Does it get more beautiful than a countertop full of fresh produce?
As much as I like picking out my own fruits and veggies, it’s actually way easier to just get a crap ton of stuff from the farm and try to make it work.
It’s like when we used to get those MASSIVE baskets from the UC Davis student farmers…only we had to stop that during covid because there weren’t any students around…and then we just never started up again. Which was fine because I was had imperfect produce and then supplemented with farm fresh to you…
They all have their pros and cons. The student farm didn’t give you the option to skip a week ever and they gave you SO MUCH it was sometimes overwhelming and I’d have three cabbages or 10 peppers still remaining when I got my next delivery. Imperfect was less reliable during covid because they had a surge in popularity so I never totally knew if I was going to get all the stuff I ordered. Farm Fresh To You had way more options than the others (meat/dairy/pantry/etc) so I could do most of my shopping through them, but it was more expensive.
The Pedrick farm boxes are more like the student farm boxes in that I don’t control what I get, but they are a HUGE amount of produce. However, unlike the student farm CSA, I can order the Pedrick boxes whenever I feel like (so it’s not a problem if it takes me a month to use it all up).
See? They are all good for different reasons! So I keep rotating based on my cooking mood. Sometimes it is fun to get an assortment of random stuff that isn’t meal planned out because it pushes me to experiment and seek out new recipes. But sometimes it stresses me out to make sure no food goes to waste, so then it’s good to order from a place that allows me to choose exactly what I need.
Speaking of veggies…
It’s the Vegetable Kingdom!
FYI, if you want to attend this free zoom interview, and hear all about Bryant Terry’s latest cookbook, you can register here.
It’s hosted by the library in my hometown but anyone can join since it’s virtual (AND FREE)!
Virtual classes are the ISH for me to feel semi-connected and still safe. This is the kraut-chi I learned to make in the virtual class hosted by the Davis library. I finally got a chance to try it on a tofu stir fry I made last week.
It was so good! I was so proud! I AM so proud! The kids were so so on it. They said it was too spicy but I think their palates are kinda pathetic in that department. I’ll admit it had a very tiny bit of heat to it, but I have a fairly low tolerance for hot flavors so I can assure you it was mild to medium at most. Anyway, I am super excited to have a big ‘ol jar of kraut-chi now and more importantly, the knowledge of how to make it again! Thank you zoom cooking class!!
For the stir fry I used a bunch of the veggies I got in my box, including the bok choy and peppers I showed above (and random other produce leftovers – like broccoli and greens).
I marinated the tofu in the pan for a few hours, flipping it once or twice when I thought to, so that all sides were coated in the tamari, sesame oil, rice vinegar mix I made.
Then I sautéed it in coconut oil on high heat, making a total frying mess of the stove but getting the delightful crispy exterior that makes tofu so good.
Then I added the veggies and deglazed the pan with some water and another splash of tamari.
To build the bowls, I started with quinoa, then added the tofu and veggies, and then topped in tamari and kraut-chi.
See you at the vegetable kingdom zoom sesh!
I also stress endlessly about wasting food. My family is so good about eating the food I recreate. My freezer is alway filled with food waiting to be cooked or reheated when I don’t have ambition to cook. I love buying from food programs, but encounter the same food issues you do. I do admire the pictures of all the fresh produce you show us. I always remember how blessed I am to have enough in my life. Thanks for the link to the cooking class.
you are so right! the perks of being surrounded my farms and ag are that we have access to this bounty all year round!