So we’re doing yet another Thing this summer, and it’s the dorkiest Thing yet, and I have not been able to shut up about it in real life conversation. It’s a Farm Thing: a farm share community- sponsored-agriculture kind of thing, where you give a local farmer a big box of money and in exchange he gives you a big box of organic seasonal produce every week. Every week for like, five months. The idea is that you do this to support local agriculture and organic farming and to infuse yourself with the sort of crunchy wholesome goodness that makes the Amish so upsettingly attractive. (No, really, their skin, it is peachy and gorgeous.)You also do the Farm Thing because you are just a tiny bit insane and wish to stage your very own personal hippie-food edition of Iron Chef. You get one week! To figure out! How the fuck to cook all this bok choy!
But I think we’re up for the challenge. For the past year now we’ve been shopping less and less at the Jewel and the other supermarket chains, and more and more at the produce stores, which have better and cheaper veggies and decidedly fewer Bad Times. (Though it must be said that Stanley’s has way too many foodie douchebags crowding the aisles on weekends to ever truly be good times, but whatever.) Anyway, I hope I’ve learned a few things from all my pseudo-frontier-wife soup-making antics this fall and winter. Like I know that kaleâ€”aka the curly leafy stuff that hotel caterers use to decorate salad bars because it practically never wiltsâ€”is actually edible, once you steam out all its latent anger and sorrow and serve it with chickpea curry. I bet knowledge like this occupies the part of my brain that used to be devoted to POINTSâ„¢ and super fun POINTSâ„¢-related SAT math problems calculating how many light-hambuger-bun-and-fat-free-cheese-singles sandwiches I could afford to consume per day. But I would be stupid and useless on Weight Watchers now. I don’t know how many POINTSâ„¢ anything is anymore because that stuff isn’t printed on the bok choy. Which, yes, we somehow figured out how to cook this week.
We got our first box last Saturday and this Sunday, on our way home from a little weekend trip, we’re picking up our second box from the actual farm. I am so stupidly excited about this you have no idea. You know it’s only a matter of time before we freak out completely and sell all our crap and move into a soy-powered geodesic dome.