Last week was the final pick-up for my CSA’s summer season. It’s always (I admit) something of a bittersweet time. It’s usually a bit of pressure, once school and all the fall activities start, to find the time to fully embrace the farm experience. And by that, I mean putting in the hours on the farm and putting all those vegetables to good use on the dinner table. (I love to cook from scratch, I love to eat what I cook from scratch, but, let’s face it, it’s a time killer!) I freeze whatever takes minimal processing at this time of year - tomatoes, soybeans, greens, pesto. I have yet to make the foray into canning – though next year is my year. I’m sure of it. Really.
Anyway. Many of the vegetables in my share at this time of year keep for a good while. As I sit here, I’m looking at two Amish pie pumpkins, one very nice-sized musquee de Provence squash (that's the pretty squash pictured above!), a pink banana squash, and three spaghetti squash of a variety known as Hasta la Pasta (just love saying that). I can enjoy those in the weeks, and months, to come. Turnips and sweet potatoes will stick around. So, there’s more to look forward to.
And yet, at last week’s distribution, I found myself lingering. Buying extra. Chatting. One of my fellow sharers remarked how much will have changed when next season starts up in May, 2009. So true. I am a simple person. I can tell when I need to turn off the radio and put down the newspaper. Stop trying to make sense of it all. And head to my kitchen – where things do make sense to me. Not to get too esoteric, but it feeds my soul to create something in the kitchen that looks good, tastes good, and IS good for me. For me, it’s an antidote to the craziness of our 21st century lives. Like I said, I’m simple.
So this year seems like a good year to join the Winter CSA at Turner Farm (it’s a smaller, informal, relaxed version of the summer CSA with mostly greens and root veggies). I have a feeling I’m going to need that regular connection to the good kind of dirt and what grows out of it.
Creme Brulee Tarts
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