What’s in the Box? [CSA Week 20]

Tags

fall produce, farmers market, meal planning, organic, what's in the box

Sniffle sniffle. I’m mourning the end of our CSA season. We picked up our last box of goodies on Sunday.

I remember last winter when I said to the Mister, “Hey, I have this idea, and you’re probably going to think I’m nuts.” I explained to him the CSA concept and how I thought it would be a great way for us to eat local and healthy, and branch out in our food choices. And, to my surprise, he was pretty much supportive right off the bat.

Through the last 20 weeks, we’ve been mostly happy with our decision. We’ve been exposed to dozens of vegetables, fruits, herbs, and other goodies, a great many of which were new to us. Sure, we’ve had the frustrating nights where we just didn’t want to deal with preparing more veggies and would rather order pizza. But most of the time, we pushed through and were grateful on the other end that we’re fortunate to have a fresh and nutritious meal on the table.

I said to the Mister a few weeks ago, “It will be interesting to see if we decide to do this again next year.” And he nearly scolded me. “Of course we’re going to do it again!” There you have it, world: our commitment to be CSA-ers again.

I highly recommend you look into the CSA option in your community. Ours cost $400 for 20 (actually 21) weeks of produce (we get a “half share;” you can get twice as much per week if you’re a giant family or a veg-aholic). It may seem like a lot of money, but really, I think $20/week is reasonable for this much organic/naturally grown produce (obviously your grocery store bill goes down as a result).

Well, here it is folks. Our last haul of the season: collard greens, decorative Indian corn, green peppers, turnips, apples, butternut squash, onion, sweet potatoes, white potatoes.

The meal plan this week is not really concrete. I’ve gotten kind of annoyed with Sundays: the planning, prepping/cleaning, putting away veggies, plus the extra grocery shopping (not to mention cooking/baking and dishes). This week I revolted and said “no, we’ll fly by the seat of our pants.” So I guess this repreive is just in the nick of time.

It’s back to boring old meal planning next week (yay!) and grocery store produce (boo!). However, I’m sure I’ll hit up the last few weeks of the farmers’ market to get my fix in before it’s no longer an option. You should too!

What’s in the Box? [CSA Week 3] + Meal Plan [June 17-23]

Tags

CSA, farmers market, local, meal planning, organic, Trader Joe's, what's in the box

Well, this isn’t getting any easier. I’ve really struggled today to come up with a cohesive plan for our produce. I think it may end up being a lot of roasted and sautéed veggies for lunches and dinners. I feel like none of this stuff really goes together.

That being said, I’m still pretty happy with what we’re working with this week. Some new players at the table, including a vegetable I strongly detested (feared) as a child: beets. Every summer, my mother would grow and pickle beets. And my dad, sister, and I went running and screaming the other way. But, as promised, I am going to give them a try … just in very different ways than what I’ve always known.

Here’s what we’ve got (left to right): fennel, red leaf lettuce, green beans, yellow zucchini, curly kale, beets, swiss chard, broccoli.

We also picked up a couple other scrumptious items at this week’s farmers’ market (where we pick up our CSA every week). The bread is local, organic, no preservatives. The bacon is from our CSA farm, so we can feel good about that too! All in all, it made for a delicious late brunch today. I also love that we’re branching out past produce at the market. So many other local goodies to check out.

So here’s what’s on the menu this week. It’s still a bit rough, and I anticipate I may end up using a number of items in quick lunch preparations (a perk of working from home).

Sunday:

• Cinnamon swirl French toast and bacon
• Red leaf lettuce salad
  We ended up eating pretty much the same salad tonight as we had last week: lettuce, tomato, onion, croutons, parm, and Italian dressing. Good way to make up for the heavy meal we had earlier and use up a number of items in the fridge.

Monday:

• Blue-cheese stuffed burgers with kale chips
  The Mister has become the burger master in this house. We don’t have them often, but when we do, this is the best way to do it. Blue cheese burgers are reminiscent of our favorite joint back home, The Blue Door Pub. We had kale chips two weeks ago and were big fans of this preparation. So we’re going back to something that works.

Tuesday:

• Whole wheat blueberry beet muffins
  On Monday night, I think I’ll whip up some muffins (didn’t end up making banana ones this weekend) as my intro into beet world. I’m hoping it will help us become friends. I think I’ll use the greens for a couple lunch salads this week.
• Roasted broccoli pizza
  Found this recipe from a fellow CSA-er. Everything about it sounds delicious. The Mister prefers veggie pizza over meat, so this should be a hit.

