I am a big Farmer’s Market junkie. I love the idea of eating what’s in season (now that I have tasted the MAJOR difference in food straight from a garden/farm) and really enjoy going to the market and picking my produce for the week.
Unfortunately, I have realized the whole “pay with cash” thing, does not work in my favor. I am very bad at tracking just HOW much I spend on a given morning at the market – $2 here, $5 there… and after filling my bag up with goodies at a particular stand, I realized that I had spent $11 on brussels sprouts. I wasn’t buying brussels sprouts for a family of 12 – I was buying it for my little family of 2. You wouldn’t even pay $11 for a side dish of them in a restaurant! And these weren’t even cooked! Ok rant over…
Long story short(er), I realized that while I thought I was saving “some” money, I probably was doing just the opposite. Some things are great deals – but sometimes seeing $5 written in a cute font on a chalkboard, makes me feel like I’m getting a great deal on a bunch of kale, when in reality, I was probably taken to the house a bit.
After this realization, my sister brought to my attention that Farm Fresh to You (they have a stand in the Ferry Building), delivers organic produce straight from the farm to your front door! They have different box sizes and contents, starting at $25 (which will last 1-2 people a week or two!). I also love that the box is a surprise each week, containing only the freshest, highest quality produce. You have the option of deselecting items you really dislike and can log in a couple of days before to see what you will be receiving.
They make it very easy – with a vacation hold capability and an interactive scheduling portal. You even can add on a dozen cage free, organic eggs (I’m telling you – I didn’t like eggs before I crossed over to these kind!) for a few extra bucks!
This is my first week with the box and I already love it… Here is what I received:
- 2 D’Anjou pears
- 3 assorted apples
- 1 bunch golden beets
- 1 bunch broccoli
- 1 bunch carrots
- 1 bunch red leaf lettuce
- 1 bunch spinach
- 1 lb fingerling sweet potatoes
I wanted to share a few things I whipped up with the contents this week… so here we go!
Honey Sesame Chicken with Broccoli (used the broccoli)
Oven-Roasted Golden Beets over Couscous (used beets)
Then I had carrot sticks with apple and pear slices for snacks at work and used the spinach in a breakfast scramble with Italian turkey sausage and sweet potato… yum!