On a whim and a tip from Tim of New York Pizza Project, we just signed up for a half share of a nearby CSA. In a little more than a month, we’ll be making biweekly trips to pick up organic vegetables trucked to Brooklyn from upstate New York. Suddenly, instead of choosing to cook with chard or kale, we’re going to be dreaming up ways to get through what I assume will be an unimaginable surplus of greens.
My family belonged to a CSA for a little while when I was in high school. I remember carrying such an abundance of apples home one fall day that they escaped from the bag and rolled down the driveway in a dozen different directions, making me curse those apples instead of cherish them. So while I love fresh produce (and sometimes feel like I don’t get enough of it) and adore making improvisational meals from whatever food happens to be around, I have to say, I’m terrified for the cornucopia of produce that’s going to be overflowing on our kitchen counters soon.
So, tell me, have you ever belonged to a CSA? Do you have tips for getting through the growing season without overdosing or getting frustrated with the yield? I can’t wait to hear, and of course I’ll be sharing the recipes that result from our half-share harvest.
P.S. How to appreciate the spring fruits and veggies that are already (or almost) here.
