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A Partner In Produce

May 12, 2015

It was a long long time ago that I signed up for this year’s CSA share with Roxbury Farm.

Every time I tell stories like this, it seems there are still people who have never heard of a CSA. So real quickly, it stands for community supported agriculture. That means consumers can buy a share of a farm for the growing season. In return, they receive a weekly allotment of the bounty that grows from “their” farm. It’s great way for farmers to have a more stable income, and it’s a great way for consumers to support local farms and get a good deal on local sustainable produce (in bountiful years it can be an incredible deal).

As amazing as it may sound, being a member of Roxbury Farm was one of the first things that made me feel good about living in the Capital Region. So buying into the farm isn’t just a matter of supporting a great local enterprise, it’s also a mental health expense. In addition, I consider it to be part of Tikkun Olam (which means healing the world), but that’s getting a little too Jewish.

Anyhow, to make sure I could get in, I had to commit early when we were still in the grip of winter. It turns out there was only one small problem with that.

I had just recently started the Yelp job, and wasn’t familiar with its rhythms.

Turns out, now that I’m working a job type job, I’m finding myself cooking less. And that’s fine. The family is finding workarounds. There may be a wee bit more convenience food than in the past. Dinner prep times are getting shockingly short. I am working on turning this around, and will let you know when I can come up with any good tips or tricks.

Currently we’ve been enjoying make-your-own burrito night a la Trader Joe’s more often than I’d care to admit. It’s their flour tortillas, canned beans, soy chorizo (which is surprisingly tasty), shredded cheese, Hatch green chile salsa, diced avocado, chopped onion (for me), and lime.

So fast. So full of shame.

The amount of trepidation I feel about coming home every Tuesday during CSA season with pounds and pounds of freshly picked produce still clinging to the soil from which it was pulled is immeasurable. Roxbury’s produce is amazing—really amazing—but dealing with it takes time.

To be fair, there is always a certain amount of dread heading into CSA season. There are just so many leafy greens to wash, and so much food to eat, that eating out effectively dooms a small handful of vegetables to the compost bin.

And I’m lying, because we don’t have a compost bin. But I can’t stand to admit that we sometimes throw some of the farm’s bounty in the trash.

Giving up my share isn’t an option. Their corn is fantastic. So are the farm’s tomatoes. And it wouldn’t feel like summer without it. However, I was thinking about taking on a partner. Someone to share the load. Mrs. Fussy asked where I was going to find someone who wants to do that.

Thats where you come in. Interested?

The first CSA pickup of the year is coming. It’s June 9. And believe it or not, I can be flexible. There are about 23 weeks of vegetables. 18 of those weeks will come with a fruit share. In rough numbers it’s about $30 a week. If you brought $30 to your local farmers market, I think you would be hard pressed to get half as much veggies as you’ll get from Roxbury. Last year Mrs. Fussy and I had a hard time eating enough salad to finish just the salad greens before the next load arrived. And it felt like we were each having a large salad a day.

Anyway, if any of you are interested, I’d be more than happy to sit down with a calendar and map out the harvest season. Maybe an every-other week split works well. Or maybe you’d like a little less (taking just the shares that arrive while we’re away and a few extra ones to round it out). Or maybe you’d like a little more, which would probably be okay too, just as long as I get a couple of shares in July, August and September. Those are my favorite months for summer’s bounty.

You don’t have to commit today. You may still have questions. But if you are interested, let me know in the comments below (or through email or social media) and I’ll respond to you privately.

I think it would be a blast to partner with one of you on this CSA, and we can bond over stories about what we each did with the watermelon radish. Who knows, you may even be inspired to write a guest post on the FLB about the experience.

So, who wants to partner with the Profussor?

4 Comments leave one →
  1. May 12, 2015 10:14 am

    Your “shameful” meal still sounds better and healthier than what most people eat.

    Also, you should compost. Food waste is bad stuff, and composting is easy. (And companies will take it off your hands!)

  2. May 12, 2015 11:23 am

    Where is the pick up, Daniel? Is it sized for 2 or 4? Strictly vegetable?

  3. enough already! permalink
    May 12, 2015 4:55 pm

    I understand your pain. I did not feel guilty leaving my CSA once I realized shopping at the farmers market is still supporting local farms. And I buy only what I’ll use, so no waste, no guilt. I also felt less stressed about potential waste and the dreaded leaf-wash burden.

  4. May 13, 2015 1:15 am

    Also, a bit of advice which you can take or leave. J & I both work a lot, and have conflicting schedules. We make it a point to go shopping together one day a week (this can be a real drag) and to make dinner as many days as we can (typically 6 or 7 days a week). Its really difficult to find the time (as you know, I work at a restaurant, and often put in 60 + hour weeks) but we’ve come up with a system that mostly works (and borrows heavily from restaurant systems).

    Keep the pantry stocked, always pick up the staples when they’re low, and buy what looks good every week when it comes to produce and animal proteins. From there we try to prep as much as we can on grocery day – we’ll cook a large batch of some kind of grain, we will prep all of our vegetables as much as possible – this can be as simple as cutting up a crown of broccoli and packing it up or as far as cooking a vegetable completely to reheat later – some weeks we will make a roast (pork, chicken, turkey) to cool and slice to have on hand for sandwiches. Getting as much prep done for the week as possible shaves a significant amount of time off of our daily cooking routine and really facilitates meals just ‘coming together’ without much effort.

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