It’s been really, really wet here for the last several weeks. Farmers are having a hard time with some crops, so our CSA has been a bit slow to start. That said, we got a nice share this week that included green beans, red cabbage, and carrots! We’ll be having sweet & sour cabbage and carrots, with chicken.
We hit the Farmer’s Market this week, and are so excited to get cooking. We met some new farmers with great chickens, eggs, and produce. What we got:
-A whole chicken, a pound of backs, and a pound of necks from Davis Creek Farms (who, incidentally, is the front cover story for Nelson County Life Magazine!). The whole was $3.40/lb, and will be used to for several meals, starting with roast chicken. Then we’ll strip the carcass and grind the meat up with spices and pickles to make lunch spread. The bones will be used with the necks and backs, which were $1/lb, to make roasted chicken stock (we’re roasting the parts the same time as the whole, to save energy). It’s incredibly difficult to beat $1/lb for stock parts, and this chicken wins hands-down with no chemicals or hormones, 100% pastured, and freshly slaughtered (never frozen).
-Local peanuts, locally roasted.
-Strawberry & Thai basil jam from Jam According to Daniel, who uses local fruit and no pectin.
-Collards, carrots, beets, baby squash, new red potatoes, and a few other things I am forgetting form other sundry farms we know and love. I’ll be linking more of them as I get their websites! All the produce we got was better-than-organic. We also renewed relationships with farmers we hadn’t seen since last year, and met some new farmers we hope to get to know better. This is about community, which is also about food security and health.
Aside from milk, which we’re getting from Trickling Springs, we shouldn’t need to buy anything at the store this week. And, we will start “putting up” fruits and veggies in the next few weeks, as well.
The excess rain has meant we’ve not seen garlicscapes this year, and the potatoes are getting dug super early so they don’t rot. It’s also meant some of the fruit isn’t as tasty, since it’s lots of water and little sunlight. But, it’s still better than “conventional” food. This week, we spent about $65 on groceries, and we’ll spend less than $10 for sundries throughout the week. We feel that’s a pretty darn good deal for the quality of food we’re getting.
I’ll be posting pictures and a menu later this week, so stop by and check out what we’re doing with all this amazing food.