This summer, as years past, we have a CSA farm share. Once a week we pick up a dozen eggs and a box of vegetables produced at an organic farm just a couple of hours south of here. As in most small agricultural enterprises, what we get relies upon the weather and varies quite a bit from year to year.
Last year, for example we got so many cucumbers that I started making old-fashioned lacto-fermented pickles. The results were like those giant dills we used to fish out of huge barrels at the deli counter with tongs and place in wax paper bags at the grocery store when I was a kid.
As yummy as they were, I still cringed this morning when at least a quarter of our share was cucumbers. That was until Richard reminded me how much he loves cucumbers. In fact, he ate a big bowl of sliced cukes for breakfast, and believe it or not, 12 hours later? We are fresh out!
Now if only he would start on the zucchini and turnips...
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