Cooking with Door-to-Door Organics

For months now, I’ve been clicking and poking around the internet in search of some form of Community Supported Agriculture that might carry us through our one and only winter in Kansas. I’ve tried every thing but found nothing until the week after I finally resigned myself to ordering Door to Door Organics. Only then, in the first few days after I got to Kansas, did I find out in a Facebook group that there is something. Here it is.

fullsizerender-2I had however already signed us up for this other service. And I’m not a quitter so we are sticking with it. Here we are on week three already.

And it’s OK. I don’t hate it but I don’t love it either. Here is my short list of blessings and woes.

  1. It is organic. It boasts this proudly and all of the veggies and other products they sell seem to meet this very complicated standard. This is a blessing.
  2. The good people at Door to Door Organics encourage you to plan and allow you to add and subtract all of the things form the cart that you might possibly want. For someone like me — or maybe someone like you who plans everything to the last detail — this is amazing. A few days before the box arrives on my doorstep, I get an email telling me what will be in the box and I can make any changes I want until 10:00 pm the night before. This is a blessing.
  3. They hint that they will use local farmers to the best of their ability. They do not. It is not local. I get that bananas and tomatoes aren’t growing even in hot houses at this time of year but then give me the stuff that is actually in season.  Make that available. (My husband wanted the fruit. I ddi not win that one.) Give me all of the root vegetables! They have those but they are not from local farms and I am utterly confused. It messes with my stewardship practices and make me really unhappy. Woe, woe to the false advertising.

The box arrives again on Tuesday so here’s a menu plan that caters to our box. You’ll notice that I have a few favorite blogs. That much wasn’t changed though I am cooking a bit more from my cookbooks this week now hat they are finally unpacked.

There is something I’m thinking about though.

I’m thinking aoubt starting a newsletter called News From My Kitchen. I started to design it and everything. I’m imagining it to be an occasional potluck of recipes, writings and whatever else I might be cooking up at the moment. I hope I’m not over using this whole new last name before we’ve even hit our six month anniversary. Sometimes I think it’s too cute. Other times I think I’m hysterical. Really, it depends upon how much coffee I’ve had. No matter, would you be interested? Would you sign up? Let me know. In the meantime, here are some recipes for the week.

SuperSale

Sunday I am going to spend the day in the kitchen making my favorite chili and cornbread.  I suspect that I’ll also be making a few other things while I’m in the kitchen.

Monday There’s going to be a lot of meat in our menu this week. This is not common for us. We tend to eat mostly vegetarian at home so today feels like a good day to join in on the fun of meatless monday. We’ll be doing that by dishing up Toasted Farro with Pear, Hazelnuts and Arugula from Feasting at Home while we hand out candy to the trick or treaters.

Tuesday There are no apples in our box this week but we have so many from weeks prior that I’ll be happy to use them in the Broad Fork’s Pan-Roasted Pork Tenderloin with Sorghum and Roasted Apples. There will be a side of roasted broccoli with this one.

Wednesday The temps are not supposed to dip even a little bit this week but I’m going to pretend that it’s fall (er, winter) and cook up some Winter Squash Curry.

Thursday We will need another salad so it’ll have to be Roasted Sweet Potato and Farro Salad by Cookie + Kate.

Friday When I arrived in Leavenworth, the freezer was stocked with pulled pork from a local church fundraiser. It seems that Nigel got cajoled in supporting a friend’s church and ended up with all of this pork. He called in dismay when it happened but ultimately decided to freeze it. Now, we have to use it. Oh so sad! I’ll be creating my own Pulled Pork BBQ Pizza and maybe even will post a recipe for it here. Maybe.

There is certainly more in the box that will need to get used but that’s what I’ve cooked up so far. I hope it’s a good week with our Door to Door Organics box.

Menu planning is a very occasional feature of my blog. I do more cooking in the ministry I offer in Ingredients for Worship and cooking up new and exciting Recipes for Ministry. (Or at least, I hope they are new and exciting recipes.) I love to cook both in the kitchen and swap recipes for all sorts of things. So, what are you cooking this week? What’s on your menu?

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