I am going through a photo slump lately, the kind where I hate the places I usually use and hate the new places I try, so all of my photos are turning out just O.K., and I’m afraid to even submit them to Foodgawker or Tastespotting because a little more rejection is just not what I need right now; nonetheless, there’s nothing wrong with my eating, as you can probably guess, so let’s focus on that.
I’ve joined a CSA. This is a fairly big deal. You probably already know what one is, but I didn’t—not until June, when one of my favorite bloggers mentioned a shipment from hers, and I said something about being jealous, and she said, Doesn’t Chicago have Community Supported Agriculture? And I said, Well, I guess we do.
Here’s how it works: you pay a flat upfront fee (mine was a reduced $180 because of a rough growing season in Chicago), like you’re buying a share in the farm, and, in exchange, the farmers give you regular shipments of fresh produce.
Actually I think it was fate that I learned this in June, because Broad Branch Farm (located in central Illinois, four miles east of a town named Wyoming) was only the second farm I contacted, and, would you believe it, they still had openings for the vegetable half shares, delivered every other weekend for a total of eight shipments, beginning in July.
I got my first shipment Saturday, and, people, I am so excited. In the box (again, pay no attention to the overexposed photography) were peppers, garlic, Swiss chard, lettuce, turnips, parsley and, oh my gosh, was all I kept thinking to myself while I pulled packages like presents out of the cardboard: how am I going to eat all this?
So I started with soup.
Having had such success with vegetable-based soups (celeriac, carrot, spinach) in the past, this was a natural choice for the turnips, but, I am sorry to say, a disappointing one. While the soup was edible, it lacked flavor, of any kind, enough so that I was shaking additions on top (more salt! some parsley!) in an attempt to help things. It was creamy, it was hot, but it was nothing much else. I’m half-tempted to add the leftovers to some mashed potatoes (do any of you have thoughts on that?).
On to the greens. There was a little brochure with my share that gave news about the farm and included a recipe for a quick breakfast—Swiss chard and eggs. What you do is this: saute the Swiss chard (stem and leaf, which I chopped up roughly), crack some eggs on top and cover until cooked through. I added a step in scrambling and pouring in a little milk, as well as seasoning the whole thing with salt and pepper, but, let me tell you, I loved it. I ate it for dinner Saturday and then again for breakfast Sunday. Swiss chard is similar to spinach and from the same family as the garden beet, so you could use those if they’re handy. It will be ready in 15 minutes, and you’ll feel totally satisfied when you’re done.
