celery and you don’t have any? Maybe you can add in a little celery seed for flavor, or substitute a similar watery, crunchy veggie in its place.  You don’t have the herb they call for? Try substituting something you do have!  And don’t be afraid to Google for substitutions either– it’s how I learned I can make my own buttermilk if needed for a recipe by simply adding vinegar or lemon juice to a cup of milk!
  • Make a plan of attack. It helps to make time on the day you usually pick up your CSA box to plan and do prep work for the week’s worth of meals. On the day you get your CSA box, lay everything out.  Figure out which things are most perishable, and plan to eat those first. Estimate what you can reasonably eat in one week, and make plans to give away or preserve (via freezing, pickling, or canning) what you can’t.  Don’t feel bad about giving away your produce if you know you can’t eat it! You may help win new subscribers for your CSA program that way!  Use the aforementioned recipe websites to find recipes for each meal, then head to the grocery store to get things you might need to fill in. Look at any recipes that might take longer than an hour and see if you can do any prep work ahead of time to ensure faster meals later.
  • Learn to pickle. Seriously. Pickles are a great way to preserve your produce, and they’re a great thing to give away to help lighten your load. You can pickle cucumbers, squash, peppers, onions, carrots, green beans… anything.  I’m a big fan of spicy refrigerator dill pickles and summer squash bread and butter pickles (doesn’t have to be used with squash).  You don’t have to spend all day boiling them in jars, either– just keep them in their brine in the fridge for a few weeks.  They’ll get pickle-ier as time goes on, but they won’t go bad. You don’t even need jars! I make my personal-use pickles in large re-used yogurt tubs. Updated to add: Don’t stress if you can’t find pickling salt. My research has shown that kosher salt will work just fine, it just might result in cloudier brine and less-green cukes. They will still taste great.
  • Make friends with your freezer! Another great way to save veggies for a later day is to make up a big batch of soup, pasta sauce, or ratatouille and freeze it flat in a ziplock bag for a later day.  We ate frozen soups and sauces all winter long.  I even froze shredded zucchini to use in zucchini bread after the season was over.
  • Have some stand-bys. Every week, I eat at least one stir-fry made with any variety of veggies, using a simple sauce that uses any and all of the following: soy sauce, honey, lemon/lime juice, sesame oil, sriracha, ginger, garlic, red pepper flakes.  Another good standby is a frittata using a variety of veggies.  Another is to saute veggies with garlic and herbs and serve them over pasta with parmesan or feta cheese.  These meals will carry you through when you just can’t be bothered to try something new and fun with your produce.
  • Have fun. Don’t let yourself feel too guilty about greens wilting in your fridge. Some days, you just aren’t feeling it, and that’s fine. I’m little miss CSA, and I still eat popcorn for dinner on occasion.  If possible, try to give away your excess produce to someone who will eat it, but don’t beat yourself up if something goes bad before you use it.  Compost it if possible!

Are you a CSA member? Do you have any tips to share? Questions you’d like me to answer?

CSA: Charleston — a whole lot of summer

Another delicious week with our Pinckney’s Produce CSA! This week was like an explosion of summer goodies.  Here’s what we got:

That’s:

  • 8 ears of corn (gave 4 to the neighbors)
  • 6 potatoes
  • 9 yellow squash
  • 9 cucumbers
  • 8 zucchini
  • 4 pattypan squash
  • 6 banana peppers
  • 1 bag green beans (gave 1/3 to the neighbors)
  • 1 bag broccoli
  • 1 small bag of cherry tomatoes
  • 3 sweet onions

Tuesday

On Tuesday, I picked up our box.  For dinner, I made a stir fry with the broccoli and 2 of the pattypan squash, which I served over brown rice.  I also made refrigerator dill pickles with the cucumbers and bread and butter pickles with the yellow squash, half of the zucchini, and the banana peppers.  One reason I make so many pickles is that people love them, and they’re a nice thing to give away.  If we had a smaller box for our two-person family, I wouldn’t give so much food away, but as it is, we just can’t eat it all, and we can’t freeze it because we’re moving in two weeks.  My boss in particular loves pickles, and I give him a jar of each variety each week.  He’s kind enough to return the jars for a refill the next week!

Wednesday

On Wednesday, I adapted Rachael Ray’s Green Minestrone recipe for dinner, using up half of the green beans, and half of the remaining zucchini.  I made a few changes, using a couple of slices of bacon instead of pancetta, omitting the spinach (though if I’d had greens this week, those would have worked well), and omitting the celery (I tossed in a little celery seed to get the flavor).  I didn’t have a lot of parmigiano reggiano on hand, so I tossed a couple hunks of parmesan cheese rind into the pot while I was simmering the soup to get the flavor.  I always freeze my parmesan rinds to use in flavoring soups– they’re the secret ingredient to a good chicken soup!

Thursday

Thursday night, I tried a recipe that a fellow CSA member recommended on the Pinckney’s Produce Facebook page.  I had seen the recipe in my Real Simple magazine, but the fellow member jogged my memory.  It was a zucchini and orzo salad with feta cheese.  I added the cherry tomatoes and served it alongside grilled tilapia, which I sprinkled with a little lemon juice and dill to mimic the flavors of the pasta dish.  Yum! We had a feeling it would be a very tasty stand-alone pasta salad with the addition of some tuna, so that’s what I did with the leftovers.

Friday

Friday was a quintessentially Charleston night.  It has nothing to do with our CSA, but food is involved, so I thought I’d mention it here.  We went out to a friend’s family’s Isle of Palms beach house for a shrimp boil.  This was the view:

And this was the food:

So good! We stuffed ourselves on spicy shrimp, sausage, potatoes with garlic, onion, corn, and carrot (a BRILLIANT addition to the mix), we danced around, we took a walk on the beach in the dark, and we swam in the ocean, which felt divine.  It was a great night with friends that reminded me just how much I’m going to miss this place.

Saturday

Saturday Jon was on call and I was home alone, so I ate leftovers and watched World Cup.

Sunday

Sunday brunch was a scramble I made with the rest of the pattypan squash, eggs, fontina cheese, bacon, and fresh basil. Delicious!

For dinner on Sunday, I made a potato, green bean, and corn salad, which has a tangy mustard vinaigrette (I added red pepper flakes and the sweet onions).  We had a dinner made of side dishes by eating the salad with the leftover pasta salad from Thursday, and some of the squash pickles. 

Monday

Monday we ate a little bit of leftovers and a whole lot of popcorn for dinner.

Overall: a delicious week! We ate almost everything, and we’re looking forward to two more weeks of goodies before we move. I’ve already arranged for a coworker to take over our share for the remainder of the season.