The growing season in New England is short but plentiful. I learned so much last year about working with seasonal produce, and thinking outside the box. It really pushed my creativity (if you do a compare and contrast from Week 1 to Week 13, you'll see just what I mean).
We opted once again for the single share (which is fine for 2 people) of vegetables, fruits, bread, cheese and herbs. We also got the extended and winter share too (couldn't bear to not have all the gorgeous root vegetables as well). The thing to remember about CSA: you have to know your season. You may need to supplement with grocery-store items in the beginning and maybe not at all mid-season. It really depends on your consumption and preferences.
More things we learned last year: how to properly store produce so it lasts; to bring plastic bags along with tote bags to our weekly pickup; that if the bugs don't want to eat you, you might not either; and we pretty much can never get enough greens. I highly recommend getting a copy of From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce. I learned a lot about storage methods from this book.
We love how communal Farm Direct Co-Op is: they provide weekly newsletters, hold pot-lucks dinners and most of all, showcase the hard-working New England farmers.
Something funny about our Thursday night pick up - it rained on a LOT of pickup nights last year. And by rain, I mean incredible downpours. So, we were not even a little shocked when, during our pickup last night, the sky turned suddenly black and a tent blew away! No one was hurt, thankfully.
A little (or a lot) or rain never deters us, and the best thing to do is wait it out. It's over before you know it. :)
Our first haul yielded broccoli, kohlrabi, arugula, red leaf lettuce, rhubarb, strawberries and 2 herb plants. I only grabbed one, as I was rain-dodging. But it's purple basil and it smells like heaven.
Michael has requested a pie, which I am making this weekend. I'll let y'all know what I make with the rest!