The past couple of weeks have seen an influx of fresh veggies from the gardens at DR. Normally, we buy at least some vegetables from the Ramers, a local Mennonite family that grows organic veggies locally, but the Bobolink food co-op’s garden is notably robust this year, too. Lately, we’ve been eating lots of carrots, squash, greens, onions, green beans, garlic, potatoes, cucumbers, and cabbage. Tomatoes are still not ripe, and we’re still waiting on stuff like broccoli, edamame, celery, and others. We also made pesto from fourteen pounds worth of basil over the weekend… yumm.
It’s funny to think about how the most simple of foods, like salad (traditional salads, that is, with lettuce and cucumbers and tomatoes) are composed of vegetables that do not even grow during the same times of the year. It makes for a very different approach to cooking here.
But it’s an amazing feeling to see new vegetables being pulled up and brought into the kitchen each day, and overlooking the garden from the window near the dining table while we eat. Knowing exactly where your food is coming is great.
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