We're an ordinary family, complete with picky eaters, budget concerns, and time management issues. But to prove that "eating local" works - even for busy families in cooler climates - we're trading Chick-Fil-A and goldfish crackers for grassfed meat and local produce. Join our adventure in learning to eat (sort of) sustainably for the summer!

Thursday, October 28, 2010

Hurray for the winter CSA!

The CSA I used this summer has started a winter version that will focus on storage crops, value-added products (like local cheese and pasta), and meat/eggs/milk.  My first basket comes today, and is supposed to include:

-          1 head Jumbo White Stem Bok Choy
-          1 head cheddar cauliflower
-          2 Hubba Hubba squash (miniature, orange hubbard squash)
-          1 buttercup squash
-          Quarter-peck Empire apples
-          1 dozen pasture raised chicken eggs
-          1 head red cabbage
-          1 half gallon grass-grazed milk from Snowville
-          1 mini sweet potato cheesecake (1/6th of a large cake)
-          Approx 3.5 lbs of “pork combo,” your choice of one of the following
o   Boston Butt (pork shoulder), approximately 3.5 to 4 lbs each
o   3 packs center-cut bone-out porkchops (6 chops) and 1 lb Italian Sausage
o   2 racks baby-back ribs (approx 3 lbs) and 1 lb Italian Sausage
o   1 rack spare ribs (approx 3 lbs) and 1 lb Italian Sausage
o   2 tenderloins (approx 3 lbs)
o   4 pork hocks, 1 lb Italian Sausage, 1 lb bacon

If anyone in the Cleveland area is interested, you can find out more about the CSA here.  There's still time to sign up, even if you will miss out on the first delivery.

In the meantime, I've got to go roast a bunch of sweet potatoes (and a giant butternut squash, not to mention the Turnip that Ate Toledo) before they go bad.  Oh, and figure out how to store 3 pounds of brussels sprouts to use later this winter.