Something to Crow About

"Why, is it," my husband asks, "that when you cook with the farm share you announce it to us at dinner?  You don't announce which grocery store the food came from, so why is the farm different?"

Good question.  I guess that even after three years I am still really excited to be getting my produce locally. It feels like a novelty.  And it's made me a little spoiled.  I frequently turn up my nose at produce in the store (even the much-lauded Whole Foods) because it isn't nearly as fresh as the veggies I bring home from the farm.  I also feel like I'm getting a tremendous bargain - all this organic food for not a whole lot of money!  What could be better?

Tonight I made a double batch of khoresh, a basic persian stew.  Once you have the base, you can add all sorts of things to it.  So, after skimming off 2 quarts for the pressure canner, I added turnip greens, beet greens and mustard greens to the rest of the stew and, 15 minutes before dinnertime, I added some fried eggplant.  This, plus the potato tadiq in the rice, used up a good chunk of farm share from this week.

I am, however, inundated with squash.  I have all the squash I had last week, plus another delicata, a kabocha, and a small pumpkin.  I will need to take Lisa up on her offer to make soup!