Every member of Roxbury Farm needs to commit to helping out your pick-up site, and today was my day. It was busy! When I first joined Roxbury, there were about 40 members at my site, and we picked up our vegetables in a member’s garage. There was time to sit and read a book in between work. Not so now! Two area sites were combined a few years ago, and then they grew some more, so we now have 115 members picking up their shares from the student center at Pace University.
I was lucky to have my younger son with me — he took our job seriously! He was constantly wiping down empty bins and hauling them outside, then stacking them to be returned to the farm. The two and a half hours went quickly, and it was fun to get to chat with some other members. Many remarked that they had trouble using up their cucumbers and squash from last week. Not a problem here. I adore the yellow squash and zucchini sauteed with the spring onions and herbs, and could eat them for every meal. They’re even better the next day, eaten cold from the fridge.
We received 3 pieces of summer squash, 1 zucchini, 1 cucumber, 1 bunch of Chioggia beets, 1 bunch of spring onions, 1 bunch of carrots, 1 bunch of scallions (I love the deep purple ones — so pretty), 2 pieces of broccoli, 1 bunch of dinosaur kale, 2 heads of Salanova lettuce, 1 bowl of salad mix, 4 stems of basil, and a handful of cilantro.
This week’s haul is straightforward. I missed the kale last week, so I’m happy to have some again. I like the idea of this Kale with Avocado & Pickled Onion, though I would not blanch the kale first. J. has a jar of picked onions left from a previous canning adventure, so this would be a good reason to crack it open.