We’ve officially switched into our summer eating habits, now that our CSA farm is handing out shares and my garden and chickens are actively producing. I recognize this shift now, with this being my third year of a CSA, when we suddenly go from a mindset of “we don’t have any food, figure out what you want to eat and go buy that food” to “we have all of this food, what are we going to do with it all?”. We literally have to eat salad with every meal to keep up with the fresh greens right now. I also just froze all the spinach I grew when I saw that I had tons of spinach in the farm share. Now I’m going to freeze the kale from the farm share because the kale in my garden is ready to eat. Lettuce, however, must just be eaten as it comes.
The new chickens are not laying any eggs, but our two older hens have really stepped up to the plate this season. Last week we had spinach quiche, egg salad, and I baked several things, and there were still eggs in the frige. This week I’ve made fried rice with egg in it, and I have an overflow egg situation that needs to either be shared with others or I need to make a custard pie or something.
Because we don’t use artificial lights to extend our laying season, we really notice this seasonal difference with the chickens. In the winter, I have to buy eggs to meet my baking needs. Buying eggs in the summer is unheard of.
So, my work in the kitchen is to keep up with all of this. How can I can it or freeze it or use it all? What wonderful work it is.
For some other thoughts on food, check out this post from Suburban Green is People.
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