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February 9, 2019
What's for Dinner?
By Charis Lindrooth
We call this "Nasty (nasturtium) Salad" ; )
Sometimes I think I spend more time reading about cooking lately than actually doing it. I get the Kitchen Winter Blahs in February and acutely miss the freshness of the summer bounty. That's why I couldn't resist taking a peek at this article in the New York Times:
It spoke to me, since I have been disheartened by my own lack of inspiration to hit the kitchen and worried about statistics cited in Michael Pollen's book, Cooked
about how Americans spend less time than preparing food than people anywhere else in the world.
A CSA definitely thrives on customers who actually prepare their own food from scratch. As food services madly scramble to make cooking as cookie-cutter and streamlined as possible, the Farmer and I look at each other and wonder at all the waste that goes into this carefully pre-chopped and otherwise prepared, wrapped and packaged pre-cooked meals. It seems so simple to us to take a few items from the field and create a meal that satisfies us in the deepest way imaginable.
People who prepare their own meals eat approximately 140 calories less per day
which prevents several pounds of weight gain each year. We know eating at home is better for us, but it is still a challenge to make it happen. Besides a shortage of time - we are all so crazy busy and tired these days - what keeps you from cooking? Do you need ideas? Recipes? How-to classes? Inspiration? Incentive?
We like to think that the weekly arrival of your CSA box acts as an encouragement, not a nag, that cooking for yourself is healthy, satisfying and delicious. When you eat a home-cooked meal that includes local produce, you are supporting a small family farm, an essential part of the the Pennsylvania rural landscape...in our humble opinion, that is!