Farmshare Chronicles: The Humbling (and Tzatziki)

On Sunday my sixth farmshare bag was delivered, which means I’m “just a bit outside” the proper posting schedule. So this week I’m cramming like it’s finals week and putting weeks 2-6 into one post.

If you’ve ever had the opportunity to take part in a farmshare aka CSA (Community Supported Agriculture), you’re likely familiar with what I call The Humbling.

Each year, just before deliveries begin, you clean out your fridge in preparation for the farmshare bounty you’ll receive.

You promise not to waste any produce; as much to honor the work the farmers have put into the food as the financial commitment you’ve made. 

Each year, that promise goes a leeettle to the side, no matter your intentions.

This is The Humbling.

It’s the moment you remember that the weather Gods are not just having their way with the farmers, but with you.

You cannot control how much, how little, or what types of vegetables will make up your weekly delivery.

You make do with what comes your way. Whether it’s a glut of beets or a sad lack of tomatoes (curse you, Blight!), you figure out how to make it work. (And maybe you channel Tim Gunn while you’re at it.)

The first year I had the farmshare, I was humbled by beets.

Beets are not entirely my thing. A few here and there are fine, but week after week? It was a blessing that I had split the share with a friend (who’s mother would happily take all the beets we could supply).

Humbled.

The second year, on my own this time, I prepared for beets.

I had lists.

I had ideas.

I was going to absolutely dominate those beets.

Not a single beet showed up — In fact, not a single beet has since showed up. Apparently, we weren’t the only ones overwhelmed and our farmer heard it!

No, Year Two brought potatoes. 

A solidly good and delicious thing to the Irish-German ancestried girl.

Except each week 3-5 pounds of potatoes came through my door. Which brought up the question: “How, exactly, do I store all these potatoes?” Who has cold-storage nowadays?

So more potatoes than I’d like to admit grew legs and walked themselves to the compost pile.

Humbled.

The third year brought winter squashes: acorn, butternut, & spaghetti. An entire tub full and no way to keep up. (Well, until I thought of the freezer the next year.)

Humbled.

Last year: cabbage. Pounds and pounds of cabbage. Without fermenting skills, I was left to slaw my way through.

Humbled.

This year…

Week 2

Week 3

Week 4

Week 5

Week 6

The Humbling

So, I’m left to ponder just what to do with all these cucumbers.

Cucumbers are light and refreshing, but they have a pretty limited range of uses. 

• Sliced for salads or crudite
• Pickles
• Tea sandwiches
• Cucumber Salad and….
• Now what?

Finally, my little pigeon brain alighted on one of my favorite condiments: Tzatziki.

I’m 98% certain any Greek will tell you that Tzatziki is a food of the Gods.

Unfortunately, my most recent Tzatziki experiences have been entirely Godless disappointing, flavorless, mostly sour cream sauces with a bit of cucumber here or there. 

No garlic. No zing. No nothing.

But now I think I may become one of “those” people who brings sauces out to eat. Or at least tells the delivery guy “hold the sauce” (way, way more likely, let’s be honest).

Cause homemade tzatziki is a thing.

A delicious, creamy, flavorful, oh-my-god-why-did-I-wait-so-long-to-make-this? THING.

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Previously on the Farmshare Chronicles:

Cloudy With a Chance of Greens

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