This box has one really local farm but also sources from a LOT of places. I see fruit available from Dole, from Mexico. I didn't love to see that. But if you poke around, you can choose items that are more local, and the prices and qualify are a bit better than the store.
Given, I have been incredibly disappointed in grocery stores in the PNW. We'll see how long we keep doing this. It's good for now.
This is the one where you get to pick what comes in your box instead of getting what's local.
Winter here is leeks and potatoes and apples apples apples. Oh but I do miss that purple sprouting broccoli.
The delivery (mostly) organic (moderately local, ish) fruit and vegetable subscription box came to our area and we gave in and signed up. I've been meaning to get back to the CSA but I really dread going to pick it up, so this seems like an okay compromise. Ish. I'd feel better giving my money to the small small farmshare but this is still better than the nothing we were doing.
Here's a dish that is kinda pricey to buy but pretty cheap to make: Thai (style) green papaya salad. I wish I could have gotten my spiralizer to work, but grated with the food processor is good enough, and so easy. I only had Vietnamese anchovy sauce, not nam pla, Thai fish sauce, but it tastes good, I added a bit extra because nam pla is fishier and saltier.
In my attempt to clear out and rotate my pantry, I made amaranth.
I bought it because I read it can be popped, but I just kept burning it and then the rest went on a shelf. So yesterday I cooked it up to a consistency much like stiff grits. Or polenta. But it tastes much earthier. I don't love it, but if I cover it in butter and cheddar (like grits) or red sauce and parm, or even brown sugar and cinnamon, it's fine.
Better but still uneven. Idk! Still pretty good though, if you like pie crust.
Oh I think I need to try much harder to get them the same thickness. now that I think about it, I bet that side was thinner.
But I found the measuring disk handles for my rolling pin, so next time I will make them exactly 1/16" thick. I have one more rectangle of dough mixed up from this recipe.
I made crackers with the discard (unfed) sourdough starter! They taste like funky pie crust. I put a bit of lavender in them, it's not really noticeable but I think that's often when lavender is at its best in food.
They came out really unevenly baked, despite rotation and moving levels in the oven. I think next time I'm going to try with convection on. They aren't risen and that's really what doesn't like convection right? Or just anything that would dry out too much? Also not an issue.
First sourdough starter feeding done! I probably should have fed it last night, but I didn't want to start my every 24 hours schedule at midnight. I probably should have. I hope it's ok, there was definitely too much yeast waste in the jar when I got up today but I scooped from the top, hopefully I got a good selection of healthy yeast to keep going.
But the stew was judged a win. My spouse has made an impressive amount of it disappear.
I've dabbled in gardening and livestock and foraging, but will prob just post about what I'm cooking. No food CWs here, sry. Omnivorous. Support local farmers!
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