More localvoring

Best laid plans and all. We've been processing food for what seems like days and keep wondering when it will end so I guess farm life is out of the question. Last year was our first year with our CSA and our farmer was just getting started, mostly with humanely raised meat. She wanted to branch out so we signed on for duck eggs and goatsmilk soap once a month. She moved to a bigger farm and her boyfriend, now husband, moved in with her so they decided to try for bigger CSA shares since they thought they were doable. We like them and like our duck eggs so we figured that doubling our share would be no big deal. This year's monthly package: 24 duck eggs, a couple of bars of soap, a jar of fresh goat cheese, heavily salted to preserve it, and "whatever we have from the garden."

It must be quite the garden. This month's haul has included little tart cooking apples, basil ,garlic, onions, parsley, beans, baby carrots, some broccoli, a couple of twisted little cucumbers, a big zucchini and the ever popular mystery greens, which are probably mostly chard. Wednesday's lunch consisted of whole wheat pita from the Holy Land Bakery, tomato hummus from the St. Paul Farmer's Market and a tomato/cucumber/goat cheese salad from the farm spoils. Wednesday night featured brautwurst from Everett's (local butcher/grocery that buys local), corn from the Kingfield Farmer's Market, and goat's milk ice cream with my homemade fruit sauce. I made tabouli with bulgar from Bill's Imported on Lake St. and parsley, tomatoes, garlic and peppers from our CSA. Which was lunch today, along with more pita bread and carrots.
Dinner tonight was Everett's pork chops with an onion and peppers from Kingfield, and I made and froze pesto from the farm basil, garlic, parsley and pine nuts. Tomorrow night, it'll be tomato/garlic/red onion salsa and I'll try and make zucchini walnut bread! Whew! Which is why I'm also inviting folks over for sundry meals. :-)