Still more cooking and storing than blogging. But no throwing away of things that have gone bad, so these savings are real, at least, assuming I'd be buying this much food at the farmers' market, not letting my inner cheapskate talk me into buying some cheaper, less local option at the grocery store in-season, and so on.
While I've been fairly busy and tired for elaborate food projects (or for posting and photographing things for that matter), simple things are still a fine way to eat farmshare food. We steam many of the greens that arrive in the box and save them for later, when we'll be missing the freshest food in the winter. Last night we ate dinner consisting of leftovers plus freshly steamed broccoli. The most complicated leftover was a bread salad in which many farmshare vegetables, particularly tomatoes, were chopped up and tossed in a dressing of vinegar, olive oil, and tomato juice. I suppose the beet tzatziki (shredded boiled beets, yogurt, garlic, lemon juice, and dill) was about as complicated, but I've made it so many times that it doesn't feel that way. We also ate boiled farm potatoes that were cooked a few days ago.
1 bunch kale: $2.50
1 bunch parsley: $2
2 lb 13 oz tomatoes: $7
10 oz broccoli : $1.87
1 bunch bok choi (a variety with darker leaves): $3.50
14 oz fall turnip : $1.75
1.25 lb acorn squash: $1.25
1/2lb bell pepper : $1.50
2 hot peppers: $0.50
3.25lb potatoes : $9.75
1 lb red onion: $2
Total: $33.62
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