What’s for Dinner
So! Now that I have a fridge, and most of my cookware unpacked, I can start to re-establish my nightly cooking routine. Yesterday we went to the Laurel Farmer’s Market, which is teeny-tiny. (Oakland does have bigger farmer’s markets, but this one is closest to us). Literally the Laurel Farmer’s Market consists of two stalls. But! One of them is hosted by J&P Organics, which had some lovely produce out: I bought raspberries, zucchini, fresh onions, and new potatoes, and I’m kicking myself for not also picking up a bunch of carrots.
J&P Organics is a small family farm with a great story. Pablo, Florencia, and their children started off leasing a bit of land and growing raspberries and flowers. Unfortunately, when the irrigation system that they shared with other farmers broke, nobody had the means to fix it “and their dreams had to be put on hold.” However! Pablo and Florencia still managed to send their children to college, and their son JP majored in ag science, where he learned about organic farming methods and about the programs available to help small-scale organic farmers get established. He encouraged his parents to lease another bit of land and try again, and this time he took over the marketing of their produce, focusing on farmer’s markets, local restaurants, a highway produce stand, and CSA boxes. They’re doing well and hope to be able to buy their own farm soon.
Their CSA boxes sound great. It’s about ten bucks cheaper than the box I was getting from Capay Valley (which is a much bigger operation), and includes an option for fresh eggs and flowers. I think we’re going to sign up, since it’ll be a while before I get my own garden established—and I’d probably appreciate more variety even once I do start harvesting my own veggies.
Anyway, this week I’m making a meal plan for the first time since we moved in. Tonight Nonna and Pappy are here to help celebrate my birthday—I’m going to make tamale pie and sour cherry cobbler. Tomorrow I’ll use the zucchini and onions I bought at the market in a fritatta, along with a spinach salad. Wednesday I’m going to make “farmer’s soup” from a dried bean mix I picked up at Whole Foods, and I’ll make a batch of cheesy croutons to go on top. Wednesday we’ll have pasta with sausage ragu; Thursday, grilled cheese sandwiches, probably with soup or salad on the side; and Friday, leftovers. Saturday we’ll go back to the market and I’ll make a new plan for the week ahead.
