The farm share. I’ve mentioned it before, and every year I say I’ll be better about dealing with the vegetables right away. Because if I don’t, they go bad.
And I do. Do better, that is. But I need to do better better.
Admittedly, it’s kind of a pain. I know. Call the wahhhbulance.
Which is why I’m saying I need to do better than I am, even though I’m doing better than I was before. You don’t want rotting vegetables. It’s wasteful. Besides, I need to eat my vegetables.
In case you don’t know what the hell I’m talking about, here’s the deal: a box of vegetables shows up at my door once a week. Also fruit. You never know what you’re going to get. (Sorry, Forrest, it’s not chocolate.) So far this season I only had to look up one item, kohlrabi. That said, it can be daunting to look at a big box of farm-fresh stuff that needs to be washed, cooked, and stored.
All together now — wahhhh.
Here’s another wahhhhbulance clip. (The Internet seems to spell it “wambulance”, but I prefer the extra h’s.)
I do better with the winter farm shares, which tend to be mostly root vegetables. Carrots? Easy. Even the kids will eat those. Brussel sprouts? I’m the only one who will eat them but they’re easy to cook (roast ’em with some olive oil, a little salt and pepper), healthy, and whatever I don’t eat right away I can freeze.
Gooseberries? Not my thing. I don’t bake. I suppose I could learn, but it’s not high on my list. I could probably put the berries in a salad. Or eat them plain. If I ever get them again. Because sadly, I waited too long, and the gooseberries gave up the ghost.
Again, to be clear — wasting food is a bad thing. I’m a little embarrassed to be talking about this. I don’t waste it all. Just… some of it.
Next time I get gooseberries, I’ll wash ’em right away.