Delicious: CSA Summer ’15 ” Week #3 (EO-A)
Parenting small children is an arduous task, at least in my opinion. I love my girls so very much, but the day to day requires a constant repetition that my kids need – yet I detest. Put your shoes away. Finish your dinner. Use your words. Don’t poke your baby sister in the eye. Etcetera.
Our middle child, Edie, is sharpening her tantrum skills while simultaneously adjusting to the new baby. Meanwhile, I’m always underslept. Add in the farm season, and it’s a recipe for a particularly grueling stretch of parenting.
That’s why this past Saturday afternoon was so very delicious. It was the kind of afternoon that will fuel me through many times ahead.
Together, as a family, we sat outside on the porch for a couple of hours Saturday afternoon. This in itself is a rarity in the summer time. I was back from market. The kids were back from Grandma and Grandpas. Mike was in from the fields because he got rained out.
There was a slight breeze. Temperature was about 72 degrees. It went in and out from drizzling. And we had a bunch of strawberries left over from the market.
Together we just hung out as we washed, trimmed, and packed strawberries for next winter. Zea gave her hand at using a butter knife to trim berries, but for most of the time she sat coloring a Barbie picture and just chatting. There was no whining or arguing. We just hung out. Meanwhile, Juna alternated napping and being held. Edie took turns on our laps, snacking on as many strawberries she could fit in her belly.
This family task, with good sprits and delightful weather, lasted for a few hours. We just sat together and enjoyed each other’s company. It was such a joy – a deliciously easy, lovely family time, complete with strawberries.
Here’s hoping you and yours catch a few delicious moments of joy around a table sometime soon.
Cassie, Mike, kiddos, and crew
In the Box:
- Cabbage, Green
- Garlic Scapes
- Lettuce, Red Leaf
- Pearl Onions
- Salad Turnips
- Fennel Bulb
- Kale, Green Curly
- Chard, Rainbow
- Beet and Cabbage Borscht
- Barefoot Contessa’s Sauteed Cabbage
- Fennel and Summer Squash Slaw
- Chorizo and Zucchini Soft Tacos with Chipotle Slaw
- Chard Risotto with Mushrooms and White Wine
- Smoked Pork and Quinoa Soup with Kale
- Stir Fried Cabbage with Fennel
- Cabbage and Cannelini Bean Saute
- Beets with their Greens in Cumin Garlic Vinaigrette
- Roasted Zucchini and Squash with Crumbled Frico
- Chard Pasta Carbonara
- Kale Caeser Salad with Grilled Chicken or Chickpeas
- Savory Crepes with Braised Greens and Fontina
- Unstuffed Cabbage Rolls
Summer Week #3: Wednesday, June 24th ” EO Group A