I have to admit that this summer has been a bit of a bummer. I had big plans for all the things I wanted to do with my girls, and then at the end of June, something hit me and I have been sick ever since. Some days, it has been hard to get out of bed.
The good news is that they now know what it is. The bad news is that it’s walking pneumonia. Who knows how long I’ll be out for.
Because of all of this, I can say with absolute certainty that participating in this CSA has been the highlight of our summer. It has changed the way we think about food. My kids get giddy when I tell them it’s time to go to the farm.
Shopping with three little kids is overwhelming, so when I get to the store, I go for the old standards. And pulling recipes out of thin air isn’t my thing. It leads to rather healthy but very boring and unvaried diets.
But now that I have a fridge full of fresh veggies each week, I have my canvas, and from there, we’ve tried a tremendous number of new recipes.
Take the eggplant. I love eggplant. (Love love love.) But every way I knew how to prepare it requires cheese. Now that we are dairy free, there is no more eggplant lasagna or eggplant parmesan in our arsenal. So I took to Google.
The first thing I found was ratatouille. I had never heard of it save the Disney movie. But it looked great and it was loaded with veg. (It is all veg.) So we were going to make it. Unfortunately at the last minute I realized we had no tomatoes.
So then I found this. (Click here.) Breaded baked eggplant. It was ridiculously easy. The only bad part is you dip the eggplant slices in mayo and the sight of mayo makes me gag. I soldiered on though, and the results were great.
I don’t have any pictures, but it was a hit with everyone except my youngest. They looked like cookies to her, and when you think you are about to bite into a big old chocolate chip cookie (at dinner time no less!) and you get eggplant, it can sour your taste on things.
Today I got the pneumonia diagnosis, so I was a bit bummed. I opened my fridge and saw two huge, beautiful zucchini though, and I figured zucchini bread was in order.
I let my big two (these goofballs) help. I learned a lot.
I learned that this is a zucchini bread maker.
I learned that this is a smoothie (or at least smells like one.)
I learned that pouring is more fun that just about anything.
And I learned that they love zucchini bread dough. And I felt safe letting them have some because this is an eggless recipe.
We wouldn’t have had these experiences this summer nearly as frequently without the CSA.
For so many, food is seen as a chore or a concern. It can cause worry and shame and confusion. It’s all about coulds and couldn’ts, shoulds and shouldn’ts.
This took all that away. Now we just focus on eating as many vegetables as we can and everything falls into place. Well, everything but my lungs. How much can you ask from a veggie anyway :-)
So I hope you all are enjoying your summer with your families and friends and vegetables.
I would love to hear how the CSA has changed the way you view food.
Here is the dairy free, egg free banana zucchini bread recipe. (Click here)