I've been thinking a lot about sustainable kitchen practices, by which I mean not just the foods we're eating and cooking, but how we're shopping, planning (or not), growing, and storing. For years, I've been a big believer in planning an entire week's meals as a way of saving money. But sometimes I think that holding too fast to a planned menu can actually cause food waste; if you purchase what you imagine to be a week's worth of food at one time, but you end up not needing that much, what do you do with the excess? And what happens if the meals you planned to make don't store well once prepared? I don't have easy solutions to these questions, other than trial and error, and an idea that's new to me: maybe a little less planning is a better way to go.
on sustainability, and garden-friendly falafel
what to do with so much goodness: peaches & herb fruit crisp
This week was our first visit to Hollygrove Market and Farm, right in the city. Hollygrove offers a CSA (community supported agriculture) box filled with freshly picked goods from farms within a hundred-mile radius of New Orleans, and I'm sure many of you are taking advantage of these types of boxes in your own areas. They really are a great way to support local food growers and to learn how to cook with what's in season. Two things I love about Hollygrove's operation are that they offer two boxes each week, on Tuesday and Saturday (sometimes slightly different), and you don't have to subscribe--just come get it when you want it (or order home delivery). Also, you can pick up other vegetables and fruits a la carte at the market, as well as organic meats, coffee, dairy products, and some interesting pantry items.
