Notes from a small kitchen

So I signed up for a delivery service that, every two weeks, brings me a box of organic vegetables picked from a farm outside of Sacramento. I usually don't know what they're going to bring me until I open the box on Tuesday mornings (at the advice of Narges who told me "it's like Christmas") but after finishing off "The Omnivore's Dilemma" tonight, I needed to go online and see what I'm getting tomorrow (I also expect to have a busy morning at work and thought it best to get my googling of recipes out of the way tonight).

The website lists the vegetables they are going to deliver on the Friday before delivery day, which is Tuesday for the zip code where my office is located. The farm picks whatever's ripe that week, supplements it with stuff from other farms nearby (I've been getting apples and pears from Oregon, but everything else from Capay Valley) and the subscriber has to make something with the ingredients. It's a little like Iron Chef, but not really at all.

Since it's the dead of winter, it's winter produce season. Leeks, red onions, garlic, apples and pears (from Oregon), oranges, potatoes, red leaf lettuce and the like are all (except the fruit and lettuce) the kind of seasonal soup-ingredient-esque stuff I'd expect to find at a farmers' market this time of year.

Part of the goal of getting this delivery is general health. I'd like to live long and healthy, and eating fresh vegetables seems to be a good way to go about that. Also, it's an attempt at supporting local economies and good ideas. But also, it's an adventure. I've made some recipes lately and cooked with ingredients that I had never and probably would never have attempted. My mom doesn't like brussels sprouts, so I'd never eaten one in my life. But, presented with nearly a pound of them, I had to make some lightly seared and salted brussels sprouts as an appetizer one night.

My last two (and honestly, so far the only two until tomorrow morning) shipments also included kale, which has been fun to experiment with. Here's what I'm getting tomorrow (along with onions, garlic and four pounds of fruit):

	1	bu	Our Farm	Gold Chard
	1	bu	Our Farm	Bunched Collard
	1	bu	Our Farm	Nantes Carrot
	1	cnt	Our Farm	Lacinato / Dino Kale

I wanted to make roasted kale last time but used it all in a soup (which came after the appetizer mentioned above), so I'm glad I'm getting another shot at it. Carrots are awesome (I may just eat them as snacks) but I'm having an issue with the collard greens (aside from their similarity to chard and kale).

Going back to the health aspect, why does every recipe for this plant call for ham hocks? First off, while I never did before, I realize now that I have a rule against eating food the name of which I associate with loogies. Second... no. I don't want to cook with pig knuckles, or feet, or whatever the ham hock is. It seems weird, and really, wouldn't bacon be better suited anyway? It usually is.

This bunch of collard greens is going to lead us to yet another installment of Tenderloin Fusion, whereby through lack of funds, motivation or a sense of urgency we put inexpensive, lazy, or "really what difference does it make" spins on dishes from around the world. Well, so far mostly Asia, but we were bound to make it to The South eventually. It makes a kind of homonymical sense to go to Soul Food after the last attempt at Seoul Food.