From Memorial Day to Thanksgiving, we get a weekly crate from a Community Supported Agriculture (CSA) farm. Actually one crate has proven too much for our family, so we share a crate with our neighbors. We really love it, and we're happy that this model has allowed our farmers to survive and (I think) thrive. Planning and executing meals based on what comes in the crate each week changes our cooking for the better. It challenges us to get out of our routine and try new things and reconnect to what's local and seasonal. None of that is news to many of you.That wonderful challenge, though, starts to wear out its welcome by oh, 5 months into the season of the crates. We try to take advantage of the freshness of the produce we receive. Sometimes, it's a race to use items before they get a head-start on composting (in our fridge). A few years ago, we had so many stir fries, I got so I didn't think I could eat another. Of late we've roasted more vegetables, which I cannot bring myself to complain about. And yet...and yet...by now, I just kind of yearn for a casserole, made from mostly shelf-stable ingredients. I know I could whip up one heck of a veggie lasagna, but I want my familiar version. I also wouldn't mind some homemade mac & cheese.
I only have one more month to tough it out, and by January, I'll be missing the colorful abundance of the crate. They do offer winter boxes...
