This delivery was so over the top, I couldn’t even fit it all on the table, and you can’t really see the absolutely ginormous stalks of swiss chard in the back because they’re covered up by the kale and golden beets. It took me about an hour just to put all this away, because I had to trim the greens off the beets and the swiss chard off the stalks, because otherwise it wouldn’t have all fit into the refrigerator.
My husband watched me while eating his portion of the walnut brownie treat that came with the delivery, and he said, “Let’s be honest. Not everyone could do this. It’s a lot of work.”
I told him I had mentioned that before, but in case it’s been awhile, I have to admit it IS a lot of work to keep track of all of this, plan menus around it, and make sure we use it all up. It’s worth it, mostly because it tastes so good, but also I like knowing that we’re eating local and organic and I think it’s much healthier for us. But I just wanted to give full disclosure about it – my husband and I have flexible schedules and we can swing it, but it would be very difficult with two people working full-time jobs. The delivery is a convenience, but the rest of it is a project.
I’m not complaining, mind you. Just telling you how I see it. I’m always very happy to see some of my favorites with each delivery, and with a few exceptions, I’ve discovered several delicious new recipes planned around an item we were previously unfamiliar with.
This week we got (roughly clockwise from the back): Bloomsdale spinach (our current favorite), kale, swiss chard, golden beets, some kind of beans, zucchini, maui onions, broccoli, navel oranges, fuji apples, artichokes, potatoes, grapefruit , sweet potato, cabbage, strawberries, snap peas, green garlic, an unidentified bunch of herbs and a walnut brownie (not pictured).
I’m a huge sweet potato lover, and am excited to eat possibly my first local, organic sweet potato. For dinner tonight, I’ll get to that swiss chard right away with our new favorite Guadalajaran Swiss Chard Quesadillas, and tomorrow I’ll make a potato/leek/broccoli pureed soup. That leaves a lot of other dinners to figure out!
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