Adventures in CSA (year 2 week 6): Savings a-go-go

Rather impressively, this week’s box was cheaper than the grocery store by more than 25%! It’s rather impressive, really. Maybe it’s something about being mid-summer, that you’re neither dealing with light and inexpensive greens nor are you dealing with heavy (but similarly inexpensive) winter squash. I remember the first grocery shopping trip I did before dd went off to camp and needed to have her lunches packed for her. The list of fruit and veg was quite long and, though I was happy filling my cart with so much lovely produce, our wallet did take a hit once I got up to the register. This week, in particular, certainly does show that it’s possible to eat local fruits and vegetables without breaking the bank ANY MORE than you would if you purchased the exact same items as the grocery store.

Actually, cancel that last statement – or let me amend it. When I do my pricing, I price against the mass-market fruits and vegetables, as it were; I don’t price against the more expensive “organic” varieties offered in store. So, technically, if you were to buy the organic versions at the grocery store, you’d be spending EVEN MORE than what you’d pay for the veggie box through the local farm. That’s just lovely.

Here’s how it all broke down…

Year 2 – Summer Week 6
Weight
(lb)
Grocery Store Unit Price
(per lb)
Grocery Store Total Item Cost
Green Peppers (each) 2.00 $1.99 $3.98
Potatoes 2.74 $1.49 $4.09
Zucchini 2.48 $1.99 $4.93
Cucumbers (each) 2.00 $0.99 $1.98
Cherry Tomatoes (pint) 1.00 $3.99 $3.99
Wax Beans 1.02 $2.49 $2.53
Heirloom Tomatoes 1.24 $3.99 $4.96
Corn (ears) 6.00 $0.50 $3.00
Grocery Store Total Cost $29.45
Year 2 Summer Week 6 Savings (Deficit) $7.45

It’s clear, from looking at the numbers, that certain items – like the heirloom tomatoes – really helped me get a lot of extra value out of the box. (They’re also terribly yummy, too.) The sheer heft of the box also helped; though they claimed that I was getting 2 lbs of potatoes and zucchini, both came in well over that weight. Even had they come in right on the dot, the quality and expensive nature of some of the items included (specifically the cherry tomatoes and heirloom tomatoes) helped out quite a bit.

Of course, here’s where you then start to diverge from a simple value discussion. The cherry tomatoes we get from our farm aren’t like the cherry tomatoes you get at the grocery store. Take the best, most wonderful, sweetest cherry tomato you can get at a grocery store and then double the flavorfulness. You may then come close to approximating how incredible these cherries are. The sheer wonderfulness of them makes them disappear in a heartbeat; we had most with dinner Saturday night and the remainder got snapped up at lunchtime on Sunday. In fact, my prediction of caprese salad fell flat but was replaced instead by dh doctoring half a Digiorno cheese pizza with the fresh basil, halved cherry tomatoes and a few cloves of garlic. Holy cow did that take the pizza to a whole other level. It was fantastic.

So, looking at it from the point of view of savings, this box hit one right out of the park. From a taste perspective, it also went a long way towards validating that buying this week was the right choice.

Adventures in CSA (year 2 week 6): Tomato, Tomahtoh…

{Note: If you’re wondering what happened to week 5, the answer is that we took the week off…}

If there’s one thing I LOVE about our local farm, it’s that they have the most amazing cherry tomatoes I’ve ever had in my entire life. These things are like candy, seriously. So when I saw that this week’s veggie box included not just a pint of cherry tomatoes but also some heirloom tomatoes, I swooned…and then promptly told dh that I was GETTING THIS VEGGIE BOX and we will FIGURE OUT how to get through them all before I leave for BlogHer’12. (I’m heading to NYC without the family, but since cherry tomatoes don’t last all that long in our house, this shouldn’t be a problem.)

This week’s list of goodies was a nice balance of “WTHMORECUCUMBERS?!” and “Ohhhh Tomatoes!”. We even got a pair of small purple potatoes, which promptly were turned into purple potato chips with the remnants from a prior week’s veggie’s box. In fact, thanks to our local farmstand (which has a fishmonger truck on Fridays only), our dinner Friday night was entirely local: sea scallops from Provincetown, corn from the farm and potato chips made from the farm’s purple potatoes. SO GOOD.

Year 2 Week 6 Veggie Box

TOMATOES!! YEAY!!!

