Prep. Plan. Preserve.
Love this — what an incredible resource it’s going to be!
Have been a veg. gardener for too many years to count. Would grow and preserve a years worth of food! All I ever bought was meats. Can't do it any more but love to see how you use a weekly box up, as there are a few farmers markets around. Maybe I could utilize some of your techniques. I'm not up to doing 100 qts. of string beans any more! Love your site and recipes. Just did your chicken brine last nite and it didn't disappoint! Thank you.
So excited about your new newsletter, Ali! Such a great subject!
I just don’t take the vegetables we don’t really like and likely won’t eat. The leftovers go to a food pantry, so I know they won’t go to waste and I won’t have to deal with the logistics of giving them to a friend.
So much helpful information packed into this newsletter. Never thought about storing eggplant outside the fridge. It’s English pea season here in Virginia; I shuck and use them the same day I buy them, or I blanch & freeze. I also rinse the pods and add them to broth to flavor it. Looking forward to following your farm share adventures.
I've been a fan and consumer of CSA boxes for several years now. I couldn't agree more with your tips here in this newsletter. I look forward to my Saturday pick up and prep for the week. I pickled radish this week and made kholrabi slaw. I never ate turnips until I started getting CSA boxes and now I'm hooked. Once you taste how fresh and flavorful the produce comes from a CSA box, you can't go back. Here in AZ we have a year round grow season, the summer can be tough on selection, but there is always plenty of basil for pesto. I'm excited to try this Schug recipe and this newsletter!