Wednesday:

• Yoyo (you’re on your own)
  I’m going to be out on Wednesday, so the Mister will be on his own. And I have a hunch he’ll prepare something like this (he loves sautéed squash and zucchini) with, perhaps, a bowl of cereal on the side.

Thursday:

• Apple and fennel roasted pork tenderloin with sautéed swiss chard
  This is one of those instances where I have no idea if these flavors will go together. I’ve never prepared swiss chard. We only have a few leaves worth, so it’s just a touch of green on our plates. I think I’ll keep it pretty mild so it doesn’t clash with the sweetness of the pork.

Friday:

• Chicken curry with naan and green beans
  Another meal I don’t really think goes together that well. But we’re also trying to be reasonable about using food we already have on hand (Trader Joe’s). By Friday, I may totally change my mind on this one.

Saturday:

• Out
  We’re declaring date night. We’ve got a couple Groupons burning holes in our pockets.

Vitacost Haul

Tags

cleaning, eco friendly, organic, personal care products, vitacost, websites

Have you heard of the website Vitacost.com? Before a few weeks ago, I hadn’t either. Turns out it’s a treasure trove of natural, organic, green, healthy products at some of the most reasonable prices you can find anywhere. On my first visit, I was giddy over the depth of choices and instantly started filling my cart with all sorts of goodies. 

Dr. Woods Pure Black Soap With Shea Butter
Black soap is made from plantains and is naturally rich in vitamins A and E. This product is made of all natural ingredients and has no dyes or perfumes. It can be used as a body wash, shampoo, face wash, shaving lather, and more. It supposedly smoothes skin bumps and helps with acne.And the shea butter is added moisture. I intend to swap out our body wash in the shower with this product. I’ve even heard you can dilute it if you want to be more frugal. ($7.54 for 32 oz.)

Dr. Bronner’s Organic Pure Castile Liquid Soap Baby Mild Unscented
Dr. Bronner’s castile soaps have been around forever. But this is the first time I’ve purchased one. Like Dr. Woods, this is a very mild and simple soap made with organic oils. I am trying this out as a face wash; I diluted it 1:3 with water and put in a foaming dispenser with 6 drops of tea tree oil. It will also come in handy for cleaning delicate items and who knows what else! ($5.79 for 8 oz.)

Edward & Sons Bouillon Cubes Garden Veggie
I use bouillon cubes to make my own soup bases, especially cream soup for casseroles, pot pies … you know, those down-home cookin’ recipes (I have vowed to stay far far away from the Campbell’s condensed versions). Turns out the only ones available at our usual grocery store were Knorr brand, which is chock full of salt and MSG. I knew there had to be a better option out there, and Vitacost answered that prayer. We’ll see how it goes tomorrow when we try them out. ($2.69 for 8 cubes)

Garden of Life Extra Virgin Organic Coconut Oil
I’m not really sure what I’m going to use this for yet. But the health food world is very coconut oil happy right now. So I thought I should give it a shot. Maybe it will be my miracle drug too. (A bit pathetic, I know … but we’ll see who is laughing in a month when I’ve solved all of life’s problems with a dollop here and there.) So how will I use it? Skin moisturizer seems like an obvious one. It’s also an alternative cooking oil and can be used in baking. It’s touted to increase metabolism and help with digestion (anti-bacterial properties) and the list goes on. ($8.97 for 16 oz.)

Equal Exchange Organic Baking Cocoa
Cocoa is pretty self-explantory. You can make chocolatey goodness in endless forms. Once again, this purchase was due to the fact that my grocery store only carries one brand: Hershey’s. Not gonna cut it. One idea I’ve had for awhile, although the season’s kind of past, is to make my own hot cocoa mix with this (and sugar and dry milk). ($7.84 for 8 oz.)

Jason Natural PowerSmile Toothpaste Cinnamon Mint
It’s interesting to think about how we can be concerned about some things we put in our bodies and surround ourselves with, but not others. Toothpaste is one that I haven’t really cared about before. This is a fluoride free toothpaste. The debate about fluoride — its effectiveness and toxicity — is a heated one. Receiving fluoride treatments, brushing with standard toothpaste, and drinking tap water hasn’t stopped me from getting cavities. I’m not sold this poison is worth it. This toothpaste has natural ingredients that fight plaque and freshen breath. That’s pretty much all I need my toothpaste to do anyway. (Stay tuned for my teeth whitening experiment.) ($3.95 for 6 oz.)

