Healthing It

My day was supposed to be academically productive but that quickly took a back seat. Farming and cooking prevailed.

I woke up and got on the treadmill and my body was happy. Then I had a glorious breakfast while working on my TO DO list for the day. Fage 0%, 1/2 cup AllBran, 1/4 cup PB Puffins (’cause you know, I didn’t have enough of that last night), blueberries and fresh figs.

Then Liz called me, letting me know we had to pick up our farm share today! I’m not sure how many people know what Community Supported Agriculture is, but

According to this website, CSA is:

“Community Supported Agriculture consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community’s farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production. Typically, members or “share-holders” of the farm or garden pledge in advance to cover the anticipated costs of the farm operation and farmer’s salary. In return, they receive shares in the farm’s bounty throughout the growing season, as well as satisfaction gained from reconnecting to the land and participating directly in food production. Members also share in the risks of farming, including poor harvests due to unfavorable weather or pests. By direct sales to community members, who have provided the farmer with working capital in advance, growers receive better prices for their crops, gain some financial security, and are relieved of much of the burden of marketing.”

We get our farm share from Brookfield Farm, every other week. We go to a root cellar in this building:

Once we get down to the dark basement, there’s a board telling us what and how much we should take for this week: carrots, beets, celeriac, turnips, onions, cabbage & potatoes.

And then we take it!

We also stepped by the Atkins Farm Country Market, which is like a small-scale, locally owned Whole Foods down here. I was proud to only get these two delicious items:

These were on sale too:

I was starving for lunch and craving something spicy & sweet. Liz thought my sandwich was weird but I think she was just jealous because it was delicious: tofu, Sabra Supremely Spicy hummus, melted brie cheese & mango peach salsa.

I also had some farm share carrots, grape tomatoes, spinach & a cup of TJ’s Butternut Squash soup.

Lunch dessert: a date with Pam Anderson PB!

Dinner was courtesy of my grandmother, all the way. We decided to make a salad my family eats all the time out of our CSA goodies.

Russian Vinaigrette Salad

Ingredients:

• beets
• carrots
• potatoes
• pickles
• olive oil

Directions:

• Boil the beets (for about an hour) and potatoes & carrots (about 20-30 min)
• Place the beets into cold water for an hour
• Cut up the pickles into small cubes
• Cut up all the veggies into small cubes, mix all the ingredients together and toss with olive oil
• Stick in the fridge for about an hour. Serve with anything!

We ate it with my grandma’s cabbage pierogies (recipe on the way!). It was fanstastic.

Of course, I had to try these. They’re so good, it’s dangerous.

Now we’re doing homework until 10 p.m. and watching a movie. I see potential popcorn in my future, if I ever recover from my dinner! Hope your Friday’s going well!