I’m back- sort of
I apologize for the long absence, but I went and had a baby. The arrival of number two basically put all cooking on hold and I’ve been relying on the freezer stash, pasta, and the kindness of others for meals these last four weeks. Now we’re in the middle of a god-awful heat wave and the idea of cooking makes sweaty, even in the air conditioning.
The good news is that last week was the first week of the Red Earth Farm CSA share for the season. We signed up for a partial share this season, since with a newborn in hand and a toddler underfoot I didn’t think I’d be able to preserve all of the extras we’d be unable to eat. My partial share included a bunch of pak choi, a bag of perpetual spinach, a head each of red leaf and green leaf lettuce, a bunch of radishes and green onions.
The CSA is also offering fruit, egg, herb/flower shares and yogurt shares this season. The herb/flower share is new this season and all flowers and herbs are organically grown on the farm. The yogurt share, also new, is a partnership with Pequea Valley Farm in Lancaster. The cows on the Lancaster farm are grass fed and hormone and antibiotic free. CSA members can choose from a plain share and a variety flavor share that includes two quarts of yogurt biweekly. The buying club through the farm is currently offering cheese from Oak Shade Cheese and medicines and other herbal products from Avena Botanicals.
I’m sort of sad that we didn’t go ahead and buy a fruit share, but last summer’s fruit share just wasn’t worth it until late summer/early fall when each share had tons of apples and pears. I guess there’s always the buying club and the farmer’s market up the street. No shortage of local produce, it just requires some extra legwork on my part.
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