Tom’s of Maine Tom’s Long-Lasting Care Deodorant Stick Unscented
Another natural personal care product. The Mister goes through a stick of deodorant faster than I go through a half gallon of milk (this is not really an exaggeration). I go through maybe four sticks a year. I just don’t need that much. Aluminum and parabens are common ingredients in commercial brand antiperspirant/deodorant, and some sources link them to issues such as to irritation, Alzheimer’s, and cancer (although the FDA and NIH deny these claims). But the fact is, your body does absorb the chemicals you put on it. If aluminum is a toxic metal when consumed/absorbed in excess, why would I want to put it on my body every day, when I have an alternative? ($4.45)

Vitacost Organic Cold-Milled Flaxseed
Flaxseed is another popular health food product right now, especially for the omega-3 fatty acids. Omega-3s are praised for their health benefits for the heart, blood pressure, blood sugar, and tissue. It’s a healthy fat source, and in this form, you also get fiber benefits. I intend to sprinkle a tablespoon on my cereal, yogurt, oatmeal, and maybe try it in pancakes or other baked goods to get the benefits in many ways. ($3.99 for 15 oz.)

Want to check out Vitacost for yourself? Get $10 off by using this link. (No, this isn’t spam; it’s a referral program. You get $10 and I get rewarded for referring you.)

Community-Supported Agriculture

Tags

CSA, eco friendly, local, natural food, organic, sustainable farming

Growing up, my mom always had a decent-sized and bountiful vegetable garden, plus raspberries and apples. As a kid, I didn’t appreciate it all that much. Now I long for the space (and skill) to grow my own food. I’ve tried herbs in pots rather unsuccessfully. I’m not sure how veggies and fruit would fare, especially on our east-facing balcony.

I honestly don’t remember when I first learned about the community-supported agriculture niche—some time when I lived in the Twin Cities. What’s this CSA business all about, you ask? Small, local farms produce small amounts of crops, livestock, and other goods, usually using sustainable, natural, and/or organic farming practices. People commit to be supporters of the farm (members), putting down a set amount of money at the beginning of the season in exchange for their share of the bounty. Each week during the harvest season (usually 16-20 weeks), you get a box/basket/bag of fresh produce.

A few pros of the CSA model:

• Receive fresh and seasonal produce and products, often organic/natural/sustainably grown
• Reduce your carbon footprint by dealing directly with local farmer rather than getting food from across the world (you’re also bypassing big food companies, grocery stores)
• Support local farm businesses (this model is good for farmers because they have a steady commitment of buyers regardless of harvest outcome; this means some risk for members that certain crops will do poorly, but also much reward if a bountiful harvest)
• Get to know the people who grow your food personally, and even visit the farm it comes from (especially great learning opportunity for kids)
• Exposure to new food you might not otherwise eat

For the last couple years, I’ve poked around online to learn more and have toyed around with the idea of signing up. But it didn’t make much sense as a single person who was always on the run. This year, the stars aligned, and I got my wish. The Mister and I signed up for a 1/2 share of a CSA ($400 for 20 weeks, which if you do the math is a very reasonable price for a week’s worth of produce).

On Saturday night, we got the first opportunity to meet our new CSA extended family. The Farm Stuff hosted a “Chat and Chew” on the farm. We stepped out of the car and were greeted by a large turkey wandering about. We instantly fell in love with our farm.

We met the mother and daughter who run this little farm in the hills of southeast Pennsylvania. They welcomed us (and 40 others) into their home like we were family. We spent the evening wandering the farm, chatting with other shareholders, and eating lots of great homemade food. And all we heard were great stories about how Mandy and Tara are so generous with their produce and welcoming all season long (we can pretty much visit the farm any time we want and they’ll continue to have parties throughout the year, including an early summer pig roast and a harvest feast). The Mister and I are already anxious to start getting our fruit, veggies, eggs, and herbs in our weekly box, as well as free-range/grass fed meat (this isn’t included in the CSA price, but we get a 20% discount for being members).

Here are a few more shots from the farm, including two-week old colt and piglets (born the same day).

And don’t forget to find a CSA near you.

