It was a crisp spring morning as my mother and I crept quietly out of our Paris apartment, as my father slept soundly from an exhausting day at Versailles the day before. We chatted animatedly as we crossed La Tour Eiffel, which glistened in the early morning sun.
This week’s share featured some classic fall fruits and vegetables: Purple-Top Turnips, Baby Red Russian Kale, Peter Wilcox Potatoes, Bolero Carrots, Shallots, Apples, Delicata Squash, and Sage. This week’s surprise was a mini-whisk.
Here in Northern New England people refer to my neighborhood as “the great outdoors”. When doing stuff like lighting barbecues, or going out on a hike out in the big scary wilderness battling bears, our bellies get extra demanding for a good snack every once in a while. Well, what do you think us hearty types eat … boiled snake eyes? (Which don’t actually taste that bad, but that’s another story).
Before we had refrigerators, people had to figure out ways they could store vegetables so they last longer. People learned that pickling (and making jams) were ways they could keep and eat their vegetables in the winter, when many fresh produce weren’t available.
It’s our sixth week of the Kids’ Share! For those of you who are just tuning in, ChopChop Kids is taking part in a third season with Siena Farms to bring families together in the kitchen with the Siena Farms Kids’ Share. Kids get their very own vegetable share for 12 weeks in a special quarter-bushel Kids’ Share box.