Our Agriculture-Supported Community
Guest blog from Leo's Dad
I was sitting down to write my post this week when I got an unexpected email from Aaron. I’m alone in Vermont right now, finishing up my M.A. while Aaron and Leo are home. I was beginning to write about what a momentous time this is, my first extended separation from Leo. But Aaron took it upon himself to anticipate how busy I’d be with school and he went ahead and wrote a blog post for me (!), “just in case I could use it.” All I can say is "Wow." I miss my guys. And that potato salad would be really good right about now! Here’s Aaron’s post:
This summer, our family bought into a CSA (Community Supported Agriculture) for the first time. Zoe, the main chef in our family, has been in Vermont all summer, but we decided to go ahead with the share anyway since I could bring our veggies up in a cooler when I joined her and Leo on the weekend. This situation worked our smoothly--the first harvest of radishes and beets had no problem with the ride upstate. We had a laugh over the perversity of driving local vegetables long distances, but the whole experience has become about much more than just the carbon footprint for me. I see all of Leo's friends and their parents from our playgroup at the pickup, and even our doula and her two little ones. Somehow, casual conversation is much more lovely when it happens in front of a sign that says "take 20 plums."
Bringing some of the vegetables up to Vermont, though, left me the challenge of figuring out what to leave home for myself. The white onion that I held onto to after the first pickup 4 weeks ago was still there when I went to make a potato salad with this week's pickup of potatoes (take 1 pound white, and 1 pound red). I haven’t gotten around to much cooking on my own. Luckily though, Leo and Zoe were home this weekend and I was energized to cook from our CSA bounty for them. First, I made steamed greenbeans (take 1 pound of beans), which I eventually coated in a rich pesto (1 huge bunch of basil) and then steamed kale and zucchini to help round out Leo's regular standby meals of noodles, peas, lima beans, cottage cheese and yogurt. Then I decided to jump into the potatoes and mix up a little salad including the lemony bunch of purslane (also from the CSA), my old friend the white onion, as well as some of the smoked paprika that Zoe brought back from a trip to Portugal.
Zoe went back to Vermont this afternoon to finish up two big school papers and left Leo with me and my stepfather in Brooklyn this week. Normally, I might be a little worried about what to eat, or whether Leo would be getting the nourishment he needs and regularly gets with his mom in the kitchen. But, because this community has supported us with some agriculture, I think we’ll be okay (take potato salad and put into baby's mouth). --Aaron