Abundance of a New Season

Yesterday’s first pick up went off without much trouble. We didn’t have enough eggs for the eggshare folk, and everyone’s still getting oriented to our location and how the different sized shares work. My housemate Art was in charge of the pick up, since I was hosting a networking event for local businesses. He set up a great little tent, with signs, instructions, and even a “community chest” for swapping out veggies that people didn’t want or like.

I wasn’t sure how the community chest would work, since last year we saw how quickly one unwanted cabbage can turn into ten. (bet you didn’t know cabbage breeds like rabbits) We actually had to hide heads of cabbage if someone left one behind, because just one unwanted veggie gives permission for others to leave them, even if you’ve explicitely stated that’s a no-no. So we decided to provide a way for people to ensure the food doesn’t go to waste, expecting some trading and hoping that everything works out in the end. Apparently it’s all going to work out swell; yesterday a four year old little girl squealed with joy about the radishes left in the community chest; they got to take home two bunches. (how many four year olds squeal over radishes?)

The farm delivered extra boxes to help ensure that everyone got the right amount. Art combined these shares and went around to neighbors delivering free food. I’m not entirely sure what our neighbors think of us giving them free organic veggies, but I think they may be used to it by now. We have enough extra today that I’ll be heading over to SAME Cafe in Denver with lots of lettuce, rhubarb and herbs.

I need to post photos of the amazing spinach in our boxes, but I wanted to share my favorite way to deal with an abundance of spinach: saag. This recipe is the easiest I’ve found thus far, and there are many variations. I recommend experimenting with the mixture of spices until you find what suits your palate. The recipe calls for a pound of chopped spinach, and I haven’t yet worked out how much fresh spinach that is. Enjoy!


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