  • Potatoes
  • Green Peppers
  • Cucumbers
  • Cherry Tomatoes
  • Corn
  • Wax Beans
  • Zucchini
  • Heirloom Tomatoes

Now, lest you think we don’t have a plan for the heirlooms yet…guess again. DH has a basil plant at work (don’t judge – I think it’s wicked cool), and he brought home a container of freshly picked basil leaves to go with the heirlooms. And I will acquire some mozzarella. And then we shall have a caprese salad and ALL WILL BE RIGHT WITH THE WORLD. But lest anyone think I’ve gone crazy locavore and am planning to press my own olive oil…think again. Colavita is my friend. And it will still be awesome.

The peppers will likely be snack-time for the kiddos, who are complete pepper-heads, and the wax beans may just get steamed and eaten with dinner. That’s the funny thing about some of these summer veggies: they’re so wonderful that the best preparation is often next-to-no work. Just wash, dry and eat. Or maybe wash, steam and eat. Zucchini and other squash do well on the grill (especially if you sprinkle some spices and herbs on top, or a mixture like Penzeys Greek Seasoning – a fan favorite in our household). It’s not until you start to get to the fall and all those winter squash that more prep really needs to come into play.

So score one yet again for the veggie box – the simpler the preparation, the easier it is to incorporate into a busy schedule that leaves little time for elaborate dishes during the week. More on the value of the box in a later post…for now, I’m just going to enjoy making my (even brief) plans for all this lovely local veggie goodness.

Root Vegetable Chips

A number of years ago, I stumbled across Terra Chips at a grocery store and realized I’d found something BRILLIANT AND WONDERFUL that I couldn’t afford to eat on a regular basis. When we got potatoes, turnips and beets in this past Friday’s veggie box, the first thought that came into my head was: I MUST MAKE MY OWN TERRA CHIPS. At first, dh was totally on board. Then we sorta ran out of time and he was completely against it. Still, I managed to have my way…and it was a good thing I got what I wanted, because these turned out SO NICELY.

We also learned, really quite by accident, that we were slightly off in our assessment of the potatoes; turns out they were purple potatoes – a fact we didn’t discover until we put them in the food processor and there was suddenly purple juice in the bowl. Needless to say, purple potato chips >> potato chips. Why? BECAUSE THEY’RE PURPLE. Of course.

Now, this recipe does call for the use of a food processor. If you don’t have one, or if you don’t have a slicing blade and can’t acquire one, this can be done with a mandoline or similar slicing tool. I wouldn’t recommend doing the slicing by hand…the equipment is needed to make the slices a relatively even, consistent thickness (in a short amount of time).

 

Root Vegetable Chips

nom *crunch* nom *crunch*

 

Prep Time: 20-25 mins

Cooking Time: 30-35 mins

Serves: up to 3 people, fewer is a distinct possibility

 

Ingredients

3-4 small or medium-sized purple potatoes

1 bunch small turnips, greens removed

1 bunch red beets, greens removed

2 Tb canola oil, divided into three 2 tsp servings

salt, to taste

 

Make it Happen

1. Preheat the oven to 400F.

2. Wash the potatoes, turnips and beets. Peel the turnips and beets, set aside.

3. Put your slicing blade into a food processor and add the turnips. Pulse until all of the turnips are thinly sliced.

4. Place the turnips into a bowl and toss by hand with 2 tsp of canola oil.

5. Place the turnips onto a large cookie sheet covered with aluminum foil, in a single layer.

6. Repeat steps 3-5 with the potatoes, then the beets. Make sure to rinse the food processor parts immediately following the slicing of the beets, to keep from staining the plastic.

7. This process should probably cover two large cookie sheets (one for the potatoes and one shared by the turnips and beets).

8. Place the cookie sheets into the oven, on separate racks, and bake for about 30 minutes.

9. When the chips are cooked to your desired amount of doneness, remove them from the trays with a spatula and place them in a bowl. Sprinkle a small amount of salt on top and toss to coat lightly.

NOTE: the turnips and beets will be a little softer than the potatoes and may not be crisp after 30 minutes. If you want to ensure crispness of the turnips and beets, I recommend slicing them thinner than the potatoes and/or putting the sheet with the turnips and beets into the oven about 5 minutes before the one with the potatoes.