'Twas the first CSA pickup for us today, and, all in all, not too bad for the middle of June:
It's the sort of goodies we expected from the Tewksburys. Clockwise from the left, we have: a head of frisee; a bag of glorious salad mix (full of a wide variety of greens, herbs, flowers, etc.); a bag of spinach; easter egg radishes; carrots; garlic scapes; and, in the middle, shell peas. Having picked all of this up after a (rather restrained) trip to our local growers' market1, it's like a maddening game of Tetris trying to fit it all into the fridge.
Not that the growler of beer I picked up yesterday is helping matters.
And, to be honest, today's market trip was restrained only in reference to vegetables. My "unusual" order of pig parts arrived today, which more than filled the larger of our two coolers.2 Ask for animal pieces usually thrown away, and you shall receive. For the measly sum of $22, I am now the proud owner of half a dozen uncured ham hocks, four pounds of pork liver, about five pounds of pork back fat, and a pig's head. In addition, I picked up some uncured jowls and a shoulder roast - with the liver, for a friend's order for scrapple - and a chicken. Which, with the pork fat, is bound for chorizo.
Honestly, I have no idea how long it'll take me to eat all of this. Good thing I have hungry friends.
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1Which, I may have mentioned before, is the closest thing I have to employment these days. It means, in essence, writing the weekly newsletter and maintaining the website. Fancy? No. But recipe research alone keeps me plenty busy.
2Good thing I thought to bring along the backup cooler, too. And that we have a chest freezer to put it all in.
2 comments:
it sounds like you need a beergerator! Or a porkerator. I'm not sure which.
The beergerator/porkerator comment has managed to bring a disturbing image to mind: that scene from Futurama where, in Elzar's kitchen, there's a tap for sausages. Which, if I remember correctly, is next to the Champagne tap.
Somehow, not entirely appealing.
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