Feedback time

We are almost halfway through the summer season, and we’re finally transitioning from the spring greens to the summer fruits and vegetables.  This has been a new experience for us, as we started earlier than ever on purpose and did it following an unseasonably warm winter and spring.  Thanks for hanging with us through weeks and weeks of spring vegetables.  I know there can be a bit of palette fatigue eating just what is growing in your local area.

I talk at you all every week.  This is a good time to stop and have you talk back.  While I’m not the one growing the food, I can pass word back to David (or you can stop at the market and tell him yourself – he’s chatty).  I do control the news and recipe flow, however, and that has ebbed and flowed a bit this season around my personal schedule.  About half of you have signed up since the season began, some in the last week — you may have missed initial tips and tricks for dealing with the produce.  So….

What do you have entirely too much of?

What do you have no idea what to do with?

What would you like to see more of next spring?

What is going bad in your fridge before you can get to it?

What flavors are you families just not into (so I can recommend recipes that downplay those flavors)?

What could I give you more of?

 

Leave it as comments on the posts, or email me (Dusty) directly at produce@zoegarden.com.

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3 thoughts on “Feedback time

  1. What do you have entirely too much of?

    –radish-like things….and the bitter greens.

    What do you have no idea what to do with?

    –the radish-like things! NO clue.

    What would you like to see more of next spring?

    broccoli, beets, maybe cabbage?

    What is going bad in your fridge before you can get to it?

    –radish stuff, some of the lighter greens, the wild onion thingies and the garlic greens and scapes.

    What flavors are you families just not into (so I can recommend recipes that downplay those flavors)?

    –we have a hard time with the very bitter stuff (the mustard greens–just couldn’t get those down) and the radish-like stuff.

    What could I give you more of?

    —hhhmm. i’m not sure! We are two people and it is all PLENTY!

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  2. Well, at this point, we have too many greens. Fortunately, this year I learned to freeze them and will pull them out in the winter when we are hungry for something like that. I have been a member for a few years, so I knew the “greens fatigue” would happen. I saved any recipes with greens I found all throughout the year. We are looking forward to having more variety of veggies and getting some fruit! Thanks for all you do. We love having fresh produce every week.

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  3. What do you have entirely too much of?
    Greens!!!!

    What do you have no idea what to do with?
    Scapes of any kind and many of the varieties of greens. The scapes are too tough for most culinary uses and some of the greens aren’t palatable no matter how they are prepared (and I am a big fan of greens like spinach, kale & swiss chard).

    What would you like to see more of next spring?
    More peas, sugar snap peas, snow peas, broccoli, cauliflower, swiss chard, squash & herbs.
    We signed up for a small veg share and would like to get more variety (i.e., the medium and large shares often receive broccoli, squash, sugar snap peas, beets and herbs while the small shares don’t get much, if any, of these items).
    Many of the items we’ve received a lot of this spring are cheap and easy to grow in our own garden (lettuce, spinach, other greens). The cost of a small veg share is not insignificant, so we feel there should be more variety, including more interesting & useable produce items.

    What is going bad in your fridge before you can get to it?
    Some of the more bitter greens (turnip greens, sorrel, purslane, collards), scapes, lettuce

    What flavors are you families just not into (so I can recommend recipes that downplay those flavors)?
    Again, the more bitter greens.

    What could I give you more of?
    In addition to the items mentioned above, more fruit would be nice.
    Thanks for inviting members to give feedback! My family and I really appreciate the opportunity to belong to a local CSA farm that cultivates food items without the use of chemicals.

    Like

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