Farmers Markets and CSAs, Oh Yeah!

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Wednesday is the best day of the week in summer. Our local farmer’s market is open and my CSA share is delivered to my door! Oh yeah!

CSA stands for Community Supported Agriculture. CSA allows city residents to have direct access to high quality, fresh produce grown locally by regional farmers. When you become a member of a CSA, you’re purchasing a “share” of vegetables from a regional farmer.

I have been a member of a CSA for the past 3 years. With mine, I know in advance what is coming each week and I can even swap out things we don’t eat. The hard part is meal planning around it. And I’m not good at meal planning anyway which makes it that much more difficult. So I have to admit I am still learning how to use all of it and not waste any.

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Last year, toward the end of the season, I started using Wednesday as a basic meal night where I grilled some chicken or fish and then used whatever veggies I had received that day to create a super fresh meal. It ended up being one of the best meals of the week. Usually I follow a meal plan from The Fresh 20 that I discussed before in Can Your Family Eat Healthy, Easily? But I found that while they use what is in season each week, it doesn’t always line up with what I receive. So I started buying basic meat each week to use on Wednesdays for my own creation. That worked well for me at the end of last season, so I am sticking with it this year.

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This past Wednesday, I also took the kids to the farmer’s market after school to get some bread, a treat, and my knives sharpened. Seriously, I am so happy that I have sharp knives today. You forget how nice it is to work with a really sharp knife.

That night we had grilled chicken, asparagus, a very crisp salad and fresh bread. It was really good.

You can ask the husband, but I am not known for my cooking abilities. The first meal I made for him was embarrassing. It looked something (or exactly) like frozen chicken breasts and frozen veggies from a bad dumped in a pyrex dish with foil over top and thrown in the oven for 30 minutes. Seriously, no seasonings, not even salt or pepper.

Rachel Ray taught me how to use the stove and The Fresh 20 has turned me into a decent cook.

But this past Wednesday night was all me (with the help of my CSA and local farmer’s market). And the hubby and kids all said it was good.

I was so proud. Oh, and thankful for summer Wednesdays!

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