I belong to a CSA – the 92nd Street Y CSA – and each week we get a shipment of fresh, organic, local vegetables from a farm just an hour or two north of the city.
This means that I tend to eat similar foods week to week, because the CSA sends me foods that are in season. It’s great when we get my favorites, like squash – but it can sometimes be overwhelming in the summer when I’m getting pounds and pounds of greens.
This CSA is organized by volunteers, so each member has to volunteer to man the pick-up table at least one. Last week was my week (Thursday). I got sent home with about 4 full bags of veggies and I could barely carry it the 2 long blocks to my apartment. In the bags I got:
- many pounds of beets (and then more again this week!)
- broccoli and cabbage (and more again this week)
- butternut squash (the allotment was 1, but since I was volunteering I was able to take home many of the extras at the end)
- tomatoes, eggplant, & shallots
- basil & hot peppers
- 3 dozen eggs (I gifted 1 dozen to a friend; I will probably gift another dozen because I get 1 dozen each week and I can barely finish them)
- peaches, plums, and nectarines
- 2 loaves of raisin bread (brought 1 to work and it was demolished), 1/2 loaf of whole wheat bread, 1 piece of focaccia
I have been trying to use all of that up this week. Here are some of the beautiful squash:
I think I could eat squash until I turn orange.
What I Ate Wednesday
- breakfast was coffee and a medium-sized chunk of raisin nut bread toast with butter
- lunch was 2 scrambled eggs and roasted veggies (beets, broccoli) for lunch
- a large-ish nutty biscotti (grabbing coffee with a friend)
- went to a yoga class at 6pm (had to sneak out of work early! I made up for it later in the evening)
- dinner was a tuna salad sandwich on focaccia from a nearby restaurant (Cavatappo Grill) that came with a side salad
- dessert was a cup of greek yogurt (0%) with cinnamon, stevia, and PB2
- and I ate a few roasted veggie pieces as I was putting them in tupperwares (I tend to make roasted veggies at night, before I go to bed – then I eat them the next few days for lunch)
I don’t actually have any pictures, but I do have a picture of my coffee.
How To Make Coffee with a French Press
- boil water
- 2 heaping spoons of freshly ground coffee goes into the press (the spoon is a coffee spoon – I want to say it’s 2 tablespoons – so 4 heaping T’s in total)
- pour the hot water over the grounds, let sit
- after one minute, give it a stir and put the top on (don’t press down yet)
- wait 4-5 minutes, then press down
- put your milk and sugar in your cup first, then pour the coffee over