G-M-Oh Who Cares?

Tags

farming, GMOs, government, organic

I will not claim to be an expert on this topic. Not even close. But it’s something people should be aware of and something I’m thinking about more these days. The topic being genetically modified organisms (GMOs) or genetically engineered (GE) food.

Over the last few years, increasing numbers of Americans have become more interested in and concerned about what’s in the food they’re eating, myself included. This is of course a great thing and has led to expanded labeling and ingredients alterations by food companies. The latest (or perhaps the just the loudest) battle is over labeling GM foods. Currently the FDA requires labeling of more than 3,000 food ingredients and processes. Genetic engineered/modified is not one of them. GMOs were introduced into our food supply in 1996 with the intention of producing foodstuffs with desirable traits, such as crops resistant to pests or drought. A couple days ago, Congress asked the FDA to label genetically engineered food. This is a big step in the “consumers’ right to know” campaign.

Like I said, I’m no expert here, and there isn’t strong scientific evidence that GMOs are harmful to humans … or that they are safe. Therefore, I simply urge you to think about what this means to you. You too have a right to know.

And once you get riled up from watching this video and doing your own research, here are a couple resources. Make your voice known by the choices you make in the grocery store (and by contacting your Congressperson).

• True Food Shopper’s Guide (a PDF list of GMO and non-GMO brands by food type)
• True Food app (iOS)

Meal Planning

Tags

budget, coupons, dinner, groceries, meal planning, organic, organization

Mister and I haven’t even lived together a year, and I’ve already grown sick of the “what’s for dinner?” chorus. Not that he doesn’t help me cook or do it himself occasionally. He just lacks the culinary experience to dream up dinner out of a cupboard of random ingredients—ingredients that don’t look as obvious as a frozen pizza or pasta and marinara sauce. So if we want a varied diet, that falls to me. Thus, we’ve ventured into meal planning.

There are actually a number of reasons to attempt meal planning. For us they are:

• To avoid the dreaded “what’s for dinner?”
• To try new recipes
• To cook healthier and more from scratch
• To save money and eat out less
• To be smarter consumers (reducing waste and making conscious decisions about the products we buy)

How do we meal plan?
Our grocery store circulars come on Thursdays and the sale prices start on Friday. So every Thursday, I print a meal plan worksheet/grocery list (a doc I created), grab my laptop and this week’s ad, and start brainstorming. Here’s how:

1. Write down any meals away from home or plans that will affect dinner that week. Consider what days you have more time to cook and what days you’ll need something quick. Consider assigning a yoyo day (you’re on your own).
2. Look at what you’ve got “in stock”—what’s in the fridge, freezer, or cupboards that might inspire a dinner? What’s going to go bad soon and how can you use it up?
3. Look at what’s on sale that week at your favorite store, especially protein and produce.
4. Using what you’ve got and what’s on sale, come up with meals for the week.
5. Use sites like Pinterest, AllRecipes.com, and food blogs to find new recipes. But also bank on your regulars (for us that’s about once or twice a week).
6. Write down all the ingredients you need to pick up for this week’s meals (double check your list).
7. Add any staples to the list that you’re low on or ran out of during the week (for us, it’s always cereal, milk, cheese, fresh fruit, and lettuce, plus the occasional oil, flour, sugar, butter, etc.).
8. If you’re up for it, consider coupons to supplement your list. I spend maybe a half hour searching the web each week and printing some coupons—nothing crazy. We buy very little premade and prepackaged food, so a lot of manufacturer coupons don’t apply for us. Cereal, however, is a big one, and I’ve made a recent pledge to never spend more than $2 on a box of cereal.

We bank on having leftovers for lunches, so on the weekends I whip up a big crock pot meal, soup, or casserole to serve that purpose. Weekday breakfast is pretty standard American-style: cereal, bagels, fruit. Therefore, the only other meal I plan for the week is one big weekend brunch: pancakes, cinnamon rolls, scones, etc. with bacon of course (Mister loves it).

Friday night has become date night in our house. We go to the grocery store together and tackle the list. We tag team running to grab things, we compare prices and ingredients, we look for organic and natural options, and we try to stay under our monthly budget. And for the last six weeks, I must say it’s been a wild success! I can’t imagine going back. We love knowing what’s for dinner each night and experimenting with new food. And we love knowing we’re making healthier choices for our bodies and wallets while we’re at it.